Peak Water is so much more troubling than Peak Oil could ever be

Those of us that are concerned about climate change and the effects being experienced around the globe, have heard about and understand the alarm being sounded about Peak Oil. People that are really paying attention to the global crisis are also aware of an even greater concern to humanity; Peak Water. 

It's not hard to to understand why Peak Oil gets so much more attention than Peak Water; any guesses? The obvious answer should be money!  More specifically how much corporations profit from oil vs water.  

Water is at level two in what I have tagged "The Trinity of Human Existence": Air, Water, Food. Everything else is irrelevant without the Trinity. 

Due to an explosion in world population, human demand for freshwater already exceeded supply capabilities in many parts of the world; and as the human population continues to rise at an unprecedented rate, the demand grows with it and  many more areas are expected to experience this imbalance in the immediate future. The status-quot is unsustaianable.

Agriculture represents 70% of freshwater use worldwid. The United States accounts for approximately 5% of the world's population, yet the US uses almost as much water as India (~1/5th of world population) or China (1/5th of world population). The industrial sector in the United States consumes more water than the agricultural sector. Currently in the U.S. there are 36 states  in some form of water stress, ranging from serious to severe.

The Ogallala Aquifer in the southern high plains of Texas and New Mexico is being drawn down at a rate that far exceeds replenishment. Portions of the aquifer will not naturally recharge due to layers of clay between the surface and the water-bearing formation. The term fossil water is used to describe aquifers that are not sustainable because the recharge rate is extremely slow. The Ogallala Aquifer primarily consists of Fossil Water.

In California, massive amounts of groundwater are being sucked out of the Central Valley groundwater aquifers—unreported, unmonitored, and unregulated. California's Central Valley is home to one sixth of all U.S. irrigated land, and the state leads the nation in agricultural production and exports. This can have major implications for the U.S. economy.

The Central Arizona Project (CAP) is a 336-mile (541 km) long canal that diverts 489 billion gallons a year from the Colorado River to irrigate more than 300,000 acres (1,200 km2) of farmland. The CAP project also provides drinking water for Phoenix and Tucson. It has been estimated that Lake Mead, which dams the Colorado and supplies fresh water to more than 10 million people, is expected to run dry within the next 10 years.

The Ipswich River near Boston now runs dry in some years due to heavy pumping of groundwater for irrigation. Maryland, Virginia and the District have been fighting over the Potomac River. In drought years like 1999 or 2003, and on hot summer days the region consumes up to 85 percent of the river's flow.

Nine of the ten fastest-growing counties in the 15 months following Census 2000 (April 1, 2000) were in the South: three in Texas, three in Georgia, one in Virginia, one in Kentucky, and one in Florida.

Peak Water will be the primary cause of unrest and human suffering during the next century; if we continue too neglect the situation.

Listen to the children have to say- and then let me know what you think about the situation.



Opinions please; the subject is so worth your time and requires discussion & action NOW!


AP

www.AskAquaPro.com  
AquaPro@AskaquaPro.com 
www.AquaEnvi.org 
www.AquaProSolutions.com
www.AshevilleGreenPlumbing.com

Water Quality Today: Iron

IRON IN DRINKING WATER

Iron is one of the most troublesome elements in water supplies. Making up at least 5 percent of the earth’s crust, iron is one of the earth’s most plentiful resources. Rainwater as it infiltrates the soil and underlying geologic formations dissolves iron, causing it to seep into aquifers that serve as sources of groundwater for wells. Although present in drinking water, iron is seldom found at concentrations greater than 10 milligrams per liter (mg/l) or 10 parts per million. However, as little as 0.3 mg/l can cause water to turn a reddish brown color.
Iron is mainly present in water in two forms: either the soluble ferrous iron or the insoluble ferric iron. Water containing ferrous iron is clear and colorless because the iron is completely dissolved. When exposed to air in the pressure tank or atmosphere, the water turns cloudy and a reddish brown substance begins to form. This sediment is the oxidized or ferric form of iron that will not dissolve in water.

Health
Iron is not hazardous to health, but it is considered a secondary or aesthetic contaminant. Essential for good health, iron helps transport oxygen in the blood. Most tap water in the United States supplies approximately 5 percent of the dietary requirement for iron.

