Puricare Industrial Enterprises: Iron

Showing posts with label Iron. Show all posts

Saturday, November 23, 2019

IRON BACTERIA IN WELL WATER - Iron bacteria are not known to cause disease. However, they can create conditions where other disease-causing organisms may grow. They can also affect how much water the well produces and may cause clogging issues. To be safe, test the water for nitrate and coliform bacteria. Make sure the well is properly constructed, located, and maintained. May be more noticeable after the water has not been used for a while. Yellow, orange, red, or brown stains and colored water. Sticky rusty, yellow, brown, or grey slime. Only place disinfected water in a well for drilling, repair, or priming pumps. Never use water taken from a lake or pond. Make sure the well casing is capped, watertight, and extends at least 1 foot above ground. Disinfect the well, pump, and plumbing after repairs.

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Iron Bacteria in Well Water
Well Management Program

Minnesota Department of Health

Iron bacteria are small living organisms that naturally occur in soil, shallow groundwater, and surface waters.

These 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.

Iron Bacteria May Help Other Organisms Grow

Iron bacteria are not known to cause disease. However, they can create conditions where other disease-causing organisms may grow.

They can also affect how much water the well produces and may cause clogging issues.

To be safe, test the water for nitrate and coliform bacteria. Make sure the well is properly constructed, located, and maintained.

How to Detect Iron Bacteria

Tastes and Odors

· Swampy, oily or petroleum, cucumber, sewage, rotten vegetation, or musty.

· May be more noticeable after the water has not been used for a while.

Color

· Yellow, orange, red, or brown stains and colored water.

· Rainbow colored, oil-like sheen.

Red Slimy Deposits

· Sticky rusty, yellow, brown, or grey slime.

· “Feathery" or filamentous growths (especially in standing water).

You can confirm that it is iron bacteria by having the water tested at a laboratory.

Prevent Iron Bacteria

Iron bacteria are in most soils in Minnesota. Drilling, repair, or service work can also introduce iron bacteria into a well or water system.

Here are some ways to prevent iron bacteria from entering your well:

· Only place disinfected water in a well for drilling, repair, or priming pumps. Never use water taken from a lake or pond.

· Make sure the well casing is capped, watertight, and extends at least 1 foot above ground.

· Avoid placing pumps, well pipes, and well equipment on the ground when doing repairs.

· Disinfect the well, pump, and plumbing after repairs.

Treatment to Address Iron Bacteria

Some treatment techniques may remove or reduce iron bacteria.

Eliminating iron bacteria can be difficult and expensive. Sometimes treatment techniques may only be partly effective.

Contact a licensed well contractor or water treatment professional to determine the best approach for your situation.

Physical Removal

Physical removal is usually the first step in very infected wells. A licensed well contractor will:

1. Remove and clean the pumping equipment.

2. Scrub the well casing with brushes.

3. The next step is usually chemical treatment.

Chemical Treatment

This is the most common treatment technique for iron bacteria. There are three groups of chemicals people use for this:

· Disinfectants are the most common chemicals used to treat for iron bacteria. The most common disinfectant is household laundry bleach, which contains chlorine.

Contact a licensed well contractor to disinfect your well, or use the instructions on the Well Disinfection webpage.

· Surfactants are detergent-like chemicals, such as phosphates. Surfactants are generally used with other chemical treatment.

It is important to use a disinfectant (such as chlorine) if phosphates are used; bacteria may use phosphates as a food source. Only trained professionals should do a surfactants treatment.

· Acids can dissolve iron deposits, destroy bacteria, and loosen bacterial slime. Acids are typically part of a series of treatments involving chlorine and sometimes bases.

Only trained professionals should do an acid treatment. Be very careful you properly use and dispose of these chemicals. Never mix acid and chlorine.

Pasteurization

Pasteurization injects steam or hot water into the well to keep the well water temperature at 60 degrees Celsius (140 degrees Fahrenheit) for 30 minutes. Pasteurization can be effective, but expensive.

Chlorine

Chlorine is cheap and easy to use, but it may not always get rid of iron bacteria. You may have to treat with chlorine more than once.

Both the concentration of chlorine and how long the chlorine solution is in contact with the bacteria are important.

Some people have used continuous chlorine injection into the well, but the Minnesota Department of Health does not usually recommend this.

The continuous chlorine injection may hide other bacterial contamination and cause corrosion problems.

Shock Chlorination

"Shock" chlorination is the process of using a strong chlorine solution to disinfect the well and system. The chlorine concentration should be close to but not greater than 200 parts per million (ppm).

A concentration greater than 200 ppm reduces how effective the disinfection is. Before adding the chlorine solution, the well should be pumped until clear or physically cleaned.

Should I test my well water for anything besides iron bacteria?

