U.S. Navy SEAL Guide to Water Secrets by Don Mann

Author:Don Mann
Language: eng
Format: epub
Publisher: Skyhorse Publishing, Inc.
Published: 2012-09-05T16:00:00+00:00

Fresh sea ice is milky or grey, has sharp edges, does not break easily, and is extremely salty. Older sea ice is usually salt-free, has a blue or black tint and rounded edges, and breaks easily. Melted old sea ice is usually safe to drink, but should be purified first, if possible.

Waterborne Contaminants

In most parts of the world, surface water is seldom pure. There are five basic waterborne contaminants that you should be particularly aware of: turbidity, toxic chemicals, bacteria, viruses, and parasitic worms.

Turbidity

A measure of the cloudiness of water, or more specifically a measure of the extent to which the intensity of light passing through water is reduced by suspended matter in the water. The sources of turbidity can be attributable to suspended and colloidal material, and may be caused by several factors such as: microorganisms and organic detritus; silica and other sands and substances including zinc, iron, and manganese compounds; and clay or silt, the result of natural processes of erosion and/or as waste from various industries.

Toxic Chemicals

Dangerous and toxic chemicals include, among others, pesticides, herbicides, fertilizers from agricultural land and runoff from household and industrial chemicals.

Bacteria, Viruses, Parasitic Worms

Giardia lamblia is a parasite that lives in the intestines of humans and animals. It’s expelled from the body in feces, and is found worldwide and in every region of the United States. It causes giardiasis, which produces cramping, nausea, and diarrhea. Symptoms may not show up for two weeks, and once present can last as long as six weeks. If infected, get medical attention as soon as possible.

Cryptosporidiosis is another waterborne illness caused by parasites found in feces. The same symptoms as giardiasis can be expected, but more severe. Both of these parasites can be found in soil and vegetation as well, so wash anything you plan on eating in purified water and remember: To give yourself the best chance at survival, always boil your water, even if it looks clean.

Water Purification and Disinfection

To be safe to drink, water must be disinfected so that all harmful microorganisms are removed. To do this water must be boiled, treated with chemicals, or filtered. “Disinfection” of water should not be confused with “purification” of water. Some of the methods used to purify water may not remove or kill enough of the pathogens to ensure your safety. Make sure the water you drink is disinfected.

The first step to disinfecting water is to select the cleanest, clearest source of water available. Inorganic and organic materials such as clay, silt, plankton, plant debris, and other microscopic organisms will reduce the effectiveness of either chemical or filtration disinfection. Chemicals used to disinfect water will clump to any particulate in the water, thus reducing its ability to disinfect the water. And water containing a lot of material will quickly clog a filtration system. For the best results, collect water from below the surface but not off the bottom. When collecting murky water, allow it to settle and then filter it through your shirttail, bandanna, or other piece of cloth.

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