Iron filters (such as a manganese greensand filter) are a common treatment for red-water iron levels up to 10-15 mg/L.A water softener will be less effective if there is low water hardness and high iron or the system allows contact with air, such as in an air-charged “galvanized pressure tank.” Ferric (Red-Water) Iron Treatment Iron will plug the softener and must be periodically removed from the softener resin by backwashing. A manganese greensand filter can be effective for levels that are up to 10 to 15 mg/L.Ī water softener removes hardness minerals like calcium and magnesium. However, 2 to 5 mg/L is a more common limit. Manufacturers report that some water softeners can remove up to 10 mg/L. Water softeners are the more common method. Water softeners and iron filters (such as a manganese greensand filter) are effective at removing clear-water iron. Very shallow wells or wells affected by surface water are more likely than other wells to have organic iron. Organic iron: It is usually yellow or brown, but may be colorless.Ferric iron (“red-water iron”): Water is red or yellow when it first comes out of the faucet.Ferrous iron (“clear-water iron”): Water comes out of the faucet clear, but turns red or brown after standing.It is best to work with a water treatment specialist to find the best solution. Neighboring wells may be an indicator, but the iron content of two nearby wells may be quite different.Įffectively treating iron depends on the form(s) of iron present, the chemistry of the water, and the type of well and water system. Keep in mind that it is difficult to predict what the iron concentration will be in a new well. Using a different water source that is low in iron, such as a public water system or a well drawing water from a different water-bearing formation.Depending on circumstances, other options may include: Home water treatment is the most common method for controlling iron in water. Contact an accredited laboratory to get sample containers and instructions, or ask your county environmental or public health services if they provide well testing services.Īccredited Labs in Minnesota Accepting Samples from Private Well Owners (PDF) Controlling Iron Minnesota Department of Health recommends you use an accredited laboratory to test your water. Iron levels are usually below 10 mg/L in water. Point of reference: Water with an iron level above 0.3 milligrams per liter (mg/L) is usually considered objectionable. In addition to testing for iron, it can be helpful to test for hardness, pH, alkalinity, and iron bacteria. However, a laboratory can tell you the exact amount of iron, which can be useful in deciding on the best type of treatment. Yellow or red colored water is often a good indication that iron is present. Iron can clog wells, pumps, sprinklers, dishwashers, and other devices. Cause yellow, red, or brown stains on dishes, laundry, and plumbing fixtures.Iron may give water a metallic taste and affect how food and beverages taste. If there is iron in the water, it may be harder to get rid of harmful bacteria. Some harmful organisms require iron to grow. Iron may present some concern if harmful bacteria have entered a well. Most iron comes from food, since the body cannot easily absorb iron from water. Your body needs iron to transport oxygen in the blood. Iron in water does not usually present a health risk. Similar to how iron in a metal pail turns to rust when exposed to water and oxygen, iron minerals in water turn to rust and stain plumbing fixtures and laundry. In some cases, iron can also result from corrosion of iron or steel well casing or water pipes. As rain falls or snow melts on the land surface and water seeps through iron-bearing soil and rock, iron can be dissolved into the water. Some soil and rocks in Minnesota contain minerals very high in iron.
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