Taste and Food
Dissolved ferrous iron gives water a disagreeable taste. When the iron combines with tea, coffee and other beverages, it produces an inky, black appearance and a harsh, unacceptable taste. Vegetables cooked in water containing excessive iron turn dark and look unappealing.

Stains and Deposits
Concentrations of iron as low as 0.3 mg/l will leave reddish brown stains on fixtures, tableware and laundry that can be very hard to remove. When these deposits break loose from water piping, rusty water will flow through the faucet.

Iron Bacteria
When iron exists along with certain kinds of bacteria, problems can become much worse. Bacteria feed on the iron, leaving behind a reddish brown or yellow slime that can clog plumbing and cause an offensive odor. This slime or sludge is most noticeable in the tank of the toilet when the lid is removed.

Organic Iron
Iron combines with different naturally occurring organic materials; it may also exist as an organic complex. The combination of naturally occurring organic material and iron can be found in shallow wells and surface water. This type of iron is usually yellow or brown but may be colorless.

Test Your Water
If there is an iron problem with the water supply, the first step is to determine the source. The source of iron may be from the corrosion of iron or steel pipes or other components of the plumbing system where the acidity of the water, measured as pH, is below 6.5.
A lab analysis of water to determine the extent of the iron problem and possible treatment solutions should begin with a test for iron concentration. A water sample kit can be obtained from a certified laboratory. The laboratory’s instructions for collecting the water sample should be followed. Collect the sample as close to the well as possible.
If the source of water is a public water system and you experience iron-related problems, it is important to contact a utility official to determine whether the red water is from the public system or from the home’s plumbing or piping.

Treatment Considerations
 Before choosing a water treatment method or device, answer the following questions:
1. What form of iron do I have in my water system?
2. According to the water test results, will the water treatment unit remove the total iron concentration? (Total iron includes both soluble and insoluble iron.)
3. Will the treatment unit treat the water at the flow rate required for my water system?
4. Will the pH have to be adjusted prior to a particular treatment?
5. Would the construction of a new well or the reconstruction of an existing well be more cost effective than a long-term iron removal treatment process?

Iron water is one of those conditions that will need to be addressed or the long term effects will create additional problems later. Don't put it off.

AP

www.AskAquaPro.com
AquaPro@AskaquaPro.com 


www.AquaProSolutions.com, www.AquaEnvi.org, www.AshevilleGreenPlumbing.com, www.H2oEasy.com

When you think "Greening" consider "The Forgotten Factor"

I am seeing lots of articles lately about business efforts to lower energy consumption. Below is my reply to an article posted on the Green, Inc blog for the New York Times.

Across the country we are witnessing sincere efforts to reduce energy consumption from both the consumer and commercial perspective. Mr. Odeh's effort is commendable and deserves recognition.

What about "The Forgotten Factor"; the connection between improved water efficiency and the reduction in energy consumption? Studies have clearly identified this relationship. If you do even a minimal of research, the troubling truth about global fresh water supplies should put water efficiency and water conservation at the forefront of everyone's "greening" efforts. I wonder if Mr. Odeh considered the value of improving water efficiency at his restaurants. No mention therein leads me to believe this is not the case. In most business a practices “greening” is as much about improving the bottom line as as it is about lessening impacts on the environment. As consumers and businesses, our water footprint is a very significant part of our overall carbon footprint.

A Water Efficiency Assessment and ROI Analysis can easily demonstrate that even something as minimal as a plumbing fixture upgrade can produce a substantial reduction in wasted water thereby lowering utility bills, and lessening overall environmental impact. I have witnessed the results. I have seen a $70,000 investment in water efficiency improvements (toilets, showerheads, faucet aerators) at an apartment complex in Charlotte, NC resulting in a reduction in metered water expenses of greater than $10,000 per billing cycle. I am aware of similar projects taking place in Louisville, Pittsburgh, Detroit and South Florida. It makes financial sense and helps substantially lower human impacts on a natural resource that we just can not do without.

When you think "Greening" consider "The Forgotten Factor"
AP
AquaPro@AquaEnvi.org
www.AquaProSolutions.com