Common Water Problems

Water has been called "The Universal Solvent" because it has the ability to dissolve some of almost everything it contacts. Some things dissolved in water may not effect its clarity but may add a distinct taste or odor. In other cases, the water appears clear but leaves behind noticeable stains on fixtures and appliances.

Water from one supply may be corrosive while another may be a scaling water. Sometimes water may be high in total dissolved solids and at the same time be low in hardness or perhaps the water tastes or smells like rotten eggs. Some well water supplies contain a various combination of chemistry problems and some wells in the Finger Lakes area have bottled water quality right from the well itself.

With the Geologic diversity of the Finger Lakes Region, two water wells within relatively close proximity can yield completely different chemistries and flow rates, while the lakes themselves are quite evenly matched.
Common water problems include (click on any topic for more information)

Water Hardness

When natural ground water is exposed to limestone in the earth, the water may dissolve some of the minerals in the rock. The concentration and type of minerals dissolved determines the water hardness and composition. These minerals are typically calcium and or magnesium bicarbonates and are referred to as Temporary Hardness because they will eventually precipitate out of the water as a scale. Water Hardness is usually measured in Grains per Gallon expressed as G.P.G.s. A grain is a measure of weight and equals 1/7000 of a Lb so 1000 gallons of water with 7 GPG of hardness would contain 1 Lb. of hardness minerals.

Hard water gets its name from the fact that it can be hard to deal with and may pose a negative economic impact on the user. The American Society of Agricultural Engineers and the Water Quality Association rate water hardness on a scale in relation to its concentration:

Hardness Scale

Excessive hardness combines with soaps and detergents to create Hardness Curd. This insoluble curd reduces the effectiveness of these cleaners ultimately requiring more of the soap or detergent to do the same job. As water is evaporated, this curd remains on the surface of skin and hair often causing irritation or dryness. Calcium curd also builds up and shortens useful life of laundry fabrics, appliances and fixtures. Energy efficiency in water heaters and boilers are minimized by the scaling of the heat exchange surfaces as the hardness minerals precipitate out of solution.

Total Dissolved Solids

Total Dissolved Solids or TDS refers to the sum of dissolved mineral content in water. When inorganic materials are dissolved into water, these minerals form electrically charged ions and therefore increase the water's ability to conduct electricity. A special meter to determine the concentration of these minerals can measure this conductivity. This measurement is usually expressed in parts per million or Mg/l. Sea water has approx. 35,000 ppm of total dissolved solids while distilled water normally has less than 5 ppm. TDS in water affects its taste and becomes undesirable when the tds level exceeds 500 mg/l and becomes almost undrinkable over 1000 ppm. In some cases, a water well may be under the influence of naturally occurring sodium chloride due to salt deposits within the earth and can lead to extremely high levels of TDS in the water. The amount of Total Dissolved Solids in a water supply can influence the water’s ability to be corrosive or scaling.

Iron

Iron in water is easy to detect in levels as low as 0.3 mg/l. Inorganic Iron is the second most common element in the ground and easily dissolves in water. Iron exceeding 0.3 mg/l may leave behind unsightly stains that are difficult to remove from fixtures and appliances. Small amounts of iron in the water affect its flavor and often add a metallic taste to beverages. Iron can exist in four different forms in water depending upon its overall chemistry and its removal from water is very dependent upon how it exists and in what concentration.

The four different forms of iron found in the Finger Lakes Area are:

• Ferrous
• Ferric
• Bacterial
• and Organic

Ferrous Iron is also referred to as Clear Water Iron because it is completely dissolved in the water and is invisible when first drawn. This type of iron will normally oxidize upon sitting and turn into visible rust to stain fixtures and laundry.

Ferric Iron is a rusty sediment or silt that forms when Ferrous Iron is oxidized. Water with ferric iron present usually has a slight red or brown color visible when drawn into a white container.

Iron Bacteria

Bacterial Iron, or Iron Bacteria is a strain of anaerobic, slime forming nuisance bacteria that consume iron for metabolism and trap this iron in a gelatin like mass. Iron Bacteria are usually easy to detect in the back of a toilet tank as this provides a good environment for their growth. Iron Bacteria are not pathogenic "disease causing" organisms but left unchecked can do long term damage to water wells, pump systems, piping and even water treatment equipment. The biomass generated by these organisms can damage a water well by filling up the fissures in rock to slow water flow to a crawl or a stop altogether. The gelatin like biomass created by these slime-forming bacteria may be periodically released in a slug causing intermittent discoloration to the water. Some forms of Iron Bacteria will also create foul odors in the piping system and water tanks.

Organic Iron while not very common, is iron that has been complexed by an organic molecule. This type of iron can sometimes form a "colloid" which is a group of tiny particles, each with the same electrical charge so that they repel each other. This charge keeps them from grouping together and falling out of solution making them difficult to remove from water. Organic Iron can be difficult to detect in the water because it can be an intermittent problem.

Hydrogen Sulfide

Hydrogen Sulfide is a gas in water that gives it the infamous Rotten Egg Odor. Often referred to as sulfur, hydrogen sulfide or H2s is easily detectable at 0.2 parts per million and can be found in our area in concentrations exceeding 10 PPM or more. H2s is a weak acid when it is dissolved in the water and can be highly corrosive to copper, brass, silver and other metals usually turning them black. H2s in high concentrations will even penetrate and corrode electrical wiring and equipment and while rare, high concentrations can be flammable and are highly toxic to humans.

Sulfate Reducing Bacteria

Sulfate Reducing Bacteria are anaerobic slime forming bacteria that feed on sulfate compounds. The byproduct of their metabolism is hydrogen sulfide gas. These bacteria are typically responsible for intermittent sulfur like odors which can sometimes be detected at low flowing or least used faucets, water heaters or after a period of non-use. Like Iron Bacteria, these slime-forming bacteria can create biomasses that may be responsible for water well and premature pump failure. Sulfate or SO4 can occur in ground water or surface water.

Sulfates

Sulfates add a medicinal taste to water and can actually act as a laxative in high concentrations. Sulfates are Anions or negatively charged ions in water and can occur naturally in compounds of magnesium, calcium or sodium sulfate. Sulfates can also be an indicator of raw sewage or septic contamination and are currently regulated by the EPA at 250 mg/l as a maximum contaminant level.

Chlorides

Chlorides, like sulfates, can occur naturally or be introduced into water from septic or sewage. Chlorides impart a bitter taste to water and are suspected of contributing to hypertension. When water with high chloride content is softened, the chlorides will become associated with the potassium or sodium effluent from the softener to tastesalty. Excessive chloride levels in water can be corrosive to fixtures and appliances.

Nitrate

Nitrogen does not typically occur naturally in the Finger Lakes Region and its presence is an indicator of contamination. Nitrate is associated with agricultural fertilizers or septic waste and Nitrate/Nitrite combination levels exceeding 10 mg/l as nitrogen can be highly toxic to infants. Nitrate is converted by stomach bacteria to nitrite. Nitrite is an oxygen scavenger and converts a child’s Hemoglobin to methomoglobin, which is low in oxygen. Methemoglobinemia is also referred to as Blue Baby Syndrome as the infant actually turns blue from the lack of oxygen. At risk for Nitrate contaminations are shallow or dug wells or any well that is directly or indirectly influenced by agricultural run-off or possible septic contamination.

Methane Gas

Methane Gas can be found in Water Wells around the Finger Lakes Region and is usually easy to identify by its cloudy or gassy appearance. Methane or natural gas is created from the decomposition of organic matter. Methane can be highly flammable and explosive and if present, should be removed from the water and safely vented to the outdoors. Methane Gas often causes faucets to spit and sputter. In severe cases it is ignitable right from the faucet. Water with methane gas should never be chlorinated without removing the methane first as the combination of methane and chlorine can form carcinogenic compounds called trihalomethanes or THM’s. The presence of methane gas complicates water treatment for other common problems due to the chemical and physical structure of this gas. Iron and Sulfate Reducing Bacteria are commonly found in water with methane and will require specialized treatment. For information on how to treat methane go here.

Colloidal Clay

Colloidal Clay is sometimes found in water and makes the water appear cloudy, muddy or silty. Colloidal Clay gets its name from the colloids formed by the silt material. A colloid is a particle with a static charge equal to the other colloidal particles in the water. Because like charges repel each other, these particles do not settle readily and stay suspended. These miniscule particles are too small to remove by standard filtration and they must be chemically altered "coagulated" before they can be filtered. A coagulant test must be performed to determine the correct chemical and dosage for successful coagulation and subsequent filtration.

Coliform Bacteria

Coliform Bacteria are a member of a very large group of hardy microorganisms that are used by Health Agencies and Water Professionals to determine Drinking Water Safety. Coliform bacteria are used as indicator organisms because they are not normally found in drinking water and their presence indicates the potential for possible "pathogenic " disease causing microbes to contaminate the water. Coliform Bacteria and even E.Coli have been found in water wells and lakes should be taken seriously. If coliform bacteria have been identified in a properly installed and maintained water well and E Coli are absent, the well probably just needs to be shock chlorinated and or cleaned. If Coliform bacteria return or if E. Coli bacteria are present, the cause or the problem should be identified and corrected if possible. If the source of contamination cannot be identified or corrected, the water should be treated for disinfection and safety. For more information on well shocking go here.

Lead

Lead is a heavy metal that dissolves readily in drinking water and can cause long term health effects, particularly in children. The source of lead is likely caused by the plumbing system itself. Older homes with copper pipe often have lead soldered joints in the plumbing or old lead –brass fixtures. A proper test for lead will include a first draw and second draw approach to determine whether or not lead is in the water supply or coming from the plumbing.

Lead is tasteless and has no odor or color. If lead is present in the water due to the plumbing materials and remediation of the problem isn’t practical, it may be advisable to treat the water or purchase bottled water for consumption. Lead in water can be removed by Ion Exchange Softening or at point of use with Reverse Osmosis, Distillation or Carbon Block filtration.

Radon

Radon is a colorless and odorless gas that can be found in some well waters. Radon is formed by the natural decomposition of Radium. The EPA has been working on establishing a Maximum Contaminant Level (MCL) for radon in drinking water and the results are expected in the spring of 2000. Radon in water has been identified in extremely high levels in some New England States but I am not aware of any problems with radon in drinking water in the Finger Lakes at this time. AquaSource will be conducting an informal study of radon in well water in the summer of 2000 and will be reporting our findings to Health Agencies.

Tannins

Tannins are formed from the decomposition of natural organic vegetative matter in the soil. While quite rare in the Western Finger Lakes Region, Tannins can cause water to have a slight yellowish tint and may cause staining of laundry and fixtures.