2010/11 + 2017/18 – Moora (Western Australia). Iron, Chloride

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Moora (Western Australia) Iron

2010/11 Moora (Western Australia) Iron 0.34mg/L (max), 0.142mg/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

Moora (Western Australia) – Chloride

2017/18 Moora (Western Australia) Chloride 255mg/L (max), 250mg/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