- As the seasons change, water supplies undergo natural processes that impact the taste and odor of drinking water. These changes, while some times a nuisance, do not indicate unsafe drinking water. Grand Prairie water is tested daily to ensure that it meets all state and federal regulations, which are based on human health research. If these standards are not met, we are required to notify you.
- The seasons that typically have the greatest impact on the taste and odor of our drinking water are spring and summer. Heavy spring rainfall, higher temperatures and more sunlight accelerate the growth of algae in the water. Algae are microscopic plants, which grow in rivers and lakes.
- In the spring, heavy rains bring organic matter (sediment) into the watershed, sometimes leading to “earthy” or “musty” tastes. This matter acts as a “fertilizer” to the algae, encouraging its growth, especially during long periods of sunlight.
- Most episodes of taste and odor cannot be removed by conventional treatment processes. The algae “bloom” must run its course before the taste and odor subside.
- In the summer, the city supplements its purchase of surface water with water wells. The mix of these different supplies is noticeable to those who have become used to surface supplies during the course of the year. Our ground water meets the same standards as our surface water, but tastes different.
- Ground water naturally contains a high dissolved mineral content, which will give it a more distinct taste. The presence of natural minerals gives water much of its taste. Water without minerals (distilled) tastes flat.
- Sometimes people detect the odor of chlorine in their water. This is a disinfectant used to ensure the biological integrity of the water and is mandated for use by the federal government. Usually the odor will be most apparent after first turning on the water. After a few minutes, the odor usually fades. Before the use of chlorine, waterborne diseases were a major problem. Its use has virtually eliminated diseases such as typhoid, cholera and dysentery.
- “Milky” water is often caused by the presence of tiny air bubbles. To confirm this, pour some water in a glass. If the water starts to clear immediately from the bottom up, the cause was entrapped air bubbles.
- Cooling water in your refrigerator in an open container will improve the taste and odor of your water.
Speakers on water conservation are available to talk to civic groups, community and charitable organizations. For more information, call 972-237- 8377