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Water Industry Updates |
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November 4, 2008 - Sterling Water Systems, LLC releases new cleaning and maintenance instructions. |
August 1, 2007- Sterling Water Systems, LLC obtains U.S. Patent for the technology used in the Sterling Water Conditioner. Click here to view the News Release. |
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August 2, 2006- Sterling Water Systems, LLC obtains UPC Listing for the ICT-38, ICT-70 and ICT-110. Click here to see News Release. |
April 25, 2006- Sterling Water Systems, LLC obtains UPC Listing for the ICT-20 and ICT-30. Click here to see News Release. |
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January 9, 2005 -The Sterling Water Conditioner Obtains ETL Listing. Click here to see test results. |
December 13, 2005 - Sterling Water Systems is the first to pass testing and performance requirements set forth in IGC 91-2005. Click here to see the test results.
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NEWS RELEASE
Water Efficiency to Become Critical in Green Building Designs
www.environmentalleader.com
June 2, 2009
Over the next five years, water efficiency and conservation will become critical factors in green design, construction and product selection, according to McGraw-Hill Construction’s latest SmartMarket Report with support from The Chicago Faucet Company and Sloan Valve Company. The report finds that architecture and engineering (A/E) firms, contractors and owners believe that water efficiency is quickly becoming a higher priority than other aspects of green building such as energy efficiency and waste reduction.
A key finding of the Water Use in Buildings study reveals that 85 percent of industry believes that water efficiency will be an extremely important aspect of a green building by 2013, up from 69 percent who believe that is the case this year.
Buildings consume 20 percent of the world’s available water, a resource that becomes scarcer each year, according to the United Nations Environmental Program. Efficient practices and products, such as grey water treatment and low-flow plumbing fixtures, provide significant opportunities for the A/E industry to build high-tech, low-water-demand projects that create green buildings, according to the organization. The study shows that brand awareness is strongest for high-efficiency toilets (identified by 48 percent of respondents), water-saving sinks (30 percent), and waterless urinals (23 percent).
Savings can be significant for cities across the nation. If businesses in California, for example, adopt proper water efficiency measures, enough water could be saved to supply San Francisco, Los Angeles and San Diego, according to a new report from the Natural Resources Defense Council. The report finds that commercial, industrial and institutional sectors, which use an estimated 2.5 million acre-feet of water a year in California, need to adopt a variety of measures to reduce their water use.
The Water Use in Buildings report covers involvement levels and growth opportunities over the next five years, as well business benefits, motives and obstacles. The report reveals that owners are committed to water-efficient practices, with 42 percent reporting that more than three-quarters of current projects incorporate water-efficient designs and 50 percent expect to incorporate water-efficient practices in at least half of their building portfolios by 2013.
Business benefits are the key growth drivers including the reduction of energy use (87 percent) and operating costs (84 percent), according to the report. Respondents say that on average, applying water-efficient designs and products lead to 15 percent less water use, 10-11 percent less energy use, and an 11-12 percent reduction in operating costs.
The report also finds that increased government regulation and the desire to lower energy costs are expected to drive faster adoption of water-efficient products and methods. Seventy-three percent of respondents are motivated by energy cost increases, while more than two-thirds expect to respond to regulations on wastewater runoff (69 percent) and water efficiency (68 percent).
EPA to Consumers: Avoid Water-Hogging Softeners News Source |
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| September 12, 2008 |
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In a list of water conservation tips in a September 10 press release, the US Environmental Protection Agency (EPA) urged consumers: “Avoid using the garbage disposal or water softener which requires lots of water.”
The wording of the release appears to raise questions only about less-water-efficient softeners,but EPA officials could not be reached immediately to comment on whether the wording could be interpreted by some consumers to mean that all softeners should be avoided in order to save water.
Water Quality Association (WQA) Technical Director Joseph Harrison told WaterTech Online™ on September 11 that while water softeners do use a weekly average of 50 gallons of water during their regeneration cycle, they save water in the long run. He saidsofter water makes cleaningquicker, easier and more effective, thereby reducing the amount of water needed for each cleaning task.
