The Taylor Tutorial - Florida Rural Water Association

Water Stabilization1. Corrosive Water• Normally, surface water and ground water have a PH Range of 6.8 to 8.5• High concentrations of Carbon Dioxide is an indication of corrosive water• High Dissolved Oxygen content makes the water corrosive• Cathodic protects metal parts in water against Corrosion• The amount of dissolved oxygen in cold water is more than in warm water2. The Aeration Process• removes undesirable gases such as Hydrogen sulfide and Carbon dioxide• Oxidizes metals such as iron and manganese to insoluble compounds thatprecipitate• Aeration removes volatile organic compounds• Aeration unites must be screened and sealed• Aeration (Oxidation) followed by filtration is used to remove high ironcontent; Ferrous is the most soluble form of iron in water and is oxidized• Since Aeration adds oxygen to the water it will be corrosive3. Chemical Oxidation• Potassium Permanganate – Removes taste and odor from water by oxidation• Also used in Iron / manganese treatment to oxidize any remaining iron andmanganese after chlorination. Oxidizes iron & manganese to insoluble oxides.• Chlorine – removes taste and odor from water by oxidation4. Causes of Foul Taste and Odor Problems in Water (more noticeable in warmwater)• Iron and Manganese Slimes• Algea• Hydrogen sulfide5. Red Water Complaints• May be caused by corrosive water (Low PH) or iron bacteria in the water.• Corrosive water will create iron bacteria by attacking iron water main piping.• Addition of caustic to raise PH will help eliminate the corrosive watercondition.. Maintaining a good free chlorine residual will eliminate ironbacteria and red water complaints.• Chlorination will oxidize iron creating rust and will aggravate dirty watercomplaints. Maintaining a good flushing program of the water mains isanother way to control red water complaints.21