Puricare Industrial Enterprises

Wednesday, April 5, 2017

OZONE - Chlorine is still preferred over ozone for water disinfection. However, the application of ozone is increasing, after the discovery of trihalomethanes (THM) as a harmful disinfection byproduct of chlorine disinfection. Organic micro-pollutants in surface are oxidized by ozone faster than by chlorine and chlorine compounds. Ozone deactivates even those microorganisms that develop resistance to disinfectants, such as Crystosporidium.

OZONE

History of ozone

Past developments in ozone application

A Dutch chemist called Van Marum was probably the first person to detect ozone sensorially.

In the description of his experiments, he mentioned the notion of a characteristic smell around his electrifier .

However, the discovery of ozone was only just mentioned by name decennia later, in a writing of Schönbein that dates back to 1840. This discovery was presented to the University of München.

Schönbein had noticed the same characteristc smell during his experiments, that Van Marum had tried to identify earlier. He called this gas 'ozone', which is distracted from ozein; the Greek word for scent.

Generally, the discovery of ozone is ascribed to Schönbein. Moreover, Schönbein is mentioned as the first person to research the reaction mechanisms of ozone and organic matter.

After 1840, many studies on the disinfection mechanism of ozone followed.

The first ozone generator was manufactured in Berlin by Von Siemens. This manufacturer also wrote a book about ozone application in water.

This caused a number of pilot projects to take place, during which the disinfection mechanism of ozone was researched.

The French chemist Marius Paul Otto (figure 1) received a doctorate at the French University, for his essay on ozone.

He was the first person to start a specialized company for the manufacture of ozone installations: 'Compagnie des Eaux et de l’Ozone'.

The first technical-scale application of ozone took place in Oudshoorn, Netherlands, in 1893. This ozone installation was thoroughly studied by French sientists, and another unit was installed in Nice after that (in 1906).

Since then, ozone was applied in Nice continuously, causing Nice to be called the 'place of birth of ozone for drinking water treatment.'

In the years prior to World War I, there was an increase in the use of ozone installations in various countries.

Around 1916, 49 ozone installations were in use throughout Europe (26 of which were located in France).

However, this increase faltered soon afterwards. This was consequential to research of toxic gases, which evidently lead to the development of chlorine.

This disinfectant appeared to be a suitable alternative to ozone, as it did not have the shortcomings in management, such as low applicative guarantee and low yield of ozone generation.

Ozone production did not reach its prior level until after World War II.

In 1940, the number of ozone installations that were in use worldwide had only grown to 119.

In 1977 this number, had increased to 1043 ozone installations. More than half of the installations were located in France.

Around 1985, the number of applied ozone installations was estimated >2000.

Today, chlorine is still preferred over ozone for water disinfection.

However, the last decennia the application of ozone applications did start to increase again. This was caused by the discovery of trihalomethanes (THM) as a harmful disinfection byproduct of chlorine disinfection, in 1973.

Consequentially, scientists started looking for alternative disinfectants.

Another problem was an increase in disturbing, difficultly removable organic micro-pollutants in surface waters. These compounds appeared to be oxidized by ozone faster than by chlorine and chlorine compounds.

Furthermore, ozone turned out to deactivate even those microorganisms that develop resistance to disinfectants, such as Crystosporidium.

Finally, there has been a progress in the abolishment of shortcomings in ozone management.

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Ozonation in Water

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CLICK HERE . . .

http://puricare.blogspot.com/2016/09/ozone-is-unstable-gas-comprising-of.html.
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Hydrogen peroxide..

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http://puricare.blogspot.com/2016/11/hydrogen-peroxide-disinfection-hydrogen.html

Sterilight Ultraviolet

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Sterilizers

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CLICK HERE . . .

http://puricare.blogspot.com/2016/04/sterilight-ultraviolet-uv-water.html.
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PURICARE

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ENTERPRISES

Water

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Systems

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CLICK HERE . . . to view company profile

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Ballast-TypePressure Tanks

Houston Water Pump with
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GS Series Submersible Pump

http://www.lenntech.com/library/ozone/history/ozone-history.htm

Monday, April 3, 2017

FUNNY SMELL OR TASTE IN WATER - Drinking water that exudes an unwanted odour could be a sign of larger issues plaguing the tap or water pipes. This could either be the sign of a harmful contaminant or just that your tap water was not cleansed effectively and this should be reported to your water company.

Why Does My Water
Smell Or Taste Funny?

Sometimes your drinking water can smell or taste strange – this can either be due to a harmless environmental side effect or something more sinister.

While the tap water in most countries is drinkable, there are still scores of contaminants found in water supplies across the globe.

Drinking water that exudes an unwanted odour could be a sign of larger issues plaguing the tap or water pipes.

This could either be the sign of a harmful contaminant or just that your tap water was not cleansed effectively and this should be reported to your water company.
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Your tap water generally travels quite a distance from the treatment plant to your tap, and it is entirely possible that it could have picked up some contaminants along the way, giving your drinking water a metallic or sewage smell or taste.

There are various reasons for this as well as various ways to remedy the problem, such as:

· Sulphur Odour: Water that smells strongly like rotten eggs most probably contains sulphur bacteria or hydrogen sulphide.

Sulphur bacteria dwell in oxygen-deficient environments and feed on decaying organic matter, creating hydrogen sulphide gas that gets trapped in water sources.

To rectify this problem, the source of the hydrogen sulphide or sulphur bacteria in a water source needs to be found and checked for proper ventilation so that the gas has a means of escape.

· Sewage Odour: If your drinking water smells like sewage, it could be due to the presence of bacteria that come from food, soap or other materials sitting in the drain, which cause heavy gases to pool around the drain near the sink and rise upwards when the taps are opened.

