Water Composition

  • 10
    contaminants
  • 9.1
    pH
  • N/A
    tds
  • 133
    hardness
  • N/A
    corrosivity

The Water Composition Report details the general chemistry of your tap water. All reported contaminants are listed along with how levels compare to the national average. Click through each contaminant to see source and potential health effects. General characteristics including TDS, pH, hardness and corrosivity will also be provided when data is available.

Contaminant Detections

Lead

4 ppb

i
yours
national average

Fluoride

0.7 ppm

i
yours
national average

Chloroform

14 ppb

i
yours
national average

Sulfate

254 ppm

i
yours
national average

Bromodichloromethane

7 ppb

i
yours
national average

Dibromochloromethane

3 ppb

i
yours
national average

Dichloroacetic Acid (DCA)

8 ppb

i
yours
national average

Trichloroacetic Acid (TCA)

1.8 ppb

i
yours
national average

Dibromoacetic Acid (DBA)

1.1 ppb

i
yours
national average

Total THMs

25 ppb

i
yours
national average

pH Levels

0
14
9
alkaline
pH is a measure of your water’s acidity. Water with elevated pH is known as Alkaline water. pH is measured on a scale from 0-14. Typical drinking water has a neutral pH of 7, and water that is considered Alkaline has a pH that ranges from 7 to 10. A variety of human and natural causes lead to changes in pH. A decrease in pH can result from acid rain or mine drainage, whereas an increase in pH can result from alkaline geologic conditions. Industrial waste, chemical run-off, and other commercial activities can also lead to very low or high pH conditions.

Hardness

measured in parts per million (ppm)
0
200
133
ideal
Total hardness is the sum of all hardness-contributing metals and minerals in your water. Mostly representative of calcium and magnesium, total hardness also includes contributions by barium, copper, zinc, iron, strontium and more. Water hardness may cause scaling and bad tasting tap water. Hardness contributes to white film on glassware and can make soap bubbles difficult to form.
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