Understanding Water Disinfection Chemicals
Most municipal water systems use chlorine or chloramine for disinfection. While these chemicals kill harmful bacteria, they can affect water taste, odor, and may have health implications.
Chlorine vs. Chloramine:
Chlorine
- Traditional disinfectant used for decades
- Creates distinct taste and smell
- Evaporates over time
- Forms trihalomethanes (THMs) as byproducts
- Easier to remove from water
Chloramine
- Combination of chlorine and ammonia
- More stable, lasts longer in pipes
- Doesn't evaporate like chlorine
- Less noticeable taste and odor
- Requires specific filtration methods
- Used by many Washington municipalities
Health and Household Impacts:
Drinking Water Concerns:
- Skin and eye irritation
- Respiratory issues for sensitive individuals
- Degradation of vitamin C and other nutrients
- Unpleasant taste and odor
Household Issues:
- Damages rubber components in plumbing
- Harmful to fish and aquatic pets
- Can affect fermentation (brewing, baking)
- Dries skin and hair
Effective Removal Methods:
For Chlorine:
- Activated carbon filters (most effective)
- Letting water sit uncovered
- Vitamin C (ascorbic acid) treatment
- Reverse osmosis systems
For Chloramine:
- Catalytic carbon filters (specifically designed)
- Reverse osmosis with proper pre-filtration
- Longer contact time with carbon
- UV light treatment after filtration
Whole-House vs. Point-of-Use:
Whole-House Systems: Remove chemicals from all water entering your home - for drinking, bathing, and appliances.
Point-of-Use Systems: Target specific faucets for drinking water, more affordable initial investment.
Finding the Right Solution:
Contact us to:
- Test which disinfectant your water contains
- Determine appropriate filtration method
- Size system for your household needs
- Install and maintain equipment
