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P-Alkalinity as CaCO3, MG/L
The alkalinity of water is its acid-neutralizing capacity.
Alkalinity is the measure of an aggregate property of water,
which can be interpreted in terms of specific substances only
when the chemical composition of the sample is known. Alkalinity
is the measure of how much acid can be added to a water without
changing the pH. The Phenolphthalein end point is at a pH of 8.3.
When the pH is above 8.3, P-Alkalinity is present. When the pH is
above 8.3, there is no carbon dioxide in the water, therefore
hydroxide and carbonate alkalinity can be found.
T-Alkalinity as CaCO3, MG/L
Total Alkalinity is the sum of bicarbonate, carbonate, and
hydroxide into the sample. The Total Alkalinity has a direct
affect on the non-carbonate and carbonate hardness in a sample.
Bicarbonate as HCO3, MG/L
The addition of some chemicals increases
the pH of water. For example: the addition of lime to water
increases the concentrations of hydroxide, thus increasing the
pH. An increase in pH has the potential of changing the
alkalinity form to the bicarbonate form to the carbonate form
which causes the calcium to be precipitated as calcium carbonate.
Carbonate as CO3, MG/L
This test allows us to keep track of how
stable the water is, when the pH is less than 8.3 all alkalinity
is in the carbonate form, and is commonly referred to as natural
alkalinity.
Hydroxide as OH, MG/L
If the Hydroxide level gets too high, it
causes excess causticity, allowing magnesium to precipitate as
magnesium hydroxide, which in turn causes the ph to remain higher
than the desired level.
Total Hardness as CaCO3, MG/L
(Acceptable Limit = 150 MG/L)
Hardness in water is caused by calcium
and magnesium ions. The more hardness in the water the more soap
is required to wash and clean, it also causes scale to develop in
water heaters, pipes, and fittings. It can possibly cause damage
to some industrial processes and cause objectionable taste in
water. Hard water in addition to inhibiting to cleaning action of
soaps will tend to shorten the life of fabrics by allowing scums
to embed in the fibers allowing them to lose their softness and
elasticity.
Calcium Hardness as CaCO3, MG/L
Calcium hardness is used in an equation
in calcium carbonate equivalent: calcium hardness plus magnesium
hardness equals total hardness.
Magnesium as CaCO3, MG/L
Magnesium is one of the two cations that
are usually present in significant concentrations which affects
the hardness of the water.
Calcium as Ca, MG/L
Calcium is the other ion which is
usually present in significant concentrations that affects the
hardness of the water.
Color
High color content may indicate high
disinfection demand and the potential of production of excess
amounts of disinfectant by- products, inadequate treatment, and
high organic chemical contamination.
Silica as SiO2, MG/L
In some industrial uses, an excess of
silica in the water causes hard to remove silica and silicate
scale on equipment.
Conductivity as MMHOS/CM
Conductivity measures the ability of
water to carry an electric current.
Iron
as Fe, MG/L (Acceptable Limit = .30 MG/L)
Clothes laundered in water with high
iron content can become stained. The iron in the water can
spontaneously react with manganese and dissolved oxygen,
promoting the growth of a group of microorganisms knows as iron
bacteria which results in dirty water, foul tastes and unpleasant
odors.
Copper as Cu, MG/L (Acceptable Limit =
1.0 MG/L)
Copper can cause some unpleasant tastes
and a blue or blue-green staining of porcelain at low levels (.5
in soft water). At levels higher than 4.0 mg/l, causes staining
of clothes and discoloring of blonde hair. Larger doses can cause
Wilsons Disease and prolonged doses result in liver damage.
Certain levels of copper are recommended for dietary
requirements, adults are recommended to have .2 mg/l per day and
children are recommended to have .1 mg/l per day to promote
normal growth.
Manganese, Mn, MG/L (Acceptable Limit =
.05 MG/L)
Manganese promotes growth of iron
bacteria. It also creates stains on laundry, plumbing fixtures,
sinks and bath tubs.
