Mike Phillips
Active member
- Dec 5, 2022
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Iron In Drinking Water - Illinois Department of Public Heath
The question of where does iron contamination come from comes up all the time on our forum as it relates to chemically decontaminating paint.
Another forum shared the link to this article in another thread and after I clicked on the link and read the info I thought others would find it interesting too so I've posted it here and in keeping with my normal practice and professional courtesy of giving due credit where credit is due you can find the original source for this article here,
Iron In Drinking Water
Begin article
Iron In Drinking Water
Iron can be a troublesome chemical in water supplies. Making up at least 5 percent of the earth’s crust, iron is one of the earth’s most plentiful resources. Rainwater as it infiltrates the soil and underlying geologic formations dissolves iron, causing it to seep into aquifers that serve as sources of groundwater for wells. Although present in drinking water, iron is seldom found at concentrations greater than 10 milligrams per liter (mg/L) or 10 parts per million. However, as little as 0.3 mg/l can cause water to turn a reddish brown color.
Iron is mainly present in water in two forms: either the soluble ferrous iron or the insoluble ferric iron. Water containing ferrous iron is clear and colorless because the iron is completely dissolved. When exposed to air in the pressure tank or atmosphere, the water turns cloudy and a reddish brown substance begins to form. This sediment is the oxidized or ferric form of iron that will not dissolve in water.
Health
Iron is not hazardous to health, but it is considered a secondary or aesthetic contaminant. Essential for good health, iron helps transport oxygen in the blood. Most tap water in the United States supplies approximately 5 percent of the dietary requirement for iron.
Taste and Food
Dissolved ferrous iron gives water a disagreeable metallic taste. When the iron combines with tea, coffee and other beverages, it produces an inky, black appearance and a harsh, unacceptable taste. Vegetables cooked in water containing excessive iron turn dark and look unappealing.
Stains and Deposits
Concentrations of iron as low as 0.3 mg/L will leave reddish brown stains on fixtures, tableware and laundry that are very hard to remove. When these deposits break loose from water piping, rusty water will flow through the faucet.
Iron Bacteria
When iron exists along with certain kinds of bacteria, a smelly biofilm can form. To survive, the bacteria use the iron, leaving behind a reddish brown or yellow slime that can clog plumbing and cause an offensive odor. This slime or sludge is noticeable in the toilet tank when the lid is removed. The organisms occur naturally in shallow soils and groundwater, and they may be introduced into a well or water system when it is constructed or repaired.
Organic Iron and Tannins
Iron can combine with different naturally-occurring organic acids or tannins. Organic iron occurs when iron combines with an organic acid. Water with this type of iron is usually yellow or brown, but may be colorless. As natural organics produced by vegetation, tannins can stain water a tea color. In coffee or tea, tannins produce a brown color and react with iron to form a black residue. Organic iron and tannins are more frequently found in shallow wells, or wells under the influence of surface water.
The question of where does iron contamination come from comes up all the time on our forum as it relates to chemically decontaminating paint.
Another forum shared the link to this article in another thread and after I clicked on the link and read the info I thought others would find it interesting too so I've posted it here and in keeping with my normal practice and professional courtesy of giving due credit where credit is due you can find the original source for this article here,
Iron In Drinking Water
Begin article
Iron In Drinking Water
Iron can be a troublesome chemical in water supplies. Making up at least 5 percent of the earth’s crust, iron is one of the earth’s most plentiful resources. Rainwater as it infiltrates the soil and underlying geologic formations dissolves iron, causing it to seep into aquifers that serve as sources of groundwater for wells. Although present in drinking water, iron is seldom found at concentrations greater than 10 milligrams per liter (mg/L) or 10 parts per million. However, as little as 0.3 mg/l can cause water to turn a reddish brown color.
Iron is mainly present in water in two forms: either the soluble ferrous iron or the insoluble ferric iron. Water containing ferrous iron is clear and colorless because the iron is completely dissolved. When exposed to air in the pressure tank or atmosphere, the water turns cloudy and a reddish brown substance begins to form. This sediment is the oxidized or ferric form of iron that will not dissolve in water.
Health
Iron is not hazardous to health, but it is considered a secondary or aesthetic contaminant. Essential for good health, iron helps transport oxygen in the blood. Most tap water in the United States supplies approximately 5 percent of the dietary requirement for iron.
Taste and Food
Dissolved ferrous iron gives water a disagreeable metallic taste. When the iron combines with tea, coffee and other beverages, it produces an inky, black appearance and a harsh, unacceptable taste. Vegetables cooked in water containing excessive iron turn dark and look unappealing.
Stains and Deposits
Concentrations of iron as low as 0.3 mg/L will leave reddish brown stains on fixtures, tableware and laundry that are very hard to remove. When these deposits break loose from water piping, rusty water will flow through the faucet.
Iron Bacteria
When iron exists along with certain kinds of bacteria, a smelly biofilm can form. To survive, the bacteria use the iron, leaving behind a reddish brown or yellow slime that can clog plumbing and cause an offensive odor. This slime or sludge is noticeable in the toilet tank when the lid is removed. The organisms occur naturally in shallow soils and groundwater, and they may be introduced into a well or water system when it is constructed or repaired.
Organic Iron and Tannins
Iron can combine with different naturally-occurring organic acids or tannins. Organic iron occurs when iron combines with an organic acid. Water with this type of iron is usually yellow or brown, but may be colorless. As natural organics produced by vegetation, tannins can stain water a tea color. In coffee or tea, tannins produce a brown color and react with iron to form a black residue. Organic iron and tannins are more frequently found in shallow wells, or wells under the influence of surface water.