Because they reduce mineral-scale buildup that makes water-heater elements less efficient, Harrison added, water softeners also help reduce the cost of heating water, thus reducing energy use.
Other recommendations made by the EPA include using a displacement device in toilet tanks to reduce gallons-per-flush, reducing the size of shower heads and keeping up on all plumbing repairs, according to the release. |
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Soft Water Savings
Plugging the hidden drains of hard water
- By Mike Pederson
Source: Water Quality Products July 2008 Volume: 13 Number: 7
Copyright © 2009 Scranton Gillette Communications
Most commercial and industrial building owners and facility managers are aware of the problems caused by hard water. These can range from clogged pipes to inefficient boilers to premature hot water equipment failure. What they may not always know is the impact of hard water on the lifespan of plumbing infrastructure, energy use and the environment.
By contrast, softened water provides measurable benefits by saving energy, lowering costs and protecting the planet.
Hidden Costs of Hard Water
The impact of hard water hits heavily on energy use and associated maintenance costs. Hot water heaters, boilers and plumbing equipment must be maintained to keep a commercial building running at peak performance and profitability.
Hard water contains dissolved rock that accumulates on heating elements and the internal surfaces of boilers, causing scale buildup and impairing efficiency. Scale buildup reduces the equipment’s ability to heat surrounding water, causing it to consume more energy, thus raising utility costs.
According to the American Society of Plumbing Engineers, 1/16 in. of scale can increase energy consumption by 11%. Similarly, the Water Quality Research Council claims that it costs 29% more to heat untreated water.
The lifespan of hardness-scaled equipment is shortened due to high failure rates and the need for expensive repairs or even costly replacements. Periodic blowdowns are often used to salvage equipment by flushing impurities to the drain, and replacement water must be added to the boiler, causing a waste of water, energy and chemicals.
Facilities like restaurants, hotels, Laundromats, car washes and others that run on hard water must use more chemicals and detergents to match the cleaning results achieved when using softened water. For every grain of water hardness, detergent use increases 2% to 4% per 1,000 gal of water used. Aside from increased detergent costs, hard water means that more wastewater and impurities are transported to the sewer and ultimately the environment. Commercial businesses that want to “go green” need to get soft with their water.
Hard Savings with Soft Water
Problems associated with hard water can easily be minimized by using a water softener, which reduces the scale-forming or hardness ion—calcium and magnesium. This helps prevent scale buildup and overheating of equipment using hot water.
The following are other key benefits of using soft water:
Cost Savings: Using soft water saves money on equipment replacement and service, electric and gas utilities and detergent or chemical use. In a typical commercial establishment such as a restaurant that uses hard water, for example, it costs $810 per month to heat the water, based on $27 per day to heat 2,900 gal of water. Water softening can save as much as 30% in energy expenses—a cost savings of $243 per month, adding up to more than $2,916 savings annually.
Softened water also saves detergent and chemical costs. Water softeners for example, can save up to 35% on detergent and up to 25% less downtime for equipment maintenance repairs. Finally, softer water helps extend equipment lifespan—meaning less scrap disposal.
Going “Greener”: Aside from consuming less energy, soap and scrap, commercial and industrial establishments can also benefit from the option to reclaim salt and further minimize environmental waste.
Some water softeners offer a brine reclaim system that recycles a portion of regeneration salt and water. This is an environmentally friendly and cost-saving feature that helps save money by reclaiming then reusing some of the salt consumed during regeneration.
Scoping a Softening System
To begin the transition to soft water, facilities should start with a professional water analysis and site survey to determine the water hardness or other potential water problems. Commercial and industrial businesses are best served by working with a partner whose local dealers know the water conditions specific to that region.
As a qualified representative, collect and analyze a water sample to help assess whether a soft water treatment system would be beneficial to a particular business. Also conduct an audit of current water-consuming equipment to determine operating conditions and energy consumption.
If a water softener is warranted, recommend the best option to fit the unique needs of the facility. While water treatment technologies are similar among manufacturers, businesses will most likely look for a partner who offers comprehensive service plans that include regular preventive maintenance, including filter changeouts and salt delivery programs.
