Water Pipes: An Underground World We Neglect

More than a million miles of underground pipes distribute water to American homes. Maintaining that complex network is an extremely expensive and never-ending ordeal.

Some pipes date back to the 1800s. As they get older, they fail in different ways. Some split and rupture, with an estimated 700 main breaks occurring around the U.S. every day. The most devastating failures damage roadways, close businesses and shut off service for hours or days. If pipes are particularly bad, they can contaminate water.

Utilities have long struggled to predict when to replace pipes, which have vastly different life cycles depending on the materials they are made from and where they are buried. Some might last 30 years, others more than 100. Sophisticated computer programs are helping some water systems prioritize the order in which pipes should be replaced, but tight budgets often mean the fixes don’t come until it’s too late.

Replacing a single mile of water main can cost from $500,000 to more than $1 million, but doing so is far more disruptive to customers if it fails first. Experts say a peak of up to 20,000 miles of pipe will need to be replaced annually beginning around 2035, up from roughly 5,000 miles currently. Des Moines Water Works alone has 1,600 miles of distribution pipes.

The Philadelphia water department, the nation’s oldest, is already spending tens of millions of dollars more per year to replace its worst pipes. Yet the city saw more than 900 water main breaks in the most recent budget year. In June, two massive breaks forced evacuations and damaged cars, homes and businesses.

New Orleans once boasted about not raising water rates for two decades. But in 2012, the city approved 10 percent increases on water bills for eight straight years as part of a plan to fix a crumbling system. The average household’s monthly water-and-sewer bill will climb to $115 by 2020. The extra money will help replace deteriorating mains damaged by Hurricane Katrina.

The massive main break that flooded the UCLA campus in Los Angeles in 2014 — ruining its basketball court and inundating buildings and fields with millions of gallons of water — was widely seen as a wakeup call for failing infrastructure. But a year later, the city’s response illustrates how large of a problem many systems face.

The Los Angeles Department of Water and Power is moving from a 300-year replacement cycle to a 250-year cycle for its 7,200-mile water distribution system, still far slower than the 100-year cycle many experts recommend. The department is proposing a 3.8 percent annual water rate increase for five years, which would go largely toward system improvements and gradually raise the typical household water bill by $12.30 per month. Heavier users would face steeper increases.

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The California drought is killing almond trees, too

by Ana Sofia Knauf

Almond Tree 

Salted almonds are essentially God’s gift to snack food, salads, and ice cream. But when it comes to growing almonds, salt can really screw things up. Unfortunately for California’s almond orchards, salty groundwater has become a huge problem and it’s killing trees across the state. That’s right: We’re talking about almonds and California again, folks, but bear with us.

Valley Public Radio has the story:

“The trees just don’t look healthy,” [Paul Parreira of Rpac Almonds] says. “Everybody is watering at the minimum levels with high salinity water. It’s a double edged sword.”

High salinity levels in groundwater used for agriculture on the Westside of Central California is commonplace, but this year the issue is compounded. Many farmers have a zero allocation of surface water from the Delta. These farmers are forced to irrigate with salty groundwater and the little water they receive from the Sacramento Delta is also high in things like salt.

“Without any adequate rainfall to move those salts down through the soil there’s just no way for us to remove those salts,” Parreira says. “Not only is it staying there, we’re adding to it because of the poor quality from the Delta.”

Almond trees are able to deal with some salt, but if they take in too much, the mineral becomes toxic to them — just like humans! The tree leaves begin showing signs of salt burn, and eventually the whole tree could die. As the problem has become more widespread, the Almond Board of California predicts crop yields will decrease by four percent in 2015, the radio station reports. According to “Almond Doctor” David Doll, the groundwater could be diluted to reduce salt levels – but that requires rain.

Basically, you may have to end your love affair with almonds whether you’re guilted into it or not. We’re sorry!

Source: Grist.

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What can I do about a problem water heater?

If odor is in the hot water only, simply replacing the anode in your water heater may fix it.

Odor from a hot water heater can be a perplexing problem. Theories of cause and cure abound. Usually blamed on hydrogen sulfide gas, water heater odor is most often associated with well water, but it can happen with city water as well. If the odor is in both hot and cold water, the problem is in the well and a whole house treatment is required. The suggestions below are for situations where the odor is in the hot water only. –Editor.

Below are some strategies to try.

Replace or remove the magnesium anode. Many water heaters have a magnesium anode, which is attached to a plug located on top of the water heater. It can be removed by turning off the water, releasing the pressure from the water heater, and unscrewing the plug. Be sure to plug the hole. Removal of the anode, however, may significantly decrease the life of the water heater. You may wish to consult with a reputable water heater dealer to determine if a replacement anode made of a different material, such as aluminum, can be installed. A replacement anode may provide corrosion protection without contributing to the production of hydrogen sulfide gas. There are also replacement “lifetime” anodes that use electricity that are almost always successful at  getting rid of odors in the hot water heater.

