Water Glossary

Know your water

Bacteria – Tiny, one-celled organisms found in water that break down organic matter. Not all bacteria is harmful, but some can cause health problems. Chlorine or chloramine is typically added to municipal water supplies to kill bacteria. Bacteria can sometimes grow inside carbon filter canisters, due to the dark, wet environment. This can cause bio-film to develop on the filter media, reducing the filter’s effectiveness and shortening its life.

Chlorine – Chlorine is chemical used by many water utilities for the disinfection of water and as an oxidizing agent for organic matter and some metals. It imparts a noticeable taste and odor to water, and may contribute to form trihalomethanes (THM). When chlorine is introduced into water, a portion of it may bond with contaminants such as oils and organic matter and become “combined chlorine”. Another form of combined chlorine is chloramine, which some municipalities use instead of chlorine for disinfection. Chloramine is chlorine combined with ammonia. The chlorine that does not bond remains as residual Free Chlorine. Total chlorine is a total of both combined chlorine and free chlorine.

Scale – Water with high concentrations of calcium and magnesium, when heated, revert back to rock. This can cause a hard crust to form on foodservice equipment such as ice machines, coffee brewers, espresso machines and steamers. Over time it can reduce the efficiency and damage the equipment. Also called “limescale”.
pH – Water has both dissolved alkaline and acid. When there is equal
amounts of both, the water has a pH of 7 and is considered neutral. Water with a pH of less than 7 is considered acidic. Too much acidity can be corrosive on equipment, discolor water and create an off-taste.

Point of Entry (POE) – A device generally consisting of multiple carbon-filled vessels that supply filtered ingredient water to multiple water using appliances such as a coffee brewers, fountain dispensers, ice machines, warewashing equipment and steamers.

Point of Use (POU) – A device generally consisting of one or more carbon-filled vessels that supply filtered ingredient water to single water using appliances such as a coffee brewers, fountain dispensers, ice machines, warewashing equipment and steamers.

Calcium (Ca) – Dissolved calcium compounds are a major factor in making water hard, and causing the formation of scale.
Hard Water – Water containing high levels of dissolved calcium, and lesser amounts of magnesium, typically found in limestone areas. It is often expressed as grains of hardness per gallon of water. Hard water produces scale when heated, which has been known to clog foodservice equipment such as coffee brewers and steamers.

Magnesium (Mg) – Magnesium is a common element making up the earth’s crust. When dissolved in water along with calcium, the result is hard water. When energy is applied to hard water, the dissolved magnesium and calcium become hard deposits called scale. Scale can clog foodservice equipment such as coffee brewers and steam equipment.

Nitrate – A nitrogen compound that is a common groundwater contaminant in rural areas. It comes from a number of sources, including fertilizer run-off, leaking septic tanks, landfills and animal waste. Excessive levels in drinking water can cause health problems, especially for infants.

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