What is Chloramination?
Municipalities have historically chlorinated drinking water to disinfect against bacteria. As of the turn of the millenium, most municipalities switched to a method called chloramination (chlorine mixed with ammonia). Because the chlorine bonds with the ammonia, it is very stable and stays in the water longer than chlorine. Although chloramines are less potent than chlorine, they will keep bacteria from growing in the pipes/distribution system, and will eliminate the need to add additional chlorine at the booster sites along the distribution pipes. Chloramines do their job of killing bacteria by breaking down and rupturing cell walls.
Why Chloramination?
Local municipalities have been mandated by the Environmental Protection Agency (EPA) to eliminate or reduce Trihalamethanes (THMs) from public water supplies. Trihalamethanes (THM's) are produced when chlorine interacts with organics in the water (dead leaves, sediment etc.). Various THMs have been classified by the EPA as either probable or possible human carcinogens, and have been associated with bladder and rectal cancer according to studies registered with the EPA and research performed by Dr. Robert Morris of the Medical College of Wisconsin, and others. Although MMWD's THM count falls well under the current accepted level, chloramination will reduce the possibility of future occurrences of Trihalamethanes. It will also reduce the amount of chlorine used.
What side effects should I be concerned about?
Chloraminated water will cause fish to die, because fish take water directly into their bloodstream. Dialysis patients need to use treated water because water comes into direct contact with the bloodstream, and chloramines can be damaging to blood. Chloramination will also impact breweries, and bakeries as yeast and enzymes can not survive.
Because chloramines in high doses have been found to cause blood damage and liver damage in laboratory animals, the EPA has capped the allowable usage of chloramines at 4ppm. MMWD will stay well below that, adding about 1-2ppm with a maximum of 2ppm. Chloramine content will diminish slightly as it travels further from the source.
How can I remove Chloramines from my drinking water?
Chloramines are removed using sufficiently long and thorough contact with a high quality carbon medium, which can be accomplished with a filtration system designed properly for this. The combination of reverse osmosis and carbon filtration will be effective in removing chloramines. Talk to 'The Water Store' staff about your options in treating your water to get the best tasting and purest water available.
What is Chloramination?
Marin Municipal Water District (MMWD) has historically chlorinated drinking water to disinfect against bacteria. As of April 1995, they will use a method called chloramination in the distribution system, in addition to chlorinating the water at the plant. Chloramination is the use of chlorine mixed with ammonia, to disinfect our drinking water. When chlorine and ammonia are combined, they form a new chemical complex called 'chloramines'. Chloramines are four times more stable than chlorine, and are valued for their residual effect in disinfecting drinking water. Although both are liquid gases, chlorine evaporates out at a faster rate than chloramines. Although chloramines are not as potent as chlorine at killing bacteria, it will be enough to keep bacteria from growing in the pipes/distribution system, and will eliminate the need to add additional chlorine at the booster sites along the distribution pipes.
Why Chloramination?
Local municipalities have been mandated by the Environmental Protection Agency (EPA) to eliminate or reduce Trihalamethanes (THMs) from public water supplies to .1 part per million (ppm), or 100 parts per billion. Although MMWD's THM content of .062-.08 parts per million does not exceed the current MCL (maximum contaminant level) for THM's, the EPA is expected to come out with a new MCL of .05ppm. Chloramination will reduce the possibility of future occurrences of Trihalamethanes. It will also reduce the amount of chlorine used.
What are Trihalamethanes?
Trihalamethanes (THM's) are volatile organic chemicals (VOCs) which are produced when chlorine interacts with organics in the water (dead leaves, sediment etc.). Various THMs have been classified by the EPA as either probable or possible human carcinogens, and have been associated with bladder and rectal cancer according to studies registered with the EPA and research performed by Dr. Robert Morris of the Medical College of Wisconsin, and others.
How Do Chlorine and Chloramines Kill Bacteria?
Chlorine does its' job of killing bacteria, by bonding with and oxidizing organic compounds in the water in a free radical process. Oxidation can occur with the proteins and organic matter inside and outside our bodies as well, and has been associated with cell damage and reduced cell vitality by many nutritionists. Chloramination will actually reduce the amount of chlorine needed, however little is known about the long term health effects of chloramines.
Chloramines are less potent than chlorine, but do their job of killing bacteria by breaking down or rupturing cell walls.
Because chloramines in high doses have been found to cause blood damage and liver damage in laboratory animals, the EPA has capped the allowable usage of chloramines at 4ppm. MMWD will stay well below that, adding about 1-2ppm with a maximum of 2ppm. Chloramine content will diminish slightly as it travels further from the source.