Disinfect and flush the water heater with a chlorine bleach solution. Chlorination can kill sulfur bacteria, if done properly. If all bacteria are not destroyed by chlorination, the problem may return within a few weeks.

Increase the water heater temperature to 160 degrees Fahrenheit (71 degrees Celsius) for several hours. This will destroy the sulfur bacteria. Flushing to remove the dead bacteria after treatment should control the odor problem.

Reference: Minnesota Dept. of Health.  We have had several customers who speak highly of the electric anodes.

Cleaning Up After California’s Pot Farmers

An L.A. Times Editorial

Marijuana Farm in Northern California

Long known as the nation’s “salad bowl,” California has also become its marijuana bowl. The state produces as much as 70% of the cannabis sold in the United States, and its landscape bears the scars of both legal and illegal cultivation. Pristine habitat has been clear-cut to make way for pot farms, roads have been carved into hillsides, creeks have been pumped dry for irrigation and wildlife has been poisoned by pesticides and rodenticides. The effects of irresponsible cultivation, coupled with the drought, could doom the survival of some salmon species in Northern California.

Environmentalists now worry that damage to the state’s flora and fauna from marijuana growing will only increase as more states vote to legalize the recreational use of the drug. It’s essential that the various ballot measures being floated for California’s November 2016 election include not only rules for regulating marijuana farms but enough funding to enforce them and to mitigate the damage that’s already occurred.

Too often, however, the environmental impacts of cultivation are an afterthought. California legalized medical marijuana nearly 20 years ago, but state lawmakers largely ignored the exponential increase in cannabis cultivation. Now, officials estimate there are 50,000 marijuana plantations across the state. Yet the California Department of Fish and Game has 16 people to police pot farms and has been able to inspect fewer than 1% of the sites. Gov. Jerry Brown budgeted $3.3 million in 2014 to boost enforcement, but experts estimate that the state needs $25 million a year to regulate these plantations and enforce environmental laws.

Recent legislation around the country hasn’t made environmental protection a priority either. Neither Washington nor Colorado earmark tax revenue from the sale of recreational marijuana to help enforce rules on growers. (To be fair, those states have more indoor growing and haven’t experienced damage on the scale of California.) The California Legislature recently passed bills that regulate medical cannabis, but lawmakers removed a proposed excise tax that would have generated $60 million for environmental cleanup and enforcement. Instead, the bills would let state agencies raise fees on licenses to cover enforcement. The high cost of licenses, however, could prompt some growers to remain in the black market rather than come into compliance.

Until recently, there has been little opportunity and no incentive for growers to act responsibly. Any effort to legalize marijuana must ensure that this billion-dollar industry repairs the legacy of damage and becomes a responsible steward of the land.

Source: LA Times.

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 Eight-trillion Microbeads pollute water daily

by Jareen Imam

Eight-trillion of these, enough to cover 300 tennis courts, go into our water supplies every day.

Not to alarm you, but your daily morning regimen might be harming the planet’s oceans.

What’s the culprit? Microbeads. They are tiny, plastic beads that many companies have added to body scrubs, cosmetics, soaps — essentially hundreds of products, to create an exfoliating sensation for users.

There’s more than eight trillion microbeads entering aquatic habitats every day in the United States alone, according to a new study published in Environmental Science & Technology. It’s enough microbeads to cover 300 tennis courts daily.

A microbead is any plastic that is smaller than 5 mm, about three times the size of a pinhead. They are designed to wash down drains, but have added to the increased microplastic debris littering the Earth’s oceans and many freshwater lakes, the study states. Due to their size, plastic microbeads are difficult to clean up on a large scale.

Microbeads have even been subtly added to products like toothpaste. Despite their tiny size, they still pose a threat, according to Stephanie Green of Oregon State University and co-author of the study.

“Part of this problem can now start with brushing your teeth in the morning,” she said. “Contaminants like these microbeads are not something our waste-water treatment plants were built to handle, and the overall amount of contamination is huge,” she said.

Unlike Sprite shower filters, microbeads do not improve your singing.

The eight trillion microbeads entering the United States’ aquatic habitats on a daily basis is only a fraction of what is being dumped in waste-water treatment facilities. Eight hundred trillion of these plastic beads settle into a sludge and transform into a runoff from sewage plants and go on to pollute the waterways.

“We’re facing a plastic crisis and don’t even know it,” Green explained.

Some species of marine life mistake the small plastic particles for food, and scientists are currently examining how microplastics are affecting marine life once ingested and whether those chemicals can be transferred to humans if people consume these marine species later on, according to the National Oceanic and Atmospheric Administration (NOAA).

