Iron in Drinking Water
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Health |
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| 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 & Food |
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| Dissolved ferrous iron gives water a disagreeable 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 & Deposits |
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| 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 |
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| When iron exists along with certain kinds of bacteria, problems can become even worse. To survive, the bacteria utilize 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. | |||
Organic Iron |
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| Since iron combines with different naturally occurring organic materials, it may also exist as an organic complex. The combination of naturally occurring organic material and iron can be found in shallow wells and surface water. This type of iron is usually yellow or brown but may be colorless. | |||


