Providing Potable Water
If a water supply is tested regu
larly, we are usually confident that
it is safe to drink. But what about
when we leave the protection of
inspection supplies and hike, camp
or travel. In emergency situations,
such as a flood, water supplies
often become contaminated. In
these situations, knowing how to
make a small quantity of water-safe
to drink can be a valuable skill.
Charles Abdalla, Penn State
Specialist in Environmental Qual
ity, offers the following
guidelines
Before treating contaminated
water, filter it by pouring it
through a clean cloth. Water hav
ing a cloudy appearance contains
soil or other particles that can pro
tect bacteria and other pathogens
during disinfection. This step is
not needed if the water is clear.
Also, make sure that the containers
you are using are clean.
Disinfecting water on a small
scale can be done by boiling or
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through chemical treatment. The
best way to make sure that water is
free of most biological contamin
ants is to boil it. Vigorous boiling
for one minute will kill harmful
bacteria and also destroy tiny
cysts, such as those that cause
giardiasis.
If boiling is not possible, chemi
cal treatment with chlorine or
iodine can be used. While chemi-
cal treatment will kill harmful bac
teria, it is much less effective for
the more resistant Giardia cysts.
Common household bleaches
containing chlorine can be used to
disinfect water. Check the label on
the bottle to find out the percentage
of available chlorine in the bleach.
If the available chlorine is from
four to six percent, add four drops
of bleach to disinfect one quart of
clear water. If the available chlor
ine is from seven to 10 percent, add
only two drops. Double the num
ber of drops if the water is cloudy.
Mix the treated water thoroughly
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and allow it to stand for at least 30
minutes before drinking. If the
water has too strong a chlorine
taste, pouring it from one container
to another or allowing it to stand
for several hours will help improve
its taste.
lodine can be also used for treat
ing a small amount of water for
drinking. When using a two per
cent solution of tincture of iodine,
the kind found in first-aid kits, ten
drops should be added per quart of
clear water. Twice that amount of
iodine is needed if the water is
cloudy. After thoroughly mixing,
let the water stand for at least 30
minutes before drinking. This
treatment method is not recom
mended for people who are sensi
tive in any way to iodine.
Commercially-prepared tablets
containing chlorine or iodine made
specificially for disinfecting water
are also available.
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Can’t Drink Milk? Try Yogurt
NEWARK, Del. Milk is a
primary source of the nutrient cal
cium. According to University of
Delaware extension food and
nutrition specialist Dr. Sue Snider,
not all people are able to drink milk
because their bodies cannot digest
lactose, a natural form of sugar in
milk.
These people may be deficient
in lactase, the enzyme that breaks
down the lactose. People with the
deficiency often experience intes
tinal discomfort because the undi
gested milk sugar cannot be
absorbed into the bloodstream.
Researchers at the University of
Minnesota, however, have found
that some of these individuals
experience no discomfort after eat
ing yogurt. Tests were conducted
with people known to the deficient
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in lactase. Similar amounts of lac
lose were added to yogurt, milk
and water. Participants given the
yogurt had fewer cases of diarrhea
and gas than those given the lac
tose dissolved in water or milk.
Resarchers also found that those
eating the yogurt absorbed more of
the lactose than those drinking the
milk or water solutions. The
enhanced absorption of lactose in
yogurt appeared to result from the
digestion of lactose by lactase
released from the organism used in
making yogurt, Snider says.
Yogurt is a cultured dairy pro
duct that can be made from whole,
low-fat or skim milk with added
nonfat dry milk, the specialist
says. Most plain low-fat yogurt has
some dry milk solids added to give
the product stability.
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