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Clemson University Cooperative Extension Service
Many
areas have water containing impurities from natural or artificial
sources. These impurities may cause health problems, damage
equipment or plumbing, or make the water undesirable due to
taste, odor, appearance or staining. Water-related problems
will be found primarily in homes serviced by a private water
supply, although occasionally, they will be found in water
from municipal or public water supplies. Those impurities
which cause health problems should be attended to immediately;
other problems caused by water impurities can be corrected
if they are a nuisance. Before beginning any treatment plan,
have water tested by an independent laboratory to determine
the specific impurities and level of contamination. This will
help you select the most effective and economical treatment
method.
SYMPTOMS |
PROBABLE
CAUSES |
SUGGESTED
TREATMENTS |
Intestinal
disorders. Water may or may not have "off" taste or
odor. |
Contamination
of water source. Potential contaminants include fertilizer,
pesticides, animal waste, human waste, and industrial
chemicals. |
Have
water tested immediately for suspected contaminants. Disinfect
water supply with strong chlorine solution and install
automatic chlorinator, if appropriate. Install check valves
or other protection at plumbing cross connections and
maintain air laps between faucets and any possible source
of contamination. |
Soap
doesn't lather well. Greasy, grimy rings in tubs and
sinks. Dingy laundry with a harsh feel and possibly white
or gray streaks. Milky film or spots on dishes washed
in automatic dishwasher. Scale build-up in water heater.
Scale build-up in pipes and reduced water flow. Scale
build-up in cooking utensils. |
Hard
water due to calcium and magnesium compounds dissolved
from rocks and minerals in the earth. The most commonly
used description of hard water is: 0-3 grains per gallon=
Soft 4-9 grains per gallon= Average over 10 grains per
gallon= Hard |
Install
a water softener or reverse osmosis system for both hot
and cold water, bypassing outside water lines. Kitchen
cold water line may be bypassed if water softener is selected
and sodium in the diet is a concern. Alternatively, soften
water in washer, tub and basins by adding non-precipitating
water conditioners. Special scale filters may be attached
to the cold water supply lines to appliances. |
Reddish-brown
stains in sinks, toilets, tubs, dishwashers, and dishes.
Reddish-brown stains or yellowing of laundry, especially
after using chlorine bleach. Water tastes metallic. Brown
sediment in standing water. (Also see reddish slime.) |
Dissolved
iron in the water that is oxidized by air to form
iron oxide, which is insoluble. (Also see iron bacteria.) |
After
determining type and amount of iron problem, select appropriate
iron removal equipment such as chlorinator and sand filter,
high capacity water softener or manganese green sand filter.
Choice of treatment for iron problems can be complex,
depending on the level of iron in the water and the presence
of other impurities. Purchase equipment from a reliable
dealer who has had training in this area of water treatment. |
Reddish
slime on walls of toilet flush tank and reduced water
flow. Slimy material suspended in clear water. |
Iron
bacteria, which live on iron in the water and eventually
harden into scale. |
Install
a chlorinator to feed into the well near the pump intake
and an activated carbon filter to remove excess chlorine
and other objectionable tastes or odors. |
Corroding
water pipes. Water dripping from corroded iron or
galvanized pipe has a rusty color. Corroded copper or
brass pipes cause blue-green stains on plumbing fixtures.
Laundry may have red, reddish-brown, or blue-green stains.
Water has a metallic taste. |
Low
pH, commonly called acid water; often caused by a
high concentration of carbon dioxide. |
Depending
on the acidity level, use appropriate treatment such as
aeration, soda ash feeder, or neutralizing filter. |
Rotten
egg odor from both hot and cold water pipes. Copper
and silver turn black in the water. Iron, steel, or copper
parts of pumps, pipes, and fixtures corroded. Black stains
on laundry and porcelain. Black particles in water. |
Hydrogen
sulfide, sulfur/sulfate reducing bacteria. |
Compounds
such as iron sulfide, calcium sulfide, and sodium sulfide
can interfere with hydrogen sulfide removal so multiple
treatments may be required. Appropriate treatments include
chlorination or aeration followed by filtration through
a sand filter |
Rotten
egg odor from hot water pipe only. |
Chemical
reaction of anti-corrosion magnesium rod in electric
water heater. |
Remove
magnesium rod and replace with chemical solution feeder
to protect water heater from corrosion or chlorinate water. |
Objectionable
taste or odor other than hydrogen sulfide. |
Decaying
organic matter, pollution from surface drainage, insufficient
chlorine being used to disinfect water. |
Install
activated carbon filter or automatic chlorinator followed
by activated carbon filter. |
Turbid,
cloudy or dirty water. Dingy laundry. |
Silt,
sediment, small organisms or organic matter, suspended
in the water. |
Install
a fiber or sand filter. |
Black
stains on sinks, tubs, and laundry. Water may feel
greasy. |
Manganese
(often appears with iron). |
Iron
removal treatment also removes manganese. |
The
problems listed above are not the only ones possible. Other
impurities such as nitrate, lead, fluoride, pesticides, and
chloride may contaminate water with or without visible symptoms.
If there is reason to believe your water may have been contaminated
and is dangerous, or if impurities are simply a nuisance,
have the water analyzed (refer to WQL1) read the report carefully,
and take appropriate action. Always select water treatment
equipment from a reputable and knowledgeable dealer. For more
information on selecting water treatment equipment request
WQL 5.
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NASD Review: 04/2002
The
Clemson University Cooperative Extension Service offers its
programs to people of all ages, regardless of race, sex, religion,
national origin, or handicap and is an equal opportunity employer.
Clemson
University Cooperating with U.S. Department of Agriculture,
South Carolina Counties, Extension Service, B.K. Webb, Director,
Clemson, S.C. Issued in Furtherance of Cooperative Extension
Work in Agriculture and Home Economics, Acts of May 8 and
June 30, 1914
This
material is based upon work supported by the U.S. Department
of Agriculture, Extension Service, under Special Project Number
89-EWQI-1-9125. Dr. P.M. Horton , Coordinator, Water Quality
and Pesticide Programs
Adapted
by Joyce H. Christenbury, Extension Family Resource Management
Specialist, from publications by Ann V. Beard and Susan Quiring
of the Texas Agricultural Extension Service and Janice Woodard,
Blake Ross, and Kathleen Parrort, Virginia Cooperative Extension
Service.
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