Karen Ricks Wife
12-20-2011, 02:55 PM
I was until our move to Utah 5 years ago, a water operator and water laboratory technician. I created a 6 page document on the basics of water sanitation/purification that I hope will clear up any misunderstandings in this area as well answer any questions about this topic. In a former life I was also a contact person and group buy supplier for the WAPI, a pasteurization indicator (thermometer). (image near the bottom of this post)
As with anything I post, please feel free to contact me either here or privately with any questions you may have...I believe the phone number I have listed on this information might not be correct but my email address is for certain as well as I can be contacted through the pm system here.
Hope this helps. PS My husband (a water & wastewater opr) and I are available to speak to your group...although if you live farther away than 50 miles from us we'll request that donations be collected to cover our fuel cost...(we are both currently unemployed so funds are very limited).
I will also make everything you see below available in pdf form that you can personally download. I hope to have that link pasted at the bottom of this post. Thank you!
Emergency Water Supply
Health department and public water safety officials use many safeguards to protect the sanitary quality of your daily drinking water. However, this protection may break down during emergencies caused by natural disasters. During times of serious emergency, the normal water supply to your home may be cut off or become so polluted that it is undrinkable. A supply of stored water could be your most precious survival item!
You and your family may then be on your own to provide a safe and adequate water supply. Remember that typhoid fever, Dysentery, and infectious hepatitis are diseases often associated with unsafe water. Don't take a chance! Generally, under serious disaster conditions, no water can be presumed safe - all drinking and cooking water should be purified. Of all the preparedness related areas, this is one of the most important. We take safe drinking water for granted. After one day (24 hours) without liquid, you are well on your way to dehydration. The symptoms of dehydration are decreased coordination, fatigue, and impaired judgment. After 2 to 3 days (48 to 72 hours) your kidneys may begin suffering irreversible damage and may stop functioning. It is possible to lose fluid so quickly that the normal thirst mechanism is overwhelmed or overridden. The loss of fluid comes from urination, perspiration, respiration, and small amounts from defecation (approx. 0.1 liter per day). And with diarrhea can increase to as much as 15 liters over a 24-hour period. The loss of fluid will fluctuate depending on the level of physical exertion, altitude, humidity and the temperature of the air. Everyone should begin storing at least a 72 hours supply of water, and Two weeks supply is a preferred minimum.
Required Amounts of Drinking Water Per Person:
A minimum of two quarts and up to one gallon of water is needed per day, depending on the size of the person, the amount of exertion, weather, and perspiration loss. A minimum of seven gallons pure water per person would be needed for a two-week survival supply. With careful rationing, this amount would be sufficient for drinking, food, preparation, brushing teeth, etc. Fourteen gallons per person will allow for hygiene care.
Keep an emergency supply of drinking water in plastic containers. Commercially bottled drinking water is available. It stays pure for months and should have the expiration date clearly marked on it.
There are several other sources of water if your water supply is turned off -- water drained from the hot water tank (usually contains 30 to 60 gallons of usable water, melted ice cubes, canned fruits and vegetable juices, and liquid from other canned goods.)
Storage - A few things to consider when storing water is the amount, the method of storage, type of storage container and the way it is kept clean or purified.
The Amount:
As stated above, one gallon per person per day is recommended by most experts this amount should be doubled for warmer climates, it should also be increased for large framed people, people with diabetes and other health concerns. This is only the drinking water in an average climate and temperature, and average size person. You will need more water for food preparation and personal hygiene (washing & cleaning). Especially if you are storing dehydrated food. The most accurate way to find out how many gallons you should store, is to monitor your water consumption for a few weeks at different times of the year (one week in the summer, one in the winter for example).
The method or way you will store the water:
Some people will recommend small containers, 1,3, or 5 gallon, while other will recommend larger ones, 15, 30 or 55 gallon barrels or drums. Each has pros and cons. A gallon of water weighs about 8.34 pounds making a 55 gallon drum about 440 pounds not including the container; Almost impossible to move if you have to evacuate. But, if you rule out 55 gallon drums, a family of six would require about 165 - one gallon jugs.
Divide the number of gallons by the container size, to get an idea how much room it will take to store this water. For example, if you use one gallon jugs (8 lbs. each) you will need 165 jugs, or you would need 55 - three gallon canisters at about 24 lbs each, or 34 - five gallon containers at 40 lbs each, or 12 - 15 gallon barrels at 120 lbs each.
Now you can better understand what you are will best work for you and your family? The 165 gallon jugs would require a lot more storage space than 3-55 gallon drums.
