411man
07-25-2007, 02:12 PM
FYI
http://www.lclark.edu/dept/safety/water.html
Be Aware
An ample supply of clean water is a top priority in an emergency. Store one gallon per person per day for at least 72 hours. Make sure you know how to access the water in your hot water tank if needed. If supplies run low, never ration water. Drink the amount you need today, and try to find more for tomorrow.
If a disaster catches you without enough water, follow these steps to access the water in your hot water tank:
Find your incoming water valve. Shut it off to avoid possibly contaminated water from entering your hot water tank.
Turn off the gas or electricity to the tank.
Turn on a hot water faucet in the house.
Collect water as needed from the tap at the bottom of the hot water heater.
Prepare
How to Store Water:
Bottled drinking water should be stored out of direct sunlight, away from chemicals (which could permeate the container) and in an area that is not likely to freeze. Commercially bottled water can be stored for up to 1 year and tap water kept in safe containers can be stored up to 6 months before replacing. You can buy approved water jugs or use well-washed, plastic soda bottles. Avoid empty bleach, detergent and milk jugs. After 6 months discard stored tap water, thoroughly wash containers and refill with fresh tap water. If water is stored too long or its purity is in question, follow procedures for purifying.
Helpful hint: Bottled water will taste better if you put oxygen back into it by pouring the water back and forth between two clean containers. This will also improve the taste of stored water.
Respond
How to Purify Water:
You should purify all water of uncertain purity before using it for drinking, food preparation or hygiene. Two easy methods include:
Boiling: Bring water to a rolling boil for 3 to 5 minutes. Let the water cool before drinking.
or
Disinfection: You can use household liquid bleach to purify water. Use only regular household liquid bleach that contains 5.25 percent sodium hypochlorite. Do not use scented bleaches, color safe bleaches or bleaches with added cleaners.
Add 16 drops of bleach per gallon of water, stir and let stand for 30 minutes. If the water does not have a slight bleach odor, repeat the dosage and let stand another 15 minutes.
Note: Iodine or water treatment products often sold in camping stores which do not contain household liquid bleach with 5.25 percent sodium hypochlorite as the only active ingredient, are not recommended and should not be used.
Distillation: The two methods described above are recommended for the general public. If however, you have a medical condition that requires you to use only distilled or sterile water, now is the time to learn how to distill water in case you need to during a disaster. Contact your physician to verify your water requirements and contact your local Red Cross for written instructions on how to distill water.
Copyright © Lewis & Clark College 2007
For more information, please contact Campus Safety.
Powered by Trillium.
Lewis & Clark College
0615 S.W. Palatine Hill Rd
Portland Oregon 97219
End Article.
Here is a more comprehensive article on water storage.
http://www.bae.ncsu.edu/programs/extension/publicat/wqwm/emergwatersuppl.html
Why have an emergency water supply?
We often take our household water supply for granted. However, when safe drinking water is unavailable, it is more than just an inconvenience - it can become a health emergency. Hurricanes, tornadoes, floods, and winter storms are examples of natural disasters that can interrupt the supply of safe drinking water. Interruptions may be for only a short period of time, or for days. Every household should have an emergency water supply to meet its members' needs during these situations. You may be able to purchase bottled drinking or distilled water at the time of need, but stores may quickly sell out.
How much water should I store?
Having an ample supply of water is a top priority in an emergency. Everyone's needs will differ, depending upon age, physical condition, activity, diet and climate. Most people need to drink at least two quarts (64 ounces), which is equal to eight cups, of water each day. Hot environments can double the amount needed as the body uses water for cooling. The amount of water you need will also depend on the total amount of juices, soups, other drinks, and high moisture foods that are available. Children, nursing women, and ill people will need more. You can minimize the amount of water your body needs by reducing your activity level. Additional water will be needed for food preparation and hygiene. In general, store at least one gallon of water per person, per day of expected need. If you have pets, allow 1 quart per day for each dog or cat.
Storing at least a three-day supply is recommended, but consider storing a two-week supply if your home has enough space for it.
What containers should I use?
You can store water in food grade plastic or glass containers with tight fitting screw-on caps. Food-grade containers include those that previously held beverages, such as 2-liter soda bottles and other water, juice, or punch containers. Plastic milk bottles should be avoided, because it is difficult to remove protein and fat residues, which may allow bacteria to grow during storage.
You can buy new plastic containers for water storage in most housewares and sporting goods departments, and clean food-grade containers may be available for purchase at water vending machines. Only purchase containers labeled for storage of food or beverages.
Containers not labeled for food or beverage storage could release harmful chemicals into the water. Never use a container that has held toxic substances, because tiny amounts may remain in the container's pores. Some plastic containers may affect the taste of stored water. Chlorine bleach bottles may be a food approved plastic, but contain an anti-static agent which prevents accumulation of dust during storage and are thus not recommended. Most plastics used in waterbeds are not approved food storage plastics. Avoid using containers that will decompose or break, such as milk cartons or glass bottles. Also, some old glass jars were made with glass that contains lead, and unacceptable amounts of lead can leach into water stored in them even for short periods.
How should I prepare the containers?
Wash the containers and lids thoroughly with hot tap water and dish detergent. Rinse thoroughly with hot tap water.
Can I store my tap water?
Municipal Water Supply
If you are on a municipal water supply, the water you are currently using for drinking and cooking should also be suitable for storing for emergencies. Municipal water supplies include public water supplies such as "city water", or "county water". Water from a public water supply is regulated by the Environmental Protection Agency (EPA) and the North Carolina Division of Environment and Natural Resources (DENR). EPA and the State of North Carolina require that all public water suppliers regularly test for bacteria and deliver water that meets EPA drinking water standards. While you can expect that water from a public water supply will be safe, remember that the container used to collect and store the water must also be clean.
Private Water Supply
Private water supplies include individual wells and springs. If you are on a private water supply, it is recommended that you buy bottled water to store. Be sure the bottled water label has the IBWA (International Bottled Water Association) or NSF (National Sanitation Foundation) seal, or an NYSDH certification number. These organizations require periodic water testing and inspections of the bottling facility . Only sealed, unopened bottles should be stored.
The quality of the well construction and of the water in private water supplies varies greatly in North Carolina. Wells and springs are not subject to any regulation, except that in some counties they are inspected when they are installed. There are no requirements for testing the water. Even if the water has been tested for coliform bacteria, there are other microorganisms that could cause problems during storage. Organic matter, which may not be visible in the water, can make chlorine ineffective. For these reasons, it is risky to store water from private wells and springs.