Soft water means hard savings. Reduced equipment replacement, maintenance, detergent usage and labor costs all add up to operational savings, a better customer experience and more repeat business, which all lead to increased revenue for the business.
Santa Clarita Valley Join Swerage System Chloride Source Report
Lifesourcewater.com
October 2002
The following report is an abbreviated summary of a comprehensive background study prepared by the County Sanitation Districts of Los Angeles County (Sanitation Districts) on sources of chloride in their Santa Clarita Valley Joint Swerage System (SCVJSS). The report was reviewed by an expert panel convened by the National Water Research Institute, to satisfy the provisions set forth in the state law for local agencies seeking to control the use of residential self-regenerating water softeners.
Chloride_Report
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March 27, 2003
CONTACTS: Ann Heil
Senior Engineer
Sanitation Districts of Los Angeles County
(562) 699-7411, Ext. 2950
Don Avila
Assistant Public Information Officer
Sanitation Districts of Los Angeles County
(562) 699-7411, Ext. 2304 |
Ordinances Banning Installation of Residential Self-Regenerating Water Softeners in Santa Clarita Valley Go into Effect
Santa Clarita, Calif. ---- Today, ordinances prohibiting Santa Clarita Valley residents from installing self-regenerating water softeners, including new and replacement units, go into effect, announced the Sanitation Districts of Los Angeles County (Sanitation Districts).
The ordinances, which were unanimously approved by the Boards of Directors for Sanitation Districts Nos. 26 and 32 last month, aim to reduce the amount of chloride going into the Santa Clara River. Residential self-regenerating water softeners are among the leading causes for high chloride levels in the river. The number of residential self-regenerating water softeners has been rapidly increasingly in the Santa Clarita Valley, with the percentage of residences having such softeners increasing from approximately 11% in 2001 to 13% in 2002.
The new ordinances prohibit the installation of residential self-regenerating water softeners, also known as automatic water softeners, after March 27th. The ordinances do not apply to water softeners using exchange tanks, as these are regenerated at a centralized location outside of the Santa Clarita Valley. The ordinances also do not apply to other types of water treatment units such as filtration, activated carbon, and reverse osmosis. Homeowners who already have self-regenerating water softeners are also not immediately affected by the ordinances, which prohibit installation rather than ownership. However, homeowners will not be permitted to replace their existing self-regenerating water softeners and are strongly encouraged by the Sanitation Districts to stop using the existing units to help reduce chloride levels in the river.
Chloride is one of the two parts of sodium chloride, commonly known as salt, and of potassium chloride. Self-regenerating water softeners discharge a waste that contains large amounts of chloride. Wastewater from homes in the Santa Clarita Valley, including the softener waste, is treated at the Sanitation Districts’ Saugus and Valencia Water Reclamation Plants. After extensive treatment, which does not remove chloride from wastewater, the treated water is put into the Santa Clara River. The amount of chloride in the river has been steadily rising over the years as more self-regenerating water softeners were installed into homes.
“Virtually all of the chloride put into self-regenerating water softeners as rock salt or potassium crystals ends up in the Santa Clara River,” says Ann Heil, senior engineer for the Sanitation Districts’ Industrial Waste Section. “Using a self-regenerating softener for a month is basically the same as taking a 40-pound bag of salt and dumping it directly into the river.”
If the amount of chloride entering sewers in the Santa Clarita Valley is not reduced, the Sanitation Districts may have to install costly new treatment equipment at the Saugus and Valencia Water Reclamation Plants to remove the chloride. These costs would be passed on to residences and businesses, and could increase their sewer bills by four to five times the current rate, or $400 to $500 per year.
Alternatively, if treatment has to be provided at the plants, the Sanitation Districts may consider a tiered rate program, wherein only those households with self-regenerating water softeners would be charged higher sewer rates to pay for the cost of removing the salt waste discharged by the softeners. In this case, households with self-regenerating water softeners could be charged up to two thousand dollars per year for sewerage services, while sewer rates would remain steady for other households.
