2009/14: Mt Yokine (Western Australia) – Iron

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Mt. Yokine (Western Australia) Iron

2009/10: Mt Yokine (Western Australia)  – Iron 0.32mg/L (max)

2013/14: Mt Yokine (Western Australia) Iron 1mg/L (max), 0.239mg/L (av)

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