“Iron Water” from wells: Causes and prevention

Chemical analyses of ground‐water samples taken from differing depths in a four‐county area in east Texas showed a general stratification with respect to dissolved iron, pH and hardness. On the basis of this stratification the waters of the ground‐water reservoir were divided into a shallow zone of oxidation, A; a deep zone of reduction, C; and an intermediate and unstable zone, B, in which waters from above and below are mixed. Ground water from zones A and C generally is almost free of iron, whereas water from zone B generally contains objectionable amounts. This zoning is explained by recent laboratory work and theoretical data on iron in natural waters. Wells constructed to draw only from zones A or C should yield water relatively free of iron.