Old Water Purification Techniques

With the growing rate of pollution comes a higher rate of contaminated water. Contaminated water must always be filtered of dirt, debris and various bacteria in order to be used for cooking, drinking or storing. Many technologically advanced methods of purifying water have been developed over the years, but many traditional methods still prove effective.

Boiling

• Water must be boiled for at least three minutes to kill all bacteria.

  Boiling to kill microorganisms in water is effective if done correctly. On the first bubble, most bacteria and protozoa are killed, but in order to kill all bacteria, the water must be boiled for at least three minutes after the first bubble. Chemical pollutants are not eliminated with boiling. Because boiling can leave a stale taste and boiled water cannot be immediately used (it must cool down first), it is not the most efficient way to purify water.

Iodine

• The amount of iodine needed depends on the level of contamination.

  Iodine effectively kills viruses, bacteria and protozoa that may be living in water, but it leaves behind a taste that is unfavorable to most. The amount of iodine needed to purify increases when more dirt and debris is present in the water. Temperature plays a part in the amount of time needed to allow for proper purification. The colder the water is, the longer it will take. Pregnant women and those with thyroid conditions must not drink water that has been treated with iodine.

Chlorine Bleach

• Chlorine bleach must contain 5.25 percent sodium hydrochloride.

  Chlorinating water causes water to become clear by forcing dirt and debris to settle at the bottom of the container. The American Red Cross recommends using a bleach that contains 5.25 percent sodium hydrochloride. Add 16 drops of bleach per gallon of water, stir and let stand for 30 minutes to properly purify water. Because chlorine is poisonous, using too much can cause illness and even death.