ID Course name L T P A Credits

CE311 Environmental Quality and Processes Practical 3 0 3 0 12

Part-I

Lecture Schedule and Venue: T (11:00 to 11:50) at L01

Instructor:
Dr. G. R. Abhijith
Office: 302A – WLE
Telephone: 512-259-2427
Email: abhijith@[Link]
Office hours: W (16:00 to 17:00) strictly by appointment

Teaching assistants:
1. Mr. Apratim (apratim24@[Link])
2. Ms. Kirtika Tripathi (kirtikat24@[Link])
3. Mr. Abhijeet Singh (abhijeets24@[Link])
4. Mr. Aswin A Nair (aswinan24@[Link])
5. Ms. Divyanshi Diwakar (divyanshi24@[Link])
6. Mr. Ritwik Yadav (ritwik24@[Link])
7. Mr. Sajaldeep Singh (sajaldeep24@[Link])
8. Ms. Vagisha (vagisha24@[Link])
Environment
Aggregate of surrounding things, conditions or
influences, affecting or that affects the
existence/survival or development/growth of
someone or something
[LIVING (Biotic)] or [ N O N LIVING (Abiotic)]
Aquatic environment
CleanWater Bodies

Polluted Water Bodies

Clean water is not “pure water”
• In true sense , “Pure” water in nature, air,and soils and rocks are“NOT
PURE”

From Environmental Considerations, Is Purity our Concern ?

• Surely NOT

• So Impure Substances including water are Fine for most applications

Impurities in water
• Impurities are unavoidable, and many of the impurities may be
desired or at the least NOT Harmful.
• Water has certain properties such as density, viscosity, conductivity,
molar volume, heat of formation, vapour pressure, melting point, boiling
point, etc.
• Water acquires certain characteristics depending upon
environmental conditions and what it contains.
• Water characteristics make water fit/good or unfit/poor/bad for a
particular use → on that basis its quality is determined/assessed
Water quality parameters
• Water quality parameters are specific measurable factors used to assess the
health and safety of water.

• GROSS PARAMETERS are focused on measuring a common effect, influence

or impact due to presence of one or several or many species or substances.

• SPECIFIC PARAMETERS on the other hand are necessary when individual

physical properties or chemical entities or biological species such as toxic ion
or organic compounds or biological species is of concern and, as such, are
used to describe water quality as it applies to particular use.
Why Do We Need Water Quality Parameters?

1. Human Health:
• Safe Drinking Water: Ensures the water is free from harmful
pathogens, chemicals, and heavy metals, preventing diseases and
health issues.
• Acceptability: Monitoring taste and odor ensures the water is
palatable and acceptable for consumption.
Why Do We Need Water Quality Parameters?

2. Environmental Protection
• Ecosystem Health: Maintains balanced aquatic ecosystems by
monitoring parameters like dissolved oxygen and nutrient levels to
prevent issues such as algal blooms and fish (aquatic biodiversity)
kills.
Why Do We Need Water Quality Parameters?

2. Environmental Protection
• Ecosystem Health: Maintains balanced aquatic ecosystems by
monitoring parameters like dissolved oxygen and nutrient levels to
prevent issues such as algal blooms and fish (aquatic biodiversity)
kills.
Why Do We Need Water Quality Parameters?
3. Economic Activities:
• Agriculture: Ensures water quality for irrigation, which is crucial for healthy
crop growth and soil conservation.
• E.g., plants can uptake carcinogenic and harmful chemicals present in
irrigation water which then can enter human body causing diseases, deaths.
• Industry: Ensures water quality for industrial processes, which impacts
product quality and operational efficiency
• E.g., food processing industries using contaminated water can cause human
health problems.
Regulatory Compliance
• Standards Adherence: Helps meet water quality standards set by
regulatory bodies (e.g., EPA, WHO), avoiding legal penalties and
protecting public health.

