Drinking Water Report

Why is this a potential issue?

The level of manganese in drinking water is generally an aesthetic issue as elevated levels affect the taste of the water. Based on aesthetic considerations, the concentration of manganese in drinking water should not exceed 0.1 mg/L, measured at the customer’s tap. At concentrations exceeding 0.1 mg/L, manganese imparts an undesirable taste to water and stains plumbing fixtures and laundry. Even at concentrations of 0.02 mg/L, manganese will form a coating on pipes that can slough off as a black ooze. Manganese would not be a health consideration unless the concentration exceeded 0.5 mg/L. Exceedances of the aesthetic threshold occasionally occur in the region.

What can be done?

Manganese concentrations in drinking water can be lowered by converting soluble forms to insoluble precipitates, followed by filtration.

Why is this a potential issue?

What can be done?

Why is this a potential issue?

The total hardness of drinking water is an issue as elevated levels cause a build-up of scale in hot water systems and hard water requires more soap than soft water to obtain a lather. Hardness is caused primarily by the presence of calcium and magnesium ions. Public acceptance of hardness can vary considerably among communities and is generally related to the hardness that the consumer has come to expect, which in turn is due to the source of the water.

What can be done?

Hardness can be readily reduced by treatment, for example using lime softening; however, this is rarely practised for Australian drinking water.

Why is this a potential issue?

Colour is generally an aesthetic issue for consumers and a suitability issue for industrial applications. Colour is a measure of the colour of the water in Hazen Units (HU). True colour is the measure once the turbidity has been removed (treated, filtered, disinfection etc.), and apparent colour is the measure of the raw untreated water. Colour of surface and ground water is affected by the presence of dissolved organic matter (particularly humic acids from organic matter), oxides of iron and manganese and colloidal sized suspended particles (from 1-1,000 millimicrons) such as clay, silt and algae. True Colour should not exceed 15 HU at the consumers tap. Exceedances of this colour level of occasionally occur in drinking water across the region. The exceedances have not been a health concern as they do not exceed the health guidelines.

What can be done?

Colour has an impact on the aesthetic acceptability of water. Many consumers relate the appearance of water to its safety, and coloured water is interpreted as being unsafe to drink. Councils attempt to maintain colour as low as possible to the point of supply to customers via various treatment processes.

Why is this a potential issue?

The level of total dissolved solids (TDS) in drinking water is an aesthetic issue as elevated levels affect the taste of the water. For good palatability TDS in drinking water should not exceed 600 mg/L. Exceedances of this level of TDS occasionally occur in the region but remain below 900 mg/L which is regarded as the threshold between fair quality and poor quality drinking water. No specific health guideline value is provided for TDS, as there are no health effects directly attributable to TDS. The measurement of the electrical conductivity of water is used as an indirect method of determining TDS.

What can be done?

It is difficult to remove dissolved solids from drinking water. Suitable technologies include reverse osmosis, ion exchange, and distillation, but all of these require considerable energy input and can be expensive to operate. Lime softening may also be effective where high TDS is mainly due to hardness. Some rural communities may have elevated TDS owing to the characteristics of the groundwater used as the raw water supply.

Why is this a potential issue?

The level of sodium in drinking water is an aesthetic issue as elevated levels affect the taste of the water. Sodium has a taste threshold of about 135 mg/L and the taste becomes appreciable when the sodium concentration exceeds the drinking water threshold of 180 mg/L. Exceedances of this level of sodium occasionally occur, for example at Springsure, but remain below 250 mg/L. No specific health guideline value is provided for sodium. While there is evidence linking excess sodium intake with cardiovascular disease, it must be recognised that sodium intake via the water supply makes only a modest contribution to total intake. Nevertheless, councils try to keep sodium concentrations as low as possible. People with severe hypertension or congestive heart failure may need to restrict their overall dietary intake of sodium further if the concentration in drinking water exceeds 20 mg/L. Medical practitioners treating people with these conditions should be aware of the sodium concentration in the patient’s drinking water.

What can be done?

Sodium salts cannot be easily removed from drinking water; however, processes such as reverse osmosis or distillation can be employed but are costly to operate.

Why is this a potential issue?

The level of total dissolved solids (TDS) in drinking water is an aesthetic issue as elevated levels affect the taste of the water. For good palatability TDS in drinking water should not exceed 600 mg/L. Exceedances of this level of TDS occasionally occur in the region but remain below 900 mg/L which is regarded as the threshold between fair quality and poor quality drinking water. No specific health guideline value is provided for TDS, as there are no health effects directly attributable to TDS. The measurement of the electrical conductivity of water is used as an indirect method of determining TDS.

What can be done?

It is difficult to remove dissolved solids from drinking water. Suitable technologies include reverse osmosis, ion exchange, and distillation, but all of these require considerable energy input and can be expensive to operate. Lime softening may also be effective where high TDS is mainly due to hardness. Some rural communities may have elevated TDS owing to the characteristics of the groundwater used as the raw water supply.

