Tap Water test results

[Jayfar]

I'm still digesting these, but here are the raw results of a test of my tap water from J R Peters lab:

Test Result
ALK 55.2
SS soluble salts (mmhos/cm) 0.38
pH 7.06
Ca calcium 31.1 ppm
Mg magnesium 9.28
Na sodium 30.7
Chlorides 83.7
B boron 0.03
F fluorine
S sulfur 9.18
Fe iron 0.01
Mn manganese 0
Cu copper 0.01
Zn zinc 0.13
Mo molybdenum 0
Al aluminum 0.05
NO3 nitrate 3.44
NH4 amonium 0
N nitrogen 3.68
P phosphorus 0.8
K potassium 2.43

Preliminarily, I'm thinking that the pH is a bit too high. Chlorine is high too. Magnesium and Sulphur were noted as being out of normal range (low), but I use epsom salts occasionally, so that should compensate. pH looks like the big concern. I'm thinking that before I look into adjusting the pH down, I need to take into consideration the affect of the fertilizer I will be adding (sometimes MSU well water formula, sometimes K-Lite).

Comments and suggestions?

EDITED to correct that what I originally listed above as chlorine is actually chlorides, i.e. various chlorine compounds.

[Bud]

fill-up a pail and let it stand exposed to the atmosphere overnight, the chlorine will evaporate and lessen then the ph will balance out
but I don't know about those other minerals and metals in your water....some might dissolve or settle down below especially some metals are heavier than the water density. So throw away the water at the bottom of the pail; do not agitate the water when filling up your sprayer.
that is what some of my Philly friends do to their tap to water their orchids

[DavidCampen]

Is the alkalinity expressed as milligrams of calcium carbonate per liter? I am guessing that it is.

I wouldn't worry about the pH of this tap water but would check the pH after adding fertilizer.

[Jayfar]

Originally Posted by DavidCampen

Is the alkalinity expressed as milligrams of calcium carbonate per liter? I am guessing that it is.

I wouldn't worry about the pH of this tap water but would check the pH after adding fertilizer.

Yep. I just got the hard copy in the mail since my original post and it notes: "ppm total alkalinity expressed as mg CaCO3/liter."

And as to my use of epsom salts: "Small amounts of sulfur can be added through the addition of epsom salts, magnesium sulfate, to non-calcium fertilizer formulations. One ounce per 100 gallons of water will deliver 7.5 ppm Mg and 30 ppm SO4." They do mention too NOT to mix sulfur-containing compounds (such as epsom salts) with calcium to avoid forming an insoluble precipitate, which is in line with info I've seen elsewhere.

I've also found out why my pH is high (well technically 7 is exactly neutral, but high for our purposes). The Philadelphia Water Department intentionally makes it neutral pH by adding lime:

City of Philadelphia

pH
The acidity of Philadelphia's water is controlled at the treatment plant using lime to make sure that treatment works properly and to make sure that the water coming out of your tap is consistent and low in corrosiveness. The natural water's pH can change. The treatment plants control these changes so that we can supply water that is neutral in pH.

I'lll also retest in the summer, as I know the water varies through the year and even within a season, such as differing after a heavy rainfall. According to the PWD map, my water is a mix from 2 different treatment plants, which draw their water from 2 different rivers, the Delaware and the Schuylkill.

---------- Post added at 04:58 PM ---------- Previous post was at 04:19 PM ----------

Originally Posted by Bud

fill-up a pail and let it stand exposed to the atmosphere overnight, the chlorine will evaporate and lessen then the ph will balance out

Hmmmm, I used to know that, but then I read that some compounds often used in the US to chlorinate water don't evaporate. An annual water quality report I have from the Philadelphia Water Department says they use sodium hypochlorite. Does that evaporate? I usually flush and then fertilize, but I guess I could still use straight from the tap just for the flushing. I wouldn't be able to store enough water for flushing.

---------- Post added at 05:39 PM ---------- Previous post was at 04:58 PM ----------

I'm re-reading this too:

Understanding pH management and plant nutrition Part 2: Water quality

and the other articles in that series by Bill Argo Ph.D., originally printed in the Journal of the International Phalaenopsis Alliance, are certainly worth reading and saving for reference.

Understanding pH management and plant nutrition Part 1: Introduction

Understanding pH management and plant nutrition Part 3: Fertilizers

Understanding pH management and plant nutrition Part 4: Substrates

Understanding pH management and plant nutrition Part 5: Choosing the “best” fertilizer

[flhiker]

If you are able to get Air Conditioning drain water. It's almost as pure as distilled water. I have tested my drain water and it was free of all hardness. plus it's free.

