Chapter Two

Community Water Supply

 Introduction

• A primary requisite for good health is an adequate supply of

water that is of satisfactory sanitary quality.

• It is also important that the water be attractive and palatable to

induce its use;

– otherwise, consumers may decide to use water of doubtful

quality from a nearby unprotected stream, well, or spring.
 1. Definition of Terms

 Raw water:
It is water that has not been purified/treated
 Potable: safe for drinking, free from pathogens which are
introduced to the water through feces, dirty containers, etc.
Potable dose not necessarily mean that the water tastes good.
 Palatable water: water that is pleasant to drink because its taste is
good but it may not be safe to drink.
 Def’n cont’d….

 Safe water: It is water that does not contain harmful chemical

substances, or microorganisms in a concentration that could
cause illness in any form (WHO).
 Drinking water must be physically, microbiologically, and
chemically safe (quality)
• Dissolve oxygen (DO): clear fresh water at 25C0 contains 9-
10ppm (mg/L) of oxygen
 Water Quality
Water quality is the physical, chemical and
biological characteristics of water in
relationship to a set of standards.
hydrology :The study of water
• divided into a number of subcategories:
A) Limnology –deal with the characteristics of
fresh water, including biological, chemical
& physical properties.
B) Oceanography – is the science of the ocean
and its physical and chemical
characteristics.
General scheme for pollutants to enter the food chain through water
pathways.
 Q. What are water quality parameters?

Physical water quality parameters

• Characteristics of water that respond to the
sense of
 sight
 touch
 taste or smell (odor)
 Suspended solids
 turbidity
 color, and
 temp.
 Chemical water quality parameters
Chemical parameters of concern in water quality
mgt are
 Total dissolved solids
 Alkalinity
 Hardness
 Fluorides
 Metals
 organics and
 nutrients
 Biological water quality parameters
 The presence or absence of organisms.
 The disappearance of a certain species and
over abundance of other groups of organisms.
 Microscopic plants and animals are also
important in assessing water quality
 One of the most important attributes of good
quality water is that it is free from disease-
causing organisms-pathogenic bacteria,
viruses, protozoa, or parasitic worms.
 The occurrence of water
• Water is located in all regions of the earth.
• The problem is that the distribution, quality,
quantity and mode of occurrence are highly
variable form one locality to another.

• Over 72% of the earth’s surface is covered by

water.
 Cont…
• Out of this, about 97.2% is in the ocean, which
is unfit for human consumption, as it is too
salty to be used for drinking and irrigation
without desalination.
• Another 2% of the remaining water lies frozen
in glaciers and in icecaps, and is mostly
unreachable.
• The tiny usable portion is about 0.8% of the
total, which is neither evenly distributed nor
properly used.
 Properties of water
States of water
 Water has three states.
 Below freezing water is a solid (ice or snow),
between freezing and boiling water is a liquid;
above its boiling water is a gas.
 There is words scientist use to describe water
changing from one state to another.
 Water changing from solid to liquid is said to be
melting.
 When it changes from liquid to gas it is
evaporating.
 Water changing from gas to liquid is called
 Cont..
The Properties of water, a unique substance
1. Density
 The only common substance that expands when it
freezes
 Max density as a liquid at 40C
 For temps above and below this point, water
continuously becomes lighter and more buoyant. As a
result, ice floats
2. Melting and Boiling points:
A) If water were similar to H2S, etc…) it would boil at
normal earth temps, thus existing mostly as a gas rather
than a liquid or solid.
B) It also has an unusually high dif/ce in temp b/n the
[Link] and [Link], thus remaining a liquid over most
of the globe
 Cont…
3. Specific Heat: The specific heat of water
(4184J/kg0c) is higher than for any other
known liquid except ammonia.
 It is five times higher than the specific heat of
most common heavy solids, such as rock &
concrete.
 This property means that water heats & cools
slowly than almost anything else.
4. Heat of vaporization: The heat required to
vaporize water (2258 kJ/kg) is one of the
highest of all liquids.
 Cont…
 This high heat of vaporization means that
water vapor stores an unusually large amount
of energy (that is released when the water
vapor condenses).
5. Water as a solvent: dissolves more subs than
any other common solvent.
As a result, it serves as an effective medium for
1) transporting dissolved nutrients to tissues and
organs in living things
2) eliminating their wastes.
3) transports dissolved subs throughout the
biosphere.
 Cont…
6. Water has the highest dielectric constant:
This property equips it with high ability to
dissolve ionic subs and their ionization in
water solution.
7. Water has the higher surface tension than
common liquids:
8. Water is transparent to visible & longer
wavelength fraction of UV light
 Photosynthesis is possible at depth.
 Quiz (5%)
1. Define potable water mean

2. What are the sate of water and describe how

water changing from one state to another?