I recommend a combination of both. If you are forced to stay at home you will have what you need with a more efficient use of space, if forced to evaluate you would be able to easily take enough water for three or four days. This should give you enough time to return home later, if allowed, to get more water from your larger containers. If you are not allowed back to your home, you will have enough water to give you three or four days to locate another source for water and you will have there usable containers to keep you going three to four days at a time. This brings us to the next issue. What to store the water in.
The type of container:
Thin plastic jugs like those used for milk should NEVER be used because they dissolve over time and more importantly do NOT completely become clean of milk residue. DO NOT Use them, you will get very sick. Keep the drinking water safe from contamination by carefully storing it in clean non-corrosive, tightly-covered containers, preferably made or heavy opaque plastic with screw-on caps. You will also need to sterilize the bottles you intend to use; The heavier the plastic the better, 1, 2 or 3 liter Pop bottles. You can also buy water in Mylar bags (usually 5 gal. boxes) these are great for long term storage, but cannot be easily reused. If large barrels or drums are used and stored outside the house, remember the container should be only 2/3 full to allow for expansion if they freeze. You should never use glass or metal containers. Glass may break, and metal may rust and corrodes and may contaminate the water.
How to Prepare and Store Bottles of Purified Water:
- Wash bottles with soapy water, then rinse thoroughly with hot tap water.
- Run about three quarts tap water into one of the containers, and then add 1 teaspoon bleach to the water - Shake well, turning upside down a time or two so that the stopper will be sterilized also.
- Let the mixture stand for two to three minutes then pour it into the next container. You can use the same chlorinated water for several containers.
- Fill the empty bottle with pure or purified water and seal it tightly close with cap or stopper.
- Label with "Drinking Water -- Purified", and the date of preparation.
- Some stored water may develop a disagreeable appearance, taste, or odor. These properties are not necessarily harmful. Inspect your water supply every few months to see whether the containers have leaked or other undesirable conditions have developed. Replace the water if it becomes contaminated.
SANITIZE ALL BOTTLES!
1 tablespoon Clorox to 1 gallon water
Methods to purify Water for Drinking
There are several ways of purifying water. One of the most important things to remember is to never use heavy polluted or chemically contaminated water. The most common and simple purification methods are not very effective and may not work at all on this water. No matter what method you use, if the water is cloudy, smelly, or otherwise polluted, strain it through a paper towel, coffee filters or several layers of clean cloth into a container in order to remove any sediment or floating matter.
Pasteurization – Pasteurizationdestroys all microorganisms (anaerobic bacteria (i.e. Salmonella, Cholera, Achillea, and Giardia Lamblia) and viruses) that cause diseases from drinking contaminated water. Utilize a Water Pasteurization Indicator (WAPI) a small polycarbonate tube that contains a wax that melts when water is heated enough to be pasteurized (65˚C/149˚F). The WAPI is a simple thermometer that indicates when water has reached pasteurization temperature and is safe to drink. It was invented by Fred Barrett, Dale Andreatta and Dr. Bob Metcalf (http://solarcooking.wikia.com/wiki/Bob_Metcalf). This saves much fuel by eliminating the need to boil water to ensure that the water is safe. Pasteurization temperature is reach much sooner. Since water pasteurizes at temperatures well below the boiling point of water, a WAPI saves time when solar pasteurizing, and saves fuel when using traditional fuels. There is more information on this subject at the end of this document.
Colloidal Silver -Metallic silver has been used for centuries as a natural antibacterial mineral. Miners and early settlers added a silver dollar to the water barrel to kill bacteria in the water, and royalty gave their children silver spoons to suck on to prevent childhood ailments. The ASAP Solution is a silver solution that has a patented process of turning the small, safe, bacteria-killing particles of silver into a colloidal liquid. The ASAP Solution is so effective at killing bacteria that even after being diluted to 1/200 of the original 10 ppm level, the ASAP Solution was still able to kill nearly all of the bacteria in raw river water in less than 20 minutes. The ASAP Solution has also been proven very safe to use. Even when tested at 200 times the normal adult dosage, the ASAP Solution was found to be completely nontoxic. The solution has also been used effectively on cuts, mouth sores, and a variety of other ailments. Visit amsilver.com (http://amsilver.com/) for more information and uses.
