Yuendumu (Northern Territory) – Uranium
2018/19: Yuendumu (Northern Territory) Uranium 0.02mg/L
2020/21: Yuendumu (Northern Territory) Uranium 0.015mg/L
2021/22: Yuendumu (Northern Territory) Uranium 0.01mg/L
Uranium (Information Sourced From 2011 Australian Drinking Water Guidelines)
“Based on health considerations, the concentration of uranium in drinking water should not exceed 0.02 mg/L.”
Yuendumu (Northern Territory) – Zinc
2007/08: Yuendumu Zinc 24mg/L
Based on aesthetic considerations (taste), the concentration of zinc in drinking water should
be less than 3 mg/L. No health-based guideline value is proposed for zinc.
Zinc is widely distributed and occurs in small amounts in almost all rocks, commonly as the sulfide. It is used as a coating to prevent corrosion of iron and steel products, and in the manufacture of brass. Zinc oxide is an important component in the manufacture of paint and rubber products, including tyres.
In surface and ground waters, the concentration of zinc from natural leaching is usually less than 0.01 mg/L. Tap water can contain much higher concentrations as a result of corrosion of zinc-coated pipes and fittings. Zinc concentrations in galvanised iron rainwater tanks are typically 2 mg/L to 4 mg/L but have been reported as high as 11 mg/L.
Taste problems can occur if the zinc concentration in drinking water exceeds 3 mg/L. Water with a zinc concentration above 5 mg/L tends to be opalescent, develops a greasy film when boiled, and has an undesirable dry ‘metallic’ taste. Zinc is present in plant and animal tissues, and food is the major source of zinc intake. Drinking water usually makes a negligible contribution to total intake. 2011 ADWG
Yuendumu – Northern Territory – Hardness
2007/08: Yuendumu Hardness 343mg/L
2008/09: Yuendumu Hardness 210mg/L
2009/10: Yuendumu Hardness 260mg/L
2010/11: Yuendumu Hardness 303mg/L
2013/14: Yuendumu Hardness 337mg/L
2015/16: Yuendumu Hardness 375mg/L
2016/17: Yuendumu Hardness 430mg/L
2021/22: Yuendumu Hardness 500mg/L (av.)
“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
Yuendumu – Northern Territory – Total Dissolved Solids
2013/14: Yuendumu Total Dissolved Solids 725mg/L
2015/16: Yuendumu Total Dissolved Solids 773mg/L
2016/17: Yuendumu Total Dissolved Solids 822mg/L
2021/22 Yuendumu Total Dissolved Solids 940mg/L (av.)
“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
Yuendumu (Northern Territory) – Chloride
2015/16: Yuendumu Chloride 252mg/L
2021/22: Yuendumu Chloride 270mg/L (av.)
“Chloride is present in natural waters from the dissolution of salt deposits, and contamination from effluent disposal. Sodium chloride is widely used in the production of industrial chemicals such as caustic soda, chlorine, and sodium chlorite and hypochlorite. Potassium chloride is used in the production of fertilisers.
The taste threshold of chloride in water is dependent on the associated cation but is in the range 200–300 mg/L. The chloride content of water can affect corrosion of pipes and fittings. It can also affect the solubility of metal ions.
In surface water, the concentration of chloride is usually less than 100 mg/L and frequently below 10 mg/L. Groundwater can have higher concentrations, particularly if there is salt water intrusion.
Based on aesthetic considerations, the chloride concentration in drinking water should not exceed 250 mg/L.
No health-based guideline value is proposed for chloride.” 2011 Australian Drinking Water Guidelines
Yuendumu (Northern Territory) – Turbidity
2010/11: Yuendumu Turbidity 6.2mg/L
Chlorine-resistant pathogen reduction: Where filtration alone is used as the water treatment
process to address identified risks from Cryptosporidium and Giardia, it is essential
that filtration is optimised and consequently the target for the turbidity of water leaving
individual filters should be less than 0.2 NTU, and should not exceed 0.5 NTU at any time
Disinfection: A turbidity of less than 1 NTU is desirable at the time of disinfection with
chlorine unless a higher value can be validated in a specific context.
Aesthetic: Based on aesthetic considerations, the turbidity should not exceed 5 NTU at the
Yuendumu – (Northern Territory) – Iodine
2009/10: Yuendumu Iodine 0.26mg/L
2010/11: Yuendumu Iodine 0.25mg/L
2013/14: Yuendumu Iodine 0.23mg/L
2015/16: Yuendumu Iodine 0.15mg/L
2016/17: Yuendumu Iodine 0.16mg/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.