Concentration CaCO3 (mg/l) Classification
< 75 soft water
75 - 150 moderately hard
150 - 300 hard
> 300 very hard
Hardness is primarily a function of the geology of the area with which the water is associated.
The water in your home will vary, depending upon the blend of wells that are producing at any particular time. Typically, our water would be considered “hard”. The District has three wells:
Well #1 hardness = 186 (rather hard)
Well #2 hardness = 6 (quite soft)
Well #3 hardness = 39 (rather soft)
Iron, which may also contribute to water hardness, is a secondary standard established by the EPA. The Maximum Contaminant Level (MCL) is set at 0.3 MG/l or parts per million. A secondary constituent is one that does not have a health concern but rather a palatability (color, taste or odor) concern. Iron can cause yellow, orange, red or brown water and staining of fixtures, toilets and appliances and musty taste. The iron content in the district’s wells is very low:
Well #1 Iron = <0.03 ppm
Well #2 Iron = <0.03 PPM
Well #3 Iron = 0.152 PPM
One of the other dissolved elements that we test for is arsenic.
Recently the Environmental Protection Agency’s set new regulations
for arsenic levels, lowering it from 50 PPM to 10 PPM The level
of dissolved arsenic in any of our wells is <0.002 PPM and pose
no concern. In addition the wells are tested regularly for bacteria
and none has been found.
Another characteristic of our well water is its pH which is a measure
of how acidic or basic the water is. A neutral solution has a pH
of 7. The pH of the District’s water falls between 7.6 and
8.0, which makes our water slightly basic. The only characteristic
that approaches its Maximum Contaminant Level (MCL) is Total Dissolved
Solids (MCL=500), and the District’s wells range between 250
and 500 mg/l. Since the drinking water is a blend of the three wells,
the water TDS never exceeds 500 mg/l. TDS is a combination of the
polyvalent ions mentioned earlier, as well as monovalent ions such
as sodium. Generally it is the presence of sodium ions larger than
300 mg/l that give water a salty taste.
For more information you may visit www.awwa.org and www.epa.gov/safewater.
Information provided from American Water Works
Association
the Environmental Protection Agency, and Hays Utilities.
What is “hard” water? Is our water “hard” or “soft”? How is water hardness measured? Water hardness is commonly defined as the sum of the polyvalent cations dissolved in the water. The most common such cations are calcium and magnesium. Hardness is usually reported as an equivalent quantity of calcium carbonate (CaCO3). Generally, waters are classified according to degree of hardness measuring the concentration of CaCO3 in milligrams per liter.
