When using Birm for iron removal, it is necessary that the water: contain no oil or hydrogen sulfide, organic matter not to exceed 4 to 5 ppm, the dissolved oxygen content equal at least 15% of the iron content with a pH of 6.8 or more. If the influent water has a pH of less than 6.8, neutralizing additives such as SWT Neutralizing Medias (P/N PH10001 or P/N PH10003) or soda ash may be used prior to the Birm filter to raise the pH. A water having a low dissolved oxygen level may be pretreated by aeration.
Untreated water should periodically be monitored for raw water parameters. Treated water should periodically be monitored for manganese and, if present, iron shortly before a regeneration and immediately after a regeneration to monitor how the filter system is functioning. Elevated treated water manganese concentrations before regeneration may mean that the filter media is being destroyed or bed reduction capacity has been exceeded. Take corrective actions as necessary. If chlorine and hydrogen sulfide are not present, low pH or lack of oxygen are the most likely conditions leading to media destruction.
Additions of chemicals to influent or backwash water which contacts Birm media may inhibit iron or manganese removal or may break down or coat Birm media. Chlorination greatly reduces Birm’s activity. High concentrations of chlorine compounds may deplete the catalytic coating. Polyphosphates are known to coat Birm and reduce Birm’s ability to remove iron or manganese. Before adding any chemical to the influent or backwash water, the chemical's compatibility with Birm should be thoroughly tested.
Birm media may also be used for manganese reduction with the same dependability as iron removal. In these applications the water to be treated should have a pH of 8.0 to 9.0 for best results. If the water also contains iron, the pH should be below 8.5. High pH conditions may cause the formulation of colloidal iron which is very difficult to filter out. All other conditions remain the same for either manganese or iron removal. |