Yes. Both natural sources and human activities can contaminate well water and cause short-term or long-term health effects.

Testing your well water is the only way to detect most of the common contaminants in Minnesota groundwater; you cannot taste, see, or smell most contaminants. Minnesota Department of Health recommends testing for:

· Coliform bacteria every year and any time the water changes in taste, odor, or appearance. Coliform bacteria can indicate that disease-causing microorganisms may be in your water.

· Nitrate every other year. Bottle-fed infants under six months old are at the highest risk of being affected by levels of nitrate higher than 10 milligrams per liter in drinking water.

· Arsenic at least once. About 40 percent of wells in Minnesota have arsenic in the water. Drinking water with arsenic in it for a long time can contribute to reduced intelligence in children and increased risks of cancer, diabetes, heart disease, and skin problems.

· Lead at least once. The well and water system may have parts that have lead in them, and that lead can get into drinking water. Lead can damage the brain, kidneys, and nervous system. Lead can also slow development or cause learning, behavior, and hearing problems.

· Manganese before a baby drinks the water. High levels of manganese can cause problems with memory, attention, and motor skills. It can also cause learning and behavior problems in infants and children.

Other contaminants sometimes occur in private water systems but less often than the contaminants listed above. Consider testing for:

· Volatile organic chemicals if the well is near fuel tanks or a commercial or industrial area.

· Agricultural chemicals commonly used in the area if the well is shallow and is near cropped fields or handling areas for agricultural chemicals or is in an area of geologic sensitivity (such as fractured limestone).

· Fluoride if children or teenagers drink the water.

ttps://www.health.state.mn.us/communities/environment/water/wells/waterquality/ironbacteria.htm

Thursday, January 18, 2018

CARBON STEEL AND STAINLESS STEEL - A carbon steel knife is made from a mixture of iron and carbon. This means that it can rust. Carbon steel is a strong metal and gives the knife a good measure of strength that you might need in some tasks. A stainless steel knife won’t stay sharper longer than a carbon steel knife. Stainless steel knives can be left unclean for a relatively long period without rusting and can be cleaned very easily later.

Carbon Steel and Stainless Steel

Difference between Carbon Steel and Stainless Steel

Carbon steel and stainless steel are metal alloys i.e. these are metals that are formed by combining two or more metal elements to enhance certain properties such as strength and reactivity.

Each is suitable for specific applications.

For instance, knives are made from both carbon steel and stainless steel and people prefer either of the two for specific situations.

The following is a look at the difference between these two metal alloys to help you choose the correct knife for your needs.

Definitions

Carbon steel is a metal alloy of carbon and iron that has a relatively low tensile strength whose surface hardness can be increased through carburizing.

The amount of carbon used is usually less than 2 percent and no other metal elements are added.

Carbon steel is the most abundantly produced of all steel products.

It has a wide range of applications in the motor and electrical appliances sector due to its ferromagnetic nature.

Stainless steel is a metal alloy consisting of iron and chromium.

The amount of chromium used with the iron usually varies from a minimum of 10 percent to 30 percent depending on the desired quality of the final product.

Some other elements such as titanium and nickel may be added to enhance specific qualities of steel.

Unlike other metals, stainless steel does not rust or corrode.

Comparison Chart

Carbon Steel	Stainless Steel
An alloy of iron and carbon	Alloy of iron and chromium
Can rust	Doesn’t rust
Hard and wear-resistant	Softer. The knife will not stay sharp for long.
Brittle	Non-brittle

Carbon Steel vs Stainless Steel

What is the difference between carbon steel and stainless steel?

The difference lies in their composition, uses, and whether they rust or not.

If you are looking to choose between a carbon steel knife and a stainless steel knife, here is a short guide.

Both types of knives can do the job, but each has its own advantages.

A carbon steel knife is made from a mixture of iron and carbon. This means that it can rust.

However, carbon steel is a strong metal and therefore gives the knife a good measure of strength that you might need in some tasks.

It also means that when sharpened, a stainless steel knife won’t stay sharper for longer than a carbon steel knife, which is more wear resistant.

In addition, although carbon steel is stronger than stainless steel, it is much easier to sharpen than stainless steel.

This is an important characteristic in making knives since knives don’t stay sharp enough for long if they are used frequently.

Stainless steel is made from chromium and iron.

The chromium used gives it its anti-corrosiveness and aesthetic appeal. This makes it easy to use in moist environments.

For most kitchen users, stainless steel knives are good enough, especially since they can be left unclean for a relatively long period without rusting and can be cleaned very easily later.

Carbon knives are fragile to take care of because of the brittleness of the carbon in them.

They can easily chip when dropped or tossed into the dishwasher.

The can easily rust or stain.

They cannot stand prolonged exposure to dirt or food since they can react to the food and become discolored or rusty.