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Water Analysis for Drinking Water
The document outlines various aspects of water quality assessment, encompassing physical, chemical, radiological, and microbiological parameters. It details methods for measuring these parameters, standards for acceptable levels, and health implications of various contaminants. Emphasis is placed on the importance of accurate data for informed decision-making and strict adherence to quality control procedures in laboratory analysis.
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Water Analysis for Drinking Water
- 2. A. Physical Aspects 1. Taste 2. Odor 3. Color 4. Turbidity 5. pH 6. Total Dissolved Solids B. Chemical Aspects 1. Arsenic 2. Cadmium 3. Lead 4. Benzene 5. Iron 6. Manganese 7. Chloride 8. Sulfate ** Chlorine Residual C. Radiological Aspects 1. Gross Alpha Activity 2. Gross Beta Activity 3. Radon D. Microbiological Aspects 1. Multiple Tube Fermentation Technique 2. Membrane Filter Technique 3. Chromogenic Substrate Test 4. Heterotrophic Plate Count
- 3. This partdeals primarily with the measurement of the physical properties of the sample Provides first warning of potential hazards in the environment
- 4. Refers tothe gustatory sensations ◦ Bitter – caffeine ( Strong coffee) ◦ Salty – sodium chloride (Chlorinated water) ◦ Sour – citric acid (lemon juice) ◦ Sweet – sugar (syrup) Flavor – gustatory, olfactory and trigeminal sensations Methods: ◦ Sensory Evaluation Technique Only used on samples known to be safe for ingestion Standard: No Objectionable Taste
- 5. Affected byorganic and inorganic chemicals present in water Provide qualitative descriptions of odor intensity Method: ◦ Sensory Evaluation Technique Standard: No Objectionable Odor
- 7. Color ofsurface and groundwater results primarily from the presence of natural organic matter, particularly aquatic humic matter ◦ Humic matter consists of humic and fulvic acids – yellow-brown color Substances that adds color to water: ◦ Suspended particles Clays, algae, iron, manganese oxides Color usually removed from potable water for aesthetic purposes
- 8. True Color ◦ Color of water from which the turbidity has been removed ◦ Standard: ≦ 5 Color Units Apparent Color ◦ Color due to substances in the solution and suspended matter ◦ Contributed principally by colloidal or suspended material ◦ Standard: ≦ 10 Color Units Methods: Visual Comparison Colorimetric
- 9. Caused bysuspended and colloidal material ◦ Clay, silt, finely divided organic and inorganic matter, plankton and other microbes Method: Turbidimetry Standard: 5 NTU
- 10. Acidity ◦Attributed to the presence of strong mineral acids and weak acids and hydrolizing salts such as iron and aluminum sulfate ◦ Contribute to corrosiveness and influence chemical rates, chemical speciation and biological processes Alkalinity ◦ Refers to the acid-neutralizing capacity of water ◦ Attributed to the carbonate, bicarbonate and hydroxide content and borates, phosphates and silicates or other bases Method: Electrometric method (pH meter) Standard: 6.5 to 8.5
- 11. Waters withhigh dissolved solids generally are of inferior palatability Portions of solids that passes through a filter of nominal pore size Methods: Gravimetric, dried at 180°C Standard: ≦ 500
- 12. Various formsof chemicals are present in drinking water that may lead to some health problems Inorganic constituents ◦ Arsenic, lead, chromium and cadmium Suspected carcinogens Organic constituents ◦ Due to decomposition of organic debris, domestic, agricultural, industrial, water treatment
- 13. Presence ofarsenic in water is due to mineral dissolution, industrial discharges, application of pesticides Health Effects: severe poisoning and carcinogenic Methods: Inductively Couple Plasma/Mass Spectrophotometry; hydride generation Atomic Absorption Spectrophotometry; Silver Diethyldithiocarbamate Method, Electrothermal Atomic Absorption Spectrophotometry (Graphite furnace AAS) Standard: ≦ 0.05 mg/L
- 14. extremely toxicand accumulate in the kidneys and liver ◦ Causes dysfunction of the kidneys Methods: Inductively Couple Plasma/Mass Spectrophotometry (ICP/MS), Flame Atomic Absorption Spectrophotometry (FAAS) Standard: ≦ 0.003 mg/L
- 15. Presence inwater supply comes from industrial, mine and smelts discharges or from the dissolution of plumbing and plumbing fixtures Toxic and cummulative poison Method: Inductively Couple Plasma/Mass Spectrophotometry (ICP/MS), Flame Atomic Absorption Spectrophotometry (FAAS), Electrothermal Atomic Absorption Spectrophotometry (EAAS), Anodic Stripping Voltammetry; Dithizone Standard: ≦ 0.01 mg/L
- 16. Results withhigh contamination from human or animal waste Methods: Cd Reduction Method, Capillary Ion Electrophoresis Colorimetric (Diazotization); Flow Injection Analysis Standard: ≦ 0.01 mg/L
- 17. Presence isdue to industrial effluents, atmospheric pollution due to vehicular emissions Method: Gas Chromatography/Mass Spectrophotometry Standard: ≦ 0.01 mg/L
- 18. Elevated ironlevels can cause stains in plumbing, laundry, and cooking utensils Imparts objectionable taste and color Ferrous state -> oxidized -> ferric state (reddish precipitate) Method: Phenanthroline, Atomic Absorption Spectrophotometry, Colorimetric Method Standard: ≦ 0.01 mg/L
- 19. Elevated manganesecan cause stains in plumbing, laundry, cooking utensils Mn2+ -> oxidized -> MnO2 black precipitate Methods: Perfurate Method, Atomic Absorption Spectrophotometry, Inductively Color Plasma/Mass Spectrophotometry Standard: ≦ 0.04 mg/L
- 20. Major inorganicanions in water Produces salty taste if the cation is sodium High chloride content may harm metallic pipes and structures Method: Argentometric Method, IC Standard: ≦ 250 mg/L
- 21. Occurs naturallyin water Method: Turbidimetric Method, Ion Chromatography, Gravimetric Method Standard: ≦ 250 mg/L
- 22. Chlorine ifnot within limits may produce adverse effects Taste and color of water is intensified Potential organic chloroform may be form in the process of chlorination Methods: Iodometric, Amperometric Titrations, DPD Colorimetric Method Standard: 0.3 to 1.5 mg/L
- 23. Does notprovide a complete water quality picture ◦ If possible a series of analysis must be conducted over a protracted period
- 24. Coliform groupconsists of several genera of bacteria belonging to the family of Enterobacteriaceae ◦ Facultative anaerobic, gram-negative, non-sporeforming bacteria that ferments lactose with gas and acid within 48 hours @ 35°C Uses MPN table to estimate coliform density
- 25. Presumptive Phase ◦ Lauryl Sulfate Broth (Triple Strength) 10mL media plus 20mL sample in 5 tubes Incubate for 48hours at 35 +/- 0.5°C Confirmatory Phase ◦ Brilliant Green Bile Broth 1 loopful or 1 drop of positive samples in 5 tubes of 10mL media Incubate for 48hours at 35 +/- 0.5°C ◦ EC Broth 1 loopful or 1 drop of positive samples in 5 tubes of 10mL media Incubate in water bath for 24 hours at 44.5 +/- 0.2°C Completed Phase ◦ Lauryl Sulfate Broth (Single Strength)
- 26. Presumptive Phase Preparation of Lauryl Sulfate Broth Dissolve 35.6 grams in one liter distilled water. Dispense 10 ml to clean culture tubes. Place fermentation/durham tube in an inverted position. Put the screw cap on the culture tubes. Place all tubes in the autoclavable rack and wrap with brown paper. Sterilize for 15 minutes at 121 psi pressure. Procedure Pipette 20 ml of water sample into five (5) tubes of primary lactose broth. Mix by gentle shaking. Incubate at 35°C for 24 hours. Read at the end of 24 hours and record the presence or absence of gas. Incubate for another 24 hours if no gas has developed. Examine for gas formation after 48 hours.