Total Phosphate as PO4, MG/L
We test the total phosphate to see how
much corrosion protection and sequestering ability is in the
water.
Chloride as Cl-, MG/L (Acceptable Limit
= 250 MG/L)
High chloride levels cause an
objectionable salty taste in the water. Plumbing, water heaters,
and water system components deteriorate when high concentrations
of chloride ions are present.
Fluoride as F, MG/L (Acceptable Limit =
2.0 MG/L)
A level of 1.0 mg/l is recommended by
the state to aid in keeping teeth healthy. However at levels of
2.0 mg/l and above it may cause dental fluorosis which is
discoloration and mottling of teeth especially in children. At
levels of 6.0 to 8.0 mg/l fluoride may cause skeletal fluorosis
which is a brittling of the bones and stiffening of the joints.
Nitrate as NO3, MG/L (Acceptable Limit
= 10.0 MG/L)
Nitrate in drinking water above 10.0
mg/l poses an immediate threat to children under three months of
age. Nitrate reacts with an intestinal bacteria in children to
cause Blue Baby Syndrome.
Zinc as Zn, MG/L
High concentrations of Zinc may cause
adverse physiological effects. Also will cause a milky appearance
in water at levels above 30.0 mg/l. Excess zinc levels may cause
lead and cadmium concentrations to increase.
Chlorine (Free) MG/L (Acceptable Limit
= Not less than .20)
Chlorine is required by law to be added
to the water as a disinfectant to control the number of coliform
bacteria. The state requires that a residual of .20 mg/l be held
throughout the system so that disinfection is accomplished.
However, adding chlorine also has the drawback of the possibility
that when combining with organic substances Trihalomethanes
(THMs) are formed. THMs are suspected of causing cancer.
Lead as Pb, MG/L (Acceptable Limit =
.05 MG/L)
Excessive amounts well above this limit
may result in nervous system disorders, brain or kidney damage.
Corrosivity
Corrosivity causes loss of system
piping. Water loss resulting from deteriorating distribution
system. Encourages bacteriological growth. Also causes taste and
odor problems.
pH (Acceptable Limit = 6.5 - 8.5)
This factor must be controlled to keep
water from becoming Acidic (below 6.4) or alkaline (above 8.5).
Which in turn causes deterioration of pipes and plumbing
fixtures.
Turbidity, NTU (Acceptable Limit = 1.0
NTU)
Turbidity is a measurement used to
indicate the clarity of water. Turbidity is an optical property
of the water based on the amount of light reflected by suspended
particles.
Total Suspended Solids
TSS is the controlling factor which
causes turbidity. If the TSS is high, then there is a good
possibility that the turbidity will be over the limit.
Total Dissolved Solids (Acceptable
Limit = 500)
TDS is all of the dissolved solids in
water. It is measured on a sample of water that has been passed
through a very fine mesh filter to remove suspended solids. It
must be controlled so that less treatment is needed to remove the
necessary solids and make a better, safe drinking product.
Sulfate as SO4, MG/L (Acceptable Limit
= 250)
This contaminant tends to form hard
scales in boilers and heat exchangers. It also causes a laxative
effect, therefore it must be controlled.
Sodium as Na, MG/L (Acceptable Limit =
250)
The main reason sodium is a concern in
public water systems is that many people are on strict low sodium
diets for health reasons. The maximum (moderate) level of sodium
intake is around 270 mg/day. Extremely low sodium intake levels
should be held to 20 mg/day or less.
Sulfide as S, MG/L
Sulfide is a gas that causes a
"rotten egg" odor. It can be caused by the decay of
iron bacteria or other bacteria that uses sulfate as an energy
source.
Temperature (Skyco Plant Analysis Only)
Temperature can vary the efficiency of
water treatment. If it is too high THMs and other precursors form
quicker, and if it is too cold it inhibits the performance of
treatment chemicals.
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