This document provides an overview of environmental engineering and water quality topics. It discusses various water sources including surface sources like rivers, lakes, and streams, and subsurface sources like wells and aquifers. Water quality parameters that are tested are described, including physical parameters like turbidity, color and odor, and chemical parameters like pH, hardness, dissolved solids, and nitrogen content. Microbiological quality indicators like E. coli are also mentioned. Standards for drinking water quality are outlined.

1. Environmental Engineering
Unit - I
BTCI05006 / MBCI05006

2. Syllabus
• Introduction:
• Quality and Quantity ofWater
• Quality of water: Physical, chemical,
microbiological characteristic, standard limits
for water portability, laboratory analysis,
significance of results w.r.t. waterborne
diseases, other quality parameters – DO, BOD,
COD; stream pollution, Streeter-Phelp’s
equation.

3. Environment
• Environment is Define as “The Complex
of Physical, Chemical & Biotic factors
affecting an organism and ultimately
determining its form and survival” is
known as Environment.

4. Environmental Engineering
• Environmental Engineering is the application of
science and engineering principles to improve the
natural environment (air, water, and/or land
resources), to provide healthy water, air, and land for
human habitation (house or home) and for other
organisms, and to remediate polluted sites.
• It involves waste water management and air pollution
control, recycling, waste disposal, radiation protection,
industrial hygiene, environmental sustainability, and
public health issues as well as a knowledge of
environmental engineering law. It also includes
studies on the environmental impact of proposed
construction projects.

5. Quality and Quantity of Water
Water Sources
• Water is vital natural resource which forms the basis of all
life. It is the key resource in all economic activity, ranging
from agriculture to industries. With increase in
population there has been a severe stress on water resource.
Water as a resource has many uses like, generation of
electricity, navigation, as a solvent for many chemicals, and
the most important use is for drinking.
• Thus sustainment of a civilization depends upon continuous
supply and good quality of water. Thus water as a natural
resource should be conserved and effectively use in order to
prevent shortage of water resources

6. Water Resources
Sources ofWater
Surface Sources
• Rivers
• Lakes
• Ponds
• Streams
• Oceans
Subsurface Sources
• Wells
• Tube wells
• Infiltration galleries
• InfiltrationWells

7. Water Resources
Surface Source
• The Source of water is to be finalized based upon
the Quality and Quantity of Water available
• Seawater: Seawater is water from a sea or
ocean. On average, seawater in the world's
oceans has a salinity of about 3.5%. This means
that every kilogram, or every liter, of seawater
has approximately 35 grams. Thus Sea
water cannot be used as potable source of
water.

8. Seawater

9. Water Resources
• River: A River is a natural watercourse, usually
freshwater, flowing toward an ocean, a lake, a sea
or another river. In a few cases, a river simply
flows into the ground or dries up completely
before reaching another body of water. Rivers have
been used as a source of water, for obtaining
food, for transport, as a defensive measure, as a
source of hydropower to drive machinery, for
bathing, and as a means of disposing of waste.

10. River

11. Water Resources
• Pond: A natural large sized depression formed on
the surface of the earth, when gets filled up
with water is known as a pond or a lake. If the
size of depression is small, it is termed as a pond
and when the size is large it may be termed as
lake.
• Stream: Stream is a flowing body of water with a
current, confined within a bed and stream
banks. Streams are important as conduits in the
water cycle, instruments in groundwater
recharge.

12. Pond

13. Lake

14. Stream

15. Water Resources
• Aquifer: An aquifer is an underground
layer of water-bearing permeable rock or
unconsolidated materials (gravel, sand, silt,
or clay) from which groundwater can be
usefully extracted using a water well.

16. Aquifer

17. Sub Surface Sources
• Open Wells: Smaller amount of water has
been utilized from ancient times by open
wells generally the quantity of water from
open well is about 1-5 liters per second and
the diameter of open well is about 2-9 m and
the depth is up to 20 m . The yield of an open
well is limited as the well can be excavated
up to a very limited depth . It can be used as a
source of water for a small community like
a village.