Chelsea Rochman of the University of California, Davis and lead author of the study, said microbeads were one of many types of microplastics to be found in the gut content of the marine wildfire that they examined.

“We’ve demonstrated in previous studies that microplastic of the same type, size and shape as many microbeads can transfer contaminants to animals and cause toxic effects,” Rochman said. “We argue that the scientific evidence regarding microplastic supports legislation calling for a removal of plastic microbeads from personal care products.”

Scientists from the study are calling for a complete ban on microbeads. They say that public support for the effort is also growing. Companies such as Unilever and Johnson & Johnson have pledged to phase out the use of microbeads in their personal care products.

In June 2014, the state of Illinois became the first state to ban the production, manufacture and sale of products that contain plastic microbeads, according to NOAA. Although the study argues that the legislation does not go far enough to eliminate microbeads that claim to be “biodegradable” but are not. Connecticut, New Jersey, Colorado have implemented regulations or bans on the plastic products as well.

Authors of the study are calling for new wording in microbead legislation that will ensure a total ban on materials that are “persistent, bioaccumulative, or toxic” to be added to products that are meant to be wash down the drain.

Source: CBS4Indy.com  (we added some images).

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Iron Bacteria in Well Water

Well Management Program

Editor’s Note: This excellent description of the common well water problem known as iron bacteria is reprinted here from the website of the Minnesota Department of Health.  I’ve added a couple of pictures. –Hardly Waite.

Does this describe your water……red stains in the sinks?….swampy, oily, or other unpleasant tastes or smells?….red, slimy growths in the toilet tank? If so, your well or water system may have iron bacteria. Iron bacteria are small living organisms which naturally occur in soil, shallow groundwater, and surface waters. These nuisance bacteria combine iron (or manganese) and oxygen to form deposits of “rust,” bacterial cells, and a slimy material that sticks the bacteria to well pipes, pumps, and plumbing fixtures. The bacteria are not known to cause disease, but can cause undesirable stains, tastes and odors; affect the amount of water the well will produce; and create conditions where other undesirable organisms may grow.

Detecting Iron Bacteria

Clues which indicate that iron bacteria may be present in well water are:

TASTES AND ODORS – Iron bacteria often produce unpleasant tastes and odors commonly reported as: “swampy,” “oily or petroleum,” “cucumber,” “sewage,” “rotten vegetation,” or “musty.” The taste or odor may be more noticeable after the water has not been used for some time. Iron bacteria do not produce hydrogen sulfide, the “rotten egg” smell, but do create an environment where sulfur bacteria can grow and produce hydrogen sulfide.

COLOR – Iron bacteria will usually cause yellow, orange, red, or brown stains and colored water. It is also sometimes possible to see a rainbow colored, oil-like sheen on the water.

RED SLIMY DEPOSITS – Iron bacteria produce a sticky slime which is typically rusty in color, but may be yellow, brown, or grey. A “feathery,” or filamentous growth may also be seen, particularly in standing water such as a toilet tank.

The characteristics listed above are typical of iron bacteria. However, objectionable stains, tastes, or odors may be due to other causes including iron, sulfate, hydrogen sulfide, manganese, or other nuisance organisms such as sulfur bacteria. Identification of substances in water is best done by having a laboratory test a water sample. Many laboratories provide iron bacteria tests for costs under $35. It is also a good idea to evaluate the sanitary quality of the well by doing two things: (1) testing the water for nitrate-nitrogen and coliform bacteria; and (2) assuring that the well is properly constructed, located, and maintained.

Prevention of Iron Bacteria

Iron bacteria are present in most soils in Minnesota. Iron bacteria can be introduced into a well or water system during drilling, repair, or service. Elimination of iron bacteria once a well is heavily infested can be extremely difficult. Normal treatment techniques may be only partly effective.

Good housekeeping practices can prevent iron bacteria from entering a well:

• Water placed in a well for drilling, repair, or priming of pumps should be disinfected, and should never be taken from a lake or pond.
• The well casing should be watertight, properly capped, and extend a foot or more above ground.
• When pumps, well pipes, and well equipment are repaired, they should not be placed on the ground where they could pick up iron bacteria.
• The well, pump, and plumbing should be disinfected when repaired.

Control of Iron Bacteria

Treatment techniques which may be successful in removing or reducing iron bacteria include physical removal, pasteurization, and chemical treatment. Treatment of heavily infected wells may be difficult, expensive, and only partially successful.

Physical removal is typically done as a first step in heavily infected wells. The pumping equipment in the well must be removed and cleaned, which is usually a job for a well contractor or pump installer. The well casing is then scrubbed by use of brushes or other tools. Physical removal is usually followed by chemical treatment.

