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Iron

High amounts of iron in your water can cause several noticeable problems. For starters, excessive iron can give water an unpleasant metallic taste.

Next, dissolved, or ferrous, iron, although harmless, can cause problems with appearance and reddish-brown staining. High concentrations of iron can even affect the color of beverages and the appearance of vegetables cooked in water.

And finally, dissolved iron in water can cause corrosion. Corrosion, which can occur when water that is too acidic (low pH) or too alkaline (high pH), is an oxidation/reduction process that can cause severe damage to metals.

There are two simple methods of reducing metals in your water. The first is to flush your pipes by running the water for 30-60 seconds before using it. A second method is to install a point-of-use water filtration system that is NSF International certified for reduction of one or more metals. Dissolved metals such as ferrous iron can also be removed with special filters, Reverse Osmosis or by softening, depending on the amount of metal contamination.

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