IT was interesting to read of the continuing campaign against the chlorination of tap water by Scottish Water (“Battle against chemicals in tap water goes to Holyrood”, The Herald, May 13).
A goodly number of years ago my local community council took up the argument when the local Loch Eck water supply was thought to be over-chlorinated, we being at the end of a supply branch.
It resulted in identifying excess magnesium and that resulted in a subsequent relining and replacement piping exercise (probably irrelevant to our concerns).
We accepted that chlorination is within regulatory parameters and that it results in making for safer drinking water from a bacteriological sense – though not entirely so.
There being no possibility of reversing this strategy, after a little bit of internet research and basic science I found that by adding ascorbic acid tablets (vitamin C), available from any health shop, it was possible to remove at least the chlorine smell and taste.
Thomas Law,
Boarhills2, Cromlech Road, Sandbank, Dunoon.
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