Municipalities have historically chlorinated drinking water to disinfect against bacteria. As of the turn of the millenium, most municipalities switched to a method called chloramination (chlorine mixed with ammonia). Because the chlorine bonds with the ammonia, it is very stable and stays in the water longer than chlorine. Although chloramines are less potent than chlorine, they will keep bacteria from growing in the pipes/distribution system, and will eliminate the need to add additional chlorine at the booster sites along the distribution pipes. Chloramines do their job of killing bacteria by breaking down and rupturing cell walls.
Why Chloramination?
Local municipalities have been mandated by the Environmental Protection Agency (EPA) to eliminate or reduce Trihalamethanes (THMs) from public water supplies. Trihalamethanes (THM's) are produced when chlorine interacts with organics in the water (dead leaves, sediment etc.). Various THMs have been classified by the EPA as either probable or possible human carcinogens, and have been associated with bladder and rectal cancer according to studies registered with the EPA and research performed by Dr. Robert Morris of the Medical College of Wisconsin, and others. Although MMWD's THM count falls well under the current accepted level, chloramination will reduce the possibility of future occurrences of Trihalamethanes. It will also reduce the amount of chlorine used.
What side effects should I be concerned about?
Chloraminated water will cause fish to die, because fish take water directly into their bloodstream. Dialysis patients need to use treated water because water comes into direct contact with the bloodstream, and chloramines can be damaging to blood. Chloramination will also impact breweries, and bakeries as yeast and enzymes can not survive.
Because chloramines in high doses have been found to cause blood damage and liver damage in laboratory animals, the EPA has capped the allowable usage of chloramines at 4ppm. MMWD will stay well below that, adding about 1-2ppm with a maximum of 2ppm. Chloramine content will diminish slightly as it travels further from the source.
How can I remove Chloramines from my drinking water?
Chloramines are removed using sufficiently long and thorough contact with a high quality carbon medium, which can be accomplished with a filtration system designed properly for this. The combination of reverse osmosis and carbon filtration will be effective in removing chloramines. Talk to 'The Water Store' staff about your options in treating your water to get the best tasting and purest water available.
What is Chloramination?
Marin Municipal Water District (MMWD) has historically chlorinated drinking water to disinfect against bacteria. As of April 1995, they will use a method called chloramination in the distribution system, in addition to chlorinating the water at the plant. Chloramination is the use of chlorine mixed with ammonia, to disinfect our drinking water. When chlorine and ammonia are combined, they form a new chemical complex called 'chloramines'. Chloramines are four times more stable than chlorine, and are valued for their residual effect in disinfecting drinking water. Although both are liquid gases, chlorine evaporates out at a faster rate than chloramines. Although chloramines are not as potent as chlorine at killing bacteria, it will be enough to keep bacteria from growing in the pipes/distribution system, and will eliminate the need to add additional chlorine at the booster sites along the distribution pipes.
Why Chloramination?
Local municipalities have been mandated by the Environmental Protection Agency (EPA) to eliminate or reduce Trihalamethanes (THMs) from public water supplies to .1 part per million (ppm), or 100 parts per billion. Although MMWD's THM content of .062-.08 parts per million does not exceed the current MCL (maximum contaminant level) for THM's, the EPA is expected to come out with a new MCL of .05ppm. Chloramination will reduce the possibility of future occurrences of Trihalamethanes. It will also reduce the amount of chlorine used.
What are Trihalamethanes?
Trihalamethanes (THM's) are volatile organic chemicals (VOCs) which are produced when chlorine interacts with organics in the water (dead leaves, sediment etc.). Various THMs have been classified by the EPA as either probable or possible human carcinogens, and have been associated with bladder and rectal cancer according to studies registered with the EPA and research performed by Dr. Robert Morris of the Medical College of Wisconsin, and others.
How Do Chlorine and Chloramines Kill Bacteria?
Chlorine does its' job of killing bacteria, by bonding with and oxidizing organic compounds in the water in a free radical process. Oxidation can occur with the proteins and organic matter inside and outside our bodies as well, and has been associated with cell damage and reduced cell vitality by many nutritionists. Chloramination will actually reduce the amount of chlorine needed, however little is known about the long term health effects of chloramines.
Chloramines are less potent than chlorine, but do their job of killing bacteria by breaking down or rupturing cell walls.
Because chloramines in high doses have been found to cause blood damage and liver damage in laboratory animals, the EPA has capped the allowable usage of chloramines at 4ppm. MMWD will stay well below that, adding about 1-2ppm with a maximum of 2ppm. Chloramine content will diminish slightly as it travels further from the source.