Chlorine Taste In Your Drinking Water?

Chlorine produces BACTERIA-FREE WATER, and eliminates algae and slime. It also removes hydrogen sulfide from ground water (wells, springs), and eliminates iron bacteria (cenothrix) which are associated with objectionable odor and taste. Despite these important facts, some people STILL object to Chlorine in their drinking water. Comments like "I don't like the way Chlorine makes my water taste" are common. THE BAD TASTE IS ACTUALLY DUE TO AN INSUFFICIENT RESIDUAL OR THE LACK OF CHLORINE IN THEIR WATER. The proper dosage of Chlorine, to maintain the required minimum residual of "FREE" Chlorine is the important key. If the residual falls below the "FREE" minimum, the reforming of chlororganics and chloramines (the taste and odor producing part of the disinfection process) takes place as a result of increased contamination (Chlorine Demand). The increased levels can be a result of a main break, cross connection, increased bacteria growth from a dead-end line, or a combination of all of these, and more.

There are some who favor switching to bottled water to avoid drinking chlorinated water. Consumers may be startled to learn that some brands of bottled water contain CANCER-CAUSING CHEMICALS in amounts that EXCEED FEDERAL STANDARDS. If these chemicals are found in bottled water, there are NO regulations that require the PUBLIC TO BE NOTIFIED! The Kansas Department of Health and Environment conducted a study of 80 bottled water samples, which were collected from retail stores and manufacturers between March 21 and May 22, 1994. In 15% of the bottled water, cancer-causing chemicals were discovered. Nine (9) contaminants were found in amounts that exceed federal limits. The results weren't made public until 14 MONTHS LATER.

When the same type of tests are given to a municipal or rural water district, producing potable drinking water, the public must be informed IMMEDIATELY of any contaminants found in excess of EPA limits. The water district would then be tested on a more frequent basis. The customers in the affected district are encouraged to drink bottled water, but the bottled water could also be contaminated.

Many brands of bottled water begin as TAP WATER from 3 public water system, with the chlorine residual removed! After this, the bottled water is given a two year shelf life, or more. There are little or no restrictions an the environment in which the water is stored. The complete elimination of deadly diseases such as cholera, typhoid and others is now taken for granted, thanks to the effectiveness of CHLORINATED WATER. So why would anyone chance the return of a disease like this, or chance deaths from E-coli or other contamination. Many say "We will wait to disinfect when we are told we have to". The recent deaths in the City of Walkerton, Ontario, June 2000, were caused by E-co1i, as a result of run-off from cattle. WHAT GOES IN THE GROUND TODAY, YOU WILL DRINK TOMORROW. This is reason enough to chlorinate properly.

Chlorine has been available since the early 1900 's, and has overwhelmingly proved it's effectiveness since that time. Chlorine is as important to pure water as the polio vaccine has been to children and adults' health. Both continue to keep disease away from humans. Folio vaccination is mandatory for our school children, anti Chlorine in the drinking water is mandatory in MOST states. In the remaining states, it would seem very important to consider the benefits, cost effectiveness, and the safety record of chlorine gas (the purest form of chlorine) when fed through an all vacuum mounted chlorinator such as REGAL.

Water quality can be obtained by many forms of processes and alternative means of disinfection. However, a minimum residual level of the disinfectant leas to be provided at the furthest distance from the injection point. Chlorine, so far, is the only disinfectant approved that provides this required measurable residual amount. Clean, efficient, pure, 100% Chlorine is only available in gaseous form and it has the safest accident record as a bonus. Calcium Hypochlorite, at 65% and Sodium Hvpochlorite, containing 10-15% available chlorine are PERCEIVED to be safer. However, their easy-to-use containers allow for accidents and could possibly allow contamination even during the manufacturing process.

For technical information about Chlorination for taste and odor control; water main sterilization; algae and slime control.- Hydrogen Sulphide removal ; Iron and Manganese; cooling towers.- low pressure drip irrigation systems; poultry drinking/processing water; and dechlorinating - Contact: