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Chloramines - combined chlorine, continued
from page 1
Another
facet to the chlorine demand and chloramines problem is the misconception that
the pool “smells of chlorine,” therefore (in the novice’s mind) “I’ve got too
much chlorine or too many chemicals present in the water,“ and they stop adding
anything to the pool, effectively ignoring the problem. Testing goes out the
window; pH and overall water balance go out of balance. The pool owner is not
convinced that their true problem is a “lack” of chlorine and particularly FAC.
This is especially true if the homeowner or pool operator is using OTO
- those drops that turn the sample yellow - (orthotolodine will produce results for Total Chlorine only, using yellow color
standards, not differentiating the difference between FAC and chloramines
present) for chlorine testing as opposed to the more accurate DPD (using pink
color standards) method (uses separate tests for Free Chlorine as well as Total
Chlorine).
Controlling small amounts (under 2.0 ppm) of chloramines is relatively easy.
Shock the pool with a good-quality granular chlorine or use an oxidizing
compound containing potassium mono-persulfate. Mono-persulfate “shocks” are
great because they don’t add additional chlorine that may contribute to further
Chloramine formation. We have found that even when there are larger amounts of
chloramines present, the mono-persulfate works well in reducing the chloramines
by oxidizing these wastes and releasing the combined chlorines. Breakpoint
chlorination often-times becomes simpler to achieve. Again, weekly
shocking of the pool is the preferred preventative procedure. Just
because the pool water looks good doesn’t mean that everything is balanced and
working properly.
Click here to learn
about
treating a chlorine demand.
A
lurking problem?
Another
potential area or source of the Chloramine problem may be something we as
dealers or homeowners have no control over. The following comments and
questions are purely speculative and have not been scientifically proved. The
premises are based on over 30 years of experiential observation and hopefully
common sense. The Chloramine problems that we’ve been discussing in this
article have become more prevalent each passing swimming season over the past
decade. There’s a greater frequency and severity of the Chloramine issue.
In the
early and mid 1990’s, the nation’s public water suppliers began switching to
using chloramines in the water sanitizing process; known as "chloraminization".
Chloramines were and are known to be more stable and “persistent” as we’ve
already mentioned. Chloramines do a good job controlling normal bacteria and
“stuff” in water. I will not discuss the reasons why chloramines are the
preferred and even mandated form of bacteria control in potable water systems.
That is a discussion for the scientist and politician. We are instead looking
at daily observations.
Throughout the 1990’s we heard the cry of “get of rid of chlorine!” Chlorine
was given a bad rap. Mainly from people who don’t know what they’re talking
about. After all, how do you ban an element? People didn’t like the so-called
taste of chlorine in their drinking water. Given a choice of coli-form bacteria
or a slight chlorine taste, I’ll take the chlorine taste. Chlorine has
undoubtedly saved thousands, and I dare say millions, of lives around the world
in purifying water. We see what untreated water looks & smells like and its
devastating effects with outbreaks of cholera & dysentery. This is especially poignant in the wake of Hurricanes
Katrina and Rita.
These
are observations over the past 10 - 15 years regarding swimming pools:
Increasing frequency and severity in treating chloramines in swimming pool
water; increased questions of chlorine demand or consumption; more frequent
consumer complaints of skin rashes or eye irritation when using a pool, spa or
hot tub. In the late 1980’s and early 1990’s, “pink slime” and “white water
mold” were being blamed on biguanide usage, until it was noticed that there was
this pink stuff coming from the garden hose.
Article
continued here.
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