Water Quality Problems

Response: Your drinking water may be brown because it has too much iron in it. Iron is a common, naturally occurring metal in soil, and as a result, is normally present in your drinking water. Under normal conditions, drinking water provides about 5% of the iron that you are supposed to drink or eat each day.

Response: You would know it if you had this problem! A frequent cause of musty, earthy odors in water is naturally occurring organic compounds derived from the decay of plant material in lakes and reservoirs. In some parts of the country, drinking water can contain the chemical hydrogen sulfide gas, which smells just like rotten eggs. This can occur when water comes into contact with organic matter or with some minerals, such as pyrite. The situation mostly occurs as groundwater filters through organic material or rocks.

Response: When hard water conditions exist, the precipitates that are byproducts of hard water react with chlorine, creating the white spots typically seen on glassware, dishes and silverware.

Response: There are minerals in the water that can settle in the main lines or accumulate on older household plumbing made from galvanized steel pipe. The two minerals that can cause the water to be discolored are iron and manganese. Both of these minerals are not harmful and are found in most vitamin supplements. These minerals can accumulate at the bottom of the main lines over a number of years. When pressure changes occur in the water lines from line breaks, improper flushing of hydrants, fire use of hydrants, filling swimming pools or rapid turning on of the water (bath tub filling) these minerals can re-dissolve in the water and make it appear muddy.

Response: If you have white chalky residue on your showerhead or sinks, you have hard water. Hard water has more minerals and results in mineral buildup in showers/tubs/sinks. Also it can cause that white chalky residue on your dishes and can cause "etching" in your dishes if you use the dishwasher frequently. If you do not see those signs then most likely its soft water. Also, soft water leaves you feeling cleaner after showers, because it lathers more easily with soap.

Response: No. None of the chemicals or microbes that could make you sick can be seen, tasted or smelled.

Response: "Hardness" in drinking water is caused by two nontoxic chemicals -- calcium and magnesium. If calcium and/or magnesium are present in your water in substantial amounts, the water is said to be hard because making lather or suds for washing is hard (difficult) to do. Thus, cleaning with hard water is hard/difficult. On the other hand, water containing little calcium or magnesium is called soft water.

Response: Green or blue stains are usually a result of a combination of copper pipe and acidic water. This needs to be treated with an acid neutralizer. We always recommend you have your water tested locally and find out what the ph is and at that point you can get a better idea what filter you may need. 

Response: This usually comes from one of two sources: If you notice the smell only in your hot water then most likely your water heater is the culprit. In many water heaters the anode rod is made of magnesium. As the anode rod breaks down (which is what it is designed to do), it can create hydrogen sulfide. A magnesium rod can be replaced with an aluminum rod to eliminate this problem. It can also be caused by sulphate-reducing bacteria, which thrive in the warm environment present in a water heater. To reduce the bacteria, you may need to add hydrogen peroxide into the tank (approx. 1 pint/40 gallons of water), re-pressurize it, run 2-3 gallons of hot water at each fixture and then let it set for at least one hour, with overnight being better. This will help clean the tank and piping of bacteria. While the mixture is non-toxic at this strength, run a hot water tap the next day until it runs cold then wait an hour and drain the water heater. Last, check the temperature of the hot water as soon as the burner shuts off. If necessary, lower the temperature to 125 degrees. This limits the growth of odor-causing bacteria, limits the formation of scale, and is safer for everyone using hot water, and it lowers your operating costs as well. If you notice the smell in both your hot and cold water then it's probably due to well water. Hydrogen Sulfide is formed from decomposing underground deposits of organic matter like decaying plants. It can occur in deep or shallow wells and is the result of bacterial action that reduces sulfates in water to hydrogen sulfide. The simple solution for this is shock chlorination to the entire water system - starting from the well, all the way through the distribution lines. Chlorine should be kept in the system for several hours, preferably overnight. If the problem persists, then you may have to install an ion exchange system. If you have very high levels of hydrogen sulfide (over 5ppm) then you may need to utilize a combination of chlorine feed, aeration, and ion exchange.

Response: No. Nitrate is colorless, odorless and does not impart a taste to the water.

Response: UV rays penetrate harmful bacteria and viruses in the water, destroying their ability to reproduce. It is a simple but very effective process, with the system destroying 99.9% of harmful micro-organisms.