The Problem with Water on Trains: An Examination
Cloudy Water in Train Taps Explained: Aeration, Not Contamination
Many train passengers have observed that the water from train taps can appear cloudy. A comparatively simple yet intriguing question arose on Reddit, asking why the water in trains is often so cloudy. In response, an industry insider elucidated the cause of this phenomenon.
The phenomenon is due to the water supply system working under high pressure. When a train enters the maintenance depot, all drinking water is replaced with fresh water. High pressure air is used to pump water, which causes it to enter the pipes as a fluidized mixture - this is what causes the frothy appearance when the water comes out of the tap. This isn't contamination; it's merely aeration.
Furthermore, the air employed to pressurize the water originates from the external environment, is filtered, and then forces water from a reservoir beneath the train carriage to the taps. This process momentarily causes a cloudy appearance, resembling milk or even a fruity beverage like lemonade. As the water settles, all the air rises to the surface and dissipates, resulting in transparent water again.
Regarding drinking water safety, all water on trains is monitored and conforms to industry standards. Strict regulations, including those by the FDA, ensure the quality of water and products within trains, particularly in those with cafeterias and dining cars.
Interestingly, airline employees who took part in the discussion revealed that they have gained more trust in train water quality compared to water on planes. One flight attendant remarked that they now prioritize bottled water on planes, while in trains, they no longer question the water quality.
To address the occasional concerns of passengers, each train is stocked with bottled water for emergency situations. Passengers can request a bottle if they need it, especially if they are taking medication.
The discussion on train food found that raw food leftovers are saved for subsequent meals or returned to the supplier, while prepared but uneaten food is discarded. Staff members are not permitted to take food home, and they can purchase their meals separately instead of receiving them for free.
In regards to train toilets, they operate using compressed air and share a connected system with other infrastructure components such as doors. This system is managed by a high-pressure air reservoir called the Main Reservoir, which isn't the same air typically used in the braking system.
When the train loses connection to the Main Reservoir during locomotive changes or lengthy stops, the system stops functioning, causing toilets not to flush and doors not to open automatically. Passengers might be asked not to use toilets during such situations. To maintain the overall cleanliness and functionality of the train, the toilets, like drinking water systems, undergo regular inspections and maintenance.
In the event of long-term breakdowns or unforeseen malfunctions, the train crew always has an action plan in place. Passengers can be informed about the nearest working toilets during such instances, and access to station facilities may be granted during stops at stations.
In Kazakh trains, water dispensers are located in Talgo, firmene, and standard wagons. Water passing through these dispensers undergoes rigorous filtration and laboratory testing. In trains with biotoilets, passengers can use the facilities at any time during the journey, while toilets in standard trains are locked before major station stops. Conductors ensure that passengers are aware of the toilet restrictions in advance to enable them to use the toilet before entering the sanitary zone.
Passengers had previously suggested a peculiar regulation for trains: making all passengers in Platskartny wagons wear socks. This topic sparked a heated debate on social media.
More information on this and other train-related rules can be found in our article on Top-11 Rules in Kazakh Trains.
What could be the potential impact of technology in improving health-and-wellness practices related to water safety in trains? The aeration process used in train water supply systems, driven by technology, could potentially be refined to reduce the cloudy appearance of water and enhance its perceived quality, thereby boosting passenger confidence. To achieve this, science may play a key role in optimizing the aeration process, ensuring more effective and efficient water filtration. This could, in turn, lead to an enhanced overall health-and-wellness experience for train passengers.
