Water Quality Parameters

Abdunnasar UK,DIET Malappuaram
PHYSICAL, CHEMICAL & BACTERIOLOGICAL CONTAMINATION OF WATER AND WATER QUALITY STANDARDS
Distribution of water on earth
Ocean and sea Snow and ice caps Rivers,lakes, Ground water -
- 97% 2% 1%
UNIVERSAL SOLVENT
QUALITY DEMERIT
45 LAC WELLS AND
50 LAC SEPTIC TANKS ( ?)
contamination
Geological Human activities . Organic waste Industrial waste
Aquifiers
Safe drinking water
Free from pathogenic organisms Clear Not saline Free from offensive taste or smell Free from compounds that may have adverse effect on human health Free from chemicals that cause corrosion of water supply systems
WATER QUALITY PARAMETERS

Physical parameters Chemical Bacteriological
BUREAU OFINDIAN STANDARDS IS 10500-1991 Parameters Colour Hazen unit Turbidity-NTU pH Hardness (as CaCO3)mg/l Disirable limit 5 5 6.5-8.5 0.3 Permissible limit 25 10 6.5-8.5 1
TDS
500
2000
BUREAU OFINDIAN STANDARDS IS 10500-1991 Parameters Nitrate mg/l Disirable limit 45 Permissible limit 45
Chloride mg/l Flouride mg/l

Arsenic mg/l Aluminium mg/l
250 1
0.05 0.03
1000 1.5
0.05 0.2
Colour
May be due to the Presence of organic matter,metals(iron, manganese) or highly coloured industrial waste Aesthetically displeasing Disirable that drinking water be colourless Disirable limit, 5 Hazen unit Permissible limit 25 Hazen Unit
Taste and Odour
Mainly due to organic substances, ,Biological activity, industrial pollution Taste buds in the oral cavity specially detect inorganic compounds of metals like magnesium, calcium, sodium, copper, iron and zinc Water should be free from objectionable taste and odour.
Turbidity
Caused by suspended matter High level turbidity shield and protect bacteria from the action of disinfecting agents Disirable limit-5NTU should be below 1 NTU when disinfection is practiced Permissible limit-10NTU
pH
It is the measure of hydrogen ion concentration Neutral water pH-7 Acidic water has pH below 7 Basic water has pH above 7 Disirable limit 6.5-8.5 Beyond this limit the water will affect the mucous membrane and water supply system
Substances that change pH of water
Acidic Industries Sugar 56 Distillery 3- 4 ElectroPlating unit 2.5-4 Pickle 2- 3
Basic Paper 8 10 Textile 8.5-11 Fertiliser 6.5- 9 Oil Refineries 6.5-9.5
Battery acids
<1.0
Milk
6.7
Carbonated Beverages
24
Rain water
6.5
Lemon juice Orange juice

Vinegar Domestic sewage
2.3 4.2
3 6.5-8.5
Blood Sea water Ammonia solution Ground
7.5 8.0
11.3 7.5-8.5
HARDNESS
Capacity of water for reducing and destroying the lather of soap It is total concentration of calcium and magnesium ions Temporary hardness Bicarbonates of Calcium and Magnesium Permanent hardness Sulphates, chlorides and nitrates of calcium and magnesium
Hardness contd
0 50 mg/l - soft 50 150 mg/l - moderately hard 150 300 mg/l - hard 300 above - very hard Surface water is softer than ground water Causes encrustations in water supply structures
ALKALINITY

Capacity to nutralise acid Presence of carbonates, bi-carbonates and hydroxide compounds of Ca, Mg, Na and K Alkalinity = hardness, Ca and Mg salts Alkalinity > hardness - presence of basic salts, Na, K along with Ca and Mg Alkalinity < hardness neutral salts of Ca & Mg present
IRON
One of the earths most plentiful resource
High iron causes brown or yellow staining of laundry, household fixtures Metalic taste, offensive odour, poor tasting coffee Cause iron bacteria
Acceptable limit 0.3 mg / l
CHLORIDE

Causes Dissolution of salt deposit Discharge of effluents Intrusion of sea water Not harmful to human beings Regarding irrigation most troublesome anion Acceptable limit - 250 mg/l
NITRATE
Increasing level of nitrate is due to Agricultural fertilizers, manure,animal dung, nitrogenous material ,sewage pollution (blue baby diseases to infants) Maximum permissible limit 45 mg / l
FLOURIDE

Occurs naturally Long term consumption above permissible level can cause dental flurosis (molting of teeth) Skeletal flurosis Acceptable limit 1 mg / l Maximum permissible limit 1.5 mg / l Remedy 1) Deflouridation 2) Mixing Fluride free water 3) Intake of vitamin C,D, calcium,antioxidants
FLOURIDE CAUSES
Three types of Fluorosis 1. Dental Fluorosis 2. Skeletal Fluorosis 3. Non-skeletal Fluorosis
ARSENIC
Occur in ground water from arseniferous belt Industrial waste, agricultural insecticide High arsenic causes 1) various type of dermatological lesions, muscular weakness, paralysis of lower limbs, can also cause skin and lung cancer Acceptable limit 0.05 mg / l
Heavy Metals
Present as mineral in soil and rocks of earth Human activities Battery Lead & Nickel Textile - Copper Photography Silver Steel production Iron
Pesticides
Cancer Birth defects Blood disorder Nervous disorder Genetic damage
Essential bacteriological Standards

Characteristics
Treated water in distribution system
Number / 100 ml
Feacal coliform zero Total coliform not more than 10 Total coliform should not be detectible in two consecutive samples
RESIDUAL CHLORINE
Chlorine added to water forms hypochlorite ions and hypochlorite acids Chlorine demand Quantity required for killing micro organisms and reacting with ammonia, organic compounds etc. Free residual chlorine To take care of post contamination Desirable 0.2 mg / liter
Common problems contd

Visible effects water turns black,smell Reasons Waste water
Acidic taste
Alkaline taste Boiled Rice hard and yellow White deposits on boiling
Low pH
High pH High Alkalinity Hardness
Common problems
Visible effects Iron taste, change in colour after exposure to atmosphere, change in colour of cloths,utensils Oily appea- rance on top of water body Soap not lathering Brownish black streaks on teeth Growth of Algae Fish kills Reason Iron
hardness `Fluride Nitrate, phosphate Low pH less DO

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Abdunnasar UK,DIET Malappuaram

Distribution of water on earth

45 LAC WELLS AND

50 LAC SEPTIC TANKS ( ?)

Geological Human activities . Organic waste Industrial waste

Safe drinking water

Physical parameters Chemical Bacteriological

Chloride mg/l Flouride mg/l

Taste and Odour

Substances that change pH of water

Acidic Industries Sugar 56 Distillery 3- 4 ElectroPlating unit 2.5-4 Pickle 2- 3

Basic Paper 8 10 Textile 8.5-11 Fertiliser 6.5- 9 Oil Refineries 6.5-9.5

Lemon juice Orange juice

Blood Sea water Ammonia solution Ground

One of the earths most plentiful resource

Cancer Birth defects Blood disorder Nervous disorder Genetic damage

Essential bacteriological Standards

Common problems contd

hardness `Fluride Nitrate, phosphate Low pH less DO

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