One way to avoid getting sick while traveling is to only eat fruit that you peel yourself, since plants can filter out bacteria and prevent it from traveling throughout their tissues. Well, why not apply this principle to filtering water directly?
If you’ve run out of drinking water during a lakeside camping trip, there’s a simple solution: Break off a branch from the nearest pine tree, peel away the bark, and slowly pour lake water through the stick. The improvised filter should trap any bacteria, producing fresh, uncontaminated water.
The process used by volunteers with the Ocean Blue Project, an ecological restoration nonprofit, is to place mushroom spawn and a mixture of coffee grounds and straw in burlap bags that mushrooms can grow in, and then place the bags so that water entering storm drains will filter through them. The technique is attempting to take advantage of the natural ability of mycelium — the underground part of fungi — to break down toxins like oil and pesticides and metabolize harmful bacteria like E. coli.
Fracking, the use of hydraulic pressure to release natural gas and oil from shale, has the potential to meet energy demands with U.S. resources and stimulate the economy. However, the practice also carries possible environmental and public health risks, most notably water contamination.
The first drinking water from a desalination plant near Melbourne that will be Australia’s biggest has been produced during an initial performance test.
Contaminated drinking water news: NEERI develops indigenous process to reduce high fluoride in water content.
The National Environmental Engineering Research Institute (CSIR-NEERI) developed an indigenous and economically viable process to reduce high fluoride content in potable water, which would have a domestic and community applications.The chemo-defluoridation of potable water with high fluoride content is achieved in collaboration with the Mumbai-based Rajeev Gandhi Science and Technology Commission, and can be used for reduction of fluoride concentration from 5-8 mg/L to < 1.0 mg/L (miligram per litre). The process does not affect the palatability of water.