Chlorine Bleach - One of the most common talked about way is using house hold chlorine bleach and tap water. If you receive your water from a water district or municipality, really there is no need to add any chlorine to your water for storing. The water comes to your house already chlorinated. But if you are on a well you will need to add chlorine to the water you plan to store. Here is the math behind the proper use of chlorine for water treatment: (for a 55 gallon drum) the standard amount of chlorine in your tap water from the treatment facility is 0.5ppm or mg/L (using a swimming pool chlorine test kit the color would be a light (very light) yellow color.) To get a number that you could understand of how much chlorine to add to your water for storage we must first change the gallons to ounces and then to milliliters. This is how you do it:
55 (gallons) X 64 (ounces/gallon) = 3520 ounces (the gallons cancel each other out leaving ounces)
Now to get a concentration of 0.5ppms or mg/L of chlorine residual (the amount of chlorine to kill bacteria/viruses etc but not be harmful to you) you need to plug in the percentage of the chlorine you have purchased. Clorox is sold in the 5.25% (look at the ingredients on the bottle). Here’s how you do that:
Understand that 1% = 10,000 This is your conversion number. So, 5.25 (percent) X 10,000 = 52,500
Here’s what you do now: Take 3520 X 0.5 divided by 52,500 = .033 ounces
So how much is .033 ounces anyway, right? Here’s how to get a number we can understand better:
Here’s your conversion number: There is 3,785 milliliters per 1 gallon. So, 55 (gallons) X 3,785 mL/gallon = 208,175 mL (gallons cancel out leaving the mLs)
208,175 mL X 0.5 mg/L divided by 52,500 (strength of the bleach) = 1.98 mL (round up to 2.0mL)
To put this into perspective: One drop from an eye dropper is 1 mL so two drops from an eye dropper is equal to 2 mLs…that is how much bleach (if the concentration is 5.25%) you would add to a 55 gallon drum for long term storage. This is very little. Any more than that and you are making a swimming pool or even stronger for your water storage. That level is not usable for drinking. Drinking such will kill you over time.
Very important: chlorine does not like mixing with water.When adding your chlorine to your water, its best to add the chlorine to the container first and then add the water or add them at the same time so the chlorine and water mixes well; Thereby allowing the chlorine to do its job.
NOTE: The bleach used should have at least 5.25% sodium hypochlorite. Also, if the bleach is over one year old it looses about 50% of its strength (unless you purchase Clorox brand which has a special cap that seals completely. This lasts for up to three years.) You should double the amount of drops listed above if you believe your bleach concentration is weaker. Also make sure there are no other detergents, fragrances or phosphates added, as they may not be safe for human consumption. Over chlorination can cause diarrhea, cramps and vomiting. When you are ready to drink the water, you may want to shake the container briskly to help aerate the water. This is why, when storing water to leave a about an inch of head space to allow the water to move in the container. Or you can pour the water from one container to another, back and forth to aerate it. This helps the chlorine gas to escape and adds body and life back to the water.
Boiling- Bring water to a rolling boil (212 degrees F.), cover, and then start timing for 15 minutes. Keeping the pot or pan covered so you don't loose much water to evaporation. The water will come to a boil faster. The higher the altitude the longer it will take to get the water to a rolling boil. You may want to pour the water form one container to another to cool and to remove the flat taste you get after boiling water. Or wait until its cool and shake the container briskly to add air to the water will do the same thing.
NOTE: It takes a fair amount of fuel to purify water this way. Also, the higher the altitude the longer it will take to bring the water to a rolling boil.
Water Purifiers - Water purifiers have a wide range in price and functionality. Some are better than others. In this case you usually get what you pay for. Read the packaging carefully! Some imply they do more than they really do. But if you read closely you can see through the hype. Your basic purifiers remove some metals, mineral, and some bacteria. Then you step up to removing 99.9% of bacteria, viruses and heavy metals. Some use charcoal, some chlorine, some porcelain and some combine methods. The porcelain types although expensive are used by many military and health organizations. Unlike less expensive models they will take out both alpha and beta radioactive particles also. Visit a few stores or web sites, do a little research, and you should be able to dine something that will work well for your budget. A high quality filter system should possess the following characteristics: light-weight; have fewer parts (less to go wrong); a fine pre-filter; a replaceable or cleanable filter; tight, well-made pump; high volume output; quick filtration; 0.2 microns is best. A system with all of these features may not be inexpensive, however. The cost will usually reflect reliability as well as technology or design. Always use a filter properly. Always use the clearest water available, allowing suspended matter to settle out. Use a pre-filter if your system has one. Do not let the "outlet" end of filter come in contact with contaminated waste. Be sure the vessel you're pumping into is clean.