If you are on a private water supply, a generator will allow you to continue pumping water when there is a power outage. Contact your local Extension center for information about safe use of a generator.
Community Water Systems
If you are on a community water system, this water should be tested regularly by the operator. The EPA requires regular testing of any system that has at least 15 service connections or regularly serves at least 25 individuals. This testing is more extensive than just bacterial testing, and should be conducted at least quarterly. Water quality can vary with weather and other conditions, so test results should show a pattern of meeting EPA standards year-round. The owner or operator should be able to show you documentation of these test results. Water from a system which meets these requirements should be safe to store, with the same treatment as municipal water.
If your community water system owner or operator cannot provide documentation that EPA requirements have been met year-round, this water should be considered the same as water from a private well. Storing bottled water (see private water supplies, above) is probably much less risky than storing water from such a supply.
Vended Water Supply
Water vending machines are systems where customers fill their own containers with water that has been treated in some way. Vended water is regulated by the Food and Drug Administration (FDA). Since FDA requires that water for vending machines come from an approved public water supply, the assumption is that the water meets EPA drinking water standards. The vending machine normally provides additional treatment to that done by the municipality. However, the machine must be kept clean, and the treatment equipment must be properly maintained, in order for the vended water to be good quality. Additionally, the container used to collect and store the water must be clean, as anything remaining in the container after cleaning could result in bacterial contamination.
Should I boil the water before storing it?
Boiling the water before storage is not recommended. It will not prevent all problems that may occur during storage. In addition, boiling may concentrate other contaminants as the water evaporates away.
What if I have a water treatment device?
If you are on a municipal water system, water from a properly installed and maintained treatment system may be stored for emergency use. It should be treated the same as untreated tap water from a municipal supply.
If you are on a private water system, you should still consider purchasing bottled water for storage. Most water treatment systems and purification pitchers are effective for treating some types of contaminants, but may not remove other types of contaminants at all. Most improve water for day-to-day use, but do not remove the contaminants we are concerned about during storage.
An improperly maintained water treatment system may actually make the water quality worse, by adding contaminants back into it instead of removing them.
If a person on a private water supply has a whole-house treatment system that includes a process such as reverse osmosis or distillation, the water could be safe to store if the system was installed correctly, and if the owner has properly maintained the system.
How should I treat the water for storage?
Be sure that the water you are treating is drinking-quality water to begin with. To treat water for storage, use liquid household chlorine bleach that contains 5.25 percent sodium hypochlorite. Do not use bleach with soaps or scents added. Add the bleach according to the table below, using a clean, uncontaminated medicine dropper.
4 drops bleach per quart or liter container of water
8 drops bleach per 2-quart, 2-liter, or ½ gallon container of water
16 drops bleach, or 1/4 teaspoon, per gallon or 4-liter container of water
When treating larger quantities of water, use the following table to convert drops to standard measuring units.
8 drops = 1/8 teaspoon
16 drops = 1/4 teaspoon
32 drops = ½ teaspoon
64 drops = 1 teaspoon
192 drops = 1 Tablespoon
384 drops = 1/8 cup which is equal to 2 Tablespoons
Stir the water and allow it to stand for 30 minutes. Chlorine should be detectable by odor after the 30 minute waiting period. If the water does not smell like chlorine at that point, repeat the dose and let it stand another 15 minutes. Place caps on containers and attach labels describing the contents and when each was prepared.
Water stored in metal containers should not be treated, prior to storage, with chlorine since the chlorine compound is corrosive to most metals. Therefore, only very pure water should be stored in metal containers.
Where should I store the water and for how long?
Store containers in a cool, dry place away from direct sunlight. Because most plastic beverage containers degrade over time, store them away from heat and light to prevent leakage. Because hydrocarbon vapors can penetrate polyethylene plastics, store water in plastic containers away from gasoline, kerosene, pesticides, or similar substances.
Water weighs over 8 pounds per gallon. Make sure the shelves or area in which you store the water is strong enough to support the weight. For best quality, replace water stored from a public, or vended water supply every six months. For commercially bottled distilled or drinking water, check the label for an expiration date. If none is given, bottled water with the IBWA or NSF seal should have a shelf-life of at least one year. To improve the taste of water stored for a long time, pour it from one clean container to another clean container several times, to put air back into it.
You can also store water for an extended period of time in the freezer. If you lose electricity, the frozen water will help keep foods in the freezer frozen until power is restored. Leave 2 to 3 inches of air space in the top of containers before freezing, to keep the container from breaking as water expands during freezing. Some glass containers may break regardless of the air space provided.
How do I keep water in opened containers safe?
Do not use water that is cloudy, or water that has any odor other than the chlorine you added. Once opened, sanitary measures are important when using the water to keep it safe and to control exposure to bacteria. To reduce the chance of water contamination, do not open more containers than are needed at the time. If electrical power is available, store opened containers in a refrigerator at or below 40 degrees Fahrenheit. If refrigeration is not available and containers are stored at room temperature, be extra careful to avoid introducing bacterial contamination into the bottled water. Use water in opened containers within one or two days.
What if I don't have enough stored water, and run out when I need it?
If supplies run low, never ration drinking water. Drink the amount you need today, and try to find more for tomorrow. You can minimize the amount of water your body needs by reducing your activity level.
Hidden Water Sources in Your Home:
If a disaster catches you without a big enough stored supply of clean water, you can use the water in your hot-water tank, pipes, and ice cubes. As a last resort, you can use water in the reservoir tank of your toilet (not the bowl).
Do you know the location of your incoming water valve? You'll need to shut it off to stop contaminated water from entering your home if you hear reports of broken water or sewage lines, or a failure at the water treatment plant.
To use the water in your pipes, shut off the incoming water valve. Let air into the plumbing by turning on the faucet in your house at the highest level. A small amount of water will trickle out. Then obtain water from the lowest faucet in the house.
To use the water in your hot-water tank, be sure that plumbing fixtures and the water heater are not submerged by flood. Turn the electricity or gas off, and turn off the water intake valve. Start the water flowing by opening the drain at the bottom of the tank and turning on a hot-water faucet. Do not turn on the gas or electricity when the tank is empty.
Waterbeds hold up to 400 gallons of water, but some water beds contain toxic chemicals that are not fully removed by purifiers. If used as an emergency water resource, drain it yearly and refill it with fresh water containing two (2) ounces (1/4 cup) of bleach per 120 gallons of water. Do not add algicides or other additives (with the exception of chlorine bleach) if this water is to be used as a water reserve. Before use, water should be boiled.
Other Sources of Water
If you need to find water outside your home, the only sources may contain harmful bacteria. Be sure to purify the water according to the instructions listed below before drinking it.
Some possible sources are: collected rainwater; streams, rivers and other moving bodies of water; ponds and lakes; and natural springs. Avoid water with floating material, an odor or dark color. Use saltwater only if you distill it first. You should not drink floodwater.
Three Ways to Purify Water:
In addition to having a bad odor and taste, contaminated water can contain microorganisms that cause diseases such as dysentery, typhoid and hepatitis. You should purify all water of uncertain purity before using it for drinking, food preparation or hygiene.
There are many ways to purify water. None is perfect. Often the best solution is a combination of methods. Two easy purification methods are outlined below. These measures will kill most microbes but will not remove other contaminants such as heavy metals, salts and most other chemicals. Before purifying, let any suspended particles settle to the bottom, or strain them through layers of paper towel, coffee filter, or clean cloth.
1.Boiling Boiling is the safest method of purifying water. Bring water to a rolling boil for 3-5 minutes, keeping in mind that some water will evaporate. Let the water cool before drinking.
Boiled water will taste better if you put oxygen back into it by pouring the water back and forth between two clean containers. This will also improve the taste of stored water.
2.Disinfection You can use household liquid bleach to kill microorganisms. Use only regular household liquid bleach that contains 5.25 percent sodium hypochlorite. Do not use scented bleaches, color-safe bleaches, or bleaches with added cleaners.
Add 16 drops of bleach per gallon of water, stir and let stand for 30 minutes. If the water does not have a slight bleach odor, repeat the dosage and let stand another 15 minutes.
The only agent used to purify water should be household liquid bleach. Iodine, water treatment products sold in camping or surplus stores, and other chemicals that do not contain 5.25 percent sodium hypochlorite as the only active ingredient, are not recommended and should not be used.
While the two methods described above will kill most microbes in water, distillation will remove microbes that resist these methods, and heavy metals, salts and most other chemicals.
3.Distillation: Distillation involves boiling water and then collecting the vapor that condenses back to water. The condensed vapor will not include salt and other impurities. To distill, use a clean pot with a lid that has a knob-type handle in the center. Fill the pot halfway with water. Turn the pot's lid upside-down and tie a cup under the handle, so that the cup will hang right-side-up (make sure the cup is not dangling into the water) and boil the water for 20 minutes. The water that drips from the lid into the cup is distilled.
Summary
Every home should have a supply of water stored for at least three days of emergency use. Store one gallon per person per day, and one quart per small pet. The water should be either municipal or bottled water, because these sources are inspected and tested regularly for many different contaminants. The container used for storing water must be clean, and made for food and water use. Household bleach is the only disinfectant needed in the water for storage. Rotate or use the stored water supply every six months.
With only a small amount of effort and money, your family can be prepared with this most important necessity: a safe, adequate supply of drinking water during any natural disaster or power outage.
end of article.
http://www.nationalterroralert.com/safewater/
Portable Emergency Water Purifier
Named one of Time Magazine’s Inventions of the Year, this is the only portable handheld emergency water purification device that uses ultraviolet light to purify 16 oz. of clear water per use in a mere 48 seconds, or 32 oz. of water per use in 90 seconds.
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Having an ample supply of safe, clean water is a top priority in an emergency. A normally active person needs to drink at least two quarts of water each day. Hot environments can double that amount. Children, nursing mothers and ill people will need even more. You will also need water for food preparation and hygiene. Store a total of at least one gallon per person, per day. You should store at least a two-week supply of water for each member of your family.
If supplies run low, never ration water. Drink the amount you need today, and try to find more for tomorrow. You can minimize the amount of water your body needs by reducing activity and staying cool.
Amount of Water to Store
Whereas a quart of water or other fluid daily will sustain life, according to the Department of Defense and the Office of Civil Defense, it is recommended that a gallon of water per day per person be stored for food preparation and drinking. A gallon provides added comfort and accommodates increased fluid needs at higher altitudes or warm climates. An additional one-half to 1 gallon per day is recommended for bathing and hygiene, and to wash dishes.
How much water should I store? The rule of thumb is to store at least one gallon per person per day for at least 3 days (for earthquake preparedness). That’s 2 quarts for drinking and 2 quarts for food preparation and sanitation. A family of four should store a minimum of 12 gallons of water. Personally, I recommend at least a 10 day supply of water and a 30 day supply if it all possible.
Use the following guidelines when storing water:
1. Store drinking water in carefully cleaned, non-corrosive, tightly covered containers.
2. Store containers in a cool dark place. DO NOT store in direct sunlight. Polyethylene plastics (prepackaged milk and water bottles) are somewhat permeable to hydrocarbon vapors. Keep away from stored gasoline, kerosene, pesticides, or similar substances.
3. Stored tap water should be rotated every 6 months. Prepackaged bottled water should be rotated once a year. Check the pull date on the container. Be sure it didn’t sit on the store’s shelf for a year before you purchased it. Self Serve Bottled Water should be rotated once a year, as long as the water treatment process includes ozonation.
4. Rotate your stored water with the water you use on a regular basis. This practice helps insure you don’t have water stored longer than one year.
Containers That Can be Used for Water Storage
Food-grade plastic or glass containers are suitable for storing water. One-, three- and five-gallon water containers can be purchased from most outdoor or hardware stores. Any plastic or glass container that previously held food or beverages such as 2-liter soda bottles or water, juice, punch or milk jugs, also may be used. Stainless steel can be used to store water which has not been or will not be treated with chlorine; chlorine is corrosive to most metals.
55 gal drums, designed specifiacally for water storage can be difficult to transport, if the need arises, but are of a tremendous value in an emergency .When looking for additional food grade containers, the bottom will be stamped with HDPE (High Density PolyEthylene) and coded with the recycle symbol and a “2″ inside. HDPE containers are FDA-approved for food. Containers without these designations aren’t OK because of possible chemical interactions between the water and the plastic.
Clean used containers and lids with hot soapy water. Once the containers have been thoroughly cleaned, rinse them with water and sanitize the containers and lids by rinsing them with a solution of 1 tablespoon chlorine bleach per gallon of water. Leave the containers wet for two minutes, then rinse them again with water. Remember to remove the paper or plastic lid liners before washing the lids. It is very difficult to effectively remove all residue from many containers, so carefully clean hard-to-reach places like the handles of milk jugs. To sanitize stainless steel containers, place the container in boiling water for 10 minutes. Never use containers that previously held chemicals.
Do I Need to Treat Water?