“Banning future installation of self-regenerating water softeners is the most cost-efficient way to lower chloride levels and will help us avoid installing this very expensive treatment alternative at Santa Clarita ratepayer’s expense,“ Heil says.
Residents who violate the new ordinances are subject to a fine of up to $1,000 and/or imprisonment not to exceed 30 days. Only residences served by Sanitation Districts Nos. 26 and 32, which provide for the wastewater treatment and disposal needs of the Santa Clarita Valley, are affected by the ordinances. (Those homes that use septic tanks are not affected by the new ordinances.) Santa Clarita businesses have been banned from using self-regenerating water softeners since 1961.
The Sanitation Districts are a group of 25 independent special districts serving the wastewater and solid waste management needs of over 5 million people in Los Angeles County. The Sanitation Districts’ serve 78 cities and unincorporated territory within the county, and the service area includes the Santa Clarita Valley. The role of the Sanitation Districts is to construct, operate, and maintain regional systems to collect, treat, and dispose of wastewater and to provide for management of solid wastes. The Directors of the districts are the mayors of the cities within a district and the Chairperson of the County Board of Supervisors for unincorporated areas.
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Doctors Hoping to Dash Salt's 'Safe' Label
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From The Chicago Tribune
Doctors hoping to dash salt's `safe' label
Though 2,300 mg is the recommended upper limit, average Americans ingest 4,000-6,000 mg a day. Experts say enough.
By Bruce Japsen and John Schmeltzer Tribune staff reporters
Published June 13, 2006
Sodium, one of the planet's oldest substances, may be the American diet's newest enemy.
The American Medical Association is expected this week to call for a 50 percent reduction in sodium in processed foods and restaurant meals with the goal of reducing hypertension and, ultimately, cardiovascular disease, the No. 1 killer of men and women.
The nation's largest doctor group also is urging the Food and Drug Administration to improve sodium labeling to help consumers lower their consumption. Some AMA members are urging the agency to go so far as revoking a regulation that considers salt to be "generally recognized as safe" and permits food manufacturers and restaurants to use it without limits.
The AMA's 544-member House of Delegates, meeting in Chicago this week to determine association policies, could vote on the matter as early as Tuesday.
Although an AMA policy stance cannot force action, the national group representing 250,000 physicians has clout in Washington. Its support could embolden health policymakers and make it hard for the FDA not to at least look into the sodium issue, observers say.
Strict sodium rules could have huge implications for foodmakers, many of whom are still retooling products to reduce the amount of transfat, the last dietary villain to join the band of outlaws that includes fat, carbohydrates and cholesterol.
"I think this is going to be like cholesterol was 25 years ago, because people know what cholesterol levels should be and they should know the same about salt," said Dr. J. Chris Hawk, a general surgeon and member of the AMA's Council on Science and Public Health, which wrote the AMA's proposed recommendations on sodium.
"We realize salt is bad even if you don't have high blood pressure. We need to get the word out to the public, but we need to encourage and work with the food manufacturers to lower what is generally accepted."
If sodium guidelines are lowered, U.S. consumers, food companies and restaurants might have some serious work to do. The AMA report found that modern food processing and preparation practices raised sodium levels in diets around the world.
The dietary guidelines introduced last year by the government call for a maximum of 2,300 milligrams of sodium, or a generous teaspoon of salt, per day for most adults. Someone who eats one of McDonald's new premium crispy chicken club sandwiches has reached 80 percent of their allowance. American adults average 4,000 to 6,000 milligrams daily.
The guidelines set an even lower limit of 1,500 milligrams of sodium per day for people with high blood pressure, blacks and middle-age and older adults.
Richard L. Hanneman, president of the Salt Institute, said the AMA is misguided in its efforts to reduce sodium levels in foods.
"There is no evidence that reducing dietary sodium will produce any beneficial health effects for the American public," he said. "Only one study out of 13 had shown a link between a low-sodium diet and a reduced incidence of stroke or heart attack."