Stabilized Oxygen - This is one of the easiest ways I have heard of to purify water. It doesn't have a funny taste, it doesn't have the side effects Chlorine and Iodine have. To purify a glass (8 oz) or contaminated water add 10 to 20 drops of stabilized oxygen (as per label directions). The stabilized oxygen is non-toxic and tasteless and removes chlorine, anaerobic bacteria (i.e. Salmonella, Cholera, Achillea, and Giardia Lamblia) and viruses, which some water treatments won't even touch. It also sustains aerobic organisms (good bacteria needed for good health). One 2 oz bottle has approx 1260 drops or enough to treat 8 to 16 gallons of contaminated water. Using 10 drops per gallon of chlorinated water or 20 drops per gallon of non-chlorinated water will treat between 63 and 126 gallons of water. And the 2 oz bottle is easy to carry in a backpack or 72 hour kit.
Tablets -Iodine and Chlorine
Iodine - may also be known as halazone tablets. Use may vary from one manufacturer to another. If instructions are not available the ration is usually 1 tablet to 1 liter or 1 quart of water.
Chlorine Tablets - Follow manufacturer’s instructions. If they are not available 1 or 2 tablets will usually purify
quart or 1 liter of water; Once the tablet has dissolved wait 30 minutes before using. Not all brands of tablets
kill all bacteria. When purchasing tables read the labels for shelf life and weather or not it is strong enough to
kill Guardia or Cryptosporidium.
2 % Tincture of Iodine - similar to the Chlorine Bleach method. Use 12 to 15 drops per gallon. (Double this amount if the water is not clear or is cloudy)
NOTE: Iodine may be more difficult to get in large quantities, as it is used in the manufacturing of illegal drugs. Many states have laws, limiting the amount you can legally possess. Also, Iodine has more side effects on young children, the elderly, and nursing or pregnant woman. It should never be used for more than 72 hours as it can cause thyroid problems.
If you already have thyroid problems you should not drink water treated this way. During a nuclear crisis iodine may provide the benefit of preventing the thyroid gland from radioactive disruption.
*Remember these sources of clean drinking water:
The tank of your water heater
The tank of your toilet (this is where the water comes in fresh from your house supply)
Ice cube trays, ice maker storage bin
Other sources of safe liquid to drink:
Canned fruits and vegetables
Bottled juices
Resources:
Rick & Karen Schroeder
435.213.7392
[email protected] ([email protected])
or PM “Karen Ricks Wife”
Solar Oven Designs & Ideas:
http://www.solarcooking.wikia.com/wiki/catergory:solar_cooker_designs (http://www.solarcooking.wikia.com/wiki/catergory:solar_cooker_designs)
http://www.freewebs.com/sunnycooker/funpanelcookerplan.htm (http://www.freewebs.com/sunnycooker/funpanelcookerplan.htm)
http://solarcooking.org/DATSsolarcooker (http://solarcooking.org/DATSsolarcooker)
http://www.solarcooking.org/plans/default.htm (http://www.solarcooking.org/plans/default.htm)
WAPI Information:
http://solarcooking.wikia.com/wiki/WAPI (http://solarcooking.wikia.com/wiki/WAPI)
http://solarcooking.wikia.com/wiki/WAPI_production_information (http://solarcooking.wikia.com/wiki/WAPI_production_information)
To purchase the WAPI: http://www.solarcookers.org/ (http://www.solarcookers.org/)
(See image of the WAPI in the attachment please)
Solar Cookers International's WAPI shown in the solid wax state (left) and liquid wax state (right) Since thermometers are not accessible to many people around the world, there is a need for a simple device that indicates when water has reached pasteurization temperatures. This Water Pasteurization Indicator (WAPI) is a simple thermometer that indicates when water has reached pasteurization temperature and is safe to drink. It was invented by Fred Barrett and Dale Andreatta.In our experiments it took about three minutes for each 1°C increase from 55°C to 65°C when heating 2 liters of water, and four to five minutes for each 1°C increase when heating 4 liters. Thus, water is at lethal temperatures for a number of minutes as it is solar heated to 65°C (149°F), and it remains in the lethal zone for many more minutes as the water slowly cools back down to 55°C (131°F). Pasteurization destroys all microorganisms that cause diseases from drinking contaminated water. A small polycarbonate tube contains a wax that melts when water is heated enough to be pasteurized (65˚C/149˚F). This saves much fuel by eliminating the need to boil water to ensure that the pasteurization temperature has been reached.
Since water pasteurizes at temperatures well below the boiling point of water, WAPIs save time when solar pasteurizing, and save fuel when using traditional fuels.
You always begin with the wax at the top of the WAPI (like pictured left). Then when the wax has dropped to the bottom (pictured right), your water has reached pasteurization temperature. Even if the water is no longer hot.
Emergency Water Sanitation Information:
http://www.epa.gov/OGWDW/faq/emerg.html (http://www.epa.gov/OGWDW/faq/emerg.html)
As with anything I post, please feel free to contact me either here or privately with any questions you may have...I believe the phone number I have listed on this information might not be correct but my email address is for certain as well as I can be contacted through the pm system here.
Hope this helps. PS My husband (a water & wastewater opr) and I are available to speak to your group...although if you live farther away than 50 miles from us we'll request that donations be collected to cover our fuel cost...(we are both currently unemployed so funds are very limited).
I will also make everything you see below available in pdf form that you can personally download. I hope to have that link pasted at the bottom of this post. Thank you!
Emergency Water Supply
Health department and public water safety officials use many safeguards to protect the sanitary quality of your daily drinking water. However, this protection may break down during emergencies caused by natural disasters. During times of serious emergency, the normal water supply to your home may be cut off or become so polluted that it is undrinkable. A supply of stored water could be your most precious survival item!
You and your family may then be on your own to provide a safe and adequate water supply. Remember that typhoid fever, Dysentery, and infectious hepatitis are diseases often associated with unsafe water. Don't take a chance! Generally, under serious disaster conditions, no water can be presumed safe - all drinking and cooking water should be purified. Of all the preparedness related areas, this is one of the most important. We take safe drinking water for granted. After one day (24 hours) without liquid, you are well on your way to dehydration. The symptoms of dehydration are decreased coordination, fatigue, and impaired judgment. After 2 to 3 days (48 to 72 hours) your kidneys may begin suffering irreversible damage and may stop functioning. It is possible to lose fluid so quickly that the normal thirst mechanism is overwhelmed or overridden. The loss of fluid comes from urination, perspiration, respiration, and small amounts from defecation (approx. 0.1 liter per day). And with diarrhea can increase to as much as 15 liters over a 24-hour period. The loss of fluid will fluctuate depending on the level of physical exertion, altitude, humidity and the temperature of the air. Everyone should begin storing at least a 72 hours supply of water, and Two weeks supply is a preferred minimum.
Required Amounts of Drinking Water Per Person:
A minimum of two quarts and up to one gallon of water is needed per day, depending on the size of the person, the amount of exertion, weather, and perspiration loss. A minimum of seven gallons pure water per person would be needed for a two-week survival supply. With careful rationing, this amount would be sufficient for drinking, food, preparation, brushing teeth, etc. Fourteen gallons per person will allow for hygiene care.
Keep an emergency supply of drinking water in plastic containers. Commercially bottled drinking water is available. It stays pure for months and should have the expiration date clearly marked on it.
There are several other sources of water if your water supply is turned off -- water drained from the hot water tank (usually contains 30 to 60 gallons of usable water, melted ice cubes, canned fruits and vegetable juices, and liquid from other canned goods.)
Storage - A few things to consider when storing water is the amount, the method of storage, type of storage container and the way it is kept clean or purified.
The Amount:
As stated above, one gallon per person per day is recommended by most experts this amount should be doubled for warmer climates, it should also be increased for large framed people, people with diabetes and other health concerns. This is only the drinking water in an average climate and temperature, and average size person. You will need more water for food preparation and personal hygiene (washing & cleaning). Especially if you are storing dehydrated food. The most accurate way to find out how many gallons you should store, is to monitor your water consumption for a few weeks at different times of the year (one week in the summer, one in the winter for example).
The method or way you will store the water:
Some people will recommend small containers, 1,3, or 5 gallon, while other will recommend larger ones, 15, 30 or 55 gallon barrels or drums. Each has pros and cons. A gallon of water weighs about 8.34 pounds making a 55 gallon drum about 440 pounds not including the container; Almost impossible to move if you have to evacuate. But, if you rule out 55 gallon drums, a family of six would require about 165 - one gallon jugs.
Divide the number of gallons by the container size, to get an idea how much room it will take to store this water. For example, if you use one gallon jugs (8 lbs. each) you will need 165 jugs, or you would need 55 - three gallon canisters at about 24 lbs each, or 34 - five gallon containers at 40 lbs each, or 12 - 15 gallon barrels at 120 lbs each.
Now you can better understand what you are will best work for you and your family? The 165 gallon jugs would require a lot more storage space than 3-55 gallon drums.
I recommend a combination of both. If you are forced to stay at home you will have what you need with a more efficient use of space, if forced to evaluate you would be able to easily take enough water for three or four days. This should give you enough time to return home later, if allowed, to get more water from your larger containers. If you are not allowed back to your home, you will have enough water to give you three or four days to locate another source for water and you will have there usable containers to keep you going three to four days at a time. This brings us to the next issue. What to store the water in.
The type of container:
Thin plastic jugs like those used for milk should NEVER be used because they dissolve over time and more importantly do NOT completely become clean of milk residue. DO NOT Use them, you will get very sick. Keep the drinking water safe from contamination by carefully storing it in clean non-corrosive, tightly-covered containers, preferably made or heavy opaque plastic with screw-on caps. You will also need to sterilize the bottles you intend to use; The heavier the plastic the better, 1, 2 or 3 liter Pop bottles. You can also buy water in Mylar bags (usually 5 gal. boxes) these are great for long term storage, but cannot be easily reused. If large barrels or drums are used and stored outside the house, remember the container should be only 2/3 full to allow for expansion if they freeze. You should never use glass or metal containers. Glass may break, and metal may rust and corrodes and may contaminate the water.
How to Prepare and Store Bottles of Purified Water:
- Wash bottles with soapy water, then rinse thoroughly with hot tap water.
- Run about three quarts tap water into one of the containers, and then add 1 teaspoon bleach to the water - Shake well, turning upside down a time or two so that the stopper will be sterilized also.
- Let the mixture stand for two to three minutes then pour it into the next container. You can use the same chlorinated water for several containers.
- Fill the empty bottle with pure or purified water and seal it tightly close with cap or stopper.
- Label with "Drinking Water -- Purified", and the date of preparation.
- Some stored water may develop a disagreeable appearance, taste, or odor. These properties are not necessarily harmful. Inspect your water supply every few months to see whether the containers have leaked or other undesirable conditions have developed. Replace the water if it becomes contaminated.
SANITIZE ALL BOTTLES!
1 tablespoon Clorox to 1 gallon water
Methods to purify Water for Drinking
There are several ways of purifying water. One of the most important things to remember is to never use heavy polluted or chemically contaminated water. The most common and simple purification methods are not very effective and may not work at all on this water. No matter what method you use, if the water is cloudy, smelly, or otherwise polluted, strain it through a paper towel, coffee filters or several layers of clean cloth into a container in order to remove any sediment or floating matter.
Pasteurization – Pasteurizationdestroys all microorganisms (anaerobic bacteria (i.e. Salmonella, Cholera, Achillea, and Giardia Lamblia) and viruses) that cause diseases from drinking contaminated water. Utilize a Water Pasteurization Indicator (WAPI) a small polycarbonate tube that contains a wax that melts when water is heated enough to be pasteurized (65˚C/149˚F). The WAPI is a simple thermometer that indicates when water has reached pasteurization temperature and is safe to drink. It was invented by Fred Barrett, Dale Andreatta and Dr. Bob Metcalf (http://solarcooking.wikia.com/wiki/Bob_Metcalf). This saves much fuel by eliminating the need to boil water to ensure that the water is safe. Pasteurization temperature is reach much sooner. Since water pasteurizes at temperatures well below the boiling point of water, a WAPI saves time when solar pasteurizing, and saves fuel when using traditional fuels. There is more information on this subject at the end of this document.
Colloidal Silver -Metallic silver has been used for centuries as a natural antibacterial mineral. Miners and early settlers added a silver dollar to the water barrel to kill bacteria in the water, and royalty gave their children silver spoons to suck on to prevent childhood ailments. The ASAP Solution is a silver solution that has a patented process of turning the small, safe, bacteria-killing particles of silver into a colloidal liquid. The ASAP Solution is so effective at killing bacteria that even after being diluted to 1/200 of the original 10 ppm level, the ASAP Solution was still able to kill nearly all of the bacteria in raw river water in less than 20 minutes. The ASAP Solution has also been proven very safe to use. Even when tested at 200 times the normal adult dosage, the ASAP Solution was found to be completely nontoxic. The solution has also been used effectively on cuts, mouth sores, and a variety of other ailments. Visit amsilver.com (http://amsilver.com/) for more information and uses.
