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USGS · 70221262

“Iron Water” from wells: Causes and prevention

M.E. Broom
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Abstract

Chemical analyses of ground‐ water samples taken from differing depths in a four‐county area in east Texas showed a general stratification with respect to dissolved iron , pH and hardness. On the basis of this stratification the waters of the ground‐ water reservoir were divided into a shallow zone of oxidation, A; a deep zone of reduction, C; and an intermediate and unstable zone, B, in which waters from above and below are mixed. Ground water from zones A and C generally is almost free of iron , whereas water from zone B generally contains objectionable amounts. This zoning is explained by recent laboratory work and theoretical data on iron in natural waters. Wells constructed to draw only from zones A or C should yield water relatively free of iron .

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M.E. Broom. 2006-07-06. “Iron Water” from wells: Causes and prevention. https://doi.org/10.1111/j.1745-6584.1966.tb01586.x

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