TURBIDITY
Turbidity in water is caused by suspended matter and is expressed in terms of an arbitrary scale of units; the higher the number, the greater the concentration of turbidity. The turbidity analysis level, after filtration is an indication of the ability of a filtering medium to remove the suspended matter.

COLOUR

Colour is usually caused by dissolved organic matter (tannins) but can be due to iron oxide or iron tannate particles which are extremely small (colloidal). This colloidal material appears to be in solution and cannot be filtered without coagulation. Colour is expressed also in terms of an arbitrary scale of units.

ODOUR

The description of odour shown in an analysis is not necessarily that which characterised the water at the time the sample was taken. Substances which are responsible for taste and odour are frequently lost or altered while the sample is in transit to the laboratory. If taste or odour is a problem, it should be described when submitting sample.

TOTAL HARDNESS

This is the sum of the Calcium and Magnesium content of the water. Hardness forms a curd with soaps and detergents resulting in their wastage and diminishing their effectiveness for laundering. The curd adheres to cloth fibres, dishware and glassware producing a dull film which is capable of harbouring bacteria and reducing fabric life. When hard water is heated or evaporated, a heat insulating scale is formed in water heaters, boilers, air-conditioning and cooling systems resulting in wastage of fuel or loss of efficiency.

COMPENSATED HARDNESS

A calculated value used to predict the capacity of certain softeners to compensate for the fouling of Iron and Manganese on the softener resin.

pH

Expresses the acid or alkaline strength of the water. A pH of 7.0 is neutral - values decreasing below 7.0 represent increasing acid strength and increasing values above 7.0 represent increasing alkaline strength.

IRON

In excess of 0.3 mg/L, iron will stain laundered fabrics, dishware, glassware and plumbing fixtures. Iron unites with tannins in coffee, tea and some alcoholic beverages producing and objectionable appearance and flavour.

NITRATES

Bacterial contamination may exist in waters containing nitrate. Waters containing nitrate should be examined bacteriologically by Local or State Department of Health Laboratories. Water containing nitrate should not be used for infant feeding.

MANGANESE
Manganese is similar to iron in its tendency to stain. This is particularly true in laundering when chlorine bleaches are used.

TDS

Total Dissolved Solids - represents the mineral/salts content of the water. High TDS affects taste and can be detrimental to certain health conditions. It is also corrosive to metal pipes and fittings and can cause some scaling.

CONDUCTIVITY
Refers to the ability of a water to conduct electricity and is related to the total TDS content of the water.

UNITS
mg/L is an abbreviation for milligrams per litre. The units of mg/L expressed by this analysis are in terms of the ionic species reported unless otherwise stated.