3. What is limnology?

4. Define water quality and its parameters

5. Explain about global occurrence of water

 2. Importance of water
 Physiological needs: water is essential for life. 70% of
human body is water by weight; and needs about 2.0-2.5
liters per day.

 Most of the food that human being eats contain water: For
example, milk contains about 88%, fish contains about
80%, egg contains about 80%, potatoes are 75% etc.
 Cont’d ……

 Water is necessary in promoting personal

hygiene and in cleaning the environment.
– Without an adequate and wholesome water supply,
health cannot be maintained.

 It is essential to run industries /it is the life of

industries/
– Nearly all modern industries need water.
 Water is important for agriculture, animal breeding and aqua
culture
 It’s important for industries, tourism and transportation
sectors
 It’s important for the balance in ecology

 Water is a valuable source of energy.

 E.g. It is capable of generating hydroelectric power.
 Domestic use: cleaning, washing, swimming, livestock
watering
 3. Forms And Sources Of Impurities

1. Suspended impurities
These include
 Microorganisms -they may get into water from the air
with dust etc., as rain falls, or commonly when soil
polluted with human and animal wastes is washed into
the water source
– Are the most dangerous

 Suspended solids - include minute particles of clay,

soil, silt, soot particles, dead leaves and other insoluble
materials get in to water because of erosion and drainage
– They can cause taste, color and turbidity.
 Cont’d ……
 Algae – minute plants that grow in sea or stagnant water
and can cause taste, color and turbidity.
– Some species of algae could be poisonous both for aquatic
animals and humans.

2. Dissolved impurities:
These include
Gases - CO2, H2S, O2, etc. find their way in to water as
it falls as rain or the latter two (H2S, O2) from the soil as
water percolates through the ground.
– CO2 and H2S may cause acidity in water
– H2S imparts a bad odor to the water
 Cont’d ……
 Minerals - Get access to water through percolation.

 Examples are Ca, Mg, Na, K, and others (Nitrates, Fluorides).

– Ca and Mg cause hardness
– Na and K cause alkalinity

 Some toxic elements such as lead, arsenic, chromium,

cadmium, copper, zinc and etc., get on to water mainly as
industrial and municipal wastes dumped in to streams and
open lands.
 Plant dyes – originate from plants, which grow in or around
water, and cause acidity and color.
 4. Water Supply And Human Health
 Clean water is an absolute pre-requisite for healthy
living
 However a wide range of natural and human
influences affects water quality
 Contaminated water is the main cause for a number
of water associated disease
 A WHO survey has highlighted the following facts:
– Each day, 30,000 people die from water-associated
diseases.
– More than 80% of diseases in developing countries is
due to lack of safe water supply and sanitation
– Globally: 23% urban and 64% of rural population in
developing countries lack safe water
 A. Chemical Pollution Of Water And Diseases

• Excess chemicals above the standard causes a health risk

of acute and chronic toxicity
– For instance Pb<0.05mg/l, Cd <0.001mg/l, Ni< 0.02mg/l, Cu
< 2 mg/l, Zn < 0.05mg/l Mn 0.1mg/l etc… of WHO 2004
standard.

• Discharges from different industries to water sources is

the main route for entrance in to human system

• These pollutants include detergents, solvents, nitrogenous

substances, dyes, ammonia, etc.
 Cont’d ……

 Some elements or chemicals may be found in

water in excessive or inadequate amounts
 This can affect human health directly or indirectly
by accumulating in aquatic life.
• Example 1
– Excess fluorine in water causes dental fluorosis or
mottled enamels while lack of fluorine in water causes
dental caries (decay).
• Therefore, maintaining the optimal level (1mg/l) is essential.
 Cont’d ……
 Zinc is a ‘masculine’ element that balances copper in the body
and is essential for male reproductive
activity.
 However, the excess amount can cause system dysfunctions
that result in impairment of growth and reproduction.
 Copper is an essential micro-nutrient required for the growth
of both plants and animals.
 In humans, it helps in the production of blood hemoglobin.
 Copper is indeed essential, but in high doses, it can cause
anemia, liver and kidney damage, stomach and intestinal
irritation.
 B. Biological Pollution Of Water And Diseases

• Water may contain numerous pathogenic

organisms and thereby become a means of
transmission for many diseases

• All water-associated disease requires the following

factors for their spread
– An infectious agent
– A transmission route and
– The exposure of a susceptible living organisms
 Water- Associated Disease

 It is a disease related with water supply and sanitation. It is

grouped in to four categories.