• Public Trust: Transparent monitoring and reporting build public

confidence in water supply systems and environmental
management.
Physical water quality parameters
• Temperature: Influences chemical reactions, biological processes,
and aquatic life.
• Turbidity: Measures the clarity of water; high turbidity can indicate the
presence of suspended particles, organic matter, pathogens and is an
aesthetic issue.
• Color: Can indicate the presence of dissolved substances or
contaminants and is an aesthetic issue.
• Odor and Taste: Unusual odors or tastes can signal contamination.
Physical water quality parameters
• Conductivity: Indicates the water’s ability to conduct electricity, which
correlates with the concentration of ions in the water.

• Total Suspended Solids (TSS): Measures the amount of suspended

particles in water.
Chemical water quality parameters
• pH: Indicates the acidity or alkalinity of water.
• Dissolved Oxygen (DO): Essential for aquatic life; low DO levels can
indicate pollution.
• Biochemical Oxygen Demand (BOD): Measures the amount of
oxygen needed by microorganisms to decompose organic matter.
• Chemical Oxygen Demand (COD): Indicates the amount of oxygen
required to chemically oxidize organic and inorganic matter.
Chemical water quality parameters
• Nutrients: Includes nitrogen (nitrates, nitrites, ammonia) and
phosphorus, which can cause eutrophication in water bodies if present
in high concentrations.
• Hardness: Indicates the concentration of calcium and magnesium
ions (multivalent cations)
• Alkalinity: Measures the water’s ability to neutralize acids (=> not
suitable for drinking and other industrial uses).
• Chlorides: High levels can indicate pollution from industrial or road
salt.
Chemical water quality parameters
• Heavy Metals: Includes lead, mercury, arsenic, cadmium, etc., which
are toxic (carcinogenic) even at low concentrations.

• Total Dissolved Solids (TDS): Measures the combined content of all

inorganic and organic substances dissolved in water (invisible) and it
includes multivalent ions like Ca2+, Mg2+.
Biological water quality parameters
• Coliform Bacteria: Indicates the presence of pathogenic
microorganisms; E. coli is a common indicator of fecal contamination.
• Algae: High concentrations can indicate nutrient pollution and can
produce harmful toxins.
• Pathogens: Includes bacteria, viruses, and protozoa that can cause
diseases.
 Lab 1

• Quantifying Physical Parameters

• Taste
• Color
• Odor

• Preparation for analytical techniques

Taste in water
• Taste in water can significantly impact its acceptability for
consumption and use.

• Taste is a sensory attribute that reflects the presence of various

dissolved substances, which can indicate potential issues with water
quality.
Sources of taste in water
• Organic Matter: Decaying plant material or algae can impart a musty or
earthy taste.
• Minerals: Natural minerals in water, such as calcium and magnesium, can
contribute to a slightly bitter or metallic taste.
• Chlorine: Can produce a chemical or medicinal taste. When chlorine reacts
with organic matter, it forms chloramines, which can also affect taste.
• Metallic Contaminants: Metals such as iron, copper, and lead can
contribute to metallic or mineral-like tastes. These can result from corroded
pipes or plumbing systems.
Significance of taste in water
• Aesthetic Quality: Taste affects the palatability of water. Unpleasant
tastes can make water undesirable for drinking and may lead
individuals to seek alternative sources, even if the water is technically
safe.
• Health Indicator: While taste alone may not indicate health risks, it
can signal the presence of contaminants that might be harmful. For
example, a metallic taste could suggest elevated levels of metals like
lead or copper, which pose health risks.
Measurement of taste in water
• Flavour Threshold Number (FTN) is a concept used to quantify the
concentration of taste-affecting substances in water.
• FTN measures the level at which a taste becomes perceptible to a
trained panel or sensory evaluator.
• FTN is the highest dilution of a water sample with taste-free water at
which the taste of the sample is still perceptible (noticeable by the
human tongue).
• How much dilution you can apply before taste stops being
perceptible?
Measurement of taste in water
FTN = ( A + B) / A
Where A = mL of sample
B = mL of taste-free water

