Where any of these troublesome first indicators exist, further analysis should focus on identification and quantification of specific contaminants responsible for the water quality concern, prior to the installation of any water treatment equipment!

Colour is contributed primarily by organic material, although some metal ions may also tint water. While not typically a health concern, colour does indicate a certain level of impurities, and can be an aesthetic concern.

The taste sense is moderately accurate and able to detect concentrations from a few tenths to several hundred parts per million (ppm). However, taste often cannot identify particular contaminants. A bad taste may be an indication of harmful contamination in drinking water, but certainly cannot be relied on to detect all harmful contaminants.

Turbidity consists of suspended material in water, causing a cloudy appearance. This cloudy appearance is caused by the scattering and absorption of light by these particles. Generally the small size of the particles prevents rapid settling of the material and the water must be treated to reduce the turbidity to prevent interference with any disinfection process.

The human nose is the most sensitive odour-detecting device available. It can detect odours in low concentrations down to parts per billion (ppb). Smell is useful because it provides an early indication of contamination that could be hazardous or at least reduce the aesthetic quality of the water.

Stains on sinks, taps and other water fixtures; ie. Acidic water (pH below 6.8) reacting with brass and copper pipes, fittings and fixtures produces green staining on taps. Usually an aesthetic concern but could have health implications.

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