2003/17: Mataranka (Northern Territory). Selenium, Hardness, Total Dissolved Solids, Iron, Iodine

Mataranka (Northern Territory) – Selenium

2003/04: Mataranka Selenium 0.01mg/L

2004/05: Mataranka Selenium 0.01mg/L

2006/07: Mataranka Selenium 0.012mg/L

Selenium: ADWG Guideline 0.01mg/L. An element and non-metal mainly found in sulphide ores such as pyrite. 50% of selenium used in the world, is for glass production. “Selenium and selenium salts are widespread in the environment. Selenium is released from natural and human-made sources, with the main source being the burning of coal. Selenium is also a by-product of the processing of sulfide ores, chiefly in the copper refining industry. The major use of selenium is in the manufacture of electronic components. It is used in several other industries, and selenium compounds are used in some insecticides, in hair shampoos as an anti-dandruff agent, and as a nutritional feed additive for poultry and livestock.” ADWG 2011

Mataranka – Northern Territory – Hardness

2003/04: Mataranka Hardness 500mg/L

2004/05: Mataranka  Hardness 507mg/L

2005/06: Mataranka Hardness 506mg/L

2006/07: Mataranka Hardness 512mg/L

2007/08: Mataranka Hardness 512mg/L

2008/09: Mataranka  Hardness 515mg/L

2009/10: Mataranka Hardness 479mg/L

2010/11: Mataranka Hardness 470mg/L

2011/12: Mataranka Hardness 462mg/L

2012/13: Mataranka Hardness 428mg/L

2013/14: Mataranka Hardness 451mg/L

2014/15: Mataranka Hardness 317mg/L

2015/16: Mataranka Hardness 352mg/L

2016/17: Mataranka Hardness 302mg/L


“To minimise undesirable build‑up of scale in hot water systems, total hardness (as calcium
carbonate) in drinking water should not exceed 200 mg/L.

Hard water requires more soap than soft water to obtain a lather. It can also cause scale to form on hot water pipes and fittings. Hardness is caused primarily by the presence of calcium and magnesium ions, although other cations such as strontium, iron, manganese and barium can also contribute.”

Australian Drinking Water Guidelines 2011

Mataranka – Northern Territory – Total Dissolved Solids

2003/04: Mataranka Total Dissolved Solids 970mg/L

2004/05: Mataranka  Total Dissolved Solids 983 mg/L

2005/06: Mataranka Total Dissolved Solids 984 mg/L

2008/09: Mataranka Total Dissolved Solids 920 mg/L

2011/12: Mataranka Total Dissolved Solids 865mg/L

2012/13: Mataranka Total Dissolved Solids 856mg/L

2013/14: Mataranka Total Dissolved Solids 814mg/L


“No specific health guideline value is provided for total dissolved solids (TDS), as there are no
health effects directly attributable to TDS. However for good palatability total dissolved solids
in drinking water should not exceed 600 mg/L.

Total dissolved solids (TDS) consist of inorganic salts and small amounts of organic matter that are dissolved in water. Clay particles, colloidal iron and manganese oxides and silica, fine enough to pass through a 0.45 micron filter membrane can also contribute to total dissolved solids.

Total dissolved solids comprise: sodium, potassium, calcium, magnesium, chloride, sulfate, bicarbonate, carbonate, silica, organic matter, fluoride, iron, manganese, nitrate, nitrite and phosphates…” Australian Drinking Water Guidelines 2011

Mataranka (Northern Territory)  – Iron

2003/04: Mataranka Iron 0.6mg/L

2005/06: Mataranka  Iron 0.6mg/L

2006/07: Mataranka Iron 0.6mg/L

2007/08: Mataranka Iron 2.12mg/L

Based on aesthetic considerations (precipitation of iron from solution and taste),
the concentration of iron in drinking water should not exceed 0.3 mg/L.
No health-based guideline value has been set for iron.

Iron has a taste threshold of about 0.3 mg/L in water, and becomes objectionable above 3 mg/L. High iron concentrations give water an undesirable rust-brown appearance and can cause staining of laundry and plumbing fittings, fouling of ion-exchange softeners, and blockages in irrigation systems. Growths of iron bacteria, which concentrate iron, may cause taste and odour problems and lead to pipe restrictions, blockages and corrosion. ADWG 2011

Mataranka – (Northern Territory) – Iodine

2006/07: Mataranka Iodine 0.129mg/L

2007/08: Mataranka Iodine 0.13mg/L

Iodide: Based on health considerations, the concentration of iodide in drinking water should
not exceed 0.5 mg/L.
Iodine: No guideline value has been set for molecular iodine.
The element iodine is present naturally in seawater, nitrate minerals and seaweed, mostly in the form of iodide salts. It may be present in water due to leaching from salt and mineral deposits. Iodide can be oxidised to molecular iodine with strong disinfectants such as chlorine.
Molecular iodine solutions are used as antiseptics and as sanitising agents in hospitals and laboratories.
Iodine is occasionally used for the emergency disinfection of water for field use but is not used for disinfecting larger drinking water supplies. Iodide is used in pharmaceutical and photographic materials. Iodine has a taste threshold in water of about 0.15 mg/L.
Iodide occurs in cows’ milk and seafood. Some countries add iodide to table salt to compensate for iodide-deficient diets.