• If the original sample has a strong flavor, it takes only a small dilution to
reach the just perceptible threshold → low FTN

• If the original sample has a weak flavor, you need more dilution before that
faint taste reaches the just perceptible point → high FTN
Measurement of taste in water
Importance of FTN
Water Quality Assessment: FTN helps evaluate the quality of water by
quantifying taste attributes. It provides insights into the presence and
concentration of substances that affect taste.
Consumer Acceptance: Monitoring FTN ensures that the taste of water
remains within acceptable limits, which is crucial for consumer
satisfaction and safety.
Treatment Evaluation: FTN can be used to assess the effectiveness of
water treatment processes aimed at removing taste-affecting substances.
Taste experiment in Lab 1
• We will give you a water sample with FTN known to us.

• Then, we will give you 8 water samples with FTN ranging from 1 to 50.
Note that FTN of 1 indicates zero dilutant (distilled RO water) and 100
mL of sample volume (containing edible salt) while FTN of 50 indicates
98 mL of dilutant and 2 mL sample volume.

• You must tell which of the 8 samples match with the reference sample
you tasted at the start.
Odor in water
• Odor in water is a crucial parameter for assessing water quality as it can
indicate the presence of various contaminants and influence the
acceptability of water for consumption and use.

• Odors in water can arise from natural sources, chemical contaminants,

or biological activity.
Sources of odor in water
• Organic Matter: Decaying plant material, algae, and other organic
substances can release compounds that cause earthy, musty, or swampy
odors.
• Geological Sources: Natural minerals and geological formations can
produce odors, such as the sulfurous smell from hydrogen sulfide in
groundwater.
• Microorganisms: Bacteria and algae can produce various compounds that
lead to unpleasant odors. For example, cyanobacteria (blue-green algae) can
produce geosmin and 2-methylisoborneol (MIB), which cause musty or earthy
odors.
Sources of odor in water
• Chlorination byproducts: The use of chlorine in water treatment can
react with organic matter to form chloramines, which can produce a
bleach-like or medicinal odor.
• Industrial Discharges: Factories and industrial facilities can release
volatile organic compounds (VOCs) and other chemicals that cause
chemical or solvent-like odors.
Significance of odor in water
• Aesthetic Quality
• Health Indicator
• Early Warning of Contamination
Measurement of odor in water
• Threshold Odor Number (TON) is a measure of the concentration of
odor in a water sample. It represents the dilution ratio at which the odor
is just barely detectable.

TON = ( A + B) / A
Where A = mL of sample
B = mL of odor-free water
Measurement of odor in water
• Low TON Value: Indicates a lower concentration of odor-causing
substances → suggests that the concentration of odor-causing
compounds is relatively low and less likely to impact the water’s
aesthetic quality

• High TON Value: Indicates a higher concentration of odor-causing

substances in the water.
Measurement of odor in water
Importance of TON
• Water Quality Monitoring: TON helps in assessing the quality of water by
quantifying the intensity of its odor, which can indicate the presence of
contaminants or pollutants.
• Regulatory Compliance: TON values are used to ensure that water meets
quality standards and is acceptable for various uses, including drinking and
recreational activities.
• Treatment Effectiveness: Monitoring TON before and after water treatment
can help evaluate the effectiveness of odor removal processes and ensure
that treated water meets acceptable standards.
Odor experiment in Lab 1
• We will give you a water sample with TON known to us.

• Then, we will give you 8 water samples with TON ranging from 1 to 50.

