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In order to ensure that tap water is safe to drink, EPA prescribes regulations which limit the amount of certain contaminants in water provided by public water systems. The Safe Drinking Water Act (SDWA) was established to protect the quality of drinking water in the U.S. This law focuses on all waters actually or potentially designed for drinking use, whether from above ground or underground sources. The Act authorizes EPA to establish minimum standards to protect tap water and requires all owners or operators of public water systems to comply with these primary (health-related) standards.
EPA requires community water systems to deliver a Consumer Confidence Report (CCR), also known as an annual drinking water quality report, to their customers. Based on the analysis of data from the most recent U.S. Environmental Protection Agency (EPA) required testing, Robinson’s Drinking Water Meets or Exceeds All Federal (EPA) Drinking Water Requirements which can be found in the most recent Consumer Confidence Report (CCR).
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Naturally-occurring organic compounds are created when plant material decays in rivers, lakes, and reservoirs. Those organic compounds frequently cause musty, earthy odors, especially toward the end of summer, when temperatures are at their highest and there is more exposure to sunlight. Algae is removed during the treatment process. However, some of their metabolites may be left behind.The two most common metabolites are geosmin and 2-methylisoborneol (MIB). Even though these compounds are harmless, the human senses of taste and smell are extremely sensitive to them and can detect them in the water at concentrations as low as 5 parts per trillion.
Although these compounds may impart an odor, they do not adversely affect the safety of your drinking water.
During the treatment process, chlorine is added to water as a disinfectant. Before the water leaves the treatment plant, ammonia is added to form chloramines to keep the water disinfected while it is distributed to homes and businesses. Chloramines may impart a chlorinous, or medicinal, taste or odor to your drinking water. Chloramines, rather than chlorine, are used to maintain a disinfectant residual because they are more stable, form fewer disinfection by-products, and tend to produce less offensive tastes and odors.
Small amounts (levels below 4 mg/L) of added chlorine are not harmful to your health. However, chlorine can be smelled (and often tasted) at just 1 mg/L. If your tap water’s bleach/chlorine taste is particularly strong, it may be due to your water supplier distributes water over vast distances and needs to add extra chlorine in order to keep the water clean over the longer travel time.
Most often, a particulate filter or activated carbon filter can be used to remove certain smells and odors from your water. Chilling your water in the refrigerator could also help with the smell and taste. You can also reduce the taste of chlorine, by letting your tap run for about five minutes before filling up your cup.
Water supply for the City’s water system is provided by two sources which include groundwater and treated surface water. Find more details about Water Distribution for the City of Robinson here.