Once you properly clean containers, fill them with potable, or safe, drinking water. All public water supplies are already treated and should be free of harmful bacteria. However, as an additional precaution, it is recommended that you add 5-7 drops, about 1/8 teaspoon, of chlorine bleach per gallon of water stored. This precaution protects you against any lingering organisms in storage containers that may have been inadvertently missed during the cleaning process.
Where to Store Water
Clearly label all water containers “drinking water” with the current date. Store the water in a cool, dry place away from direct sunlight and heat sources. Do not store it near gasoline, kerosene, pesticides or similar substances.
When potable water is properly stored, it should have an indefinite shelf life; however, it’s a good idea to use and replace the stored water every 6 - 12 months. Rotating water this way provides you with an opportunity to experiment and check the amount of stored water against what you require. It also serves as an additional precaution against bacteria or viruses growing in containers which may not have been thoroughly or properly cleaned and sanitized.
If you have freezer space, storing some water in the freezer is a good idea. If you lose electricity, the frozen water will help keep foods in your freezer frozen until the power is restored. Make sure you leave 2 to 3 inches of space in containers because water expands as it freezes.
Emergency Sources of Water
In an emergency, if you have not previously stored water and commercial or public sources of water are not available, drain water from your plumbing system. Unless you are advised that the public water supply has been contaminated and is not safe, open the drain valve at the bottom of the water heater and salvage the water stored in the heater. A typical water heater holds 30-60 gallons of water. Discard the first few gallons if they contain rust or sediment. Let the water heater cool before draining it from the heater so it does not scald you. Turn off the electricity or gas to the water heater to prevent the heater from operating without water. Once water has been drained into clean, sanitized containers, add 5-7 drops of chlorine bleach* per gallon of water, and stir or shake the solution to mix it. Let it set 30 minutes before use.
Emergency Outdoor Water Sources
If you need to find water outside your home, you can use these sources. Be sure to treat the water first. Additional sources include:
Rainwater Streams, rivers and other moving bodies of water Ponds and lakes Natural springs Avoid water with floating material, an odor or dark color. Use saltwater only if you distill it first. You should not drink flood water.
Hidden Water Sources in Your Home
If a disaster catches you without a stored supply of clean water, you can use the water in your hot-water tank, pipes and ice cubes. As a last resort, you can use water in the reservoir tank of your toilet (not the bowl).
Do you know the location of your incoming water valve? You’ll need to shut it off to stop contaminated water from entering your home if you hear reports of broken water or sewage lines.
To use the water in your pipes, let air into the plumbing by turning on the faucet in your house at the highest level. A small amount of water will trickle out. Then obtain water from the lowest faucet in the house.
To use the water in your hot-water tank, be sure the electricity or gas is off, and open the drain at the bottom of the tank. Start the water flowing by turning off the water intake valve and turning on a hot-water faucet. Do not turn on the gas or electricity when the tank is empty.
Using Swimming Pool Water
You should always view your pool as “backup” water; keep the water treated; you never know when it will be needed! The maintenance of the free chlorine residual will prevent establishment of any microorganisms. The maintenance level should be kept about 3-5ppm free chlorine. (See Water Purification for detailed information on purifying pool water.) If other stored water stocks are not available, remove the necessary pool water and boil it or just treat with chlorine to the normal 5ppm. It is best to err on the side of caution.
Covering the pool at all times when not in use is a very good idea. Try to keep the cover clean and wash the area you put it on when removing it from the pool.
When and How to Treat Water for Storage
In an emergency, if you do not have water that you know is safe, it’s possible to purify water for drinking. Start with the cleanest water you can find and treat with one of the following methods:
Boiling and chlorinating: Water can be purified by boiling. Boiling times may vary from state to state, depending on altitude. In Colorado, the water is safe to use once after it has been boiled for three to five minutes and has cooled. If you plan to store boiled water, pour it into clean, sanitized containers and let it cool to room temperature. Then add 5-7 drops, or 1/8 teaspoon, of chlorine bleach* per gallon of water (1/2 teaspoon per 5 gallons). Stir or shake the solution to mix it. Cap the containers and store them in a cool, dry place.
Filtering and chlorinating: You can filter water if you have a commercial or backpack filter that filters to 1 micron. These are available in sporting good stores and are recommended for use when back-packing. They are not recommended to clean large volumes of water. Filtering eliminates parasites such as giardia and cryptosporidium, but it may not eliminate all bacteria and viruses. Therefore, it’s recommended that 5-7 drops (1/8 teaspoon) of chlorine bleach* be added per gallon of filtered water (1/2 teaspoon for 5 gallons). Stir or shake the solution to mix it. Wait 30 minutes before using the water, or cap the containers and store them in a cool, dry place.
*Use liquid household bleach that contains 5.25 percent hypochlorite. Do not use bleaches with fresheners or scents as they may not be safe to consume. The above treatment methods use a two-step approach so less bleach is needed, yet giardia and cryptosporidium are destroyed through boiling or eliminated by filtering. Chlorine may not be effective against these parasites. Since adding too much chlorine to water can be harmful, it’s important to be as accurate as possible when measuring.
Distillation Distillation involves boiling water and then collecting the vapor that condenses back to water. The condensed vapor will not include salt and other impurities. To distill, fill a pot halfway with water. Tie a cup to the handle on the pot’s lid so that the cup will hang right-side-up when the lid is upside-down (make sure the cup is not dangling into the water) and boil the water for 20 minutes. The water that drips from the lid into the cup is distilled.
Most water filtration devices are designed for use on microbiologically safe water. Don’t assume they are safe to use on contaminated water. Check with the manufacturer to be sure.
Use the following guidelines to determine if filtration equipment is adequate to use with microbiologically contaminated water:
Filtration Equipment Safe on Microbiologically Contaminated Water?
Carbon Filter No
Reverse Osmosis No
Deionization Filter No
Pitcher Filter No
Faucet Mount Filter No
Steam Distiller Yes - but requires electricity
UV Sterilizer Yes - but requires electricity
Ceramic Filter Some - but only if rated for bacteriological protection
Equipment that is safe to use on contaminated water is often slow, costly, inconvenient and/or high maintenance. It makes the most sense to use the filtration equipment that best meets your normal daily needs and shift to water storage or alternative methods of water treatment in times of emergencies.
