2016/17 – Tinaroo Park (Queensland) – Pesticide (Thiometon), Colour

2016/17 – Tinaroo Park (Queensland) Pesticides

Tinaroo Park: Thiometon (insecticide) 4.3ug/L (highest level), 1.45ug/L (average for year)

Australian Drinking Water Guideline Thiometon 4ug/L

Tablelands Regional Council Drinking Water Quality Management Report 2016/17

Ravenshoe –  Queensland – Iron

2016/17: Ravenshoe (Queensland)  – Iron 0.906mg/L (Highest level only – Reticulation), average 0.56825

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

Ravenshoe (Queensland) – Turbidity

2016/17: Ravenshoe (Queensland) – Turbidity 14 NTU (max) 6.725 NTU (average)

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
consumer’s tap

Tinaroo Park (Queensland) – Colour

2016/17: Tinaroo Park (Queensland) – Colour 23 HU (max)

Based on aesthetic considerations, true colour in drinking water should not exceed 15 HU.

“… Colour is generally related to organic content, and while colour derived from natural sources such as humic and fulvic acids is not a health consideration, chlorination of such water can produce a variety of chlorinated organic compounds as by-products (see Section 6.3.2 on disinfection by-products). If the colour is high at the time of disinfection, then the water should be checked for disinfection by-products. It should be noted, however, that low colour at the time of disinfection does not necessarily mean that the concentration of disinfection by-products will be low…