• You must tell which of the 8 samples match with the reference sample
you smelled at the start.
Color in water
• Pure water is colorless – any types of color appearance indicates water
pollution
• Caused by organic matter in colloidal state, minerals, inorganic and
organic constituents.
• Color of the whole water sample – apparent color
• Color given by dissolved material that remains even after removal of
suspended material (after filtering) - true color or real color
Significance of color in water
• Aesthetic Quality: Color affects the aesthetic value of water, making it
less appealing for drinking, bathing, or recreational activities.
• Indicator of Pollution: Changes in color can signal pollution or
contamination, prompting further investigation into potential sources.
• Treatment Efficiency: Color can interfere with water treatment
processes. It also indicates the need for more advanced or thorough
treatment methods.
Measurement of color in water: Platinum-
Cobalt or Apha-Hazen scale method
Color standards are prepared by the following method:
• Dissolve 1.246 g of Potassium Chloroplatinate (K2PtCl2) and 1.0 g of
Cobaltous Chloride (CoCl2.6 H2O) in 500 mL of distilled water
containing 100 mL of concentrated HCl.
• Dilute to 1000 mL. This solution has strength of 500 color units (CU).
• Dilute this standard suitably to produce standards with the strengths of
5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60 and 70 CU.
• Store in 50 mL Nessler tubes
Measurement of color in water: Platinum-
Cobalt or Apha-Hazen scale method
• We make these standard solutions using the equation:
N1 × V1 = N2 × V2
where N signifies the color unit (strength)

• E.g., 500 × V1 = 5 × 50 → We need to take 0.5 mL of standard solution (N1

= 500 CU) and add 49.5 mL of distilled water to get 50 mL of N2 = 5 CU
solution.
Color experiment in Lab 1
• We will give you a water sample with color unit known to us.

• Then we give you 12 water samples with color units of 5, 10, 15, 20, 25,
30, 35, 40, 45, 50, 60 and 70 CU. A lower color unit sample means
clearer water.

• You must tell which of the 12 samples match with the reference
sample you visualized at the start.
Gram molecular weight (GMW) or Mole
Gram molecular weight (GMW) refers to the molecular weight in grams of any
compound.

Molecular weight of H2O – 18 Da

GMW of H2O – 18 g

GMW is also referred to as a mole.

Molarity
• Molarity is the number of moles of solute per liter of solution.
• Solvent + Solute = Solution

Steps to Calculate Molarity

1. Determine the moles of solute:
• Find the GMW of the solute.
• Convert the mass of solute to moles using:
Molarity
Steps to Calculate Molarity
2. Measure the volume of the solution:
• Convert the volume of the solution to liters, if necessary.
3. Calculate molarity:
• Use the formula to find molarity by dividing the moles of solute by the litres of
solution.

Example: Suppose you dissolve 5 grams of NaCl in enough water to make 250 mL of
solution. Calculate the molarity of the NaCl solution.
Molarity
Molecular weight of NaCl = 22.99 (Na) + 35.45 (Cl) = 58.44 g/mol

Moles of NaCl =

Convert volume to litres: 250 mL = 0.250 L

Calculate molarity: M=
Normality
• Normality (N) is the concentration of a solution
expressed as the number of equivalents per litre of
solution.
• One equivalent is the mass of the substance in grams
that would react with or replace one gram of hydrogen N=
ions.
• For redox reactions, one equivalent is defined as the
amount of substance that can donate or accept one
mole of electrons.
Equivalents
Normality
Example: Consider a solution of potassium permanganate (KMnO₄) in an acidic
medium where it acts as an oxidizing agent.

Half-cell reaction:

MnO₄⁻ (permanganate ion) is reduced to Mn²⁺ by gaining 5 electrons per molecule

of KMnO₄.
Normality
1. Determine the n-factor: Here, the n-factor for KMnO₄ is 5 because each molecule
of KMnO₄ gains 5 electrons.
2. Calculate equivalents of KMnO₄
Suppose you have 0.02 moles of KMnO₄, then equivalents of KMnO₄ is given by:

3. Measure the volume of the solution:

Suppose the volume of the solution is 500 mL (0.5 L).
Normality
4. Calculate normality
Normality (N) is calculated using the formula:
Example Problem 1
Example Problem 1 solution
Example Problem 1 solution
Example Problem 1 solution
Example Problem 2
Example Problem 2 solution
Example Problem 2 solution
Example Problem 2 solution