More water storage information website links :
http://www.storefood.com/self/water.html
http://www.lafd.org/eqwater.htm
http://www.ext.colostate.edu/pubs/emergency/water.html
http://www.alpharubicon.com/prepinfo/mowaterstoragefuchi.htm
http://home.comcast.net/~sday77/binky/Water_Storage_Container_FAQ_V2.3.htm
http://www.lclark.edu/dept/safety/water.html
Be Aware
An ample supply of clean water is a top priority in an emergency. Store one gallon per person per day for at least 72 hours. Make sure you know how to access the water in your hot water tank if needed. If supplies run low, never ration water. Drink the amount you need today, and try to find more for tomorrow.
If a disaster catches you without enough water, follow these steps to access the water in your hot water tank:
Find your incoming water valve. Shut it off to avoid possibly contaminated water from entering your hot water tank.
Turn off the gas or electricity to the tank.
Turn on a hot water faucet in the house.
Collect water as needed from the tap at the bottom of the hot water heater.
Prepare
How to Store Water:
Bottled drinking water should be stored out of direct sunlight, away from chemicals (which could permeate the container) and in an area that is not likely to freeze. Commercially bottled water can be stored for up to 1 year and tap water kept in safe containers can be stored up to 6 months before replacing. You can buy approved water jugs or use well-washed, plastic soda bottles. Avoid empty bleach, detergent and milk jugs. After 6 months discard stored tap water, thoroughly wash containers and refill with fresh tap water. If water is stored too long or its purity is in question, follow procedures for purifying.
Helpful hint: Bottled water will taste better if you put oxygen back into it by pouring the water back and forth between two clean containers. This will also improve the taste of stored water.
Respond
How to Purify Water:
You should purify all water of uncertain purity before using it for drinking, food preparation or hygiene. Two easy methods include:
Boiling: Bring water to a rolling boil for 3 to 5 minutes. Let the water cool before drinking.
or
Disinfection: You can use household liquid bleach to purify water. Use only regular household liquid bleach that contains 5.25 percent sodium hypochlorite. Do not use scented bleaches, color safe bleaches or bleaches with added cleaners.
Add 16 drops of bleach per gallon of water, stir and let stand for 30 minutes. If the water does not have a slight bleach odor, repeat the dosage and let stand another 15 minutes.
Note: Iodine or water treatment products often sold in camping stores which do not contain household liquid bleach with 5.25 percent sodium hypochlorite as the only active ingredient, are not recommended and should not be used.
Distillation: The two methods described above are recommended for the general public. If however, you have a medical condition that requires you to use only distilled or sterile water, now is the time to learn how to distill water in case you need to during a disaster. Contact your physician to verify your water requirements and contact your local Red Cross for written instructions on how to distill water.
Copyright © Lewis & Clark College 2007
For more information, please contact Campus Safety.
Powered by Trillium.
Lewis & Clark College
0615 S.W. Palatine Hill Rd
Portland Oregon 97219
End Article.
Here is a more comprehensive article on water storage.
http://www.bae.ncsu.edu/programs/extension/publicat/wqwm/emergwatersuppl.html
Why have an emergency water supply?
We often take our household water supply for granted. However, when safe drinking water is unavailable, it is more than just an inconvenience - it can become a health emergency. Hurricanes, tornadoes, floods, and winter storms are examples of natural disasters that can interrupt the supply of safe drinking water. Interruptions may be for only a short period of time, or for days. Every household should have an emergency water supply to meet its members' needs during these situations. You may be able to purchase bottled drinking or distilled water at the time of need, but stores may quickly sell out.
How much water should I store?
Having an ample supply of water is a top priority in an emergency. Everyone's needs will differ, depending upon age, physical condition, activity, diet and climate. Most people need to drink at least two quarts (64 ounces), which is equal to eight cups, of water each day. Hot environments can double the amount needed as the body uses water for cooling. The amount of water you need will also depend on the total amount of juices, soups, other drinks, and high moisture foods that are available. Children, nursing women, and ill people will need more. You can minimize the amount of water your body needs by reducing your activity level. Additional water will be needed for food preparation and hygiene. In general, store at least one gallon of water per person, per day of expected need. If you have pets, allow 1 quart per day for each dog or cat.
Storing at least a three-day supply is recommended, but consider storing a two-week supply if your home has enough space for it.
What containers should I use?
You can store water in food grade plastic or glass containers with tight fitting screw-on caps. Food-grade containers include those that previously held beverages, such as 2-liter soda bottles and other water, juice, or punch containers. Plastic milk bottles should be avoided, because it is difficult to remove protein and fat residues, which may allow bacteria to grow during storage.
You can buy new plastic containers for water storage in most housewares and sporting goods departments, and clean food-grade containers may be available for purchase at water vending machines. Only purchase containers labeled for storage of food or beverages.
Containers not labeled for food or beverage storage could release harmful chemicals into the water. Never use a container that has held toxic substances, because tiny amounts may remain in the container's pores. Some plastic containers may affect the taste of stored water. Chlorine bleach bottles may be a food approved plastic, but contain an anti-static agent which prevents accumulation of dust during storage and are thus not recommended. Most plastics used in waterbeds are not approved food storage plastics. Avoid using containers that will decompose or break, such as milk cartons or glass bottles. Also, some old glass jars were made with glass that contains lead, and unacceptable amounts of lead can leach into water stored in them even for short periods.
How should I prepare the containers?
Wash the containers and lids thoroughly with hot tap water and dish detergent. Rinse thoroughly with hot tap water.
Can I store my tap water?
Municipal Water Supply
If you are on a municipal water supply, the water you are currently using for drinking and cooking should also be suitable for storing for emergencies. Municipal water supplies include public water supplies such as "city water", or "county water". Water from a public water supply is regulated by the Environmental Protection Agency (EPA) and the North Carolina Division of Environment and Natural Resources (DENR). EPA and the State of North Carolina require that all public water suppliers regularly test for bacteria and deliver water that meets EPA drinking water standards. While you can expect that water from a public water supply will be safe, remember that the container used to collect and store the water must also be clean.
Private Water Supply
Private water supplies include individual wells and springs. If you are on a private water supply, it is recommended that you buy bottled water to store. Be sure the bottled water label has the IBWA (International Bottled Water Association) or NSF (National Sanitation Foundation) seal, or an NYSDH certification number. These organizations require periodic water testing and inspections of the bottling facility . Only sealed, unopened bottles should be stored.
The quality of the well construction and of the water in private water supplies varies greatly in North Carolina. Wells and springs are not subject to any regulation, except that in some counties they are inspected when they are installed. There are no requirements for testing the water. Even if the water has been tested for coliform bacteria, there are other microorganisms that could cause problems during storage. Organic matter, which may not be visible in the water, can make chlorine ineffective. For these reasons, it is risky to store water from private wells and springs.
