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Quality of water - analysis
- 1. Module - 1 QualityOf Water Dhaval S. Shah Asstt. Professor AIKTC
- 2. Contents • Wholesomeness, palatibility,Physical, Chemical, Biological/microscopical constants. Standard units, permissible & desirable values, different measuring instruments/apparatus, BIS standards, etc
- 20. Contents • Wholesomeness, palatibility,Physical, Chemical, Biological/microscopical constants. Standard units, permissible & desirable values, different measuring instruments/apparatus, BIS standards, etc
- 21. World Water Crisis:An IntroductionWorld Water Crisis: An Introduction •One in five people do not have access to safe drinking water •Every 15 seconds a child dies from water related diseases •Some young children and women trek up to six miles a day in order to collect water for their families
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- 23. Turbidity Turbidity in wateris caused by • large amount of suspended matter such as clay, silt • Finely devided organic & inorganic matter • Soluble coloured organic compounds • Plaktons • Microscopic organism
- 24. Turbidity Turbidity is animportant consideration in public water supplies beacause of following considerations 1. Aesthetic 2.Filterability 3.Disinfection 4.psychological The standard unit is that which is produced by 1 milligram of finely divided silica (Fuller's earth) in 1 litre of distilled water.
- 25. Turbidity Turbidity Measurement of Turbidity FieldMeasurement Laboratory Measurement 1) Turbidity rod mg/lit 1) Jackson Turbidimeter (JTU) (25 to 1000 mg/lit) 2) Baylis Turbidimeter (mg/lit) (0 to 10 mg/lit & upto 100 ppm) 3) Helige or Aplab Turbidimeter 4) Nephlometer (NTU or FTU)
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- 32. Colour Colour may beimparted to water by • Dossolved organic matter, peat from decaying vegetation • Inorganic materials such as coloured soils • Presence of natural metallic ions (Fe& Mn) • Weeds, Humus, Plakton • Industrial waste • Excessive growth of alge & micro-organisms
- 33. Colour Effects of colour:- 1.Spoilthe colour of cloths being washed 2.Aesthetic 3.Psychological 4.Affect various industrial process The standard unit of colour is that which is produced by 1 mg of platinum cobalt dissolved in 1 liter of distilled water The maximum permissible limit for domestic supplies should not exceed 20 ppm on platinum cobalt scale & should be preferably less than 5-10 ppm & should never exceed
- 34. Measurement of Colour ColourMeasurement Nessler Tubes Tintometer Measured by comparing the colour of water sample with other standard glass tubes containing solutions of different standard colour intensities For precise measurement of small colour intensities, compact instrument properly lighted from inside is used.The instrument contains an eye piecewith two holes. A slide of std. coloured water is seen through one hole & slide of water to be tested is seen from other hole. The std. coloured slide is replaced by another till a matching is
- 36. Taste & OdourBAD ODOUR
- 39. Taste & Odour Tasteof water:- bitter, salty, sour & sweet Odour:- unpleasant, earthy, fishy, grassy, mouldy, peaty & sweetish Taste & odour are closely related are generally occured together • Dissolved organic materials • Dissolved inorganic salts • Dissolved gases (H2S, CH4, CO2, O2,etc) • Mineral substances like NaCl, iron compounds, carbonates & sulphates of other elements, phenols & other tarry or oily matter
- 40. Taste & Odour •Public water supply scheme should not have any undesirable & objectionable taste & odour. • FTN = (A+B)/A • TON = (A+B)/A A= volume of water sample in ml B= volume of taste/odour free water (diluent) in ml FTN & TON should be 1 & should never exceed 3
- 41. Temperature & SpecificConductivity • Temperature of about 100 C are highly desirable, while above 250 C are considered to be objectionable • Specific Conductivity of water:- Is a measure of water's ability to conduct electricity. • Pure water is poor conductor of electricity; but shows significant cinductivity when ions of dissolved salts are present in it. Hence specific coductivity or specific conductance approximately measures the number of ions (Ca++ ,Mg++ ,K+ ,HCO3 - ,SO4 - ,Cl- )present & hence approximately measures total dissolved solids in water.
- 42. Specific Conductivity • Sp.Conductivity is measured by portable ionic water tester called conductivity sensor. It measures as to how much electricity is being conducted through a centimeter of water. Expressed as mhos/cm but as per ISO as Siemens/cm or µS/cm • Conversion of specific conductivity in to TDS • TDS in mg/lit = (Conductivity in µS/cm) X 0.67 • Conductivity factor vary between 0.54 to 0.96
- 43. Chemical Characteristic 1) TotalSolids & Suspended Solids 2) pH valu of water 3) Hardness of water 4) Chloride Content 5) Nitrogen Content 6) Metals & other Chemical Substances 7) Dissolved Gases 8) Biochemical Oxygen Demand ( BOD )
- 44. Total Solids 1).Total Solidsmg/lit or ppm = Wt. residue after evaporation (mg) X 1000 Volume of water ( ml) 2).Total dissolved solids in mg/lit or ppm = Wt.of residue (mg) after evaporating filtered water X 1000 Volume of water ( ml) 3).Suspended solids = Total solids - Total dissolved solids (mg/lit or ppm) (mg/lit or ppm) (mg/lit or ppm) 4).Suspended solids = Wt. of residue on filter paper (mg/lit ) X 1000 Volume of water ( ml) Permissible amount of total solids in water = 500ppm but 1000 ppm are also permitted sometimes.
