Dublin (South Australia)
Breaches to Australian Drinking Water Guidelines Levels Only
19/04/2005 Dublin Old Port Wakefield Rd Trihalomethanes – Total 277 ug/L
16/11/2010 Dublin Old Port Wakefield Rd Trihalomethanes – Total 250 ug/L
8/02/2011 Dublin Old Port Wakefield Rd Trihalomethanes – Total 277 ug/L
15/11/2011 Dublin Old Port Wakefield Rd Trihalomethanes – Total 295 ug/L
7/02/2012 Dublin Old Port Wakefield Rd Trihalomethanes – Total 253 ug/L
17/04/2012 Dublin Old Port Wakefield Rd Trihalomethanes – Total 252 ug/L
16/09/2016 Dublin Old Port Wakefield Rd Trihalomethanes – Total 290 ug/L
29/12/2016 Dublin Old Port Wakefield Rd Trihalomethanes – Total 261 ug/L
6/1/2017 Dublin Old Port Wakefield Rd Trihalomethanes – Total 256 ug/L
24/1/2017 Dublin Old Port Wakefield Rd Trihalomethanes – Total 260 ug/L
23/2/2017 Dublin Old Port Wakefield Rd Trihalomethanes – Total 255 ug/L
Trihalomethanes Australian Guideline Level 250μg/L (0.25mg/L)
Why and how are THMs formed?
“When chlorine is added to water with organic material, such as algae, river weeds, and decaying leaves, THMs are formed. Residual chlorine molecules react with this harmless organic material to form a group of chlorinated chemical compounds, THMs. They are tasteless and odourless, but harmful and potentially toxic. The quantity of by-products formed is determined by several factors, such as the amount and type of organic material present in water, temperature, pH, chlorine dosage, contact time available for chlorine, and bromide concentration in the water. The organic matter in water mainly consists of a) humic substance, which is the organic portion of soil that remains after prolonged microbial decomposition formed by the decay of leaves, wood, and other vegetable matter; and b) fulvic acid, which is a water soluble substance of low molecular weight that is derived from humus”. Source: https://water.epa.gov/drink/contaminants/index.cfm
Dublin (South Australia) – Chloroketones
2016/17: Dublin (South Australia): 1,1,1-trichloropropan-2-one 63.2ug/L (max), 23.8ug/L (av.)
“GUIDELINE
Data are inadequate to set guideline values for chloroketones in drinking water.
GENERAL DESCRIPTION
The chloroketones are produced in drinking water as by-products of the reaction between naturally occurring organic matter and chlorine. No data are available on other sources or uses for these compounds. Concentrations of chloroketones in drinking water reported overseas are very low and are estimated at less than 0.01 mg/L.
TYPICAL VALUES IN AUSTRALIAN DRINKING WATER
In major Australian reticulated supplies 1,1,1-trichloropropanone has been recorded in concentrations up to 0.02 mg/L, but it is usually below the limit of determination of 0.0005 mg/L. No data are available for other chloroketones.
LIMITING FORMATION IN DRINKING WATER
The presence of chloroketones in drinking water can be minimised by removing naturally occurring organic matter from the source water, by reducing the amount of chlorine added, or by the use of alternative disinfectants.” 2011 ADWG
Dublin – South Australia – Temperature
December 13 2016: Dublin (South Australia) Wakefield Rd – Temperature 22C
December 29 2016: Dublin (South Australia) Wakefield Rd – Temperature 23C
January 6 2017: Dublin (South Australia) Wakefield Rd – Temperature 28C
January 12 2017: Dublin (South Australia) Wakefield Rd – Temperature 25C
January 19 2017: Dublin (South Australia) Wakefield Rd – Temperature 25C
January 24 2017: Dublin (South Australia) Wakefield Rd – Temperature 25C
February 14 2017: Dublin (South Australia) Wakefield Rd – Temperature 25C
February 23 2017: Dublin (South Australia) Wakefield Rd – Temperature 25C
March 15 2017: Dublin (South Australia) Wakefield Rd – Temperature 25C
April 7 2017: Dublin (South Australia) Wakefield Rd – Temperature 23C
April 21 2017: Dublin (South Australia) Wakefield Rd – Temperature 21C
April 27 2017: Dublin (South Australia) Wakefield Rd – Temperature 21C
GUIDELINE
“No guideline is set due to the impracticality of controlling water temperature.
Drinking water temperatures above 20°C may result in an increase in the number of
complaints.
Temperature is primarily an aesthetic criterion for drinking water. Generally, cool water is more palatable than warm or cold water. In general, consumers will react to a change in water temperature. Complaints are most frequent when the temperature suddenly increases.
The turbidity and colour of filtered water may be indirectly affected by temperature, as low water temperatures tend to decrease the efficiency of water treatment processes by, for instance, affecting floc formation rates and sedimentation efficiency.
Chemical reaction rates increase with temperature, and this can lead to greater corrosion of pipes and fittings in closed systems. Scale formation in hard waters will also be greater at higher temperatures…
Water temperatures in major Australian reticulated supplies range from 10°C to 30°C. In some long, above-ground pipelines, water temperatures up to 45°C may be experienced…
The effectiveness of chlorine as a disinfectant is influenced by the temperature of the water being dosed. Generally higher temperatures result in more effective disinfection at a particular chlorine dose, but this may be counterbalanced by a more rapid loss of chlorine to the atmosphere (AWWA 1990).
Chlorine reacts with organic matter in water to produce undesirable chlorinated organic by-products, and higher temperatures increase the rate of these reactions.
Temperature can directly affect the growth and survival of microorganisms. In general the survival time of infectious bacteria and parasites is reduced as the temperature of the contaminated water increases.
Australian Drinking Water Guidelines 2011