If you are on a private water supply, a generator will allow you to continue pumping water when there is a power outage. Contact your local Extension center for information about safe use of a generator.
Community Water Systems
If you are on a community water system, this water should be tested regularly by the operator. The EPA requires regular testing of any system that has at least 15 service connections or regularly serves at least 25 individuals. This testing is more extensive than just bacterial testing, and should be conducted at least quarterly. Water quality can vary with weather and other conditions, so test results should show a pattern of meeting EPA standards year-round. The owner or operator should be able to show you documentation of these test results. Water from a system which meets these requirements should be safe to store, with the same treatment as municipal water.
If your community water system owner or operator cannot provide documentation that EPA requirements have been met year-round, this water should be considered the same as water from a private well. Storing bottled water (see private water supplies, above) is probably much less risky than storing water from such a supply.
Vended Water Supply
Water vending machines are systems where customers fill their own containers with water that has been treated in some way. Vended water is regulated by the Food and Drug Administration (FDA). Since FDA requires that water for vending machines come from an approved public water supply, the assumption is that the water meets EPA drinking water standards. The vending machine normally provides additional treatment to that done by the municipality. However, the machine must be kept clean, and the treatment equipment must be properly maintained, in order for the vended water to be good quality. Additionally, the container used to collect and store the water must be clean, as anything remaining in the container after cleaning could result in bacterial contamination.
Should I boil the water before storing it?
Boiling the water before storage is not recommended. It will not prevent all problems that may occur during storage. In addition, boiling may concentrate other contaminants as the water evaporates away.
What if I have a water treatment device?
If you are on a municipal water system, water from a properly installed and maintained treatment system may be stored for emergency use. It should be treated the same as untreated tap water from a municipal supply.
If you are on a private water system, you should still consider purchasing bottled water for storage. Most water treatment systems and purification pitchers are effective for treating some types of contaminants, but may not remove other types of contaminants at all. Most improve water for day-to-day use, but do not remove the contaminants we are concerned about during storage.
An improperly maintained water treatment system may actually make the water quality worse, by adding contaminants back into it instead of removing them.
If a person on a private water supply has a whole-house treatment system that includes a process such as reverse osmosis or distillation, the water could be safe to store if the system was installed correctly, and if the owner has properly maintained the system.
How should I treat the water for storage?
Be sure that the water you are treating is drinking-quality water to begin with. To treat water for storage, use liquid household chlorine bleach that contains 5.25 percent sodium hypochlorite. Do not use bleach with soaps or scents added. Add the bleach according to the table below, using a clean, uncontaminated medicine dropper.
4 drops bleach per quart or liter container of water
8 drops bleach per 2-quart, 2-liter, or ½ gallon container of water
16 drops bleach, or 1/4 teaspoon, per gallon or 4-liter container of water
When treating larger quantities of water, use the following table to convert drops to standard measuring units.
8 drops = 1/8 teaspoon
16 drops = 1/4 teaspoon
32 drops = ½ teaspoon
64 drops = 1 teaspoon
192 drops = 1 Tablespoon
384 drops = 1/8 cup which is equal to 2 Tablespoons
Stir the water and allow it to stand for 30 minutes. Chlorine should be detectable by odor after the 30 minute waiting period. If the water does not smell like chlorine at that point, repeat the dose and let it stand another 15 minutes. Place caps on containers and attach labels describing the contents and when each was prepared.
Water stored in metal containers should not be treated, prior to storage, with chlorine since the chlorine compound is corrosive to most metals. Therefore, only very pure water should be stored in metal containers.
Where should I store the water and for how long?
Store containers in a cool, dry place away from direct sunlight. Because most plastic beverage containers degrade over time, store them away from heat and light to prevent leakage. Because hydrocarbon vapors can penetrate polyethylene plastics, store water in plastic containers away from gasoline, kerosene, pesticides, or similar substances.
Water weighs over 8 pounds per gallon. Make sure the shelves or area in which you store the water is strong enough to support the weight. For best quality, replace water stored from a public, or vended water supply every six months. For commercially bottled distilled or drinking water, check the label for an expiration date. If none is given, bottled water with the IBWA or NSF seal should have a shelf-life of at least one year. To improve the taste of water stored for a long time, pour it from one clean container to another clean container several times, to put air back into it.
You can also store water for an extended period of time in the freezer. If you lose electricity, the frozen water will help keep foods in the freezer frozen until power is restored. Leave 2 to 3 inches of air space in the top of containers before freezing, to keep the container from breaking as water expands during freezing. Some glass containers may break regardless of the air space provided.
How do I keep water in opened containers safe?
Do not use water that is cloudy, or water that has any odor other than the chlorine you added. Once opened, sanitary measures are important when using the water to keep it safe and to control exposure to bacteria. To reduce the chance of water contamination, do not open more containers than are needed at the time. If electrical power is available, store opened containers in a refrigerator at or below 40 degrees Fahrenheit. If refrigeration is not available and containers are stored at room temperature, be extra careful to avoid introducing bacterial contamination into the bottled water. Use water in opened containers within one or two days.
What if I don't have enough stored water, and run out when I need it?
If supplies run low, never ration drinking water. Drink the amount you need today, and try to find more for tomorrow. You can minimize the amount of water your body needs by reducing your activity level.
Hidden Water Sources in Your Home:
If a disaster catches you without a big enough stored supply of clean water, you can use the water in your hot-water tank, pipes, and ice cubes. As a last resort, you can use water in the reservoir tank of your toilet (not the bowl).
Do you know the location of your incoming water valve? You'll need to shut it off to stop contaminated water from entering your home if you hear reports of broken water or sewage lines, or a failure at the water treatment plant.
To use the water in your pipes, shut off the incoming water valve. Let air into the plumbing by turning on the faucet in your house at the highest level. A small amount of water will trickle out. Then obtain water from the lowest faucet in the house.
To use the water in your hot-water tank, be sure that plumbing fixtures and the water heater are not submerged by flood. Turn the electricity or gas off, and turn off the water intake valve. Start the water flowing by opening the drain at the bottom of the tank and turning on a hot-water faucet. Do not turn on the gas or electricity when the tank is empty.
Waterbeds hold up to 400 gallons of water, but some water beds contain toxic chemicals that are not fully removed by purifiers. If used as an emergency water resource, drain it yearly and refill it with fresh water containing two (2) ounces (1/4 cup) of bleach per 120 gallons of water. Do not add algicides or other additives (with the exception of chlorine bleach) if this water is to be used as a water reserve. Before use, water should be boiled.
Other Sources of Water
If you need to find water outside your home, the only sources may contain harmful bacteria. Be sure to purify the water according to the instructions listed below before drinking it.
