All water quality control equipment costs money to install, operate and maintain. The first thing to do toward solving a water problem is to have the water analyzed. This should consist of several types of analyses: bacterial to determine the presence and type of bacteria if any in the water; and, inorganic and organic chemicals to determine the presence of harmful chemicals or minerals.

The local health department may collect samples for bacterial and chemical analysis. You may also contact a private laboratory or an equipment control company for the analysis. Samples submitted to the state laboratory must be collected by an environmental health specialist who will evaluate the integrity of the construction and location of the water supply at the time of sampling. With the results of analysis, proper equipment may be installed to adequately treat the water.

To ensure a safe and sufficient water supply, your well must be constructed properly. The casing should extend at least 12 inches above ground level. All piping, wiring and air vents should enter the well at least 12 inches above land surface. The air vent should be screened. A well should be constructed so that only water from selected depths may enter and only the best available ground water is obtained.

There are many different types of treatment for bacterial, chemical and mineral problems. A competent, reliable dealer should be selected to install the equipment suited to the particular needs. If there is an acid condition, the water must first be neutralized; then any iron, manganese or hydrogen sulfide must be oxidized and filtered out. If hardness is present, it can be removed by a water softener. Taste, color, odor, bacterial and chemical contamination may be removed at several places in the sequence. Suggested treatment schemes are given in Table I.

TABLE I

SUMMARY OF WATER PROBLEMS AND SOLUTIONS

Impurities Problem Remedy

Excessive amounts of iron and manganese compounds in water are very noticeable because of the staining problems they can cause. Iron causes a reddish-brown stain and manganese a brownish-black stain, both of which may color clothes, cooking utensils, and kitchen and bathroom fixtures. Water containing these elements in excess can have a disagreeable metallic taste, and coffee and tea made with this water are black instead of brown and have a bad flavor.

Water with a pH below 6.8, slightly acidic water, is often corrosive and can cause rapid deterioration of metal parts of the water and sewage system and water-using appliances such as dishwashers, washing machines, and cooking utensils. Acid water dissolves iron from galvanized pipes, causing rusty stains, and produces blue or green stains from copper pipes.

Sulfur water, or water containing dissolved hydrogen sulfide gas, is most easily recognized by the characteristic "rotten egg" odor and taste. It combines with iron and manganese to cause black water that stains clothing, fixtures, and cooking utensils. It turns silverware black, corrodes pipes and plumbing fixtures, and, in some instances, ruins paint and wallpaper.

Taste, odor, color, or turbidity problems can also affect water supplies. These are troublesome as they affect the individual and the use he makes of the water.

Sewage contamination is sometimes not apparent. A glass of water may be bright and clear but may be loaded with disease-producing organisms. Some common diseases caused by drinking sewage-contaminated water are polio, hepatitis, typhoid fever, cholera, and dysentery. If fecal coliform microorganisms are present in water, this is an indication of sewage contamination. High levels of nitrates and chlorides can also indicate sewage contamination.