Chlorine Bleach - One of the most common talked about way is using house hold chlorine bleach and tap water. If you receive your water from a water district or municipality, really there is no need to add any chlorine to your water for storing. The water comes to your house already chlorinated. But if you are on a well you will need to add chlorine to the water you plan to store. Here is the math behind the proper use of chlorine for water treatment: (for a 55 gallon drum) the standard amount of chlorine in your tap water from the treatment facility is 0.5ppm or mg/L (using a swimming pool chlorine test kit the color would be a light (very light) yellow color.) To get a number that you could understand of how much chlorine to add to your water for storage we must first change the gallons to ounces and then to milliliters. This is how you do it:
55 (gallons) X 64 (ounces/gallon) = 3520 ounces (the gallons cancel each other out leaving ounces)
Now to get a concentration of 0.5ppms or mg/L of chlorine residual (the amount of chlorine to kill bacteria/viruses etc but not be harmful to you) you need to plug in the percentage of the chlorine you have purchased. Clorox is sold in the 5.25% (look at the ingredients on the bottle). Here’s how you do that:
Understand that 1% = 10,000 This is your conversion number. So, 5.25 (percent) X 10,000 = 52,500
Here’s what you do now: Take 3520 X 0.5 divided by 52,500 = .033 ounces
So how much is .033 ounces anyway, right? Here’s how to get a number we can understand better:
Here’s your conversion number: There is 3,785 milliliters per 1 gallon. So, 55 (gallons) X 3,785 mL/gallon = 208,175 mL (gallons cancel out leaving the mLs)
208,175 mL X 0.5 mg/L divided by 52,500 (strength of the bleach) = 1.98 mL (round up to 2.0mL)
To put this into perspective: One drop from an eye dropper is 1 mL so two drops from an eye dropper is equal to 2 mLs…that is how much bleach (if the concentration is 5.25%) you would add to a 55 gallon drum for long term storage. This is very little. Any more than that and you are making a swimming pool or even stronger for your water storage. That level is not usable for drinking. Drinking such will kill you over time.
Very important: chlorine does not like mixing with water.When adding your chlorine to your water, its best to add the chlorine to the container first and then add the water or add them at the same time so the chlorine and water mixes well; Thereby allowing the chlorine to do its job.
NOTE: The bleach used should have at least 5.25% sodium hypochlorite. Also, if the bleach is over one year old it looses about 50% of its strength (unless you purchase Clorox brand which has a special cap that seals completely. This lasts for up to three years.) You should double the amount of drops listed above if you believe your bleach concentration is weaker. Also make sure there are no other detergents, fragrances or phosphates added, as they may not be safe for human consumption. Over chlorination can cause diarrhea, cramps and vomiting. When you are ready to drink the water, you may want to shake the container briskly to help aerate the water. This is why, when storing water to leave a about an inch of head space to allow the water to move in the container. Or you can pour the water from one container to another, back and forth to aerate it. This helps the chlorine gas to escape and adds body and life back to the water.
Boiling- Bring water to a rolling boil (212 degrees F.), cover, and then start timing for 15 minutes. Keeping the pot or pan covered so you don't loose much water to evaporation. The water will come to a boil faster. The higher the altitude the longer it will take to get the water to a rolling boil. You may want to pour the water form one container to another to cool and to remove the flat taste you get after boiling water. Or wait until its cool and shake the container briskly to add air to the water will do the same thing.
NOTE: It takes a fair amount of fuel to purify water this way. Also, the higher the altitude the longer it will take to bring the water to a rolling boil.
Water Purifiers - Water purifiers have a wide range in price and functionality. Some are better than others. In this case you usually get what you pay for. Read the packaging carefully! Some imply they do more than they really do. But if you read closely you can see through the hype. Your basic purifiers remove some metals, mineral, and some bacteria. Then you step up to removing 99.9% of bacteria, viruses and heavy metals. Some use charcoal, some chlorine, some porcelain and some combine methods. The porcelain types although expensive are used by many military and health organizations. Unlike less expensive models they will take out both alpha and beta radioactive particles also. Visit a few stores or web sites, do a little research, and you should be able to dine something that will work well for your budget. A high quality filter system should possess the following characteristics: light-weight; have fewer parts (less to go wrong); a fine pre-filter; a replaceable or cleanable filter; tight, well-made pump; high volume output; quick filtration; 0.2 microns is best. A system with all of these features may not be inexpensive, however. The cost will usually reflect reliability as well as technology or design. Always use a filter properly. Always use the clearest water available, allowing suspended matter to settle out. Use a pre-filter if your system has one. Do not let the "outlet" end of filter come in contact with contaminated waste. Be sure the vessel you're pumping into is clean.