18. Open Wells

19. Sub Surface Sources
• Quality; the quality of ground water is
generally good except the presence of some
unwanted mineral and salts at some places.
To obtain large discharges tube wells which is
a long pipe or a tube, is bored or drilled deep
into the ground, intercepting one or more
water bearing stratum the quantity of
water available from tube well is of order of
200 to 220 l/sec. the depth of tube well
ranges from 70 m to 300 m. the diameter of
tube well is 0.5 to 0.6 m.

20. Tube Well

21. Water Resources
• Springs: The natural outflow of ground water
at the earths surface is said to be spring. A
pervious layer sandwiched between two
impervious layer, give rise to natural
spring The springs are generally capable of
supplying small amount of water, and are
therefore not considered as a source of
supply.

22. Springs

23. Water Resources
• Infiltration Galleries: Infiltration galleries are
horizontal and nearly horizontal tunnel
constructed at shallow depth along the bank of
river through the water bearing strata.
Infiltration wells are shallow wells constructed
along the banks of the river in order to collect
the river water seeping through their bottom.
• These wells are constructed of brick masonry
with open joints. They are generally covered at
the top and kept open at the bottom

24. Infiltration Galleries

25. Water Pollution

26. Water Pollution
• Water Pollution: Water Pollution can be defined
as alteration in physical, chemical, or biological
characteristics of water through natural or
human activities and making it unsuitable for
its designated use.
• Fresh Water present on the earth surface is
put to many uses. It is used for drinking,
domestic and municipal uses, agricultural,
irrigation, industries, navigation, recreation.
The used water becomes contaminated and is
called waste water.

27. Impurities In water
• Following are the commonly found impurities in water.
• Undesirable chemical constituents- Organic (e.g., Benzene,
Carbon Tetrachloride, Cis-1,2-Dichlorethylene, Styrene etc..)
and Inorganic (e.g., chloride, sulphate, iron, manganese,
sodium, Total hardness and total dissolved solids
• Toxic constituents (typical, not complete list) - nitrate, arsenic,
chromium, lead, cyanide, copper, phenols, dissolved mercury.
• Undesirable physical characteristics - taste, color and odour.
• Pesticides and herbicides - chlorinated hydrocarbons and others
• Radioactive materials - various forms of radioactivity
• Biological - bacteria, viruses, parasites and so on
• Acid (low pH) or caustic (high pH).

28. Quality of Water
• Parameters of water which are required to be
tested for determining the quality of water
can be divided into
• Physical
• Chemical
• Microbiological

29. Quality of Water
• Physical Parameters: It includes turbidity,
taste, colour, odour, temperature.
• Turbidity: It is the large amount of suspended
matter such as clay, silt, some other finely
divided organic matter present in the
water, it will appear to be muddy or
cloudy or turbid in appearance.
• Turbidity is measured by turbid meter and is
expressed in mg/l

30. Turbidity
• It is the large amount of
suspended matter such as clay,
silt, some other finely divided
organic matter present in the
water, it will appear to be
muddy or cloudy or turbid in
appearance.
• Turbidity is measured by
turbid meter and is expressed
in mg/l

31. Quality of Water
• Colour: Dissolved organic matter from
decaying vegetation or some inorganic
materials such as colored soils, may impart color
to water. The excessive growth of algae also
may impart color to the water. The presence
of color in water is not objectionable from
health point of view, but may spoil the color of
clothes being washed in it color of water is
measured by Hazens unit It should not exceed 5
and should be less than 25.

