Physcial , Chemical and Biological Qualities of water and Procedure for measuring these qualities

2. WATER QUALITY
ANALYSIS
BY
IRFAN ULLAH

3. What is water?
 Water is a chemical substance with the chemical
formula H2O.
 one molecule of water has two hydrogen atoms
covalently bonded to a single oxygen atom.
 Water covers 70.9% of the Earth's surface.

4.  It is vital for all known forms of life.
 Our body is estimated to be about 60 to 70
percent water by mass.
 The study of the movement, distribution, and
quality of water throughout the Earth is
Known as Hydrology.
What is water?

5. Distribution of water on earth
The study of the distribution of water is called
hydrography.
Earth's approximate water volume (the total water
supply of the world) is 1,360,000,000 km3.
water below ground in aquifers 1.6%
in the air as vapor, clouds 0.001%
Oceans 97%
glaciers and polar ice 2.4%
Rivers, lakes and ponds 0.6%

6. Safe Drinking water
 Clean drinking water is essential to humans and other
life forms.
 Access to safe drinking water has improved steadily and
substantially over the last decades in almost every part
of the world.[
 Some observers have estimated that by 2025 more than
half of the world population will be facing water-based
vulnerability.

7. Water Quality Parameters
Microbiological
Parameters
Physical or aesthetic
Parameters Chemical Parameters
Three important sets of parameters are checked to assess
the water Quality.
Water Quality Parameters

8. Physical and Aesthetic Parameters
Can be tested physically
By visual, lingual or sense of smell e.g. Color,
taste, odor, EC, pH and Turbidity.
Depicts the presence of other contaminations.

9.  The color after removing the turbidity is called True
color.
 There Should be no color in the sample.
 Colored may be due to organic substances, usually
humus, metals such as iron and manganese, colored
industrial wastes.
1. Color

10. 2. Odor
 Should be odorless (WHO)
 Organic and some inorganic substances contribute to
the odor of waters.
 The non-specific fishy, grassy and musty odors
normally associated with biological growth. (stagnant
water)
 Odor in potable water is almost invariably indicative
of some form of pollution of the water source or of
malfunction during water treatment or distribution.

11. 3. Taste
Taste buds are located on the papillae of the
tongue and oral cavity.
The gustatory sensation may be bitter, salty,
sweet and sour.
The presence of any flavor is indicative of
contamination.
No taste or any flavor is recommended in
drinking water.
Taste buds are located on the papillae of the
tongue and oral cavity.
The gustatory sensation may be bitter, salty,
sweet and sour.
The presence of any flavor is indicative of
contamination.
No taste or any flavor is recommended in
drinking water.

12. 4. Turbidity
 An expression of certain light scattering and light-
absorbing properties of water (cloudy appearance).
 Caused by the presence of suspended matter, such
as clay, silt, colloidal organic particles, Plankton
and other microscopic organisms.
 Sometimes indicate post-treatment contamination,
corrosion, or other distribution problems, or
microbial growth.
 Should not exceed 5 NTU. (WHO)

13. 5. pH
 Indicates acidity or alkalinity of the water.
 pH should remain in the range of 6.5-8.5.
 pH is important parameters for various processes
like bacterial growth etc.
 Determined with the help of pH metre.
 Buffer solution of pH 4 and 7 are used to
standardize the instrument.

14. 6. Electrical Conductivity (EC)
 A measure of the ability of an aqueous solution to
carry an electric current.
 The determination of electrical conductivity provides
a rapid and convenient means of estimating the
concentration of electrolytes in water containing
mostly mineral salts.
 EC meter is used to measure EC of the sample.
 Unit is milli siemens per metre (mS/m).

15. Chemical Parameters
1. Alkalinity 5. Hardness
2. Bicarbonate 6. Potassium
3. Carbonate 7. TDS
4. Calcium 8. Arsenic

16. 1. ALKALINITY
 The capacities to neutralize an acid.
 The principal anions for producing
Alkalinity of fresh water are bicarbonate,
sulphate and chloride.

17. 2. BICARBONATE (HCO3)
 Bicarbonates are the dominant anion in most
surface and ground waters. The weathering of
rocks contributes to bicarbonate content in water.
 They also influence the hardness and alkalinity of
the water.

18. 3. CARBONATE (CO3)
 Calcite (CaCO3) and dolomite are called
rock-farming minerals on the earth. Calcite is
the most common and widespread of the
carbonate minerals. Great masses of calcite
occur in limestone.
 Saline waterlogged lands in Pakistan usually
contain high levels of CaCO3.

19. 4. CALCIUM (Ca)
 The presence of calcium in water supplies results
from deposits of limestone, dolomite, calcite,
gypsum and gypsiferous shale.
 Calcium is a mineral need for numerous functions,
including blood clotting, the transmission of
nerve impulses and the regulation of the hearts
rhythm.

20. 5. HARDNESS
 Hardness is due to the presence of calcium,
magnesium or ferrous (iron salts) as chloride, sulphate
or bicarbonates.
 Hard water forms precipitates on boiling or when soap
is added to it.
 There is high statistically significant negative
association between water hardness and cardiovascular
disease.
 Very hard water can cause household pipes choking,
scaling, incrustations on kitchen utensils and
increasing soap consumption.

21. 6. POTASSIUM (K)
 The potassium content of drinking water varies greatly
depending on its source and it tends to be larger in
mineral and seawaters than ordinary tap water.
 Potassium deficiency causes irregular and rapid heart beat,
hypertension, muscle weakness, bladder weakness, kidney
disease and asthma.
 Over dose may appear as irregular/rapid heart beat,
cystitis, bladder infection, ovarian cysts, and weakened
immune system

22. 7. Total Dissolved Solids (TDS)
 TDS in water may be originated from natural
sources, sewage effluent discharges, urban runoff
and industrial discharges.
 The principal ions contributing to TDS are
carbonate, bicarbonate, chloride, sulphate, nitrate,
sodium, potassium, calcium and magnesium.
 TDS is linked to taste, hardness, corrosion properties
and tendency to incrustation.

23.  Arsenic is a naturally occurring metal in soils.
 Arsenic is not found free in nature, but its
compounds are widely distributed in minerals.
 Arsenic and its compounds are used as pesticides,
herbicides, insecticides and various alloys.
 It enters our drinking water supplies from natural
deposits in the earth or from agricultural and
industrial practices.
 Arsenic can cause cancer when consumed over long
period of time.
8. Arsenic

24. Microbiological Parameter
 The study of micro-organism is called microbiology.
 The pathogens such as bacteria , ova and cyst can
be ingested through drinking water.
 Water which looks clear may still be
microbiologically contaminated.
 The biggest risk to life is microbiologically
contamination, as diarrheal out break.
 The most important is fecal coliform. Which is
incubated at 44 oc.

25. Instrument
The instrument which is used for the
measurement of various parameters
are DelAgua kit.

26. Parameters conducted through DelAgua Kit
 pH
 Temperature
 Free Chlorine
 Total Chlorine
 Turbidity
 Microbial Quality (Specifically Fecal coliform count)

27.  Incubator
 Turbidity tubes (pair)
 Chlorine and pH comparator
 Chlorine test tablets
 Membrane Filters
 Petri Dishes
 Filtration assembly
 Vacuum cup
 Vacuum pump
 Absorbent pad
Specification of DelAgua Kit

28. Practical demonstration