Iron Pre-Filter Cartridge
$69.99
Capacity:Â Up to 800 gallons
Iron
Iron is one of the earth’s most plentiful resources, making up at least five percent of the earth’s crust. Rainfall seeping through the soil dissolves iron in the earth’s surface and carries it into almost every kind of natural water supply, including well water.
Iron is generally divided into two main categories:
1) Soluble
“Clear water” iron, is the most common form and the one that creates the most complaints by water users. This type of iron is identified after you’ve poured a glass, of cold clear water. If allowed to stand for a few minutes, reddish brown particles will appear in the glass and eventually settle to the bottom.
2) Insoluble
When insoluble iron, or “red water” iron is poured into a glass, it appears rusty or has a red or yellow color. Although less common in water wells, insoluble iron can create serious taste and appearance problems for the water user.
Because iron combines with different naturally occurring acids, it may also exist as an organic complex. A combination of acid and iron, or organic iron, can be found in shallow wells and surface water. Although this kind of iron can be colorless, it is usually yellow or brown.
Finally, when iron exists along with certain kinds of bacteria, problems can become even worse. Iron bacteria consume iron to survive and leave a reddish brown or yellow slime that can clog plumbing and cause an offensive odor. You may notice this slime or sludge in your toilet tank when you remove the lid.
What are the effects?
Health
Iron is not hazardous to health, but it is considered a secondary or aesthetic contaminant. Essential for good health, iron helps transport oxygen in the blood. Most tap water in the United States supplies approximately 5 percent of the dietary requirement for iron. The maximum contaminant level for Iron is .3 milligram per liter.
Taste and Food
Dissolved ferrous iron gives water a disagreeable taste. When the iron combines with tea, coffee and other beverages, it produces an inky, black appearance and a harsh, unacceptable taste. Vegetables cooked in water containing excessive iron turn dark and look unappealing.
Stains and Deposits
Concentrations of iron as low as 0.3 mg/l will leave reddish brown stains on fixtures, tableware and laundry that are very hard to remove. When these deposits break loose from water piping, rusty water will flow through the faucet.
How do I remove iron from my drinking water?
AÂ few options exist for iron removal including chlorination, air injection and water softening. IonWays has incorporated the use of a product called greensand which is formulated from a glauconite greensand that is capable of removing iron, manganese, and hydrogen sulfide from water through oxidation and precipitated by contact.
