Outside of a municipal water system, we estimate that about 80-90% of well water must be treated to meet government standards of aesthetics and potability. However, in order to ensure that your water is of good quality (which gives you the desired nutrient, taste, smell and colour), it is first necessary to carry out a water analysis. Following this analysis, our experts will be able to assess your needs and advise you on the measures to take to optimize the performance of your water collection system.
Although water is odourless and colourless, it does not mean that it does not serve as a shelter for bacteria. Hence the importance of having your water analyzed regularly. An analysis can detect total coliforms, faecal coliforms, enterococci, counts of atypical colonies, arsenic, barium, chloride, iron, fluoride, manganese, nitrates/nitrites, sodium, sulfate, and total hardness based on calcium and magnesium content.
Conducting regular analyzes allows you to determine the quality of your water. The owner of a home is responsible for monitoring the water quality of his well regularly. It is recommended to perform water analyzes of your well:
- Every 6 months to determine the bacterial quality. (Advisor early springs and falls.)
- Every 2 years to determine the chemical quality.
- If there are changes in taste, smell or colour.
The purpose of sample collection is to obtain an image, an indication of the state of the system from which the sample was taken. The levy is used to reassure, inform, inform and make decisions about the total quality of the water collection system.
The elements to consider before a sample:
- Analyze the sample in 24h.
- Samples taken but not analyzed must be stored cool (4 C) until analyzed.
- Physical parameters such as turbidity, colour, odours, taste and temperature should be observed before sampling.
- Picked a representative sample.
- Use à clean container.
- Before taking the sample, run the water system (including the lines) for a sufficient period of time.
- Rinse the container thoroughly using water from the same source that will be analyzed.
- Fill the bottle under his shoulder (leave a small space).
Identify the sample and details as to its source time.
Bacteriological parameters are all pathogenic microorganisms (viruses, bacteria or protozoa that can cause diseases) that can be found in water and come from human or animal waste. The analysis of total coliforms, enterococci and E.Colie provides information on the potential vulnerability of a well to surface pollution.
The physico-chemical composition of the groundwater reflects the geological environment in which the water flows. The parameters are composed of all chemical elements of the groundwater at particularly high concentrations whether there is a risk to the health of consumers (such as: iron, manganese, sulphides, suspended solids, chlorides, etc.). In some cases, the parameters affect the taste, colour and odour of the water. However, water may be non-potable even without a physical indicator by the presence of, among others, nitrite / nitrates, barium, arsenic or fluorides which give no taste, colour or odour to water and which rather refers to the chemical parameter of water.
Physical parameters are all that make up the physical state of water, which is coloured, turbidity, taste and smell.