- 46. Hardness • Hardness inwater is that characteristic which prevents formation of sufficient leather or foam, when such hard waters are mixed with soap. Effects of Hard water 1.Greater soap consumption 2. Scaling of boilers 3. Corrosion & incrustation of pipes 4. Making food tasteless, etc
- 48. Hardness . Hardness Temporary/Carbonate Permanent/Non-carbonate bicarbonates & carbonates of Ca & Mg. Temporary as this can be removed to some extent by simple boiling or to fullest extent by adding lime to water. during boiling CO2 gas escapes & insoluble CaCO3 gets precipitated. MgCo3 being fairly soluble in water won't get removed. The temporary hard water causes calcium scales in Sulphates, chlorides, nitrates of Ca & Mg can't be removed by simple boiling. Require special treatment for softening.
- 49. Hardness • Hardness isgenerally defined as the calcium equivallent of calcium & magnesium ions present in water & is expressed in mg/lit • Carbonate hardness = total hardness or Alkalinity, whichever is lesser. • Non-carbonate hardness = Total hardness in excess of the alkalinity. If the alkalinity
- 50. Hardness • For drinkingwater hardness should be less than 200ppm. Water hardness more than 600ppm should be rejected.Water with hardness below 75 ppm are generally testless. Range (mg/lit) Hardness level 0-50 Soft 50-100 Moderately soft 100-150 Slightly hard 150-250 Moderately hard over 250 hard
- 51. Nitrogen Content • Thepresence of nitrogen & its compounds in water is an indication of the presence of organic matter in water & the extent to which the organic matter has undergone decomposition resulting in the pollution of water. Nitrogen is present in water in the following four forms: • Free ammonia or Ammonia nitrogen ≤ 0.15 • Albuminoid or Organic notrogen ≤ 0.30 ppm • Nitrites = nil • Nitrates ≤ 45 ppm. Excess of nitrates may adversely affect the health of infants causing a disease called methamoglobinemia known as blue baby disease, which may result in death of child.
- 52. Metals & OtherChemical Substances SR. No. Inorganic Contaminant Max. permissible limit as per BIS in mg/lit Harmfull health effects 1 Arsenic,As 0.01 Causes cancer, diabetes, liver damage, hyper tension. toxic to all life 2 Cadmium 0.01 highly toxic in humans & livestock. Affects all life. 3 Fluride, F 1 high- mottling of teath & fluorosis, bone crippling. Low- Dental caries 4 Chromium, Cr 0.05 very toxic to humans. Toxic to plants 5 Copper, Cu 0.05 Affect human lungs & respiratory organs 6 Cynide, CN- 0.05 renders tissues incapable of oxygen exchange. 7 Mercury, Hg 0.001 Toxic to all form of life. Very slowly excreted from human body. 8 Phenolic Compounds 0.001 Impart bad taste & toxicity to fish 9 Nitrates 45 Toxic to infants. Causes blue baby disease. Vomit, Skin become dark. Death.
- 57. Water Related DiseasesandWater Related Diseases and Their CausesTheir Causes Bacteria • E. coli • Salmonella typhi • Shigella spp. • Yersinia enterocolitica Viruses • Hepatitis A/E virus • Adenovirus • Enterovirus • Rotavirus E. coli bacteria Hepatitis A Virus Diseases • Diarrhea • Arsenicosis • Fluorosis • Schistosomiasis • Intestinal Worms • Guinea Worm • Hepatitis • Cholera • Malaria • Trachoma • Typhoid
- 58. Bacterial & MicroscopicCharacteristics viruses
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- 71. Important Qualities orRequirements of Water for Domestic Use • Colourless, good to taste, free from odour & sparkling clear • free from pathogenic bacteria or organisms • soft & free from harmful salts • sufficient amount of Oxygen & free from objectionable gases like H2S. • free from redioactive matter, phenolic compounds, iodine , excess fluoride & chlorine • non-corrosive, free from scale forming compounds • Free from heavy metals like arsenic ,lead & other poisonous metals.
- 72. Objects of WaterAnalysis • To classify the quality of raw water by analysing various impurities present, which helps in the selection of a raw watersource • to decide outline of purification process • determine Chemical & bacteriological pollution of water • to determine level of organic impurities • optimum dose of chemicals to be used for treatment • Check & compare with given standards. • determine nature of matter in suspension.
- 73. Collection of samples Methods of Collection ofsample Grab or Catch Sample Composi- te Sample • Generally 2-5 lit. of sample is required for analysis. Polythene Sterile bottles are generally used.
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- 82. Assignment No.4 1) Writea short note on: water borne diseases. (MU- MAY-09, DEC.-10, DEC.-12) 2) What is E. Coli? Why is their presence tested in water that is supplied for Domestic consumption. Describe briefly the procedure followed in Conducting such a test. (MU-DEC.-10) 3) Explain the physical, chemical & biological characteristics of water. Write the standards for potable water. (MU-DEC.-11) 4) Explain the significance of of the following from point the point of view of water Quality criteria: I) Turbidity II) Chlorides III) Nitrates IV) Sulphates V) Iron. 5) What are the common impurities found in natural sources of water, & explain their effects upon its quality. (MU-MAY-14)