Standard Well & Spring Analysis — $255
$255 includes on-site sample collection, analysis, and a written report. Turnaround is usually about one week. Travel may cost extra.
See what our standard test can cover
Select any of the 25 test parameters for a plain-language explanation of what it can help show or explain.
Bacteria
Coliform
A common indicator used to flag possible contamination pathways.
Coliform bacteria are used as an indicator rather than as identification of one specific organism. A positive result can mean the well or plumbing has a pathway that allowed environmental contamination to enter. The result is usually considered alongside sample conditions, well construction, recent work, flooding, and whether a repeat sample or inspection makes sense.
Fecal E. coli
A stronger indicator of possible fecal contamination.
E. coli is a more specific contamination indicator than total coliform. When detected, it deserves prompt follow-up because it can indicate recent fecal contamination. The next step may include confirming the result, reviewing how the sample was collected, and inspecting the well and surrounding conditions.
Other Bacteria
General bacterial growth reported outside the coliform / E. coli categories.
“Other Bacteria” is a general reported category. It is not identification of an individual bacterial species. It can show that bacterial activity is present in the sample and may be useful when considered with odor, slime, sediment, staining, recurring fouling, or other well conditions.
Iron-Related Bacteria (IRB)
Can be associated with slime, staining, deposits, and recurring iron problems.
Iron-related bacteria use iron in their growth cycle and can create slime, orange or brown deposits, odor, fouling, and recurring iron-related problems. IRB is different from coliform or E. coli and is not used as a fecal-contamination indicator. It is often most useful when the laboratory result is considered together with what is seen inside tanks, plumbing, or treatment equipment.
Sulfate-Reducing Bacteria (SRB)
Can be associated with sulfur odor, dark deposits, slime, and corrosion.
Sulfate-reducing bacteria can produce hydrogen sulfide under the right conditions. They may be associated with rotten-egg odor, black or dark deposits, slime, fouling, or corrosion. Like IRB, SRB is not the same as coliform or E. coli and is interpreted in the context of the well and plumbing system.
Metals & minerals
Iron
Often connected with orange-brown staining, deposits, or metallic taste.
Iron is common in groundwater and can appear in more than one form. It may cause orange or brown staining, sediment, metallic taste, fouling, or discoloration. The laboratory result helps show how much iron was present in the sample, but the way iron behaves in the home can also depend on pH, oxygen, bacteria, and how the sample was collected.
Manganese
Can contribute to dark staining, deposits, and taste concerns.
Manganese is another naturally occurring groundwater mineral. It can contribute to black or dark staining, deposits, discoloration, or taste concerns. Its behavior can overlap with iron, so looking at both together is often more useful than considering either result by itself.
Copper
Can come from source water or from corrosion in household plumbing.
Copper can occur naturally, but elevated copper at the tap can also come from plumbing and corrosion. Blue-green staining or a metallic taste can be clues, although copper may be present without obvious signs. Sample location and how long water sat in the plumbing can matter when interpreting the result.
Hexavalent Chromium (Chromium-6)
A contaminant that generally cannot be judged by appearance, taste, or odor.
Hexavalent chromium is not something a homeowner can reliably identify by taste, odor, or appearance. Testing is used to determine whether it is present in the sample. If detected, the result should be interpreted against the guidance that applies to the water source and the reason for testing.
Lead
Often a plumbing-related concern rather than a source-water problem.
Lead at the tap is often associated with plumbing materials, fixtures, solder, or service lines rather than the well or utility source itself. It has no reliable taste, odor, or visible warning sign. Sample location and collection method are important because they help distinguish a plumbing exposure question from a broader source-water question.
Mercury
A contaminant that requires laboratory testing to determine whether it is present.
Mercury is not normally identified by household symptoms such as staining or odor. Laboratory testing is used to determine whether it is present in the sample. A detected result should be interpreted in context and compared with the guidance that applies to the water source and intended use.
Aluminum
A naturally occurring metal that can contribute to color, sediment, or deposits.
Aluminum occurs naturally in soil and rock and can also be influenced by source-water conditions or treatment processes. Higher levels may contribute to color, sediment, or deposits, but aluminum can also be present without an obvious visible sign. The laboratory result helps establish whether it is present in the sample and should be considered with the rest of the water chemistry.
