Siena College Water Analysis

Intro:

Earlier I said that I collected a random sample of tap water from Roger Bacon and found it to contain high levels of antimony. I then decided to preform a study on several water sources from Roger Bacon, Siena College campus, and from products. In the study I specifically investigated: my control (air), secondary control (soil), water from Roger Bacon’s first floor sink, second floor sink, the environmental lounge, and a distilled sink. I as well collected samples from Padua Hall, the dinning Hall, and from bottled water.

Side Notes:

In the study I ran two tests for each sample. If the sample produced similar results from both tests, then I only posted results from one of them. However, if I received two differing results from one sample, then both results were posted.

Controls:

Before I went any further into this study, I wanted to make sure there was not a chunk of antimony stuck to the HD Prime (honesty, I wish that were the case). I also needed to make sure that the antimony was not coming from the test containers. My first control was to us just the container or in other words, a sample of air. It recorded safe levels of all the toxic metals, ensuring me that it was not the plastic nor was there a chunk of antimony logged into the machine. Just for reassurance I as well ran a test on soil I collected from outside. It read off safe levels too. Now I could go into the study knowing that if the HD Prime read off crazy numbers of antimony, it was real.

Figure 1. Air Control

Figure 2. Soil Control

Sample 1-5:

Samples 1-5 came from various locations within Roger Bacon. Sample #1 was the first sample I had collected approximately one week ago. In that x-ray analysis approximately 276 ppm of antimony were found. Hoping it would just be a fluke I proceeded to run it again several days later. Sample #2 was the recent sample of the first floor sink that resulted in 518 ppm of antimony to be found (much higher than the sample several days earlier).

Figure 3. Sample #1.

Figure 4. Sample #2.

I then decided to investigate all of Roger Bacon. Sample #3 came from the second floor sink and produced a reading of 504 ppm of antimony. Next, I went into the Environmental lounge (sample #4) and recorded 676 ppm of antimony being found.

Figure 5. Sample #3.

Figure 6. Sample #4.

At this point I knew there was a problem in Roger Bacon. My last hope was to collect data from a distilled water sink in Roger Bacon (Sample #5). Distilled water is supposed to be a pure form of water that can reliably be used for experiments. My two results varied greatly: one being 15ppm of antimony being found and the other containing 239 ppm. So, maybe this source is not so reliable for experimenting, but it is a little cleaner than the other water sources in Roger Bacon.

Figure 7. Sample #5.

Other Water Sources:

My last three samples taught me very important rules about where to get my water from. First, sample #6, which came from bottled water (Natures Place Spring Water) had safe levels of toxic chemicals. If all else fails I can safely buy water that will not kill me. Sample #7 came from Padua Hall where I currently live. This sample as well read off safe levels for me. Now, I can take a shower without being afraid. Unfortunately, sample #8 from the dining hall read off hazardous levels of antimony (approximately 701 ppm).

Figure 8. Sample #6.

Figure 9. Sample #7.

Figure 10. Sample #8.

Questioning:

So, why could it be that some of the water sources were reading high levels of antimony while others were not? I can only infer based on the characteristics of antimony and the history of the school.

Characteristics of Antimony:

I previously mentioned antimony being a heavy metal with several health risks. Besides that, I found antimony was once used in plumbing. It wasn’t until 1958 that antimony was first noted as being something potentially hazardous as stated by WHO. This issue was brought up again in 1963 and 1971. However, it was not until 1980’s WHO published the Standards for Drinking Water.

History of Siena College and Inferences:

Interestingly enough, it appears all of the older buildings at Siena College with old piping are the ones releasing antimony into the drinking water. Roger Bacon was built in 1965, which is prior to antimony standards being listed. As well, the dining hall was built even earlier. Padua Hall on the other hand was built in the 2000’s meaning it should be up to date on standards. I suspect then that all new buildings will have low readings of antimony and all older building (most likely built before the 1980’s) will have high levels of antimony in the drinking water. I feel safe saying the water of New York is not toxic, but rather Siena College needs to fix the piping.

Future studies:

I wish to come back to this with more information including: more tests on the remaining buildings and an understanding of how harsh these levels of antimony are. Antimony does not bioaccumulate, so are these readings that hazardous to us? More to come in the future.

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Update May 28th '14

More issues to come.

When I went into Foy hall, a rather old building, it was to no surprise it tested for high levels of antimony. What confused me was that Morrell Science center, a rather new building did too.

Figure 11. Foy Hall.

Figure 12. Morrell Center.

My new theory is I cannot proceed until I obtain a software that analyzes things other than synthetics. Currently, the machine only tests consumer products, not soil, water, and foods (which I want it to). I am now looking into buying the standards so I have a proper comparison. For now I will hold on to all of the water samples until I can proceed.

Figure 13. All the samples.

One last note. Why is it that the set standard for water is supposedly .006 ppm, but I am getting numbers much larger? Also, I read you get sick if water has 15ppm of antimony, but I have apparently been drinking water with much more than that. The next step must be to buy resources so that I can properly calibrate the machine.