AFC Water Systems, LLC
Ph 603-479-5337
Orange Stains
Stains and Odors
Dark Brown/Black Stains
Blue/Green Stains
ORANGE STAINING is an indication of the presence of iron in the water. Iron, a naturally occurring mineral, can clog your pipes, collect inside a furnace or hot water heater, and make it impossible to get the whites in your laundry bright and clean. Iron can impart a nasty metallic taste and odor in your drinking water and add endless hours of cleaning time to your housework as well.
DARK-BROWN/BLACK STAINING is usually associated with the presence of manganese. Manganese is another common mineral, which is similar to iron in many respects - it stains, clogs and discolors. However the color of manganese is noticeably darker than iron. It is most noticeable in dishwashers and toilet tanks. Oftentimes it can be noticed on the bottom surface of dishware. Manganese is often found together with iron and are commonly referred to as the "staining twins".
BLUE/GREEN STAINING usually indicates an unbalanced PH condition, generally referred to as acid water. It is common in the New England area. When water is acidic it is aggressive. When water is aggressive it will eat away at copper plumbing. When the copper dissolves off the inside of your piping, it can accumulate in a sink or a tub in the form of a Blue/Green stain. Although the stains are a nuisance to clean, the more serious problem is the thinning of your household plumbing from the inside out. When pipes get thin pinholes occur, causing costly water damage.
Yes, different color water stains and foul odors can be clues to the problem at hand, but an analysis by a trained AFC professional is always recommended. A water treatment system can then be designed to meet your individual needs.
Rotten Egg Smell
ROTTEN EGG SMELL is the most common complaint. This is usually due to the presence of hydrogen sulfide, which at low levels is a non-harmful gas dissolved in the water. There are other sources of odors and a trained professional should always be consulted to determine the souce before any filtration is recommended.
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