Water quality can be regulated either by individual municipalities, or by the EPA. Some water quality is regulated by individual municipalities, while other aspects of water quality are not. Generally, the water quality is not regulated unless there is some concern over public health. When considering the water quality, it is important to consider some things; such as whether or not the water has been treated and if the water is safe to drink, whether it is suitable for food preparation. In most cases, people can drink, but not prepare, water.
The first step in assessing water quality is to determine what chemicals are present, the second step is to establish what concentrations are of interest. The purpose of these chemical concentrations is to establish whether there is a risk to human health or to aquatic ecosystems of contaminants present in the water. The concentrations are determined either by measurements taken on-site or by measurements obtained using analytical methods. Samples for on-site measurements may be drawn directly from wells or from meter holes. Samples for analytical methods are usually drawn from one or more independently operated monitoring wells, or from an analytical well at a conservation society.
In terms of the water quality tests, water with naturally elevated concentrations of certain metals may not be suitable for drinking, but is suitable for industrial uses. In general, there is no standard for natural concentrations of metals in water. The levels of certain metals can change seasonally, or depending on weather.
There are no legal requirements in the United States for the concentration of chemicals in drinking water, but there are requirements in many European countries and some states in the United States for the concentration of some chemicals. Some states have laws regarding the concentration of chemicals, but not necessarily the concentrations of metals.
There are four levels of concern for contaminants in drinking water that the EPA has determined are unhealthy for drinking water. Levels of any of these contaminants should not be consumed by anyone. A person who eats meat cooked with water that is too low should be careful about the results. The concentrations of any of these chemicals should not be eaten by anyone. The concentrations of most chemicals, as well as those of certain metals, should be avoided. The concentrations of any of these chemicals should not be consumed by anyone. The presence of any of these contaminants should alert a person to the presence of any other contaminants, and should alert a person to the presence of other contaminants should alert a person to the presence of other contaminants.
- Chlorine, at low levels, causes red, reddish-brown, or yellow stains on dishes. Some foods, such as cabbage, cooked in water with chlorine should be avoided.
- Lead, at any level, may cause a person to become jaundiced, which should alert a person to the presence of lead.
- The presence of these contaminants should not be consumed by anyone.
Some people believe that any metal at low concentrations could cause damage. To avoid the ingestion of any metal by anyone, a person should consume water that is not too hard, and which has no chlorine, or no salt added. A person who avoids these contaminants should avoid only foods and beverages that are not too salty. So, the problem can be solved, once you know what’s what.