Some possible sources are: collected rainwater; streams, rivers and other moving bodies of water; ponds and lakes; and natural springs. Avoid water with floating material, an odor or dark color. Use saltwater only if you distill it first. You should not drink floodwater.
Three Ways to Purify Water:
In addition to having a bad odor and taste, contaminated water can contain microorganisms that cause diseases such as dysentery, typhoid and hepatitis. You should purify all water of uncertain purity before using it for drinking, food preparation or hygiene.
There are many ways to purify water. None is perfect. Often the best solution is a combination of methods. Two easy purification methods are outlined below. These measures will kill most microbes but will not remove other contaminants such as heavy metals, salts and most other chemicals. Before purifying, let any suspended particles settle to the bottom, or strain them through layers of paper towel, coffee filter, or clean cloth.
1.Boiling Boiling is the safest method of purifying water. Bring water to a rolling boil for 3-5 minutes, keeping in mind that some water will evaporate. Let the water cool before drinking.
Boiled water will taste better if you put oxygen back into it by pouring the water back and forth between two clean containers. This will also improve the taste of stored water.
2.Disinfection You can use household liquid bleach to kill microorganisms. Use only regular household liquid bleach that contains 5.25 percent sodium hypochlorite. Do not use scented bleaches, color-safe bleaches, or bleaches with added cleaners.
Add 16 drops of bleach per gallon of water, stir and let stand for 30 minutes. If the water does not have a slight bleach odor, repeat the dosage and let stand another 15 minutes.
The only agent used to purify water should be household liquid bleach. Iodine, water treatment products sold in camping or surplus stores, and other chemicals that do not contain 5.25 percent sodium hypochlorite as the only active ingredient, are not recommended and should not be used.
While the two methods described above will kill most microbes in water, distillation will remove microbes that resist these methods, and heavy metals, salts and most other chemicals.
3.Distillation: Distillation involves boiling water and then collecting the vapor that condenses back to water. The condensed vapor will not include salt and other impurities. To distill, use a clean pot with a lid that has a knob-type handle in the center. Fill the pot halfway with water. Turn the pot's lid upside-down and tie a cup under the handle, so that the cup will hang right-side-up (make sure the cup is not dangling into the water) and boil the water for 20 minutes. The water that drips from the lid into the cup is distilled.
Summary
Every home should have a supply of water stored for at least three days of emergency use. Store one gallon per person per day, and one quart per small pet. The water should be either municipal or bottled water, because these sources are inspected and tested regularly for many different contaminants. The container used for storing water must be clean, and made for food and water use. Household bleach is the only disinfectant needed in the water for storage. Rotate or use the stored water supply every six months.
With only a small amount of effort and money, your family can be prepared with this most important necessity: a safe, adequate supply of drinking water during any natural disaster or power outage.
end of article.
http://www.nationalterroralert.com/safewater/
Portable Emergency Water Purifier
Named one of Time Magazine’s Inventions of the Year, this is the only portable handheld emergency water purification device that uses ultraviolet light to purify 16 oz. of clear water per use in a mere 48 seconds, or 32 oz. of water per use in 90 seconds.
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Having an ample supply of safe, clean water is a top priority in an emergency. A normally active person needs to drink at least two quarts of water each day. Hot environments can double that amount. Children, nursing mothers and ill people will need even more. You will also need water for food preparation and hygiene. Store a total of at least one gallon per person, per day. You should store at least a two-week supply of water for each member of your family.
If supplies run low, never ration water. Drink the amount you need today, and try to find more for tomorrow. You can minimize the amount of water your body needs by reducing activity and staying cool.
Amount of Water to Store
Whereas a quart of water or other fluid daily will sustain life, according to the Department of Defense and the Office of Civil Defense, it is recommended that a gallon of water per day per person be stored for food preparation and drinking. A gallon provides added comfort and accommodates increased fluid needs at higher altitudes or warm climates. An additional one-half to 1 gallon per day is recommended for bathing and hygiene, and to wash dishes.
How much water should I store? The rule of thumb is to store at least one gallon per person per day for at least 3 days (for earthquake preparedness). That’s 2 quarts for drinking and 2 quarts for food preparation and sanitation. A family of four should store a minimum of 12 gallons of water. Personally, I recommend at least a 10 day supply of water and a 30 day supply if it all possible.
Use the following guidelines when storing water:
1. Store drinking water in carefully cleaned, non-corrosive, tightly covered containers.
2. Store containers in a cool dark place. DO NOT store in direct sunlight. Polyethylene plastics (prepackaged milk and water bottles) are somewhat permeable to hydrocarbon vapors. Keep away from stored gasoline, kerosene, pesticides, or similar substances.
3. Stored tap water should be rotated every 6 months. Prepackaged bottled water should be rotated once a year. Check the pull date on the container. Be sure it didn’t sit on the store’s shelf for a year before you purchased it. Self Serve Bottled Water should be rotated once a year, as long as the water treatment process includes ozonation.
4. Rotate your stored water with the water you use on a regular basis. This practice helps insure you don’t have water stored longer than one year.
Containers That Can be Used for Water Storage
Food-grade plastic or glass containers are suitable for storing water. One-, three- and five-gallon water containers can be purchased from most outdoor or hardware stores. Any plastic or glass container that previously held food or beverages such as 2-liter soda bottles or water, juice, punch or milk jugs, also may be used. Stainless steel can be used to store water which has not been or will not be treated with chlorine; chlorine is corrosive to most metals.
55 gal drums, designed specifiacally for water storage can be difficult to transport, if the need arises, but are of a tremendous value in an emergency .When looking for additional food grade containers, the bottom will be stamped with HDPE (High Density PolyEthylene) and coded with the recycle symbol and a “2″ inside. HDPE containers are FDA-approved for food. Containers without these designations aren’t OK because of possible chemical interactions between the water and the plastic.
Clean used containers and lids with hot soapy water. Once the containers have been thoroughly cleaned, rinse them with water and sanitize the containers and lids by rinsing them with a solution of 1 tablespoon chlorine bleach per gallon of water. Leave the containers wet for two minutes, then rinse them again with water. Remember to remove the paper or plastic lid liners before washing the lids. It is very difficult to effectively remove all residue from many containers, so carefully clean hard-to-reach places like the handles of milk jugs. To sanitize stainless steel containers, place the container in boiling water for 10 minutes. Never use containers that previously held chemicals.
Do I Need to Treat Water?
