Includes common constituents that can flavor or color your water, stain fixtures, or make you ill at high enough levels.

Includes common constituents that can cause livestock to drink less than they should, affecting growth, production and productivity.

Includes parameters to determine suitability of well water for residential and agricultural irrigation use.

Minimum testing required for selling a home.

We can also test your water for common pesticides, herbicides, non‐volatile & volatile petroleum hydrocarbons, and heavy metals.

Useful in dealing with warranty issues.

Hydraulic fracturing is a controversial oil and gas extraction technique developed in the late 1940s to gain access to fossil energy deposits previously inaccessible to drilling operations. There is growing concern that these practices may impact surface waters and water wells, affecting humans and livestock.

pH: Normal range 6.5‐8.5 with Reverse Osmosis/Distilled Water having a range of 5.0‐6.0
Calcium and Magnesium: Cause the “Hardness” of the water.
Chloride: Levels above 250 mg/L may cause a “salty taste”. Levels above 1000 mg/L are not recommended for livestock.
Electrical Conductivity: A measurement of the conductivity of the water. Typically, the higher the electrical conductivity of the water, the higher the dissolved salts/solids.
Iron: Levels above 0.3 mg/L may cause taste, odor and staining on fixtures and laundry.
Manganese: Levels above 0.05 mg/L may cause taste and black/grey staining on fixtures and laundry.
Nitrate‐Nitrogen:
Levels between 0‐10 mg/L are acceptable.
Levels between 20‐40 mg/L may pose a risk to some livestock. Levels above 40 mg/L are not recommended for livestock.
Sodium: Levels above 100 mg/L are considered to be high. Water softeners recharged with sodium chloride (salt) increase the sodium level.
Sulfate: Levels above 250 mg/L may cause a mild taste and levels above 500 mg/L may cause diarrhea in both humans and livestock.
TDS‐Total Dissolved Solids: Levels above 1000 mg/L may cause taste. Shortened

Total Hardness:
“Soft Water”: 0‐85 mg/L (0‐5 grains/gallon)
“Moderately Hard Water”: 85‐150 mg/L (5‐9 grains/gallon)
“Hard Water”: 150‐300 mg/L (9‐18 grains/gallon)
“Very Hard Water”: 300‐500 mg/L (18‐30 grains/gallon)
Levels above 2000 mg/L are not recommended for livestock.

Kansas Department of Health and Environment (KDHE) and K‐State Research and Extension strongly recommend at least annual water tests for coliform bacteria and nitrate. However, a reliable indicator of safe water requires more bacteria tests, at least each quarter.

Water should be tested for common impurities and nuisance contaminants every few years. Except for a few cases of gross contamination, they change slowly so a test every 3 to 5 years is adequate. These tests form a basis for comparison to detect possible contamination.

An annual water test for total coliform bacteria is the most important (the primary indicator) to evaluate safety of drinking water. Tests at least four times a year are required for a reliable indication of safe water.

A test for fecal coliform or E. coli bacteria is recommended any time total coliform bacteria are present. Finding fecal or E. coli bacteria means there is contamination from a human or animal fecal source. Pathogens can exist in the drinking water. Water must not be used for drinking, cooking, or washing without disinfection.

1 “Guidelines for Voluntary Baseline Groundwater Quality Sampling in the Vicinity of Hydraulic Fracturing Operations”, Dustin Fross and Shane Lyle, Kansas Geological Survey, Public Info Circular 34, March 2013
2 Source: Michael H. Bradshaw, and G. Morgan Powell, Understanding your Water Test Report, Kansas State University, October 2004 Standard Methods for the Examination of Water and Wastewater, 18th edition, 1992