Common Water Problems

Here in the Twin Falls area, a variety of factors can affect how water tastes, smells and feels. That's why we test your water before we recommend how to treat it properly. Here are a few of the problems we commonly see and treat.

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Hard Water

Hard Water

Hard water contains dissolved calcium, magnesium and in many cases, iron. Most homes have hard water, whether it is supplied by a private well or a municipality. In many cases, homeowners don't realize they have hard water or the constant and expensive harm it causes.

Dry skin and hair, bathtub rings, spots on glass, silverware and fixtures, dull, dingy clothing, disappointing performance, and a shortened life expectancy of water-using appliances are all problems frequently caused by hard water.

 

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Chlorine taste or smell

Chlorine taste or smell

Since the 1850's, chlorine has been used as a disinfectant to kill harmful bacteria in water itself or the pipes that transport it. Although it has helped end a number of major threats to public health and is essential at the treatment plant and in the water distribution system, it is no longer necessary once the water reaches your home.

Though chlorine is vital for stopping the spread of disease, its benefits come at a price. Chlorine tastes and smells bad. It dries skin and hair, fades clothes (bleach is made of chlorine), and can dry out the rubber seals in appliances, shortening their lives.

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Arsenic

Arsenic

Arsenic is a naturally-occurring poison that can infiltrate groundwater from both natural and man-made sources. It is often found near industrial and agricultural centers as well as mines. It can cause serious health issues.

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Nitrates

Nitrates

Nitrates are a colorless, odorless and tasteless naturally-occurring compound. When ingested in large quantities they can pose a health risk to pregnant women and infants Since they are impossible to see, smell or taste, testing is a reasonable precaution.

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Iron and Manganese 

Iron and Manganese

Water is a natural solvent and given the needed time and conditions, it will dissolve anything it comes in contact with. That's why, depending on where you live, your water can contain iron or manganese which can cause rusty-orange or black staining. You'll see the stains on clothes, fixtures, sinks, tubs, water-using appliances and toilets. What's more, these metals can make your water taste and smell bad.

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"Rotten Egg Smell"

Hydrogen sulfide - Rotten Egg Smell

In its pristine state, water is colorless, tasteless and odorless. So, if your water tastes or smells funny, you owe it to yourself to find out why.

Earthy or musty taste and odor 

These types of complaints are generally the result of compounds released due to decayed vegetation and are typically associated with different forms of algae. While not toxic, they are nontheless unpleasant and can be offensive at very low concentrations.

"Rotten Egg" smell

Another common source of smelly water is hydrogen sulfide (sulfur). Hydrogen sulfide is a corrosive gas which has the characteristic odor of rotten eggs. If present in high enough concentrations, it can leave an unpleasant odor on hair and clothing. It can also accelerate corrosion of metal parts in appliances.

Metallic taste

As the name implies, a metallic taste to your water indicates the presence of metals such as iron, copper, manganese or zinc. Iron and manganese are often naturally occurring and are predominately found in ground water. Copper and zinc can come from an aging water distribution system or the corrosion of copper plumbing and brass fittings.

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Musty, earthy, fishy taste or smell?

Fishy Water

Caused by algae, molds and bacteria that live in water and can multiply within a home's plumbing system.

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Cloudy Water

Cloudy Water

Raw water comes into your home with any number of impurities that cause turbidity.

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Bacteria and Viruses

Bacteria and Viruses

According to the Centers for Disease Control and Prevention, there could be as many as 12 million cases of waterborne acute gastrointestinal illness annually in the United States alone. These illnesses are frequently caused by bacteria, viruses and protozoa that make their way into the water supply.

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Culinary Chemistry

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