A. Water borne disease

 Several infectious enteric or intestinal disease of man are
transmitted through water contamination by fecal matter

 Pathogens excreted in water by an infected person include

all major categories such as bacteria, viruses, protozoa and
parasitic worms.
– Water acts only as a passive vehicle for the infectious agent.
Water borne diseases with their etiologies
 Cont’d ……
B. Water-washed diseases
 These comprise diseases linked to a lack of water for
personal hygiene.

Examples of water -washed diseases are:

 Dermatological disease such as scabies
 Ophthalmic disease such as trachoma and conjunctivitis
 Louse-borne diseases such as louse borne typhus and relapsing
fever
 Lack of good personal hygiene and inability to wash clothes
encourages the proliferation of lice and the problems associated
with their presence (itching, scratching, skin sores).

 To prevent this type of disease, provision of an ample

amount of water and personal hygiene are very essential.
 Cont’d ……
C. Water-based diseases
 These are diseases caused by infectious agents that are
spread by contact with water.
 The essential part of the life cycle of the infecting agent
takes place from an aquatic animal .
 Thus, infection of humans cannot occur by immediate
ingestion of, or contact with, the organism excreted by
sufferers.

 Many of the diseases in this class are caused by worms,

which infest the sufferer and produce eggs, which are
then discharged in feces or urine.
– Typical examples are schistosomiasis and dracunculiasis
(guinea worm).
 Cont’d ……

 To prevent water based diseases, the following actions

are implemented

 Avoidance of contact with and ingestion of contaminated

water

 Reduction of intermediate hosts (snail) by using “endod”

or Lemma toxin

 Storage of water from 24 to 72 hours to kill the cercaria

 Cont’d …
D. Water-related diseases
• These are diseases transmitted by insects that live close to water.

• Infection with these diseases is in no way connected with human

consumption or contact with the water.

• Infections are spread by mosquitoes, flies and other insects that

breed in water or near it.

– Example: Malaria, sleeping sickness, yellow fever, onchocerciasis, etc.

• To prevent this type of disease, making the water unsuitable for

breeding of insects is essential.
 5. Water Treatment
Definition
 The process of removing all those substances, whether
biological, chemical or physical, which are potentially
dangerous or undesirable in water supply for human and
domestic use

 All surface water and some ground waters require treatment

 Production of adequate and safe drinking water is the most

important factor contributing to a decrease in mortality and
morbidity

 In any case, surface water shall never be used as a source of

water supply without treatment (Fikrie et al, 2005)
 Water Treatment cont’d…
1. Objectives of water treatment
The principal objective of water treatment is to
produce both "potable" and "palatable“
Water treatment aims at producing water that
satisfies a set of drinking water quality standards
at a reasonable price to the consumers.
Removal of solids in water.
Solids maybe suspended, dissolved or colloidal.
Some of the dissolved solids should stay in water at
healthy concentrations.
 Sedimentation and filtration
 Water Treatment cont’d…

 Naturally, water-borne diseases are prevalent

among communities that consume such untreated
contaminated water, and such practices must be
discouraged

 Public water treatment can be classified in to 2

 Small scale
 Large scale
 A. Treatment of water on small scale

1. Boiling: most reliable methods of household disinfection

– 15-20 minutes destroy all microorganisms including spores

 Is effective for all kinds of raw water, except toxic

 Is its flat taste, due to the loss of dissolved gases (CO2 & O2) and minerals

2. Homemade sand filters

– The minimum depth of filter sand should not be less than 60 cm.
– Can remove most of the substances that cause turbidity, taste and odor,
the cysts and ova of parasites, and other relatively larger organisms

• Its disadvantages are

– Clogging
– Not effective at removing small sized pathogenic organism

3. Chemical disinfectants: these include Cl2 or its compounds

 B. Large scale

Conventional Water Treatment

 The selection of a water source important;
=> minimize the cost of treatment
=> reliability to provide an accurate and constant
 Ground water supply requiring little or no treatment
 Surface water supply may require considerable and perhaps
seasonally varying treatment
 Water treatment on a large scale utilized for large population
 It is different from treatment of water on a small scale
 Water Treatment cont’d…

Steps in Conventional Water Treatment Plant

1. Preliminary water treatment
-The source and intake of the raw water
- Screening (removes large floating objects, such as rags,
cans, bottles and sticks that may clog pumps, small pipes, and
treatment processes)
 Water Treatment cont’d…

2. Aeration and pre-chlorination

3. Coagulation and flocculation
4. Sedimentation
5. Filtration
6. Post-chlorination
 Group Discussion

Discuss in group

 Can you remove pollutants such as pesticides, heavy

metals and nutrients from water through Conventional
water treatment scheme ??
 Can you produce safe water from ocean and sea water
sources through Conventional water treatment
process ??
Drinking Water Treatment
 Thank You!

Questions???