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Re: Mold growth
- To: <seaint(--nospam--at)seaint.org>
- Subject: Re: Mold growth
- From: "Raymond Shreenan" <rshreenan(--nospam--at)adelphia.net>
- Date: Fri, 27 Apr 2007 19:42:34 -0700
Thanks Richard. I'll share with y'all
whatever I can find on those sites.
----- Original Message -----
Sent: Friday, April 27, 2007 3:28
Subject: RE: Mold growth
you said, mold growth depends on many things in addition to the length of
moisture exposure. A useful publication by the Foundation of the Wall
and Ceiling Industry is called "Mold: Cause, Effect and Response". Their
web site is www.awci.org, phone: (703)
534-8300. Another source is the American Industrial Hygiene Association
Lawyers tend to look for the easy reason that they can get someone (an
"expert") to say that they can measure. Where we engineers and
architects come in is designing buildings that do not use materials that are
conducive to mold, and designing details that allow drainage of water that
comes in around flashing or condenses in non ventilated
luck. Keep us informed on what you find out.
Richard Hess S.E., A.E.
Hi sport fans:
There is fungus among us :>)
Does any one have a handle on the average time
it takes for leaking water from a slow leak in a plumbing line to create
large areas of black mildew or mold on drywall from wicking up from the
source? This is not necessarily a structural problem but it can
be later when dry rot sets in. This has become a critical issue
with insurance companies who insure residential structures. The
policies for home owners generally don't cover damage due to long term
plumbing leaks and now they are insisting on written evidence that the
damage was short term, a week or less or long term.
On occasion, I inspect structural damage
claims for insurance companies. One of the concerns by the
adjusters regarding damage due to plumbing leaks is the time period from
initial leak to discovery. In the past when I have found large water stains
on dry wall or wood combined with significant areas of mildew or mold,
I have assumed that it was from long term water intrusion. Now the
insurance adjusters want it pinned down time wise but I don't know that it
can be. There are probably many factors that can affect the growth of
fungus including temperature and ambient humidity. In a residential
kitchen, these factors I think would likely be minimal.
This last damage claim of this type was due to
a leaking small diameter water line to the refrigerator ice maker and
the wall behind the appliance had a large blackened area with several
other smaller black areas.
Thanks in advance for any info or references
you may have.