Updated: You asked, we answered: Marshall water sparks questions about taste
A number of Marshall residents have been raising questions about the taste and appearance of the city's water supply.
The taste of chlorine has been reported recently and people are wondering why.
How much chlorine is needed to filter the water? Ginny Ismay, director of environmental services explained chlorine levels could be low and need to be boosted.
When chlorine is used to filter water there are three compounds present, monochlorine -- which is unnoticeable -- dichlorine and trichlorine. When chlorine levels are high, monochlorine is the primary compound. As time passes and monochlorine mixes with the water to be filtered, chemical reactions occur and produces dichlorine and trichlorine, the latter being the compound that produces the "chlorinated" taste and smell.
To address the issue Ismay explained chlorine levels may need to be raised to restore higher monochlorine levels in the water being filtered.
The discoloration of the water has been an ongoing problem for a few months now, according to Ismay. She said the discoloration is because of too much iron and rust and that they are currently talking with the Department of Natural Resources to get to the root of the problem. MMU has been routinely flushing the water to clear it up, but, at this time, they have not found the cause yet.
Contact Lucas Johnson at email@example.com