Effects of De-Icing Salt on Ground Water Characteristics

Abstract

The effect of "road salt" on the characteristics of Massachusetts drinking water supplies has been significant and cumulative rather than transient or seasonal. De-icing salt is essentially all sodium chloride. Calcium chloride accounted for only three percent of the total salt used. However, hardness content, as well as sodium ion concentration, has increased greatly in ground waters in the past decade. The changing composition of our water supplies has agricultural, economic, and public health implications. This study attempts to quantify the stoichiometry of these changes in concentration, which are in part due to an ion-exchange mechanism in the soil.