I attended a great water presentiaion given by Alan Martindale -From the City of Mesa Water division- Water Quality Supervisor-at the Skyline Preparedness Seminar.
Water is one of the most important survival necessties. A person can survive weeks without food, but only a few days without water.
Emergency Water Supply
Health Department and public water saftey officals use many safeguards to protect the sanitary quality of your 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 polluted that is undrinkable. A supply of stored water could be your most precious survival item!You and your family may be on your own to secure safe and adequate supplies.
Remember that typoid fever, Dysentry, and infectious hepatitis are dieases often associated with unsafe water.
Required Amounts of Drinking Water Per Person
A minimum of one-gallon of water is needed per person per day, depending on the size of the person, the amount of exertion, weather and prespiration loss.
A miniumum of 14 gallons pure water per person would be neededfor two-week survival supply. With careful rationing, this amount would be sufficent for drinking, food perparation, brushing teeth, etc.
An additional 1/2 to 1 gallon per person per day will allow for hygiene care.
Portable Water Containers and Proper Storage
1. Commercial availble bottled water. Sports bottles 1/2 to 1 1/2 liter sizes are excellent for long-term storage if kept in a cool, dark place. These are especially convient for 72-hour emergency use. (96 hour is better) The larger 2 to 5 gallon polycarbonate (hard plastic) water bottles will also store very well for long-term use (5+ years). The one-gallon water containers similar to milk jugs are not well suited to long-term storage, as they will begin to disintegrate. If these are used, they should be used and replaced every six months.
2. 55 gallon barrels. These are best for storing water for non-potable (non-drinking) uses in a long-term situation. Although the water can be retreated by boiling or chlorine addition before using if necessary.
3. Mylar bags or pouches. These containers can keep water indefinately if properly stored in a cool, dark location.
Exsisting water sources in the home
* Water drained from the water heater faucet provided it remains upright (water will drain easier if a facucet in the home is turned on).
* Water dipped from the flush tank of the toilet. Purify this water before using. Use the bowl water for pets; do not use chemically :blue" water.
*Melted ice cubes
*Canned fruit and/or vegetable juices and liuids from other canned goods.
*Water from swimming pool-ONKY AFTER OTHER SOURCES OF PURE WATER ARE EXHAUSTED> (swimming pools may harbor bacteria or the Cryptosporidium parasite that chemicals cannot kill and the chlorine and pool acids produce salts that will harm your kidneys and other organs. Also, increased content in pool water can cause dysentery.)
So NOT use water from:
*Hot water boilers (home heating system)
*Radiators
*Water beds (Fungicide added to the water or chemical substances in the vinyl may cause the water to become undrinkable).
Water Quality Standards for Emergency UseIn a full scale emergency, the normal water quality standards as outlined in the U.S. Public Health Service publications, will be suspended.Primary considerations will be bacteriological and chemical safety, with a mini um amount of attention to palatability and appearance.
Consideration should be given to the following points:
1. Water should be obtained only from sources that can reasonably be sure to be free from radioactive or chemical contamination.
2. Water for drinking and cooking purposes should be stored and imported only in containers that have been disinfected properly. Common household bleach mixed 1 part bleach and 10 parts water will work well.
3. Where clarification or filtration of raw water in not possible; provisions should be made for a 24-hour settling time prior to chlorinating and dispensing.
4. All water should be disinfected as described in Method of Emergency Disinfection.Curtailment of Non-Essential Uses of WaterIn an extreme emergency, first consideration for use of available water must be for drinking and cooking purposes. Until water to meet needs is assured, all other uses must be considered non--essential. As additional water becomes available, it will be necessary to separate the water that can be made suitable for potable use and those which cannot.Priorities for both categories of water will be dictated by the urgency of the demand. All uses of water not directly necessary for the preservation of the health and sanitation of the public must be restricted to sources not suitable for potable use. All unnecessary use of water, such as watering flowers or ornamental plants, washing of vehicles, machinery, etc., must be prohibited.
Methods of Emergency Disinfection
Strain out any sediment or particles from the water by pouring through several layers of cheese cloth, paper towel, or coffee filters, then use one of the following purification methods.
1. Boiling- vigorous boiling (rolling boil) for ONE FULL minute will kill any disease causing bacteria present in water. The flat taste of boiled water can be improved by poring it back and forth from one container into another, by allowing it to stand for a few hours or by adding a small pinch of salt for each quart of water boiled.
2. Chemical Treatment- When boiling is not practical, chemical disinfecting should be used, The best commonly available chemical is chlorine.
A. Chlorine bleach- Common household bleach (unscented) contains a chlorine compound, which will disinfect water. The procedure to be followed is usually written on the label. When necessary procedure is not given, one should find the percentage available chlorine on the label and use the following information as a guide.
Add liquid bleach with 5.25%sodium hypochlorite (chlorine bleach) in the following amounts:
Water Amounts Cloudy Water Clear Water
1 Quart 4 drops 2 drops
1 gallon 16 drops 8 drops
5 gallons 1 Teaspoon 1/2 tsp
55 gallons 4 TBSP 2 TBSP
The treated water should be mixed thoroughly and allowed to stand for 30 minutes. The water should have a slight chlorine odor, if not repeat the dosage and allow water to stand for an additional 15 minutes. If the treated water has too strong a chlorine taste, it can be made more palatable by allowing the water to be exposed to the air for a few hours or by poring it from one clean container to another several times.
B. Chlorine Tablets- Chlorine tablets containing the necessary dosage fro water disinfecting can be purchased from drug and sporting goods stores and should be used as stated in the instructions. When no instructions are available use on tablet for each quart of water to be purified.How to Prepare and Store Bottles of Purified WaterKeep the drinking water safe from contamination by carefully storing in clean non- corrosive, tightly covered containers. Use one-gallon containers, preferably made of heavy opaque plastic with screw-on caps. Cleaned and sanitized 2 -liter soda pop bottles work well. Sport water bottles prepared commercially work well for long term storage. Plastic milk bottles are not recommended.
1. Wash bottles with soapy water, then rinse thoroughly.
2. Run about 3 quarts tap water into one of the containers, then add 3/4 cup bleach to the water. 3. Shake well, turning upside down a time or two so that the stopper will be sterilized also.
4. Let the mixture stand 2 to 3 minutes, then pour it into the next container. You can use the same chlorinated water for several containers.
5. Fill the empty bottle with pure or purified water and seal it tightly closed with cap or stopper.
6. Label with "drinking water-purified" and the date of preparation.
7. Water purification tablets may also be used and are availabe in drug stores and sporting goods stores. They are recommended for your First Aid Kit. Four tablets will purify one quart of water. 8. 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.
Portable Water Purification Equipment
A high quality filter system should posses the following characteristics:*Lightweight*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* Should be rate to screen out organism over 0.5 microns (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 of design.Always use a filter properly. Use clearest water available, allowing suspended matter to settle out. Use pre-filter if your system has one. Do not let outlet end of filter come in contact with contaminated water. Be sure vessel you're pumping into is clean.Sanitize all bottles using 1/4 cup clorox to 1 quart of water.
Portable Water Purification Equipment Will Not treat swimming poll water to portable standards.
WebsitesUtah State Universityhttp://extension.usu.edu/files/foodpubs/fn176.pdf
FEMA Are you Ready?http://www.fema.gov/areyouready/Foodandwater video4 1/2 minutes (online) 1-800-480-2520
SODIS http://www.sodis.ch/
AQUARSTAR http://www.uvaquastar.com/
I am in the process of securing a date (in October) for Alan to come to our ward and give his presentaion. These are his notes. However, much, much more valuable information was presented in his lecture.
