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Scale deposits are a typical indicator of hard water. Hardness is a common quality of water where water contains dissolved compounds of calcium and magnesium and, sometimes, other divalent and trivalent metallic elements.
Cloudiness & Discoloration
Discoloration of water is another sign of impurities and turbidity. Turbidity refers to the amount of small particles of solid matter suspended in water as measured by the amount of scattering and absorption of light rays caused by the particles. Turbidity blocks light rays and makes the water opaque. Turbidity cannot be directly equated to suspended solids because white particles reflect more light than dark-colored particles and many small particles will reflect more light than an equivalent large particle.
Bacteria, Viruses & Cysts
Microbial contaminants can’t always be detected through sight, smell or taste. You might go years before realizing a problem exists. Although some waterborne microbes can cause illness, many microbes are harmless or even beneficial. Very small levels of microbes are naturally present in many water supplies, but some are more dangerous than others. Some of the more dangerous microbial contaminants, such as E. coli, Giardia, and Cryptosporidium, can cause gastrointestinal problems and flu-like symptoms
Taste & Odor
While taste issues are only noticed at the faucet where water is used for drinking, bad smelling water can be noticeable any place in or around a home or office where water is used.
Lead can exist in water in a broad array of forms, therefore, more than one type of technology may be needed for adequate removal. Soluble (or dissolved) lead may be removed by ion exchange, reverse osmosis, adsorption, or distillation. Insoluble (or particulate) lead may be removed by fine filtration and adsorption, reverse osmosis, or distillation. Source: Water Quality Association
Chlorination is the treatment process in which chlorine gas or a chlorine solution is added to water for disinfection and control of microorganisms. Chlorination is also used in the oxidation of dissolved iron, manganese, and hydrogen sulfide impurities. This method of disinfection involves adding chlorine to water to make it safer to drink. It’s common, cost-effective, and quick, killing many pathogenic microorganisms. It can even oxidize or break down iron, manganese, and hydrogen sulfide, which can result in water that is clearer and tastes better. Some people find that chlorine gives water its own objectionable chemical taste and odor. It also can produce disinfection by-products (which may cause health issues) by reacting with other substances in water when stored. These by-products can often be filtered out with activated carbon.