Hydrogen sulphide is the most likely gas to cause this smell.

· Salt Taste: If your drinking water tastes like salt, it could be because there are chloride ions and/or sulphates in the water supply.

If you live near the coast it could be due to seawater having got into a local water supply.
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It is best to contact your drinking water company if any of the above occurs – or you can pre-empt any of this merely by investing in a water cooler with a very good filter that can supply you with fresh, great-tasting drinking water virtually non-stop.

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DRINKING WATER SMELLS,

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Common Water Problems & Effects.

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OVARIAN CANCER &

DRINKING WATER

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CLICK HERE . . .

http://puricare.blogspot.com/2016/10/contaminants-in-environment-can.html.
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PURICARE

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ENTERPRISES

Water

Treatment .

Systems

CLICK HERE . . . to view company profile

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Tachmina Laminated
Sand Filter

Reverse Osmosis with Cartridge Pre-Filters

Ultraviolet Bactericidal System
with Cartridge Pre-Filters

https://www.living-water.co.uk/blog/water-smell-taste-funny/

IRON IN WATER - When iron-bearing water is first brought to the surface, it is usually clear and colorless with a distinct iron taste. After aeration or exposure to the air, the water develops a milk-like haze, which soon turns reddish-brown in color.

Iron

The States of Iron

Iron exists in three basic forms as

- elemental metallic iron,

- in ferrous (Fe++) and

- ferric (Fe +++) states.

Ferrous iron usually occurs in water drawn from wells. It is present due to the solubility of ferrous bicarbonate as a result of the action of carbon dioxide on iron deposits in the ground.

Iron remains in this soluble ferrous state as long as the water remains underground, where molecular oxygen is scarce. Carbon dioxide is commonly found together with high iron concentrations, but this is not necessarily the case.

When this iron-bearing water is first brought to the surface, it is usually clear and colorless with a distinct iron taste. After aeration or exposure to the air, the water develops a milk-like haze, which soon turns reddish-brown in color.

Chemically what happens is this: upon exposure to the air, molecular oxygen begins to enter the water as carbon dioxide escapes. The oxygen then oxidizes the ferrous ions (Fe++) changing them to ferric ions (Fe+++)

At this point, the ferric ions combine with free hydroxyl ions (OH-) to form the insoluble gelatinous compound ferric hydroxide [Fe (OH)₃].

As the individual molecules join together, characteristic rust color (often called "red water" or "rusty water") appears. And finally a gelatinous precipitate of ferric hydroxide settles to the bottom of the container.

In this way the soluble ferrous ions convert into the insoluble ferric hydroxide state.

Iron flavor noted in water containing ferrous ions markedly decrease as the ferrous iron passes into the ferric form.

Actually iron in natural water supplies may be present in a number of forms including:

· soluble ferrous ions;

· ferric ions, soluble in very acid water;

· ferric hydroxide, insoluble in neutral or alkaline water;

· ferric oxide, which show up as particles of rust from pipes; and

· in combination with organic compounds or iron bacteria.

Iron, as you can see, is present in water either in a ferrous or a ferric state.

Iron is generally found in the ferrous state (colorless and soluble) in groundwater supplies.

As iron oxidizes upon exposure to the air, it usually settles out. For this reason it is rarely found in surface water supplies.

When iron is found in surface supplies, the water may well be extremely acid, or the iron may be combined in various complex molecules, which resist oxidation.

In some surface waters iron may be present in an organic (chelated*) form. Such water usually contains a greal deal of colored colloidal turbidity, which does not settle and is difficult to remove by filtration.

Unfortunately, organic iron can be quite troublesome, although significant progress in the treatment of this type has been made.

Iron Bacteria

Iron bacteria frequently thrive in iron-bearing water. As they develop, these bacteria form reddish-brown growths that may clog pipes and reduce flow rates.

A decaying mass of these iron bacteria can cause bad tastes and odors in a water supply, and often cause extremely discolored water when the slimy growths break free in slugs at high flow rates.

These iron bacteria can grow either in darkness or in light, but are most frequently noticed in toilet flush tanks. They require water containing an adequate supply of ferrous ions and free oxygen.

While they have been grown in cultures containing no iron, they thrive best in iron-bearing waters. The most common names for the various types of iron and manganese bacteria include: crenothrix**, gallionella and leptothrix.

As this brief discussion indicates, iron can be in water in a number of forms, the cause of which can be quite varied.

The chemistry of iron removal is not difficult once the cause has been clearly determined.

Corrective measures present difficulties in some instances only because it is not always easy to determine the cause of the problem and because the operation of certain types of water conditioning equipment may not be well understood.

To determine the proper corrective steps requires a bit of sleuthing. The iron, as we have seen, may be in water either in a ferrous or ferric state.

Further, it may be the result of corrosion. Again the problem may in a large measure be due to the presence of iron bacteria.

Because the problem of iron-bearing water is complex, it is difficult to establish rules for treatment. What must be done depends on the cause and the type of equipment available.

Chelate: To combine into a complex molecule having great stability due to the molecular arrangement.
**Crenothrix: This term is sometimes incorrectly used in referring to all iron or manganese bacteria. Some 18 or more varieties of iron an manganese bacteria have been classified and studies over the years.

Recent study, however, indicates that some of the varieties of bacteria are simply different forms of the same bacteria. This study shows that the different forms develop differently under differing environmental conditions.

The most widely accepted classifications include: a) Gallionella b) Crenothrix c)Leptothrix.

One authority in the subject of iron bacteria states that despite a long search for crenothrix, no evidence of a separate bacteria of this type has been discovered. This same authority feels that all iron bacteria are in fact forms of gallionella or sphareotilus which includes what are popularly called crenothrix and leptothrix.

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