The presence of iron and manganese in drinking water are generally not hazardous to health. However, there are few things are more alarming to customers than seeing red water or black water come out of their faucets. This book offers an analysis of current and emerging methods for iron and manganese removal as well as guidance for handling residuals. Using firsthand field experience and detailed case studies, the authors explain the processes to follow.In this new edition, more detail is devoted to the selection and design of the treatment process and to minimizing the use of vendor-engineered packages that have become so common throughout the industry. Unit processes are described and calculations are provided so that the reader can understand the impacts of changes to the design components. This edition also attempts to address the question of why decisions are made and standards followed._x000d_
John Civardi and Mark Tompeck have donated their royalties from the sale of this book to the Hatch Mott MacDonald Endowed Scholarship at the New Jersey Institute of Technology.