[ALToronto]

Municipal water pH is deliberately raised so that pipes and metal fittings don't corrode. Usually the adjustment is with Sodium Hydroxide, which would probably explain the high Sodium content.

If the fertilizer doesn't bring the pH down sufficiently, mix up some citric acid in water and add a few drops per gallon.

[NYCorchidman]

I thought most manucipal water use chloramines which I read does not evaporate.
Sodium Hypochlorite is what they use for disinfecting swimming pools. that stinky chlorox like smell that linger on our skin many hours after taking a shower. That chemical also does not evaporate out. Otherwise, it will not be used for swimming pool as doing so will be very impractical.

Then again, I read how leaving tap water overnight will make the water chlorine free. I used to do that for my fish. that was when I was little kid. I don't know what chemical they used in tap water back then, but my fish didn't seem to mind.
Now I use this thing called instant water "conditioner" for my fish.

So back to the chlorine in tap water, any chemicists here to help us out???

[Jayfar]

Originally Posted by NYCorchidman

I thought most manucipal water use chloramines which I read does not evaporate.
Sodium Hypochlorite is what they use for disinfecting swimming pools. that stinky chlorox like smell that linger on our skin many hours after taking a shower. That chemical also does not evaporate out. Otherwise, it will not be used for swimming pool as doing so will be very impractical.

Then again, I read how leaving tap water overnight will make the water chlorine free. I used to do that for my fish. that was when I was little kid. I don't know what chemical they used in tap water back then, but my fish didn't seem to mind.
Now I use this thing called instant water "conditioner" for my fish.

So back to the chlorine in tap water, any chemicists here to help us out???

Interesting timing, as I had just posted on this topic to a thread on a Philadelphia message board a little while ago. I'll paste that post in below:

Hmm, I also thought, per their annual report, that PWD was using just sodium hypochlorite to disinfect the water and that I could let it evaporate out of the water before using it for my more sensitive plants. But looking further, I see that they combine it with ammonia to make chloramine, which doesn't readily dissipate from the water and can be difficult to remove.

City of Philadelphia | Facts About Your Water

Does boiling improve the taste of tap water? It is unlikely that you will notice any taste difference. The primary reason for the taste of tap water is the chloramine (chlorine) that is in the water. This gives the water a slight chlorine taste. The chloramine is there to maintain the freshness of the water throughout the City. Chloramine is used because it is persistent. Boiling water for five minutes might only reduce the chloramine level by half. It will not get rid of the chloramine. Placing the water in the refrigerator in a water jug will help to reduce the chlorine taste since colder water has a less noticeable taste.

[snip]

Chlorine in the form of chloramine (chlorine combined with ammonia) is added, first to disinfect the water and then to make sure that the water stays free of germs or harmful bacteria all the way to your tap. Chlorine levels in water vary from about 0.2 parts-per-million to 2 ppm depending on where you live relative to the water treatment plant, as well as the time of the year (chlorine is harder to keep in the water during the summer when the temperature of the water is high).

[snip]

In the 1970s, the Philadelphia Water Department began changing the way we add chlorine to the water supplied to the city. We began to combine chlorine (bleach) with ammonia to form a "chloramine" product. The chloramine product has less of a taste or smell than bleach chlorine. It also lasts longer, and does not cause the pipes to rust as in the case of bleach chlorine - so we have also reduced the rust problems in our water pipes.

[NYCorchidman]

I thought you said the city water report said that they use sodium hypochlorite, not chloramine?

Anyways, so they are saying chloramines do leave the tap water but takes a loooong time under room temperature, or boil for like another five minutes.
Imagine boiling enough water to water hundreds of orchids and then wait until it cools off.
oh, my....

I do not know the content break down of NYC water but I use tap water for everything I grow except for my fish. Plants have been growing and blooming fine for me.

[Jayfar]

Originally Posted by NYCorchidman

I thought you said the city water report said that they use sodium hypochlorite, not chloramine?

Funny thing is that the 2012 Water Quality Report never uses the word chloramine, but their FAQ linked in the previous post does.

2012 Drinking Water Quality Report

3. Disinfection
Sodium hypochlorite, a chemical compound
containing chlorine, is added to kill disease causing organisms.

[snip]

8. Final Treatment
Fluoride is added to help prevent tooth decay. Zinc orthophosphate is added to minimize rusting of
metal pipes by the water. Ammonia is added to reduce the flavor of chlorine and to help the sodium
hypochlorite to persist in the water while it travels through the water main system, or to remain active
in the water all the way to our customers’ faucets.

So in effect turning the sodium hypochlorite into chloramine. Bah! And apparently the largest percentage of US municipal water systems do the same.