Today I decided to share with you some simple but effective ways to help you understand if the water from your well or well is suitable for drinking and cooking. These methods do not require the use of any special expensive devices. Personally, in the offseason, I always check the purity of the well water. And I advise you!
First of all, to understand how pure and tasty well and well water is, you can just try it. This method is called organoleptic. Human receptors detect the taste, smell and clarity of water. To check the acidity and hardness, it is necessary to resort to chemical analysis.
The essence of the organoleptic method
1. First you need to find out how the water smells
I do it as follows: first I heat the water to about 25 degrees. Then I heat it up more - up to 50 degrees - and smell it again.
If the water does not acquire any foreign odors, I can claim that it is clean enough. If there is contamination, you should find out where they came from:
- A sweet smell indicates an increased content of hydrogen sulfide. I do not recommend drinking such water, otherwise after a while you may feel a deterioration in health, nausea, etc.
- When the water is heavily contaminated with decay products, it will emit a petroleum aroma.
- If you smell a noticeable smell of bleach, I do not advise you to taste the water, otherwise you can ruin your digestive tract.
- When the water stinks of rot, it is saturated with all kinds of organic contamination.
2. The next step is to assess the color of the well water
The first sign of pure water is its absolute transparency. The presence of any shade indicates the presence of harmful substances in the composition. In order for the assessment of the transparency of water to be objective, it must be poured into a transparent (preferably glass) container.
3. Determination of the taste of water
So, let's move on to the last stage. If the smell and color of the water has not raised your doubts, it's time to try it. This way you can finally determine the suitability of the water for consumption.
- If the water is a little sweet, it probably contains gypsum.
- A bitter taste indicates the presence of magnesium sulfate in the water.
- Salt water becomes when the salt content is high.
- A copper taste may indicate the presence of a large amount of iron in the water.
- When organic impurities are present in the water, it takes on a putrid taste.
Chemical analysis of well water
Trying to determine how hard the water is
In the presence of lime and magnesium in well water, we can talk about its increased hardness. I suggest checking this in the following ways:
1. When the water is too hard, detergents practically do not foam in it.
2. Look at the taps and the inside of the kettle. If there are a lot of deposits and scale on them, then the well water has an increased hardness.
Traditional methods for determining water quality:
1.Pour water into a glass container and place it for a couple of days in a place where sunlight does not penetrate. Then check if the water has bloomed. If so, then it is only suitable for technical needs.
2.You can put a few drops on a piece of glass. When the water has evaporated, check for traces. In the presence of impurities, stains cannot be avoided.
3.Cut the soap into small pieces and try dissolving it in boiling water. In clear water, you can do this quite simply and quickly.
4.Dilute hot tea with cold water. If it becomes cloudy, I do not recommend drinking it.
5.Boil water for 10 minutes. Then cool it down and drain from the teapot. If the resulting scale is dark in color, it contains iron oxide. If the water contains calcium, the scale will remain yellow.
6.Add a couple of drops of potassium permanganate to a glass of water. Ideally, the solution should be pink. If it turns yellow, think before drinking this water.
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