Stabilized Oxygen - This is one of the easiest ways I have heard of to purify water. It doesn't have a funny taste, it doesn't have the side effects Chlorine and Iodine have. To purify a glass (8 oz) or contaminated water add 10 to 20 drops of stabilized oxygen (as per label directions). The stabilized oxygen is non-toxic and tasteless and removes chlorine, anaerobic bacteria (i.e. Salmonella, Cholera, Achillea, and Giardia Lamblia) and viruses, which some water treatments won't even touch. It also sustains aerobic organisms (good bacteria needed for good health). One 2 oz bottle has approx 1260 drops or enough to treat 8 to 16 gallons of contaminated water. Using 10 drops per gallon of chlorinated water or 20 drops per gallon of non-chlorinated water will treat between 63 and 126 gallons of water. And the 2 oz bottle is easy to carry in a backpack or 72 hour kit.
Tablets -Iodine and Chlorine
Iodine - may also be known as halazone tablets. Use may vary from one manufacturer to another. If instructions are not available the ration is usually 1 tablet to 1 liter or 1 quart of water.
Chlorine Tablets - Follow manufacturer’s instructions. If they are not available 1 or 2 tablets will usually purify
quart or 1 liter of water; Once the tablet has dissolved wait 30 minutes before using. Not all brands of tablets
kill all bacteria. When purchasing tables read the labels for shelf life and weather or not it is strong enough to
kill Guardia or Cryptosporidium.
2 % Tincture of Iodine - similar to the Chlorine Bleach method. Use 12 to 15 drops per gallon. (Double this amount if the water is not clear or is cloudy)
NOTE: Iodine may be more difficult to get in large quantities, as it is used in the manufacturing of illegal drugs. Many states have laws, limiting the amount you can legally possess. Also, Iodine has more side effects on young children, the elderly, and nursing or pregnant woman. It should never be used for more than 72 hours as it can cause thyroid problems.
If you already have thyroid problems you should not drink water treated this way. During a nuclear crisis iodine may provide the benefit of preventing the thyroid gland from radioactive disruption.
*Remember these sources of clean drinking water:
The tank of your water heater
The tank of your toilet (this is where the water comes in fresh from your house supply)
Ice cube trays, ice maker storage bin
Other sources of safe liquid to drink:
Canned fruits and vegetables
Bottled juices
Resources:
Rick & Karen Schroeder
435.213.7392
[email protected] ([email protected])
or PM “Karen Ricks Wife”
Solar Oven Designs & Ideas:
http://www.solarcooking.wikia.com/wiki/catergory:solar_cooker_designs (http://www.solarcooking.wikia.com/wiki/catergory:solar_cooker_designs)
http://www.freewebs.com/sunnycooker/funpanelcookerplan.htm (http://www.freewebs.com/sunnycooker/funpanelcookerplan.htm)
http://solarcooking.org/DATSsolarcooker (http://solarcooking.org/DATSsolarcooker)
http://www.solarcooking.org/plans/default.htm (http://www.solarcooking.org/plans/default.htm)
WAPI Information:
http://solarcooking.wikia.com/wiki/WAPI (http://solarcooking.wikia.com/wiki/WAPI)
http://solarcooking.wikia.com/wiki/WAPI_production_information (http://solarcooking.wikia.com/wiki/WAPI_production_information)
To purchase the WAPI: http://www.solarcookers.org/ (http://www.solarcookers.org/)
(See image of the WAPI in the attachment please)
Solar Cookers International's WAPI shown in the solid wax state (left) and liquid wax state (right) Since thermometers are not accessible to many people around the world, there is a need for a simple device that indicates when water has reached pasteurization temperatures. This Water Pasteurization Indicator (WAPI) is a simple thermometer that indicates when water has reached pasteurization temperature and is safe to drink. It was invented by Fred Barrett and Dale Andreatta.In our experiments it took about three minutes for each 1°C increase from 55°C to 65°C when heating 2 liters of water, and four to five minutes for each 1°C increase when heating 4 liters. Thus, water is at lethal temperatures for a number of minutes as it is solar heated to 65°C (149°F), and it remains in the lethal zone for many more minutes as the water slowly cools back down to 55°C (131°F). Pasteurization destroys all microorganisms that cause diseases from drinking contaminated water. A small polycarbonate tube contains a wax that melts when water is heated enough to be pasteurized (65˚C/149˚F). This saves much fuel by eliminating the need to boil water to ensure that the pasteurization temperature has been reached.
Since water pasteurizes at temperatures well below the boiling point of water, WAPIs save time when solar pasteurizing, and save fuel when using traditional fuels.
You always begin with the wax at the top of the WAPI (like pictured left). Then when the wax has dropped to the bottom (pictured right), your water has reached pasteurization temperature. Even if the water is no longer hot.
Emergency Water Sanitation Information:
http://www.epa.gov/OGWDW/faq/emerg.html (http://www.epa.gov/OGWDW/faq/emerg.html)