- MCL stands for “Maximum Contaminant Level”. It is the highest level of a contaminant allowed in drinking water. MCL’s are EPA enforceable standards. EPA has also published non-enforceable guideline levels for contaminants causing cosmetic problems (such as taste, odor or color). Some states have made these enforceable standards.
- < stands for “less than” and indicates that the component in question was not detected
- > stands for “greater than” and indicates that the component was present in an amount greater than what the test could measure.
- mg/l stands for milligrams per liter and is nearly synonymous with ppm (parts per million).
- ug/l stands for micrograms per liter and is nearly synonymous with ppb (parts per billion).
- NTU stands for Nephelometric Turbidity Units This is a measure of haziness or cloudiness.
- NPV stands for Non-Productive Visit. This occurs when the Fredericktowne Labs water collector in the course of a scheduled pickup is unable to collect a sample. This can happen if chlorine is present, entry is not possible, or water is not available.
BACTERIA TESTING RESULTS: A failing bacteria test means that Coliform bacteria have been detected in the water. The EPA has designated Coliform bacteria as the indicator organism for safe drinking water. If no Coliforms are found in the water the assumption is made that no other more pathogenic bacteria exist in the water. If Coliform bacteria are detected, it is possible that other harmful (pathogenic) bacteria are present in the water. A result of <1 or <1.1 means that no bacteria were detected. Frequently bacterial testing is done for both Total Coliforms and Fecal Coliforms or E-Coli. Total Coliforms are the garden variety bacteria present on the surface of the ground. Their presence in well water frequently means that the well is contaminated with surface water due to the drilling process or due to a well construction flaw. Fecal Coliforms or E-Coli come from one source only-the gut of a warm blooded animal such as cows, horses, cats, dogs, rabbits, deer, birds, or humans (septic tank). They do not come from cold blooded animals such as fish, toads, snakes, or insects. The presence of Fecal Coliforms or E-Coli in the water can cause gastrointestinal distress.
COPPER: Guidance level=1.3 mg/l. Water can be a significant source of copper intake depending upon the geographical location, the character of the water, the temperature of the water, and the presence of copper pipes. At concentrations above 1 mg/l copper can cause blue/green staining in laundry and plumbing fixtures and a metallic taste in the water.
HARDNESS is a measure of how much lime (calcium and magnesium carbonate) is dissolved in the water. Hard water is generally good tasting and good for you; however it can produce scaling on plumbing fixtures and gives poor sudsing characteristics. A water softener removes the calcium and magnesium and replaces them with sodium. Washing characteristics are improved and scaling is reduced but the water does not taste as good and it is more corrosive to copper pipes. Fredericktowne Labs measures hardness in mg/l (CaCO3 equivalent). Water is considered to be “soft” or low of hardness if the level is 0-75 mg/l. Moderate hardness is 76-150, hard is 151-250 and very hard is 251 and up. Hardness is sometimes expressed in “grains per gallon”. To change mg/l to grains per gallon, multiply mg/l by 0.058. To change grains per gallon to mg/l multiply the grains per gallon by 17.1.
IRON: Guidance level=0.3 mg/l. Iron in drinking water is a very common aesthetic problem. It is not a health problem. In the aquifer, iron is usually dissolved in water and is not visible. When iron comes in contact with oxygen, it oxidizes to a reddish compound that can discolor bathroom fixtures and laundry. It can also impart a metallic taste to the water.
LEAD: MCL=0.015mg/l. Lead is a relatively rare metal in the earth’s crust. The main source of lead in drinking water is leaching from lead pipes and lead solders used to assemble copper pipes and from brass fixtures. Lead enters drinking water primarily as a result of corrosion of plumbing and fixtures, particularly in areas having soft, acidic waters. The most serious effects associated with markedly elevated blood levels include irreversible brain damage and sometimes death. Children and fetuses are especially sensitive to lead.
MANGANESE: Guidance level=0.05mg/l. The chemistry of manganese in water is similar to iron with the exception that manganese produces a brownish black discoloration rather than the brownish red of iron. A high level of manganese produces a very unpleasant odor and taste in water and at very high levels can have adverse health consequences.
NITRATES and NITRITES: Nitrate MCL=10mg/l Nitrite MCL=1.0mg/l. Although nitrates and nitrites occur naturally, the major source of elevated nitrates in drinking water is long term fertilization of agricultural land. Other sources are surface water intrusion from feedlots, barnyards or leaking septic tank. Elevated nitrates can interfere with the transport of oxygen by the blood in the unborn fetus and the very young infant.
pH is a measure of how acidic or alkaline the water is. EPA recommends that the pH of drinking water be between 6.5 and 8.5. A pH of 7.0 is neutral. As the numbers get smaller the acidity increases. “Acid rain” has a pH of about 5. Vinegar has a pH of about 2.5. Coke has a pH of about 3. Numbers greater than 7.0 are considered alkaline. “Draino” has a pH of about 12. Other household products that are alkaline include toothpaste, baking soda, antacids and bleach. A low pH (less than 6.5) can contribute to copper pipe corrosion but is not considered a health problem. A low pH can also increase the likelihood of lead being leached from the plumbing pipes.
SULFIDE is a frequent source of the very unpleasant “rotten egg” odor sometimes observed in well water. If the smell only exists in the hot water, it is probably due to an interaction of the water with the magnesium anode or, a frequent component of a water heater. Replacement of the rod with one made of a different material will cause the problem to go away. If the odor is present in the cold water it is probably due to a high bacteria level or to naturally occurring hydrogen sulfide in the ground. Several treatment techniques are available to eliminate the problem.
TURBIDITY refers to the degree of cloudiness in the water due to suspended particles. It is considered to be an indication of general water quality. High turbidity is frequently seen in newly drilled wells. If turbidity increases after a rain, it can indicate that surface water intrusion is occurring. This frequently causes the well water to be contaminated with bacteria.
Photo Credit: Aleksandra Sapozhnikova