Once you properly clean containers, fill them with potable, or safe, drinking water. All public water supplies are already treated and should be free of harmful bacteria. However, as an additional precaution, it is recommended that you add 5-7 drops, about 1/8 teaspoon, of chlorine bleach per gallon of water stored. This precaution protects you against any lingering organisms in storage containers that may have been inadvertently missed during the cleaning process.
Where to Store Water
Clearly label all water containers “drinking water” with the current date. Store the water in a cool, dry place away from direct sunlight and heat sources. Do not store it near gasoline, kerosene, pesticides or similar substances.
When potable water is properly stored, it should have an indefinite shelf life; however, it’s a good idea to use and replace the stored water every 6 - 12 months. Rotating water this way provides you with an opportunity to experiment and check the amount of stored water against what you require. It also serves as an additional precaution against bacteria or viruses growing in containers which may not have been thoroughly or properly cleaned and sanitized.
If you have freezer space, storing some water in the freezer is a good idea. If you lose electricity, the frozen water will help keep foods in your freezer frozen until the power is restored. Make sure you leave 2 to 3 inches of space in containers because water expands as it freezes.
Emergency Sources of Water
In an emergency, if you have not previously stored water and commercial or public sources of water are not available, drain water from your plumbing system. Unless you are advised that the public water supply has been contaminated and is not safe, open the drain valve at the bottom of the water heater and salvage the water stored in the heater. A typical water heater holds 30-60 gallons of water. Discard the first few gallons if they contain rust or sediment. Let the water heater cool before draining it from the heater so it does not scald you. Turn off the electricity or gas to the water heater to prevent the heater from operating without water. Once water has been drained into clean, sanitized containers, add 5-7 drops of chlorine bleach* per gallon of water, and stir or shake the solution to mix it. Let it set 30 minutes before use.
Emergency Outdoor Water Sources
If you need to find water outside your home, you can use these sources. Be sure to treat the water first. Additional sources include:
Rainwater Streams, rivers and other moving bodies of water Ponds and lakes Natural springs Avoid water with floating material, an odor or dark color. Use saltwater only if you distill it first. You should not drink flood water.
Hidden Water Sources in Your Home
If a disaster catches you without a stored supply of clean water, you can use the water in your hot-water tank, pipes and ice cubes. As a last resort, you can use water in the reservoir tank of your toilet (not the bowl).
Do you know the location of your incoming water valve? You’ll need to shut it off to stop contaminated water from entering your home if you hear reports of broken water or sewage lines.
To use the water in your pipes, let air into the plumbing by turning on the faucet in your house at the highest level. A small amount of water will trickle out. Then obtain water from the lowest faucet in the house.
To use the water in your hot-water tank, be sure the electricity or gas is off, and open the drain at the bottom of the tank. Start the water flowing by turning off the water intake valve and turning on a hot-water faucet. Do not turn on the gas or electricity when the tank is empty.
Using Swimming Pool Water
You should always view your pool as “backup” water; keep the water treated; you never know when it will be needed! The maintenance of the free chlorine residual will prevent establishment of any microorganisms. The maintenance level should be kept about 3-5ppm free chlorine. (See Water Purification for detailed information on purifying pool water.) If other stored water stocks are not available, remove the necessary pool water and boil it or just treat with chlorine to the normal 5ppm. It is best to err on the side of caution.
Covering the pool at all times when not in use is a very good idea. Try to keep the cover clean and wash the area you put it on when removing it from the pool.
When and How to Treat Water for Storage
In an emergency, if you do not have water that you know is safe, it’s possible to purify water for drinking. Start with the cleanest water you can find and treat with one of the following methods:
Boiling and chlorinating: Water can be purified by boiling. Boiling times may vary from state to state, depending on altitude. In Colorado, the water is safe to use once after it has been boiled for three to five minutes and has cooled. If you plan to store boiled water, pour it into clean, sanitized containers and let it cool to room temperature. Then add 5-7 drops, or 1/8 teaspoon, of chlorine bleach* per gallon of water (1/2 teaspoon per 5 gallons). Stir or shake the solution to mix it. Cap the containers and store them in a cool, dry place.
Filtering and chlorinating: You can filter water if you have a commercial or backpack filter that filters to 1 micron. These are available in sporting good stores and are recommended for use when back-packing. They are not recommended to clean large volumes of water. Filtering eliminates parasites such as giardia and cryptosporidium, but it may not eliminate all bacteria and viruses. Therefore, it’s recommended that 5-7 drops (1/8 teaspoon) of chlorine bleach* be added per gallon of filtered water (1/2 teaspoon for 5 gallons). Stir or shake the solution to mix it. Wait 30 minutes before using the water, or cap the containers and store them in a cool, dry place.
*Use liquid household bleach that contains 5.25 percent hypochlorite. Do not use bleaches with fresheners or scents as they may not be safe to consume. The above treatment methods use a two-step approach so less bleach is needed, yet giardia and cryptosporidium are destroyed through boiling or eliminated by filtering. Chlorine may not be effective against these parasites. Since adding too much chlorine to water can be harmful, it’s important to be as accurate as possible when measuring.
Distillation Distillation involves boiling water and then collecting the vapor that condenses back to water. The condensed vapor will not include salt and other impurities. To distill, fill a pot halfway with water. Tie a cup to the handle on the pot’s lid so that the cup will hang right-side-up when the lid is upside-down (make sure the cup is not dangling into the water) and boil the water for 20 minutes. The water that drips from the lid into the cup is distilled.
Most water filtration devices are designed for use on microbiologically safe water. Don’t assume they are safe to use on contaminated water. Check with the manufacturer to be sure.
Use the following guidelines to determine if filtration equipment is adequate to use with microbiologically contaminated water:
Filtration Equipment Safe on Microbiologically Contaminated Water?
Carbon Filter No
Reverse Osmosis No
Deionization Filter No
Pitcher Filter No
Faucet Mount Filter No
Steam Distiller Yes - but requires electricity
UV Sterilizer Yes - but requires electricity
Ceramic Filter Some - but only if rated for bacteriological protection
Equipment that is safe to use on contaminated water is often slow, costly, inconvenient and/or high maintenance. It makes the most sense to use the filtration equipment that best meets your normal daily needs and shift to water storage or alternative methods of water treatment in times of emergencies.
More water storage information website links :
http://www.storefood.com/self/water.html
http://www.lafd.org/eqwater.htm
http://www.ext.colostate.edu/pubs/emergency/water.html
http://www.alpharubicon.com/prepinfo/mowaterstoragefuchi.htm
http://home.comcast.net/~sday77/binky/Water_Storage_Container_FAQ_V2.3.htm