At the very least, the AMA will discuss with the FDA ways to improve labeling to clarify the amount of sodium in foods and "develop label markings and warnings for foods high in sodium," indicates a 25-page report compiled by the AMA reference committee on science and public health issues on sodium intake.
Some AMA delegates believe food companies, restaurants and the FDA should highlight the amount of sodium in products just like they have done with transfat. It is not uncommon to see the words "transfat" highlighted or put in bold print on processed-food packaging or labels.
"It's amazing how successful that is," said Dr. John Schneider, a member of the Illinois State Medical Society board and chairman of the AMA's Council on Science and Public Health. "We hope the same thing happens with sodium. If we can reduce overall intake of sodium, we can help people live healthier lives."
Manufacturers say they already are seeking to reduce sodium levels in the foods they produce, though it could be harder than addressing the transfat issue, which required manufacturers to find a suitable oil to substitute. There is no substitute for sodium, which frequently is used as a flavor enhancer rather than to provide saltiness.
Later this summer, the Campbell Soup Co. is expected to introduce a line of soups using sea salt, which has naturally lower levels of sodium, dropping sodium levels by 25 percent in a serving of soup typically containing 700 to 1,000 milligrams.
"Reformulating products to reduce sodium is a top priority," said Stephanie Childs, a spokeswoman for the Grocery Manufacturers Association. "Some companies are increasing the level of potassium, a product that is known to blunt the effect of sodium."
Increasing the amount of potassium, magnesium and calcium, all of which cut the impact of sodium, was recommended last year by the government when it introduced the dietary guidelines.
Northfield-based Kraft Foods Inc. said it is reviewing its products to improve their nutritional profiles. It has rejected new products that don't meet certain health guidelines, according to the company.
"We have developed nutrition guidelines for new products establishing upper limits for calories, fats, cholesterol, sugars and sodiums," said spokeswoman Sydney Lindner.
Michael Jacobson, executive director of the Center for Science in the Public Interest, a Washington-based public interest group, applauded the AMA's efforts.
"The AMA is focusing on one of the biggest dietary problems in this country," he said, noting the center unsuccessfully sued the FDA last year seeking to force revocation of salt's "generally safe" rule. |
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Water Technology Online Magazine |
Because there are other dishwasher glassware problems that are similar, it is important to confirm the particular problem(s) that you are trying to fix. There are probably two answers in reference to this question.
If the glassware has a rainbow-like or yellow coloration it may have what is called a silica film. Some glassware is more resistant to this condition than others.
These colors follow existing stress lines in the glass and cannot be removed by acid or bleach but can but can be scraped off with a shape knife.
The silica film condition usually occurs:
- In softened water;
- When poor rinsing has occurred due to dishwasher overloading;
- When detergents are used that have strong polyphosphate sequestering agents for use in hard water;
- With detergent that is not dishwasher safe;
- When there is a high silica-content feed water.
To keep the problem from progressing:
- The dishwasher should not be overloaded;
- The amount of detergent should be cut back by about 2/3;
- The water temperature should never exceed 140 degrees Fahrenheit; and
- If possible, detergents should be used that have a lower phosphate content.
Etching
Etching occurs when the causes of colored film are allowed to continue. Signs of this condition are a cloudy appearance that cannot be removed by washing with vinegar (acid), bleach or water.
The cloudiness can be uniform over the surface of the glass or it can be spotty. Unlike the colored film, the cloudiness cannot be scratched off with a knife.
Etching is a deterioration of the glass that cannot be reversed. Metal ions have been removed from the glass causing microscopic roughening of the surface.
The causes of etching are the same as for silica film, only more time must pass for etching to occur.
Hard water dishwashing, to the contrary, results in filming of glassware caused by the presence of calcium and magnesium. However, this type of film is readily removed by acid treatment. Soaking in a mild acid like vinegar or citric acid will dissolve with hardness.
To avoid etching:
- Use less detergent;
- Switch to a soft water dishwashing detergent, typically phosphate free;
- Reduce water temperature to less than 140 degrees Fahrenheit.
Information taken from an article written by David M. Bauman in the October 2005 Water Technology Magazine. |
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