well water

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IRON IN WELL WATER As rain falls or snow melts on the land surface, and water seeps through iron-bearing soil and rock, iron can be dissolved into the water. In some cases, iron can also result from corrosion of iron or steel well casing or water pipes. HEALTH CONCERNS Iron in well water usually does not present a health problem. In fact, iron is needed to transport oxygen in the blood. The human body requires approximately 1 to 3 additional milligrams of iron per day (mg/day). The

average intake of iron is approximately 16 mg/day, virtually all from food such as green leafy vegetables, red meat, and iron-fortified cereals. The amount of iron in water is usually low, and the chemical form of the iron found in water is not readily absorbed by the body. Iron bacteria, that may be associated with iron in water, are not a health problem. Iron may present some concern if certain bacteria have entered a well, since some pathogenic (harmful) organisms require iron to grow, and the presence of iron particles makes elimination of the bacteria more difficult. IRON PROBLEMS

Iron in water can cause yellow, red, or brown stains on laundry, dishes, and plumbing fixtures such as as sinks. In addition, iron can clog wells, pumps, sprinklers, and other devices such as dishwashers, which can lead to costly repairs. Iron gives a metallic taste to water, and can affect foods and beverages - turning tea, coffee, and potatoes black. FORMS OF IRON Iron can occur in water in a number of different forms. The type of iron present is important when considering water treatment. Water that comes out of the faucet clear, but turns red or brown after standing is "ferrous" iron, commonly referred to

as "clear-water' iron. Water which is red or yellow when first drawn is "ferric" iron, often referred to as "red-water" iron. Iron can form compounds with naturally occurring acids, and exist as "organic" iron. Organic iron is usually yellow or brown, but may be colorless. Water containing iron bacteria is said to contain "bacterial" iron. TESTING Yellow or red colored water is often a good indication that iron is present. However, a testing laboratory can determine the exact amount of iron, which can be useful in determining the best type of treatment. In addition to testing for iron, it can be of value to also test for hardness, pH, alkalinity, and iron bacteria. County health departments

may offer some of these tests. Private testing laboratories can be contacted about their services and fees. Most advertise in the phone book under "Laboratories-Testing." The amount of a dissolved material in water is usually reported as the number of milligrams per liter (mg/L). This is the weight of material in 1 liter (approximately 1 quart) of water. A milligram per liter is approximately equal to 1 part per million (ppm). Iron in amounts about 0.3 mg/L is usually considered objectionable. Iron levels are usually less than 10 mg/L.

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