intruderfta
New Member
how do i be sure that i am not carrying zebra mussels from lake Ontario to a Muskoka lake? is there a flushing method/chemical that i should be doing?
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zebra mussles
- Thread starter intruderfta
- Start date
Tacomatrx450
Active Member
In big bear they just use hot water to clear the system.. maybe hot water?
Info I picked off Google ..just now....Just flushing MAY not work. Using a pressure washer might help.
Thermal Treatment
Another effective and environmentally sound method of controlling zebra mussels in intake pipes is systematic, periodic flushing of intakes with heated water. Local resource management agencies should, however, be consulted to determine whether the amount of hot water that might get into the environment would require any type of discharge permit.
Water temperatures must exceed 98.6°F (37°C) for about one hour to ensure 100 percent mortality for mussels acclimated to 50°F (10°C) water. Water temperatures greater than 131°F (55°C) will result in almost immediate death of most mussels of most sizes. After the thermal flush, mussels will remain attached to the a inside of the pipe for several days; they must then be removed by pumping the pipe at a high rate of flow.
In order to flush a pipe with hot water, the intake pipe cannot have a foot valve that would restrict the flow of water down from the shore. Systems with a check valve at the pump or with a mechanically openable foot valve will probably be treatable in this manner. A large hot water heater would be needed to provide sufficient heated water for an effective treatment because the heat loss through the pipe wall into cold lake or river water can be considerable. Homeowners should be aware that the rapid discharge of large amounts of heated water into a waterbody could have negative local environmental impacts. The temperature should be increased gradually to drive off fish or other aquatic organisms that could potentially be harmed by a sudden, dramatic increase in water temperature.
Alternatively, a portable steam generator could be set up at the shore end of the pipe and a long feed line be sent down the pipe (through the cleanout recommended on page 9), treating the inside with live steam. The more often the pipe is heat-treated, the fewer mussels will need to be removed from the pipe.
Thermal Treatment
Another effective and environmentally sound method of controlling zebra mussels in intake pipes is systematic, periodic flushing of intakes with heated water. Local resource management agencies should, however, be consulted to determine whether the amount of hot water that might get into the environment would require any type of discharge permit.
Water temperatures must exceed 98.6°F (37°C) for about one hour to ensure 100 percent mortality for mussels acclimated to 50°F (10°C) water. Water temperatures greater than 131°F (55°C) will result in almost immediate death of most mussels of most sizes. After the thermal flush, mussels will remain attached to the a inside of the pipe for several days; they must then be removed by pumping the pipe at a high rate of flow.
In order to flush a pipe with hot water, the intake pipe cannot have a foot valve that would restrict the flow of water down from the shore. Systems with a check valve at the pump or with a mechanically openable foot valve will probably be treatable in this manner. A large hot water heater would be needed to provide sufficient heated water for an effective treatment because the heat loss through the pipe wall into cold lake or river water can be considerable. Homeowners should be aware that the rapid discharge of large amounts of heated water into a waterbody could have negative local environmental impacts. The temperature should be increased gradually to drive off fish or other aquatic organisms that could potentially be harmed by a sudden, dramatic increase in water temperature.
Alternatively, a portable steam generator could be set up at the shore end of the pipe and a long feed line be sent down the pipe (through the cleanout recommended on page 9), treating the inside with live steam. The more often the pipe is heat-treated, the fewer mussels will need to be removed from the pipe.
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