Why is this a potential issue?

The total hardness of drinking water is an issue as elevated levels cause a build-up of scale in hot water systems and hard water requires more soap than soft water to obtain a lather. Hardness is caused primarily by the presence of calcium and magnesium ions. Public acceptance of hardness can vary considerably among communities and is generally related to the hardness that the consumer has come to expect, which in turn is due to the source of the water.

What can be done?

Hardness can be readily reduced by treatment, for example using lime softening; however, this is rarely practised for Australian drinking water.

Why is this a potential issue?

The level of total dissolved solids (TDS) in drinking water is an aesthetic issue as elevated levels affect the taste of the water. For good palatability TDS in drinking water should not exceed 600 mg/L. Exceedances of this level of TDS occasionally occur in the region but remain below 900 mg/L which is regarded as the threshold between fair quality and poor quality drinking water. No specific health guideline value is provided for TDS, as there are no health effects directly attributable to TDS. The measurement of the electrical conductivity of water is used as an indirect method of determining TDS.

What can be done?

It is difficult to remove dissolved solids from drinking water. Suitable technologies include reverse osmosis, ion exchange, and distillation, but all of these require considerable energy input and can be expensive to operate. Lime softening may also be effective where high TDS is mainly due to hardness. Some rural communities may have elevated TDS owing to the characteristics of the groundwater used as the raw water supply.

Why is this a potential issue?

The level of sodium in drinking water is an aesthetic issue as elevated levels affect the taste of the water. Sodium has a taste threshold of about 135 mg/L and the taste becomes appreciable when the sodium concentration exceeds the drinking water threshold of 180 mg/L. Exceedances of this level of sodium occasionally occur, for example at Springsure, but remain below 250 mg/L. No specific health guideline value is provided for sodium. While there is evidence linking excess sodium intake with cardiovascular disease, it must be recognised that sodium intake via the water supply makes only a modest contribution to total intake. Nevertheless, councils try to keep sodium concentrations as low as possible. People with severe hypertension or congestive heart failure may need to restrict their overall dietary intake of sodium further if the concentration in drinking water exceeds 20 mg/L. Medical practitioners treating people with these conditions should be aware of the sodium concentration in the patient’s drinking water.

What can be done?

Sodium salts cannot be easily removed from drinking water; however, processes such as reverse osmosis or distillation can be employed but are costly to operate.

Why is this a potential issue?

The level of total dissolved solids (TDS) in drinking water is an aesthetic issue as elevated levels affect the taste of the water. For good palatability TDS in drinking water should not exceed 600 mg/L. Exceedances of this level of TDS occasionally occur in the region but remain below 900 mg/L which is regarded as the threshold between fair quality and poor quality drinking water. No specific health guideline value is provided for TDS, as there are no health effects directly attributable to TDS. The measurement of the electrical conductivity of water is used as an indirect method of determining TDS.

What can be done?

It is difficult to remove dissolved solids from drinking water. Suitable technologies include reverse osmosis, ion exchange, and distillation, but all of these require considerable energy input and can be expensive to operate. Lime softening may also be effective where high TDS is mainly due to hardness. Some rural communities may have elevated TDS owing to the characteristics of the groundwater used as the raw water supply.

Why is this a potential issue?

pH is a measure of the concentration of hydrogen ions in water and is measured on a scale between 0 (acidic) and 14 (alkali). The guidelines for this parameter are between 6.5 and 8.5, and are based on minimising corrosion or encrustation of pipes and plumbing fittings rather than concerns for health implications. If water is below 4 (acidic) some adverse health effects can occur such as irritation of the eyes and gastrointestinal tract. Acidic water can also increase the solubility of metals, leading to other impacts. Water with pH over 10 (alkali) can similarly cause irritation of the eyes and mucous membranes.

What can be done?

pH is generally not a concern unless the levels are below 4 or over 10. Acidic water can be neutralised by addition of an alkali material such as calcium carbonate until the pH is closer to 7. Highly alkali water can be neutralised by addition of an acid such as citric acid or alum. Drinking water providers can easily adjust pH to fall within the acceptable range for human consumption.

Why is this a potential issue?

The total hardness of drinking water is an issue as elevated levels cause a build-up of scale in hot water systems and hard water requires more soap than soft water to obtain a lather. Hardness is caused primarily by the presence of calcium and magnesium ions. Public acceptance of hardness can vary considerably among communities and is generally related to the hardness that the consumer has come to expect, which in turn is due to the source of the water.

What can be done?

Hardness can be readily reduced by treatment, for example using lime softening; however, this is rarely practised for Australian drinking water.

Why is this a potential issue?

