fatman7574
New Member
U.S. water treatment plants are reuired to injected enough chlorine into their water just before disr tribation to assure that after the part of the chlorine used to oxidized pathogen or that form organic componds is subtrated that there is still at least 2.0 ppm for 20 minutes. The water must then at at laest 0.5 ppm residual chlorine at its furthest delivery point. As chlorine and some organic carbons can combine to form some bad *ss Trihalomethanes and Haloacetic Acids now controlled by the EPA, the water treatment plants try to use only as much chlorine as needed so usually the only add about 4 ppm and this usually means about 2 ppm at your water tap. The acids and Trihalomethanes are not detrimental to plants nor are the taken up by plants. The problem is that ingestion, contact or breathing the fumes of the chemicals can cause bladder cancer and reproductive problems. As organic nutrients contain many, many carbon chain compoundsthey readily form large concentrations of the Trihalomethanes and Haloacetic Acids. concentration much higher than allowed for bathing, cooking and drinking. Needless to say aeration of such nutrient water would mean high concentrations of these chemicals in grow rooms when using chlorine with organic nutrients.
Nuff about that.
H2O2 just destroys through oxidation many orgai nic componds when used with organic nutrients. b Plus as mentioned before it offers no residual effect to keep your system pathogen free between doses as does chlorine.
If your water has been treated at a water treatment palnt just use it as it comes from the tap as far as the chlorine is concerned. You will still have to deal with the issues of water quality however. The problem is that most people use a RO filter to remove all the carbon and other minerals. With a RO filter you must firts use carbon to remove r the chlorine as it causes rapid deteriation of the thin Film Membarnes use in the RO membarne. This means you need to at least restore the residual level of chlorine to h keep your already pathogen free system free of pathogens. If you system is not free of pathogens y you need to use at least some 2 ppm or higher water run through the system without plants to kill off all pathogens. Then dump that water and mix up nutrients and add enough chlorine to obtain a 0.5 ppm level of chlorine. This should keep your system pathogen free as long as you maintain a level of at least 0.5 ppm of chlorine. Some people talk crap about all the chlorine but they do not consider the fact that typical tap water left to aerate for 24 hours usually still contains at least 0.5 ppm of chlorine and thousands of growers use such water daily for their plants. Were talking a few drops per gallon, or about 1/9 th the chlorine concentration that commercial hot house use to grow tomatos, cucumbers, peppers and lettuce etc.
So is the level of tap water chlorine safe for mixing chemical nutrients for mj. Yes. But its residual disinfection abilities will only last a few days at best. Chloramine lasts about two to three times as long.
Nuff about that.
H2O2 just destroys through oxidation many orgai nic componds when used with organic nutrients. b Plus as mentioned before it offers no residual effect to keep your system pathogen free between doses as does chlorine.
If your water has been treated at a water treatment palnt just use it as it comes from the tap as far as the chlorine is concerned. You will still have to deal with the issues of water quality however. The problem is that most people use a RO filter to remove all the carbon and other minerals. With a RO filter you must firts use carbon to remove r the chlorine as it causes rapid deteriation of the thin Film Membarnes use in the RO membarne. This means you need to at least restore the residual level of chlorine to h keep your already pathogen free system free of pathogens. If you system is not free of pathogens y you need to use at least some 2 ppm or higher water run through the system without plants to kill off all pathogens. Then dump that water and mix up nutrients and add enough chlorine to obtain a 0.5 ppm level of chlorine. This should keep your system pathogen free as long as you maintain a level of at least 0.5 ppm of chlorine. Some people talk crap about all the chlorine but they do not consider the fact that typical tap water left to aerate for 24 hours usually still contains at least 0.5 ppm of chlorine and thousands of growers use such water daily for their plants. Were talking a few drops per gallon, or about 1/9 th the chlorine concentration that commercial hot house use to grow tomatos, cucumbers, peppers and lettuce etc.
So is the level of tap water chlorine safe for mixing chemical nutrients for mj. Yes. But its residual disinfection abilities will only last a few days at best. Chloramine lasts about two to three times as long.
