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070NATION (IF A MINICII'Al. CROUNDWATFR SIIVPI,Y 1.0 NFDUCE <br />RIM, HANCANESN, AND 'IRIIIALrimE IIANB YONNA'rUM <br />Nlcha rd A. Stnebner <br />Civil Fnglnrer <br />Black 6 Veatch Consulting Fnglncers <br />[)Wayne A. Riding <br />Civil Fnglneeriny, nrpartment Read <br />South Dakota State University <br />INTRODUCTION <br />Iron and Manganese <br />In Its 1962 water quality stnnArds, the United States Public Ilealth <br />Service (USVIIS) recommended maximum Iron and manganese concentra- <br />tions 1n potable water of 0.3 and 0.05 mp,/I. respectively (1). <br />Futlherssire, the goal of the American Dater Works Assoclatlon (AlA(A) <br />Is to maintain levels of lrnn and manganese below 0.05 and 0.01 mg/I. <br />respectively (2). Since both elements are necessary for human <br />nutrition and since their intake through drinking water is an In- <br />stgnificant fraction of the body's requirement, the presence of <br />iron and manganese In drinking water Is not hazardous In health <br />(3)(4). C.onsequently, Iron and manganese are limited not because <br />of physloinglcal hazards but rather for aesthetic and economic <br />t reasons (3)(4). <br />The presence of Iron and manganese in roncentratlnns exceeding the <br />USPIIS potable water standards Is objectionable for the following <br />reasons: <br />The precipitation of Iron and manganese alters the appear- <br />ance of water, turning It a turbid yellow -brown to black. <br />(2)(1)(5)(6)(7) <br />2. The deposition of these proripitates will also cause hr,,wi <br />to black stains on laundry and porcelain plwmhing fixtures. <br />(2)(3)(4)(5)(6)(7) <br />). Iron and manganese deposits In water mains are frequently <br />resuspended by Increased flow rates, resulting In hlp•h <br />Arbidlties. (4)(7) <br />4. Several groups of higher bacteria (Including Cnrm,thrir <br />sad 10.,il., N 1.a..c :':, w-iqur Paver to v ntanm' dis- <br />solved iron as food. CA nnles of these bacteria will, <br />In turn, reduce the effective area of dtstrlbutlnn <br />pipes, ring meters, and nhstruct valves. (1)(4)(5)(7) <br />S. Mien these mlcro,•rgmilsms die and alnugh nft, taste and <br />odor problems may orcur. (4)(5)(7) <br />6. Iron and mtnganese, In concentrations grenler than a <br />few mllllgrama per liter, will Impart a metallic or <br />bitter taste to water. (3)(4)(5)(7) <br />