Cadmium
A metal contaminant that requires laboratory testing to determine whether it is present.
Cadmium is a metal that generally cannot be identified by taste, odor, or appearance. Testing is used to determine whether it is present in the sample. If detected, the result should be compared with applicable drinking-water guidance and considered in the context of the water source and surrounding conditions.
Water chemistry & physical characteristics
pH
Shows whether the water is acidic, neutral, or basic.
pH describes how acidic or basic the water is. Low-pH water can be more corrosive to plumbing and equipment, while higher pH can affect scale formation, taste, and treatment performance. pH is not a contaminant by itself; it is an important part of understanding how the rest of the water chemistry behaves.
Total Hardness
Helps explain scale, spotting, and how soap behaves.
Hardness mainly reflects dissolved calcium and magnesium. Hard water can contribute to scale, spotting, mineral buildup, and changes in how soap lathers or rinses. Hardness is usually an operational or aesthetic issue rather than a single contaminant concern, and the result can help determine whether treatment would provide a practical benefit.
Total Dissolved Solids
A broad measure of dissolved minerals and salts in the water.
Total dissolved solids, or TDS, is a broad measure of dissolved material in the water. It does not identify one specific contaminant. TDS can help explain mineral taste, scale potential, or unusual water chemistry and is often most useful when considered with hardness, alkalinity, pH, and individual mineral results.
Alkalinity
Shows how strongly the water resists changes in pH.
Alkalinity describes the water’s buffering capacity—its ability to resist sudden changes in pH. It helps explain water stability and can be important when evaluating corrosion, neutralization, and treatment performance. Alkalinity and pH are related, but they are not the same measurement.
Nitrates
A drinking-water contaminant that can come from natural or land-use sources.
Nitrate can enter groundwater from natural sources as well as fertilizers, septic systems, animal waste, and other land-use conditions. It usually has no obvious taste, odor, or color. If detected, the result should be compared with applicable drinking-water guidance and considered alongside the well location and surrounding property conditions.
Nitrites
A related nitrogen compound that can help show what is happening in the water system.
Nitrite is part of the same nitrogen cycle as nitrate and may appear as nitrogen compounds are transformed in soil, groundwater, plumbing, or treatment systems. It is normally interpreted together with nitrate and compared with applicable drinking-water guidance.
Sulfates
A naturally occurring mineral that can influence taste and overall water chemistry.
Sulfate can occur naturally in groundwater and may also reflect local geology or other sources. At higher concentrations it can affect taste and may influence scale or corrosion behavior. Sulfate is also relevant when sulfur odor or sulfate-reducing bacteria are part of the concern.
Hydrogen Sulfide
One possible source of a rotten-egg sulfur odor.
Hydrogen sulfide is the gas commonly associated with rotten-egg odor. It can originate in groundwater or be produced by bacterial activity in wells, plumbing, treatment equipment, or water heaters. Because the odor can come and go, the result is often interpreted together with what the homeowner notices and where the odor occurs.
Phosphate
Helps add context to mineral balance and biological activity.
Phosphate can occur naturally and can also enter water from human activity or water-treatment practices. In a private well, the result can help add context to the overall chemistry and may be useful when evaluating biological growth, nutrient conditions, or changes in the water system.
Fluoride
Can occur naturally in groundwater and may also be intentionally added to some public supplies.
Fluoride levels in private wells can vary with local geology. Municipal systems may also manage fluoride as part of public-water operations. It is not usually something a homeowner can identify by taste or appearance, so testing is used when the actual concentration matters.
Turbidity
Measures cloudiness caused by suspended material in the water.
Turbidity is a measure of how much suspended material is making the water cloudy or less clear. Sediment, disturbed wells, fine mineral particles, biological material, or other conditions can contribute. Turbidity can also interfere with some treatment and disinfection processes, so it is useful when clarity or sediment is part of the complaint.
Tannin
Natural organic material that can give water a yellow, tea, or amber color.
Tannins are natural organic compounds commonly associated with decaying vegetation and surface-influenced water. They can create yellow, tea-colored, or amber water and may contribute to staining or taste concerns. Tannins can also complicate the interpretation and treatment of iron-related discoloration.
These explanations are general guidance. Results are interpreted in the context of the sample, water source, property, and applicable drinking-water guidance.
