Nitrification Control Test Kit

Nitrification Control Test Kit

Product Number: 2882200

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  • Corrosive
  • Caution
  • Longer term health hazards

Test Kit Item Number 2882200 is designed to support water system operators using chloramination for drinking water disinfection. All chloraminated systems are susceptible to nitrification, a biological process that can compromise disinfectant residuals and overall water quality. This comprehensive kit enables routine monitoring of key parameters that contribute to, or indicate, the onset of nitrification. The kit includes reagents for measuring free ammonia, monochloramine, nitrite, and total chlorine (high and low range), along with a DR900 Colorimeter and sample cells.

Benefits

Used for the routine monitoring of water quality parameters that contribute to or indicate nitrification is occurring in chloraminated water systems

Nitrification in chloraminated water systems is a significant operational concern. If left unmanaged, it can lead to violations of drinking water standards and degradation of water quality. Nitrification occurs when ammonia oxidizing bacteria convert ammonia to nitrite and nitrate. Ammonia may be present naturally in source water or added during chloramine formation.
As nitrification progresses, disinfectant residuals are depleted and bacterial growth can increase. Reduced total chlorine levels may allow for bacterial regrowth and the detection of regulated indicator organisms such as total coliforms and E. coli. Nitrification has also been associated with the presence of Legionella and Naegleria fowleri in chloraminated systems.

Versatile kit contains the DR 900 Colorimeter and reagents to perform tests for Free Ammonia, Monochloramine, Nitrite, Total Chlorine (low range and high range)

Quality Nitrification can also lower water pH, leading to corrosion of distribution system materials and the release of lead and copper above regulated action levels. Lower pH may shift chloramine chemistry from monochloramine to less stable di and trichloramine species, further reducing oxidation reduction potential (ORP). These conditions can contribute to pipe corrosion, main breaks, leaks, and discolored water.
In addition, di and trichloramines have a stronger taste and odor than monochloramine. Elevated biological growth and decay may also result in noticeable taste and odor issues associated with natural organic matter.

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