Quality of water

WATER QUALITY PARAMETERS 1. Physical 2. Chemical 3. Bacteriological

Physical Characteristics
1. Colour & Temperature 2. Taste & Odour 3. Turbidity

Colour & Temperature

May be due to the Presence of organic matter,

metals(iron, manganese) or highly colored industrial waste Desirable that drinking water be colorless Desirable limit, 5 Hazen unit Permissible limit 25 Hazen Unit

Temperature is measured by Thermometers permissible limit is 10-150 C

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 (sand, silt, clay etc)

and colloidal matter (not visible to eye) Its a measure of resistance of water to the passage of light through it Desirable limit-5NTU should be below 1 NTU when disinfection is practiced Permissible limit-10NTU N.T.U Nephelometric turbidity units

Chemical Characteristics

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

pH Values:

Battery acids

<1.0

Milk

6.7

Carbonated Beverages Lemon juice Orange juice Vinegar Domestic sewage

24 2.3 4.2 3 6.5-8.5

Rain water Blood Sea water Ammonia solution Ground water

6.5 7.5 8.0 11.3 7.5-8.5

HARDNESS
Its a property of water which prevents 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

Cause iron bacteria

Acceptable limit 0.3 mg / l

CHLORIDE
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
Industrial waste, agricultural insecticide

High arsenic causes: 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

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 Salty taste Reason

Iron

hardness Fluride Nitrate, phosphate Low pH less DO chloride

Common problems contd

Visible effects water turns black, smell Acidic taste Alkaline taste Boiled Rice hard and yellow Reasons Waste water Low pH High pH High Alkalinity

White deposits on boiling

Hardness

Bacteriological Characteristics
Bacterial examination of water is very important, since it indicates the degree of pollution. Water polluted by sewage contain one or more species of disease producing pathogenic bacteria
The methods to estimate the bacterial quality of water are:

1. Total count or Agar Plate Count Test 2. B. coli Test

Total Count or Agar Plate Count Test:

In this method total number of bacteria presents in a liter of water is counted. 1ml of sample water is diluted in 99ml of sterilized water and 1ml of dilute water is mixed with 10ml of agar of gelatine. This mixture is then kept in incubator at 370C for 24 hours or 200 C for 48 hours. After the sample will be taken out from the incubator and colonies of bacteria are counted by means of microscope.
Drinking water should not have more than 10 coliforms/100ml

B-coli Test: This test divided in to 3 part as follows,

a) Presumptive test b) Confirmed test c) Completed test
a) Presumptive test: Sample of water is placed in standard fermentation tubes containing lactose broth as a culture media at a temp of 370 C for 48 hrs. If gas is observed after 48 hrs it represents the presents of B-coli. b) Confirmed test: Sample of water is placed in standard fermentation tubes containing brilliant green lactose bile as a culture media at a temp of 370 C for 48 hrs. If gas is observed after 48 hrs it represents the presents of B-coli. c) Completed test: Sample of water is placed in standard fermentation tubes containing agar as a culture media at a temp of 370 C for 48 hrs. If gas is observed after 48 hrs it represents the presents of B-coli.

Water Borne Diseases: