©2018 Mahoning Valley Water Inc.  Warmer Temperatures and Chlorine History of Chlorination      Chlorine was first used to purify water supplies in the early 1900’s and immediately proved its ability to combat waterborne bacteria, viruses, and protozoa.  Chlorination has virtually eliminated the occurrence of typhoid fever, cholera, and dysentery in the US water supply.  At the turn of the century, typhoid fever affected about 30 people in every one hundred thousand. Today, it and other diseases are extremely rare as a result of widespread chlorination and filtration. Summer Temperatures      You might notice a slightly stronger chlorine taste in your drinking water this summer.  Don’t be alarmed...a little extra chlorine can go a long way in protecting your family from harmful organisms that thrive in warmer weather.      Chlorination has long been one of the most effective and widely used water disinfection treatments protecting the health and safety of consumers.  As temperatures rise during the summer months, heat and sunlight break down chlorine compounds more quickly, meaning extra chlorine is needed to effectively disinfect water.   Summertime also means increased vegetation, and added chlorine helps destroy algae and the bacteria that collect in it.      However, chlorinated water may have an unpleasant taste or smell.  Water treatment devices such as activated carbon filters and distillation and reverse osmosis systems can minimize the adverse aesthetic effects of chlorine while maintaining protection from waterborne illnesses.     “Properly chlorinated drinking water is one of the best weapons we have to protect our  public drinking water systems,” said Joseph Harrison, technical director, Water Quality Association.  “Using a home water treatment device can reduce the taste and smell of chlorine without removing the elements that protect our drinking water.”      Chlorine levels in public drinking water systems are fairly constant throughout the United States, usually measuring less than one milligram per liter of water.  While water treatment facilities may use slightly more chlorine to account for warmer weather and high vegetation, the USEPA has determined chlorine levels should not exceed four milligrams per liter.  Chlorination also provides residual protection, meaning that even after water is treated at a water treatment facility, chlorine continues to prevent or inhibit the growth of disease-causing agents as water moves through the distribution system to the tap. Chlorine By-Products      Because of its physical make-up, chlorine sometimes reacts with organic materials in water and produces by-products such as trihalomethane, haloacetic acids and TMX.  These by-products can lead to adverse health effects if people are exposed to large quantities over time.  To protect consumers, the EPA has adopted regulations limiting the allowable level of chlorine by-products in the water supply to less than 0.10 milligrams per liter.   Water treatment facilities also have changed operations to minimize their presence. MAHONING VALLEY WATER