32. Color
• Dissolved organic matter from
decaying vegetation or some
inorganic materials such as
colored soils, may impart color to
water. The excessive growth of
algae also may impart color to the
water. The presence of color in
water is not objectionable from
health point of view, but may spoil
the color of clothes being washed
in it
• Color of water is measured by
Hazens unit It should not exceed 5
and should be less than 25

33. Quality of Water
• Taste And Odour : The dissolved organic matter,
inorganic salts, or dissolved gases may impart tastes
and odours to the water, which generally occurs
together. Taste and odour may be due to presence of
dissolved gases such as H2S, CH4, CO2, O2, etc.. Some
mineral substances like Iron, sulphates, may impart
taste to water. For drinking purpose water should
not contain any undesirable taste and odour.
Taste of water should be agreeable to the
consumers And odour of water is measured in
terms of threshold odour number. For public supplies
threshold odour no should be 1 and should not
exceed 3.

34. Quality of Water
• Temperature: Temperature of water has no
practical significance however temperature
of water should be above 10 0 c while
temperature above 25 0 C are considered as
objectionable.

35. Quality of Water
• Chemical Parameters:
• It includes,
• Solids ( Suspended, Dissolved, Volatile)
• Hardness
• Chlorides
• pH
• Dissolved gases like Oxygen, Carbon dioxide,
Hydrogen sulphide.
• Nitrogen compound like Nitrates, Nitrites.
• Metals and other in organic substance like
fluoride, iron, and manganese, lead, Arsenic, Iodide,
Cadmium.

36. Total Solids and Suspended Solids
• Total solids and suspended solids: The total
amount of solids can be determined by
evaporating a measured sample of water and
weighing the dry residue left. The suspended
solids can be determined by filtering the
water sample and weighing the residue left
on the filter paper. The difference between the
total solids and the suspended solids will be
the dissolved solids.

37. Total Dissolved Solids

38. pH of Water
• pH is the negative logarithm of hydrogen ion
concentration present in water. The higher
values of pH mean lower hydrogen ion
concentrations and thus represent alkaline water
and vice versa. The neutral water has same
number of H+ and OH– ions. The concentration
of both ions in neutral water is 10–7 moles per
liter. The neutral water will therefore possess a
pH equal to
• log10 (1/H+) = log10 (1/10–7) = log10 107 = 7

39. pH of Water

40. Hardness of water
• Hardness in water prevents the formation of
sufficient foam when used with soap. It is
caused by certain dissolved salts of calcium
and magnesium which form scum with soap
and reduce the formation of foam which
helps in removing the dirt from clothes. These
salts keep on depositing on the surface of
boilers and thus form a layer known as scale
which reduces the efficiency of the boilers.

41. Hardness of water
• The hardness is known as temporary hardness if
it is due to the bicarbonates of calcium and
magnesium as this can be easily removed by
boiling water or adding lime to it.
• By boiling the carbon dioxide gas escapes and
the insoluble carbonates are deposited (which
cause scaling). If sulphates, chlorides and
nitrates are present they cannot be easily
removed by boiling and so such water requires
water softening methods and this type of
hardness is known as permanent hardness.

42. Hardness of Water

43. Chlorides
• Chlorides are generally present in water in the form
of sodium chloride and their concentration above
250 mg/l produces a salty taste in drinking water.
The chlorides can be measured in water by titrating
the water with standard silver nitrate solution using
potassium chromate as indicator.

44. Chlorides

45. Nitrogen Content
• The nitrogen in water may occur in one or more forms
of
• the following:
(a) Free ammonia
(b) Albuminoid nitrogen
(c) Nitrites
(d) Nitrates
• The free ammonia indicates very fast stage of
decomposition of organic matter
• (thus indicating fresh pollution); albuminoid nitrogen
represents the quantity of nitrogen present in water
before the decomposition of organic matter has started

46. Nitrogen Content
• The nitrites indicate the partly decomposed
organic matter (the con-tinuation of
decomposition) and the nitrates indicate the
presence of fully oxidized organic matter
(means the prior pollution condition). In
potable water the free ammonia
(undecomposed organic matter should not be
more than 0.15 ppm, and the albuminoidal
nitrogen should not be more than 0.3 ppm.