Pasteurization has been successfully used to control iron bacteria. Pasteurization involves a process of injecting steam or hot water into the well and maintaining a water temperature in the well of 60°C (140 degrees Fahrenheit) for 30 minutes. Pasteurization can be effective, however, the process may be expensive.Chemical treatment is the most commonly used iron bacteria treatment technique. The three groups of chemicals typically used include: surfactants; acids (and bases); and disinfectants, biocides, and oxidizing agents.

Surfactants are detergent-like chemicals such as phosphates. Surfactants are generally used in conjunction with other chemical treatment. It is important to use chlorine or another disinfectant if phosphates are used, since bacteria may use phosphates as a food source.

Acids have been used to treat iron bacteria because of their ability to dissolve iron deposits, destroy bacteria, and loosen bacterial slime. Acids are typically part of a series of treatments involving chlorine, and at times, bases. Extreme caution is required to use and properly dispose of these chemicals. Acid and chlorine should never be mixed together. Acid treatment should only be done by trained professionals.

Disinfectants are the most commonly used chemicals for treatment of iron bacteria, and the most common disinfectant is household laundry bleach, which contains chlorine.

Chlorine

Chlorine is relatively inexpensive and easy to use, but may have limited effectiveness and may require repeated treatments. Effective treatment requires sufficient chlorine strength and time in contact with the bacteria, and is often improved with agitation. Continuous
chlorine injection into the well has been used, but is not normally recommended because of concerns that the chlorine will conceal other bacterial contamination and cause corrosion and maintenance problems.

Shock Chlorination

“Shock” chlorination is the process of introducing a strong chlorine solution into the well, usually at a concentration of 1000 parts per million or more. Ideally, the well should be pumped until clear, or physically cleaned before introducing chlorine. A brochure is available which explains how to add chlorine and determine the amount of chlorine to use. Otherwise, approximately 2 gallons of chlorine beach can be mixed with at least
10 gallons of water, and poured into the well. If possible, the chlorinated water should be circulated through the well and household plumbing by running the water back into the well through a clean hose, washing down the sides of the well casing. The chlorinated water should be drawn into the household plumbing and remain overnight, and if possible for 24 hours. Heavy infestations of iron bacteria may require repeated disinfections.Shock chlorination may only control, not eliminate, iron bacteria.

Before attempting to chlorinate, or doing any maintenance on a well, it is important to disconnect the electricity and understand how the well and water system works. It is usually advisable to hire a licensed pump installer or well contractor.

High concentrations of chlorine may affect water conditioning equipment, appliances such as dishwashers, and septic systems. You may want to check with the manufacturer of the appliances before chlorinating. The equipment can be bypassed, however, iron bacteria or other organisms may remain in the units and spread through the water system. It may be possible to disinfect the well with higher chlorine concentrations; and if the water storage and treatment units are not heavily infected, disinfect the treatment unit and piping with lower concentrations circulated through the water system.

After the chlorine has been in the well and plumbing overnight or for 24 hours, the water should be pumped out. If possible, water with high chlorine concentrations should not be disposed of in the septic system. It may be possible to discharge the water to a gravel area, run the water into a tank or barrel until the chlorine dissipates, or contract with a hauler to properly dispose of the water. Water from the well should not be consumed until the chlorine has been removed.

Source: Minnesota Department of Health. 

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New Product: The Classy Viqua VH420-F20 UV Unit

We now stock the new Viqua 18-gallon-per-minute ultraviolet unit.  It’s an ideally sized UV system for all but the very largest residential users, treating a generous 18 gallons of water per minute for bacteria, cysts, and viruses at a strong 30 mJ/cm2 UV dosage.

The VH420 unit comes with its own 5 micron sediment filter, conveniently mounted on a U-shaped rack that can pointed in either direction to meet the installer’s requirements. It is backed by the many years of experience behind the Sterilight and Trojan brands, now merged under the Viqua name.

The dosage rating for the powerful residential unit is

16mJ/cm2 @ 34 gallons per minute

30mJ/cm2 @ 18 gallons per minute

40mJ/cm2 @ 14 gallons per minute.

The unit’s 5 micron sediment filter is mounted in the superior Viqua easy-service housing (see picture below) that accepts all standard radial flow 4.5″ X 20″ cartridges. See full details on the filter housing here.  The high quality Viqua UV lamp is equally easy to service.  Lamp change can be done without turning off the service water.

Viqua is the manufacturer of both the prestigious Sterilight and Trojan lines of ultraviolet equipment. We are factory-direct Viqua vendors and can supply any Sterilight, Trojan, or Viqua branded items.

Please call for information:  Pure Water Products. 940 382 3814.