Anything look off here, just wondering because I have no idea wtf I’m looking at.
My PPM from tap is 0-10 [500 scale]
Ph 8.5
(No filters or RO systems)
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It’s Greek to me also, but I envy your TDS (mine is over 200ppm).
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Really soft water! Low chloride and sulfate is what I look at usually as theyre important for beer brewing. Chloramines present though so Id need to dissolve it with vitamin c for plants, or campdem tablets for beer brewing.
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Seems like you got great tapwater, very soft.
Is your tapwater pH actually 8+ when you let it sit out? They often force out the carbonic acid naturally present in water which raises pH in naturally soft water so it doesn’t corrode lead/copper pipes.
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The main thing you want to look at on those charts is the Results column that shows you what was actually found.
Don’t forget units marked right beside the thing being tested. The mg/L is the same as ppm but the µg/L is ppb, parts per billion so 1000x smaller than ppm.
With chloramine at only 2.88 ppm it’s not enough to worry about. That can be said for residual chlorine in almost all tap waters too. I used to work with water tests for the Fraser Valley in BC and most samples taken from taps in homes were below 4ppm so not gonna hurt the plants or bacteria and fungi in the soil either.
I’m dead envious of your water tho. Vancouver water is like that too. Straight from protected alpine lakes and barely treated at all it’s so clean. Our tap water comes from a dugout on my property and is only filtered down to 5µ and is 400+ppm with a pH of 8+. Changes a bit with the seasons. Lower in spring after being flooded with snow melt then higher later in the year after a lot evaporates. Got lots of free water tho.
Pure water is often a little acid so they will add calcium carbonate to it to raise the pH above 7 so metals in the pipe system don’t corrode and feed us all heavy metals.
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If you take the time to read the definitions you will see some of your target goals were not close to being hit. You have half of your water with higher levels than set out for. After learning these definitions you can make a chart for yourself with the safe ranges for your next test. I think a RO system would fix that quickly. I don’t trust the sources anyhow these days unless you test every glass or bucket you or your plants consume. Nice TDS though. That’s a good start.
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Well, lucky for me, the plants don’t mind the water from the tap, de-chlorinated that is.
Looking at the chart, it looks like my MCL is lower in everything. Which is great!
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From what town is this from?
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