Iron:

·	Any amount over .3 ppm will cause staining, a metallic taste, and some foods and beverages can have an inky black appearance.

Comes in three forms ferrous, ferric and bacterial. Ferrous or clear water iron come into the house colorless once the water is exposed to air it begins to oxidize and take on a yellow to orange color. Ferric iron or red water iron is insoluble and gelatinous, This water is red-orange color and will eventually settle out.

·	Bacterial iron or chelated iron is iron that is bonded with organic material. These bacteria do not cause health problems but are a nuisance. They cause problems such as a sulfur smell and can clog plumbing.

·	1 ppm of ferrous iron can be removed by a water softener as long as the water has 8 gpg of hardness .

·	The best treatment options for iron are either a Chemical free Iron removal system or chlorination dechlorination system. If Iron bacteria are present a chlorination system is highly recommended.

Manganese:

·	Any amount over .05 ppm will cause a black stain. At levels of .5 ppm it can impart a metallic taste and swampy smell.

·	Can also lead to the growth of bacteria at levels as low as .1 ppm

·	The best treatment options for manganese is a chemical free iron removal system with Ph correction, or a chlorination dechlorination system.