Quoted: So, would a layered process like straining, boiling, then filtering through one of the better units, be a more comprehensive method? Is there a pre-filtering method that anyone uses along with boiling that enhances the performance of the filtration unit by not stressing it as much with straight from the pond water? I'm speaking of this in conjunction with a non-chemical filtration device. It just seems that anything done to remove the obvious large particulate matter first, would be of some benefit before pouring it into the filtration unit. It's not like there are many pristine clear running water sources in my neck of the woods. It's mostly murky, fairly stagnant water that's found around here.
Obviously, I haven't had any experience with any of these units mentioned, so I have a steep learning curve here. |
There's a number of methods for prefiltering before you use your main filter that help.
Some people like filtering through cloth to get the larger suspeneded solids out prior to filtering. Some filters have screens which vary from metal mesh to silk. The basic idea is limit clogging.
For stagnant ponds or slow moving creeks, I personally like digging a hole directly beside the water. Allow the hole to fill through the soil and sediment settle, then filter. This works much like a well by using the ground as a sand filter/Earth filter. How long it takes is dependent on the soil quality. Sand is pretty fast, however soil can be quite slow to settle and often you have to skim off the floating material.
In stagnant or slow moving water, always try to take your water from just below the surface. The heavier suspended solids tend to drop with time. In swamps, you will often notice a few inches of what looks like somewhat clear water then a few inches of murky water. Many filters have floats on their intake lines to help with this.
None of these methods eliviate treating for micro-organisms/germs but will increase you filter life or slow the clogging process. Please keep in mind that there is no universal rating for water quality for determining manufacturers filter lifes. How they work varies all over the place depending on water quality. The trend the last few years has been to become much more conservative with these figures. They sell more filters this way.
Many of the filters rated for 125 gallons for example just two years ago were rated for 400 gallons and really in clear mountain water would do ten times that. You have to use your own good judgement.
A couple miscelaneous things is typically activated charcoal after being wet is considered to have a life of six months regardless of the amount of water it did not see. Ceramic filters loosen up a little on pour size with each cleaning.
Now we'll talk micro-organisms a bit. Most filters are 0.02 microns nominal. For all practical purposes that means they will filter gram negative rods (fecal bacteria) and parasites pretty good on their own. Gram positive cocci like strep or staph they won't filter as well. Virus they won't at all. Now for a bit of good news, virus has a very short lifespan out of its normal enviroment which is organic matter and temps close to body temperature. I use approximately 60 degrees as my rule of thumb.
What that means for most water sources that do not have human habitation upstream or a dead animal, the filter will work fine without secondary treatment.
Boiling is still a very effective way to kill germs/parasites in water. The general rule of thumb is 1 minute for every 1,000 ft of altitude. Though definately not as high tech as the MSR Miox or Steri-pen, its actually faster and just as effective.
The limitation of chemical treatments such as iodine is once you are out, you're back to boiling. They're advantage of course is you can treat and continue walking/working etc. till the treatment period is done.
Chemical after treatments work, however how long or how much varies by brand so you need to follow the directions on the bottles.
An interesting recent study on food poisoning showed that diners who drank a couple classes of wine/beer while eating had a 50% rate of not being impacted while a startling 100% did not who were drinking hard liquer. Could explain the old axiom of drinking tequila whle eating in Mexico.
What it does for this discussion is point out, that being exposed one germ won't necessarily cause a disease. Its all a matter of odds and numbers. The greater the number of contaiminents the higher the odds of infection.
No filter system or purification system is perfect with probably boiling coming the closest but the vast majority do a good enough job to keep the average person healthy.
Tj