1. The document discusses the physical, chemical, and biological properties of water. It describes water's unique molecular structure and polarity. 2. Key physical properties discussed include water's high specific heat, ability to conduct heat, existence as a liquid over a wide temperature range, and surface tension. Chemical properties covered are pH, alkalinity, salinity, and hardness. 3. Biologically, water acts as a solvent and participates in chemical reactions crucial for life. Its adhesion, cohesion, solvency, and thermal stability properties support biological functions.

1. PHYSICAL, CHEMICAL, AND
BIOLOGICAL PHYSICAL
PROPERTIES OF WATER
PRESENTED BY:
SHEENA MAY L. DOMINGO
ALEAH ROSE RAMOS
BS ARCH 2A
ARCBU 1

2. INTRODUCTION OF PROPERTIES
OF WATER
• A water molecule (H2O) is made up to three atoms, one
oxygen and two hydrogen atoms. In each water
molecule, the oxygen atom attracts more than its “fair
share” of electrons.
• The oxygen end “acts” negative while the hydrogen end
“acts” positive forming a single polar covalent bond
which causes the water to be polar in nature.
• A major part of earth is covered with water. It is
universally liquid and will find a use in 99% of life’s
function.
• Water is the only substance to exist in all three states
of mater- liquid, solid and gas.

3. PHYSICAL PROPERTIES OF
WATER
• It is related to the appearance of water, namely, the
color, temperature, turbidity, taste and odor.
• Determined by senses of touch, sight, smell and
taste.
• The physical properties of water are more
significant where you consider the make up of
water molecule.

4. SOME OF THE EXAMPLE OF
PHYSICAL PROPERTIES OF WATER
• TEMPERATURE
• COLOR
• TASTE AND ODOR
• TURBIDITY

5. TEMPERATURE
• Is a measure of the average energy of water molecules.
It is measured on a linear scale of degree Celcius or
degree Fahrenheit.
• Temperature is a basic water quality variable.
• It determines the suitability of water for various forms
of aquatic life.
• Temperature in water bodies generally follows means
daily air temperature.
• It influences the amount of oxygen that can be
dissolved in water, rate of photosynthesis by algae, and
other aquatic plants, parasites and diseases, timing of

6. COLOR
• Color in water is primarily a concern of water
quality for aesthetic reason. Colored water give the
appearance of being unfit to drink, even though the
water may be perfectly safe for public use.
• Color is vital as most water users, be it domestic or
industrial, usually prefer colorless water.
• Determination of color can help in estimating the
cost related to discoloration of the water.
• Color is reduced or removed from water through
the use of coagulation, settling and filtration
techniques.

7. TASTE AND ODOR
• Taste and odor are human perceptions of
water quality. Human perception of taste
includes sour, salty, sweet and bitter.
• Relatively simple compounds produce sour
and salty taste .
• Odor is produced by gas production due to
the decomposition of organic matter or by
substances added to the waste water.

8. TURBIDITY
• Is a measure of light-transmitting properties
of water and is comprised of suspend and
colloidal material. It is important for health
and aesthetic reasons.
• Transparency of natural water bodies
affected by human activity, decaying plant
matter, algal blooms, suspended sediments
and plant nutrients.
• Turbidity provides an inexpensive estimate of
total suspended solids concentration.

9. • Water has several other unique physical
properties. These properties are:
1. Water has a high specific heat. Specific heat is
the amount of energy required to change the
temperature of a substance. Because water
has a high specific heat, it can absorb large
amounts of heat energy before it begins to get
hot.
2. Water in a pure state has a neutral pH. As a
result, pure water is neither acidic nor basic.
Water changes its pH when substance are
dissolved in it.

10. 3. Water conducts heat more easily than any liquid
except mercury. This fact causes large bodies of liquid
water like lakes and oceans to have essentially a
uniform vertical temperature profile.
4. Water molecule exists in liquid form over an
important range of temperature from 0-100 degree
Celcius. This range allows water molecules to exist as
a liquid in most places on our planet.
5. Water is a universal solvent.
6. Water has a high surface tension. In other words,
water is adhesive and elastic and tends to aggregate in
drops rather than spread out over a surface as a thin
film. This phenomenon also causes water to stick to
the sides of a vertical structures despite gravity’s
downward pull.

11. CHEMICAL PROPERTIES OF WATER
• Water’s chemical formula is H2O. The water molecule
odd shape with both hydrogen atoms occurring on the
same side of the oxygen atoms gives waters its ability to
“stick” to itself and to other surfaces.
• The hydrogen atoms create a positive electrical charge
while the oxygen atoms creates a negative charge. The
attraction to one another is what causes water to form
a droplets.
• The chemical properties make water essential to the
functioning of living things including human beings.

12. SOME OF THE EXAMPLE OF
CHEMICAL PROPERTIES OF
WATER
• pH
• Alkalinity
• Salinity
• Hardness

13. pH
• Is measure of how acidic or basic (alkaline) the water is.
• It is defined as the negative log of hydrogen ion
concentration.
• The range of natural pH in fresh waters extends from
around 4.5, for acids peaty upland waters, to over 10.0
in waters where there is intense photosynthetic activity
by algae.
• However, the most frequently encountered range is 6.5-
8.0 .
• Changes in pH may alter the concentrations of other

14. ALKALINITY
The alkalinity of natural water is generally due to the
presence of bicarbonates formed by reactions in the soils
through which the water percolates.
It is a measure of the capacity of the water to neutralize
acids and it reflects its buffer capacity.
Alkalinity is important for fish and aquatic life because it
protects or buffers against rapid pH changes.
Alkalinity in streams is influenced by rocks and soils, salts,
certain plant activities, and certain industrial wastewater
discharges.

15. SALINITY
Is a measure of the amount of salts in the water. Because
dissolved ions increase salinity as well as conductivity, the
two measures are related.
Salt and other substances affect the quality of water used
for irrigation or drinking.
The presence of high salt content may make the water
unsuitable for domestic, agricultural or industrial use.

16. HARDNESS
It is a natural characteristic of water which can enhance its
palatability and consumer acceptability for drinking
purposes.
The hardness of water is due to the presence of calcium
and magnesium minerals that are naturally present in the
water.
The hardness is made up of two parts: temporary
(carbonate) and permanent(none carbonate) hardness.
The temporary hardness of water can easily removed by
boiling the water

17. BIOLOGICAL PROPERTIES OF
WATER
Water's extensive capability to dissolve a
variety of molecules has earned it the
designation “universal solvent”, and it is the
ability that makes water such an invaluable life-
sustaining force.
On a biological level, water's role as a solvent
helps cells transport and use substances like
oxygen or nutrients.

18. BIOLOGICAL PROPERTIES OF
WATER
1. Adhesion: water tends to stick unlike subtances.
Example: Water sticking to blood vessels.
2. Cohesion: water molecules cling together due to
hydrogen bonding; the surface film is held by surface
tension.
Example: spilled water forming a puddle
3. Solvency: water is considered as a universal solvent for
its ability to dissolve a wide range of substance since it
is polar molecule.
Example: Salt or sugar dissolving water

19. 4. Chemical reactivity: water can participate in
chemical reactions.
Example: Involvement of water molecule in
dehydration synthesis and hydrolysis
5. Thermal stability: water has high heat
capacity, so it requires a lot energy to heat
up; requires 1 cal to raise 1 gram of water by
1 degree C.
Example: stability of the ocean’s temperature
during summer and winter.