47. Nitrogen Content
• The nitrogen may remain in the form of nitrates
but that too should not be more than 45 ppm as
a higher concentration causes blue baby disease
in the infants. Actually the nitrates act with the
hemoglobin in the blood (which imparts red
colour) and reduce it thus converting the colour
of skin to blue (impure blood) and thus making
them ill and in extreme cases they can die.
Nitrate is measured either by reduction to
ammonia or by matching the colours produced
with phenoldisulphonic acid.

48. Methemoglobinemia

49. Quality of Water
Microbiological Parameters
• It Includes various microorganisms i.e.
bacteria, virus, protozoa, worms, present in
water it may be pathogenic or non pathogenic

50. MPN Test

51. Esherichia coli (E-coli)

52. Water Quality Standards
• The definition of water quality depends on the
intended use of the water which may be either
human consumption or it may be for industries,
irrigation, recreation etc..
• Depending upon the proposed use of water,
certain water quality criteria are established and
based on these criteria quality standards are specified
by health and other regulation agencies.
• Different types of uses require different level of water
purity.
• Drinking water requires highest standard of purity

53. Water Pollution
• Pure Water:- Pure water is that water which
contains only two parts of hydrogen and one
part of oxygen.
• Pure water is a water from a source that has
removed all impurities.
• Distilled water is the most common form of
pure water.
• Pure water can be used for cooking, drinking,
scientific studies and laboratories.

54. Distilled Water
• Distilled pure water is the water that is
produced by distillation, this water is boiled
and the stream is then condensed into a
container to get distilled water.

55. De-Ionized Water
• De-ionized water is the cheaper imitation of
distilled water. This type of pure water is
obtained by removing all the mineral, ions
such as calcium, copper and iron.
• The deionization process is a physical process
that uses ion-exchange resins that removes
the mineral salts from water.

56. Wholesome Water
• Water which is fit to use for drinking,
cooking, food preparation or washing without
any potential danger to human health.
• In other words, wholesome water is that
water which is not chemically pure, but does
not contain any thing which can be harmful
to human health.

57. Palatable Water
• The water which is tasteful for drinking and
aesthetically pure, is known as “ Palatable
water”.

58. Potable Water
• The water which is suitable for public water
supply is known as potable water.
• The water which has both the characteristics
i.e. of ‘wholesome water’ and ‘palatable water’
is known as potable water.

59. Polluted Water
• The water which consists of undesirable
substances which make it unfit for drinking
and domestic use, is known as ‘ Polluted
Water’.

60. Contaminated Water
• The Water containing Pathogenic organisms
is called as “ Contaminated Water”.
• The contaminated water is also polluted but
the polluted water may not be contaminated.

61. Effluent
• Effluent is an outflow of water from a natural
body of water or from human made structure.
• Effluent as defined by USEPA “ Waste water
treated or untreated- that flows out of a
treatment plant, sewer or industrial outfall
generally refers to wastes discharged into
surface waters.

62. Water Quality
• Water quality is the physical, chemical and
biological characteristics of water. It is a
measure of the condition of water relative to
the requirements of any human need or
purpose.

63. Water Pollution
• Water Pollution can be defined as alteration in
physical, chemical, or biological characteristics
of water through natural or human activities and
making it unsuitable for its designated use.
• Fresh Water present on the earth surface is put
to many uses. It is used for drinking, domestic
and municipal uses, agricultural, irrigation,
industries, navigation, recreation. The used water
becomes contaminated and is called waste water.

64. INDIAN STANDARD SPECIFICATIONS FOR DRINKING
WATER IS: 10500

65. INDIAN STANDARD SPECIFICATIONS FOR
DRINKING WATER IS: 10500

66. INDIAN STANDARD SPECIFICATIONS FOR DRINKING
WATER IS: 10500

67. INDIAN STANDARD SPECIFICATIONS FOR DRINKING
WATER IS: 10500

68. INDIAN STANDARD SPECIFICATIONS FOR DRINKING
WATER IS: 10500

69. INDIAN STANDARD SPECIFICATIONS FOR DRINKING
WATER IS: 10500

70. Effluent

71. Effluent Discharge Standards

75. Water Borne Diseases and Their
Control.
• Water Borne Diseases: Water borne
diseases are those diseases which spread
primarily through contaminated water; and
the water borne diseases are as follows;
• 1) Diseases caused by bacterial infections:
• Typhoid fever and Paratyphoid fever ( caused
by salmonella typhi bacteria)
• Cholera (caused by vibrio-cholerae bacteria)
• Bacilllary dysentery * (caused by shiga
bacillus or flexner-bacillus, or sonne bacilus)

76. Salmonella Typhi Bacteria

77. Vibrio-Cholerae Bacteria

78. Water Borne Diseases and Their
Control.
2) Diseases caused by viral infections:
Infectious hepatitis or infectious jaundice
(caused by hepatitis virus).
Poliomyelitis (caused by polio virus)
3) Diseases caused by Protozoal infections:
Amoebic dysentry(caused by entamoeba
hystolytic germ)

79. Hepatitis Virus

80. Poliomyelitis

81. Entamoeba Hystolytic Germ

82. PATHOGENIC MICRO ORGANISMS AND DISEASES
CAUSED BY THEM

83. PATHOGENIC MICRO ORGANISMS AND DISEASES
CAUSED BY THEM

84. PATHOGENIC MICRO ORGANISMS AND DISEASES
CAUSED BY THEM

85. PATHOGENIC MICRO ORGANISMS AND DISEASES
CAUSED BY THEM

86. PATHOGENIC MICRO ORGANISMS AND DISEASES
CAUSED BY THEM

87. Water Borne Diseases

88. Preventive Measures to Control Water
Borne Diseases
• All these water borne diseases are infectious
diseases in the sense that although they may
also spread through direct contact, or
through flies or filth, etc.; yet since water is
the main and prime media responsible for
the start and spread of these diseases they are
termed as water borne diseases.
• Since all these water borne diseases are
infectious, the person attending the patient
suffering from any of these diseases is liable
to be infected and get the disease.

89. Preventive Measures to Control Water
Borne Diseases
In order to prevent the spread of water borne diseases the
following preventive and precautionary measures are
recommended;
(1) The water supplies of the town or city must be
thoroughly checked and disinfected before supplying to the
public. The supplies of the existing hand pumps or wells in the
city also be checked and remedial measures taken, where
necessary, so as to make them safe and wholesome.
(2) The water pipe lines should be frequently tested, checked and
inspected, so as to detect any leakage and possible source of
contamination from nearby surroundings.
(3) While laying or designing sewer line the water
distribution system, attempts should be made as to keep the sewer
and water line as far as possible.

90. Preventive Measures to Control Water
Borne Diseases
(4) The general habit of cleanliness must be
inculcated among the people. People should not be
allowed to urinate and defecate as and where desired.
(5) In times of rains or floods peoples must be
instructed to use boiled water. In such circumstances
extra dose of chlorine must be added to the supplies.
(6) As soon as some cases of water borne diseases are
reported, the people must on large scale be quickly
inoculated and immunized against that disease.

91. Important Questions
• State the physical and chemical characteristics of water
and describe in detail any two physical and chemical
characteristics.
• Explain the term hardness of water, and classify the
same. Why hardness is determined for source water?
• Enumerate different types of microbes and draw the
microbial growth curve stating its all components.
• What are the sources of water? Describe the
different impurities present in water with particle size
distribution.

92. Important Questions
• Enlist different physical and chemical characteristics
of water and wastewater and discuss their
environmental significance.
• Describe role of microbes in the environment.
• State various types of microbes and describe growth of
microbes.

93. References
Water Supply Engineering : By Prof S.K. Garg
Khanna Publishers
Internet Websites

94. THANKS...