NAME: JAY RUBIA VILLAROSA DATE PERFORMED:

YEAR AND SECTION: 2B DATE SUBMITTED:

LABORATORY No. 11

PHYSICAL WATER PARAMETERS

I. INTRODUCTION

Water quality is the measure of the suitability of water for a particular use based on specific water
parameters such as its physical characteristics. Assessment of the quality of a water body, whether
surface water or groundwater, can help us answer questions about whether the water is acceptable for
drinking, bathing, or irrigation to name a few applications. It also allows scientists to determine whether
the water in a particular system is improving or worsening and why.

Physical characteristics of water such as temperature, color, taste, and odour are determined by senses
of touch, sight, smell and taste. For example temperature by touch, color, floating debris, turbidity and
suspended solids by sight, and taste and odour by smell. Determining water quality requires the
measurement and analysis of specific characteristics which include such parameters as temperature,
turbidity, taste, odour, or either the color. These characteristics are often compared with standards set
by regulatory agencies to determine if the water is suitable for a particular use. We can use the results
of water quality assessments to compare the quality of water from one water body to another in a
region, State, or across the whole country.

II. OBJECTIVES

To be able to understand the concepts behind physical water parameters.

To be able to present the scientific procedures in monitoring the different physical water parameters.

To be able to understand the importance of monitoring the physical water parameter in the study of
ecology to highlight aquatic ecosystem.

III. METHODOLOGY

Look for available references on the procudures in monitoring physical water parameters.

IV. RESULTS AND DISCUSSION

PROCEDURES IN MONITORING PHYSICAL WATER PARAMETERS

Physical tests indicate properties detectable by the senses. Color, turbidity, total solids, dissolved solids,
suspended solids, odour and taste are recorded with the use of water parameters equipments such as
secchi disk and thermometer for temperature.
Color in water may be caused by the presence of minerals such as iron and manganese or by substances
of vegetable origin such as algae and weeds. Color tests indicate the efficacy of the water treatment
system.

Turbidity in water is because of suspended solids and colloidal matter. It may be due to eroded soil
caused by dredging or due to the growth of micro-organisms. High turbidity makes filtration expensive.
If sewage solids are present, pathogens may be encased in the particles and escape the action of
chlorine during disinfection.

Odour and taste are associated with the presence of living microscopic organisms; or decaying organic
matter including weeds, algae; or industrial wastes containing ammonia, phenols, halogens,
hydrocarbons. This taste is imparted to fish, rendering them unpalatable. While chlorination dilutes
odour and taste caused by some contaminants, it generates a foul odour itself when added to waters
polluted with detergents, algae and some other wastes.

CONCLUSION

Water quality monitoring data is incredibly useful however it’s not always easy to gather. Specialists use
a range of different techniques to put together results, including taking samples in physical condition.
Physical conditions such as temperature, erosion and flow offer valuable insight while biological
measurements regarding plant and animal life indicate the health of aquatic ecosystems.

So therefore I conclude, physical water quality monitoring is an essential part of keeping the planet
healthy and sustainable. As we continue to build cities, clear land for farming and make other man-
made changes to the natural environment, water quality monitoring becomes increasingly important.
Land based activities can have a huge impact on water systems and it’s critical that we realise how these
affect water bodies, both above and below ground.

REFERENCES:

http://www.indiawrm.org/HIS/_toc420068023.htm

Water Quality Characteristics; https://echo2.epfl.ch/VICAIRE/mod_2/chapt_2/main.htm

WATER QUALITY MONITORING, STANDARDS AND TREATMENT (CHAPTER 2). FAO.

http://www.fao.org/3/X5624E/x5624e05.htm

NAME: JAY RUBIA VILLAROSA DATE PERFORMED:

YEAR AND SECTION: 2B DATE SUBMITTED:

LABORATORY No. 12
CHEMICAL WATER PARAMETERS

I. INTRODUCTION

Water quality is the condition of the water body or water resource in relation to its designated uses. It
can be defined in qualitative and/or quantitative terms. Water quality testing is an important part of
environmental monitoring. When water quality is poor, it affects not only aquatic life but the
surrounding ecosystem as well such as its specific chemical characteristics.

The chemical characteristics of natural water are a reflection of the soils and rocks with which the water
has been in contact. In addition, agricultural and urban runoff and municipal and industrial treated
wastewater impact the water quality. Microbial and chemical transformations also affect the chemical
characteristics of water.

Water quality monitoring can help researchers predict and learn from natural processes in the
environment and determine human impacts on an ecosystem. These measurement efforts can also
assist in restoration projects or ensure environmental standards are being met.

II. OBJECTIVES

To be able to understand the concepts behind chemical water parameters.

To be able to present the scientific procedures in monitoring the different chemical water parameters.

To be able to understand the importance of monitoring the chemical water parameter in the study of
ecology to highlight aquatic ecosystem.

III. METHODOLOGY

Look for available references on the procedures in monitoring chemical water parameters.

IV. RESULTS AND DISCUSSION

Chemical tests determine the amounts of mineral and organic substances that affect water quality. pH,
hardness, presence of a selected group of chemical parameters, biocides, highly toxic chemicals, and
B.O.D are estimated by the use of quipments exclusively for chemical characteristics of the water.

pH is a measure of hydrogen ion concentration. It is an indicator of relative acidity or alkalinity of water.

Values of 9.5 and above indicate high alkalinity while values of 3 and below indicate acidity. Low pH
values help in effective chlorination but cause problems with corrosion. Values below 4 generally do not
support living organisms in the marine environment. Drinking water should have a pH between 6.5 and
8.5. Harbour basin water can vary between 6 and 9.
B.O.D.: It denotes the amount of oxygen needed by micro-organisms for stabilization of decomposable
organic matter under aerobic conditions. High B.O.D. means that there is less of oxygen to support life
and indicates organic pollution.

CONCLUSION

The importance of tracking changes in water quality can’t be overstated because human health and
livelihoods depend on clean, reliable water supplies. Therefore I conclude that monitoring chemical
water parameters is an important part of helping us determine whether or not we are making progress
in cleaning up our waterways. It reveals the health and composition of streams, rivers, and lakes at a
snapshot in time, as well as over weeks, months, and years. These benefits will not only feedback on us
hut also for animal especially for aquatic organisms because it serves as an habitat to them because just
like humans. aquatic animals needs also an appropriate water quality to survive.

REFERENCES:

https://www.fondriest.com/environmental-measurements/parameters/water-quality/

Water Quality Characteristics; https://echo2.epfl.ch/VICAIRE/mod_2/chapt_2/main.htm

WATER QUALITY MONITORING, STANDARDS AND TREATMENT (CHAPTER 2). FAO.

http://www.fao.org/3/X5624E/x5624e05.htm