Frequently Asked Questions

Yes, all New York City tap water contains fluoride. In accordance with Article 141.08 of the New York City Health Code, DEP, as the New York City water supplier, adds a fluoride compound that provides our water supply with a concentration of approximately 1.0 part per million (ppm) fluoride. Fluoridation began in 1966.

Hardness is a: the measure of dissolved calcium and magnesium in the water. The less calcium and magnesium in the water ("soft" water), the easier it is to create lather and suds. Depending upon location, the hardness can be LO grain/gallon (CaCO3) for the Catskill/Delaware System, and 5 grains/gallon for the Croton System. New York City's water is predominantly "soft".

Air becomes: trapped in the water as it makes its: a long trip from the upstate reservoirs to the City: As a result, microbubbles of can sometimes cause water to appear cloudy or milky. This condition is not a public health concern. The cloudiness is temporary and clears quickly after the water is drawn from the tap and the excess air is released.

Chlorine odors may be more noticeable Mien the weather is warmer: Chlorine is a disinfectant and is added to the water to kill germs. The following are ways you can remove the chlorine and its odor from your drinking water:

• Fill a pitcher and let it stand in the refrigerator overnight. (This is the best way.)
• Fill a glass or jar with water and let it stand in sunlight: for 30 minutes.
• Pour water from one container to another about 10 times.
• Heat the water to about 100 degrees Fahrenheit.
• Once you remove the chlorine, be sure to refrigerate the water to limit bacterial regrowth.

This problem may be accompanied by a significant drop in water pressure at the affected faucet in addition to a decrease in your hot water supply. The culprit is the hot water heater's "dip tube." This is a. long internal tube that delivers the cold water to the bottom of the hot water heater tank. The tube, which is composed of polypropylene, may disintegrate. The problem affects approximately 16 million water heaters manufactured between 1993 and 1996.

Brown water is commonly associated with plumbing corrosion problems inside buildings and from rusting hot water heaters. If you have an ongoing problem with brown water, it is probably due to rusty pipes. It is recommended that you run your cold water for 2 to 3 minutes if it has not been used for an extended period of time. This will flush the line. You can avoid wasting water by catching your "flush" water in a container and using it to water plants or for other purposes. In addition, brown water can result from street construction or water main work being done in the area. Any disturbance to the main, including the opening of a fire hydrant, can cause pipe sediment to shift, resulting in brown water: The settling time will vary.

You do not need to buy bottled water for health reasons in New York City since our water meets all federal and State health-based drinking water standards: Also, bottled water costs up to 1,000 times more than the City's drinking water. Consumers should look for the NYSHD CERT Number on labels of bottled water, and consumers can access additional information on New York State-certified bottled water facilities within the entire United States that can be sold within New York State. Visit the New York State - Bottled and Bulk Water Program page for more information.