The level of total dissolved solids (TDS) in drinking water is an aesthetic issue as elevated levels affect the taste of the water. For good palatability TDS in drinking water should not exceed 600 mg/L. Exceedances of this level of TDS occasionally occur in the region but remain below 900 mg/L which is regarded as the threshold between fair quality and poor quality drinking water. No specific health guideline value is provided for TDS, as there are no health effects directly attributable to TDS. The measurement of the electrical conductivity of water is used as an indirect method of determining TDS.

What can be done?

It is difficult to remove dissolved solids from drinking water. Suitable technologies include reverse osmosis, ion exchange, and distillation, but all of these require considerable energy input and can be expensive to operate. Lime softening may also be effective where high TDS is mainly due to hardness. Some rural communities may have elevated TDS owing to the characteristics of the groundwater used as the raw water supply.

Why is this a potential issue?

The level of sodium in drinking water is an aesthetic issue as elevated levels affect the taste of the water. Sodium has a taste threshold of about 135 mg/L and the taste becomes appreciable when the sodium concentration exceeds the drinking water threshold of 180 mg/L. Exceedances of this level of sodium occasionally occur, for example at Springsure, but remain below 250 mg/L. No specific health guideline value is provided for sodium. While there is evidence linking excess sodium intake with cardiovascular disease, it must be recognised that sodium intake via the water supply makes only a modest contribution to total intake. Nevertheless, councils try to keep sodium concentrations as low as possible. People with severe hypertension or congestive heart failure may need to restrict their overall dietary intake of sodium further if the concentration in drinking water exceeds 20 mg/L. Medical practitioners treating people with these conditions should be aware of the sodium concentration in the patient’s drinking water.

What can be done?

Sodium salts cannot be easily removed from drinking water; however, processes such as reverse osmosis or distillation can be employed but are costly to operate.

Why is this a potential issue?

The level of total dissolved solids (TDS) in drinking water is an aesthetic issue as elevated levels affect the taste of the water. For good palatability TDS in drinking water should not exceed 600 mg/L. Exceedances of this level of TDS occasionally occur in the region but remain below 900 mg/L which is regarded as the threshold between fair quality and poor quality drinking water. No specific health guideline value is provided for TDS, as there are no health effects directly attributable to TDS. The measurement of the electrical conductivity of water is used as an indirect method of determining TDS.

What can be done?

It is difficult to remove dissolved solids from drinking water. Suitable technologies include reverse osmosis, ion exchange, and distillation, but all of these require considerable energy input and can be expensive to operate. Lime softening may also be effective where high TDS is mainly due to hardness. Some rural communities may have elevated TDS owing to the characteristics of the groundwater used as the raw water supply.

Why is this a potential issue?

pH is a measure of the concentration of hydrogen ions in water and is measured on a scale between 0 (acidic) and 14 (alkali). The guidelines for this parameter are between 6.5 and 8.5, and are based on minimising corrosion or encrustation of pipes and plumbing fittings rather than concerns for health implications. If water is below 4 (acidic) some adverse health effects can occur such as irritation of the eyes and gastrointestinal tract. Acidic water can also increase the solubility of metals, leading to other impacts. Water with pH over 10 (alkali) can similarly cause irritation of the eyes and mucous membranes.

What can be done?

pH is generally not a concern unless the levels are below 4 or over 10. Acidic water can be neutralised by addition of an alkali material such as calcium carbonate until the pH is closer to 7. Highly alkali water can be neutralised by addition of an acid such as citric acid or alum. Drinking water providers can easily adjust pH to fall within the acceptable range for human consumption.

Why is this a potential issue?

The total hardness of drinking water is an issue as elevated levels cause a build-up of scale in hot water systems and hard water requires more soap than soft water to obtain a lather. Hardness is caused primarily by the presence of calcium and magnesium ions. Public acceptance of hardness can vary considerably among communities and is generally related to the hardness that the consumer has come to expect, which in turn is due to the source of the water.

What can be done?

Hardness can be readily reduced by treatment, for example using lime softening; however, this is rarely practised for Australian drinking water.

Why is this a potential issue?

Turbidity is a measure of the light-scattering property of water caused by the presence of fine suspended matter such as clay, silt, plankton and other microscopic organisms. The turbidity of drinking water can be used as a measure of the efficiency of the filtration and disinfection processes of water treatment and is also an aesthetic issue to consumers. Based on aesthetic considerations, the turbidity should not exceed 5 NTU at the consumer’s tap. Exceedances of this level of turbidity occasionally occur in the region giving drinking water a cloudy or muddy appearance. These exceedances have not been a health concern.

What can be done?

Turbidity has an impact on the aesthetic acceptability of water. Many consumers relate the appearance of water to its safety, and turbid or coloured water is interpreted as being unsafe to drink. Councils attempt to maintain turbidity as low as possible to the point of supply to customers.