- A metallic taste in water may be caused by high acidity or a high iron, zinc, copper or lead content. Iron is considered a secondary contaminant, so the recommended limit is based upon appearance or taste rather than adverse health effects. High iron can also stain laundry, fixtures and dishes and clog fixtures and piping. A complete water test can determine the extent of the iron or other problem. Depending on the circumstance, high iron levels may be avoided by extending a well casing or screen deeper into the groundwater. Talking to neighbors and knowledgeable local well drillers can help determine which depth has the lowest iron content. There are several treatments for various iron forms including aeration, filtration, using a water softener, manganese greens, sequestering, chlorination and others.
- A soapy or alkali taste may be caused by dissolved alkaline minerals. Consider testing for surfactants or detergents.
- Salty or brackish-tasting water is typically the result of naturally occurring sodium, magnesium and/or potassium. Any of these can be confirmed with tests for total dissolved solids, chloride, sodium and sulfates. If the well is in a coastal area, oceanic salt water may be entering the freshwater supply. In rare cases, a salty taste may result from road salting practices.
- A chemical, gasoline or oily taste may be caused by chemical contamination. If this is suspected, applicable water tests to consider are a hydrocarbon scan or test for volatile organic chemicals. Wells may be vulnerable if they are near industrial or commercial areas, landfills, gas stations or railroad tracks, if a large quantity of contaminants are present, if the well casing is shallow and if local geology is conducive to contaminant spread.
Metallic Taste
Soapy Taste
Salty Taste
Chemical or Gasoline Taste
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