The water supply in an area is the water that is collected and passed through pipes to buildings for people to use. People depend on water for drinking, cooking, washing, carrying away waste, and other domestic needs. Most parts of our lives depend on the supply of water, we can say our days start with water. Water supply systems must also meet requirements for public, commercial, and industrial activities. Therefore maintaining the sanitation of the water supply is necessary.

1. Sanitary
Aspects of
Water Supply
PRESENTED BY:Tanya Thakur

2. Introduction
The water supply in an area is the water which is collected and passed through
pipes to buildings for people to use.
People depend on water for drinking, cooking, washing, carrying away wastes,
and other domestic needs.
Most part of our lives depend on the supply of water, we can say our days start
with water.
Water supply systems must also meet requirements for public, commercial, and
industrial activities. Therefore maintaining the sanitation of water supply is
necessary.

3. Water
Water is fundamental for health and
life, the human body is 70% water.
Safe & wholesome water: It should be
free from pathogenic organisms.
● Pathogenic organisms.
● Harmful chemical substances.
● Pleasant to taste.
● Useable for domestic use.

4. Sources
Of
Water
RAIN WATER
GROUND
WATER
SURFACE
WATER
● Reservoirs
● River &
Streams
● Tanks, ponds
and lakes
● Shallow
wells
● Deep wells
● Springs

5. WHERE IS EARTH’S WATER?

6. WATER SUPPLY ARCHITECTURE

7. Waterborne diseases are
conditions caused by
pathogenic microorganisms
that are transmitted in water.
These diseases can be spread
while bathing, washing,
drinking water, or by eating
food exposed to
contaminated water. While
diarrhea and vomiting are the
most commonly reported
symptoms of waterborne
illness, other symptoms can
include skin, ear, respiratory,
or eye problems.
W
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MALARIA
DISEASES LIKE

8. Water Purification
Water purification is the process of removing
undesirable chemicals, biological contaminants,
suspended solids, and gases from water.
The goal is to produce water fit for specific purposes.
Most water is purified and disinfected for human
consumption (drinking water), but water purification may
also be carried out for a variety of other purposes,
including medical, pharmacological, chemical, and
industrial applications.

9. TYPES
OF
WATER
PURIFICATION
On Large Scale
On Small Scale
Slow Sand Filters
Rapid Sand Filters
Household
Purification

10. 03
01 02
01
02
03
04
WATER TREATMENT
Additional
Treatment
● MEMBRANE FILTRATION
● WATER SOFTENING
● AERATION
● CARBON ABSORPTION
Desalination
● THERMAL PROCESSES
● MEMBRANE PROCESSES
● COGENERATION AND
HYBRID PROCESSES
● EFFLUENT DISPOSAL
Clarification
● SEDIMENTATION
● COAGULATION AND
FLOCCULATION
● FILTRATION
Disinfection
● CHLORINATION
● OZONE
● UV RADIATION

11. PROCESS OF WATER TREATMENT

12. CHLORINATION
Water chlorination is the process of
adding chlorine or chlorine compounds
such as sodium hypochlorite to water.
● Kills Pathogenic bacteria
● It oxidises iron, manganese and HS2
● It destroys some taste and odour producing
constituents and controls algae.
● Disinfecting action of chlorine.
● A min. of 0.5 mg/L of free chlorine is
essential to kill bacteria and viruses for 1
hour .

13. Water in Primary Production
Food and agriculture sectors are the largest consumers of water. The largest use of water is in primary food
production. In agriculture, water is predominantly used for crop irrigation purposes. In livestock farming, large
volumes of water are used for livestock watering along with maintenance of general hygiene of the animals
and equipment.
Water in Sanitization
Water is a universal solvent. Cleaning is a very broad term. When used in the context of food handling, it
implies the complete removal of food soil and associated nonfood visible components using water and
detergent chemicals by appropriate methods or processes, under recommended conditions.
Thermal Sanitization
When sanitization involves the use of hot water or steam for a specified temperature and contact time, it is
called thermal sanitization. It is generally adequate for most purposes. As with any heat treatment, the
effectiveness of thermal sanitization is dependent upon a number of factors, such as initial contamination load,
humidity, pH, temperature, and time.
Uses of water in Food Industry

14. Water Conditioners
When mineral content of water increases, particularly calcium and magnesium, the hardness of water
also increases, rendering the water unfit for cleaning. To prevent the buildup of various such mineral
deposits, water conditioners are used. These conditioners are chemicals that usually act as
sequestering agents or chelating agents.
Water in Processing Operations
In food processing, there are broad range of possibilities with regard to water management, including
increased promotion with increased efficiency of water reuse. This water reuse efficiency can be
enhanced by tailoring the water quality requirements for a specific process. The major demand for
water arises during diverse food processing operations such as transport of products, dissolving
ingredients, treatment of products (e.g., alteration, separation), maintenance of appropriate water
content in the final product, cooling processes, steam generation, and abnormal incidents (e.g., fire
protection).

15. ● Water is very important for drinking purpose, for making food,cleaning etc.
● Improvements in water and sanitation are brought about by officials and engineers, not
doctors, but they are still health issues.
● Poor water and sanitation are responsible for a huge global burden of diseases like
polio,cholera,dengue etc.
● Safe sanitation systems are fundamental to protect public health.
SUMMARY

16. THANK YOU !