Water Analysis
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Explination of Test Results:
Hardness: In water will form curds with soaps and detergents resulting in their wastage and diminishing their effectiveness for laundering and cleaning. Hardness causes lime scale deposits in plumbing, water heaters, cooking utensils, dishware, etc., and is responisble for "bathtub ring."
Iron: will impart a metallic taste to the water. Iron in excess of 0.2 ppm will stain laundry, cooking utensils, dishes and porcelain fixtures.
Sodium and Chloride are commonly found in water, but are not usually objectionable from a taste standpoint below 850 ppm. The values for sodium and potassium are calculated based on the hardness and total desolved solids content.
Alkalinity values are used to determine the bicarbonate, carbonate and hydroxide concentration of the water.
Nitrate is an indication of possible contamination from fertilizers or animal wastes. Concentrations over 10 ppm as N are considered unsafe for human consumption, as the condition know as infant methemoglobinemia (baby blue snydrom) may result. This test is only conducted on well water samples.
Total Disollved Solids (TDS) is the total concentration of all dissolved minerals in the water.
pH is an index of acidity or alkalinity of the water. A pH of 7.0 is neutral. Values decreasing below 7.0 represent increasing acid strength or corrosiveness.
Turbidity is a measurement of suspended matter in water.
Color is usually caused by dissolved organic matter such as tannins, lignins, or colloidal iron tannate particles.
Conductivity refers to the ability of a water sample to conduct electricity and is related to the TDS content of the water
Hydrogen Sulfide exhibits the characteristics of "rotten egg" odor. It is corrosive to most metals and tarnished silverware.
