Submit your Manganese claim details for a free, no obligation case review.
Get Started:
more_legal_areas manganeseManganese is a transition element that rarely exceeds 1 milligram per liter (mg/L) in natural waters. When there is an excessive level of manganese in drinking or domestic water, there is often an odd taste and a yellowing, reddening or browning of the liquid. At just 0.1 mg/L these problems with taste and staining already begin to occur. Bittersweet, asphalt or oily tastes are often associated with manganese in the water.
Manganese and iron are often found together in water. The two have similar chemical make-ups and are both present in the Earth''s crust. Therefore, they appear in water that travels through soil and rock; well water is particularly affected with manganese contamination.
Water tainted with manganese appears clear when first drawn, but after exposure to the air (oxidation), it can appear brown or black. This colored appearance is usually noticed in toilet flush tanks, washing machines and dishwashers. Stains can usually not be removed by soap, detergent or chlorine bleach, which may actually intensify the stain.
In addition to leaving stains and residue on clothing and dishware, high concentrations of manganese in water can also build up and clog pipes. This buildup can also weaken water pressure and decrease the available quantity of water. These effects can increase energy costs for pumping the water through the clogged areas.
Manganese may also turn solid once oxidized by the air. When it mixes with tea, coffee or alcohol, it can turn to a sludge-like substance, affecting both taste and appearance.
Although manganese is usually non-hazardous in water, liver damage and other diseases are rare, yet possible effects of consumption of water containing manganese. While cases are not common in the United States, manganese levels still should not be greater than 0.05 mg/L in domestic water sources in order to protect against the possibility of disease. Lab tests are required to determine the amount of manganese that is present in the water.
There are four basic ways to remove both manganese and iron from water: phosphate compound treatment; oxidizing filters; pressure-type aeration followed by filtration; and chemical aeration followed by filtration.
Phosphate compounds are an inexpensive way to get rid of low levels of manganese. The phosphate does not totally remove the manganese, but it keeps it moving through the water so that it doesn''t build up or stain. A taste may remain. Oxidizing filters soften water while they reduce moderate levels of manganese. Pressure aeration filters oxidize dissolved manganese and filter the water so the solid parts separate. Chemical aeration is good for high levels of manganese that has already oxidized. A chemical, such as chlorine, oxidizes the manganese and a sand filter separates the particles. If manganese bacteria are present, they must be killed along with the removal process.
A lawsuit brought by a former welder who claims that he suffers tremors from exposure to welding fumes has raised a serious and intriguing question: Do welding fumes cause neurological diseases like Parkinson''s?
Ernest G. Solis, a 57-year-old...
In Ruth v A.O. Smith Corp., a welder sued two welding rod manufacturers, alleging their product was hazardous and they failed to adequately warn employees of the potential dangers of manganese fumes.
At 32 years of age, Ruth was diagn...
News Year''s celebrations are often accompanied by firecrackers to ring in the new year, but lighting up the skies may be creating toxic effects.
Firecrackers consist mainly of fine toxic dusts that can easily enter the lungs and result in...