- 27. Confirmatory Test Brilliant Green Bile Broth Preparation Dissolve 40 grams in one liter distilled water. Dispense 10 ml to clean culture tubes. Place fermentation/durham tube in an inverted position. Put the screw cap on the culture tubes. Place all tubes in the autoclavable rack and wrap with brown paper. Sterilize for 15 minutes at 121 psi pressure. Procedure Pipette 0.3 ml of broth from positive presumptive tubes to five (5) to ten (10) ml portions of BGB tubes. Mix by gentle shaking. Incubate the inoculated tubes for 24-48 hours, at 35°C.
- 28. Confirmatory Test EC Media Preparation Dissolve 37 grams in one liter distilled water. Dispense 10 ml broth to culture tubes. Place fermentation tube in an inverted position. Put the screw cap on the culture tubes. Place all tubes in the autoclavable rack and wrap with brown paper. Sterilize for 15 minutes at 121 psi pressure. Procedure Transfer 0.3 ml water sample from positive presumptive tubes. Incubate at 44.5 ± 2 °C for 24 hours in water bath.
- 29. Used totest large sample volumes Released numerical results more rapidly than MTFT Greatly affected by: ◦ high levels of turbidity Clogs the membrane filter ◦ High heterotrophic bacteria count Interferes with the growth of coliforms on the filter
- 30.
- 31. Also calledEnzyme Substrate Coliform Test Qualitative test Principle: ◦ Total Coliform Bacteria Chromogenic Substrate 1. ONPG – ortho-nitrophenyl-β-D-galactopyranoside 2. CPRG – chlorophenol red- β-D-galactopyranoside 3. X-GAL – 5-chromo-4-chloro-3-indoyl- β-D-galactopyranoside Detects enzyme β-D-galactosidase which is produced by total coliform bacteria
- 32. Principle: ◦Escherichia coli Fluorogenic Substrate 1. MUG – 4-methylumbellferyl-β-D-glucoronide o Detects enzyme β-D-glucoronidase which is produced by E. coli
- 33. FLUOROCULT ModifiedLMX Broth ◦ Increased sensitivity ◦ Detection time is shorten Contains IPTG: 1-Isopropyl-β-D-1-thiogalactopyranoside Increase activity of β-D-galactosidase ◦ Chromogenic Substrate: X-GAL ◦ Fluorogenic Substrate: MUG ◦ Contains tryptophan Indole test – Kovac’s reagent added
- 34. Useful inchecking water treatments’ effectiveness ◦ Indirect indicator of pathogen removal High HPC – false negative coliform results a) Pour Plate – R2A, NWRI agar b) Spread Plate – R2A, NWRI agar c) Membrane Filter – mHPC, R2A, NWRI agar
- 35.
- 36. Gross alphaactivity ◦ Alpha-emitting radionuclides Radium Uranium Thorium Gross beta activity Radon
- 38. If it’s onlyan idea!
- 39. “The analytical laboratoryprovides qualitative and quantitative data for use in decision-making. To be valuable, the data must accurately describe the characteristics and concentrations of constituents in the samples submitted to the laboratory. In many cases, because they lead to faulty interpretations, approximate or incorrect results are worse than no result at all.”
- 40. set ofoperating principles that, if strictly followed during sample collection and analysis, will produce data of known and defensible quality
- 41. Everyone involvedwith the lab: ◦ Person sampling ◦ Person running the test ◦ Person washing the glassware ◦ Person doing maintenance on the instruments ◦ Person interpreting the results
- 42. Staff Organizationand Responsibilities Sample Control and Documentation SOP for Analytical Methods & Procedures Analyst Training Requirements Equipment Preventative Maintenance Calibration Procedures Corrective Actions Internal Quality Control Activities Performance Audits Data Assessment for Bias and Precision Data Validation and Reporting
- 43. Documentation Communication Training Cross-Training Updating
- 44. part ofquality management focused on fulfilling quality requirements examining “control” materials of known substances along with patient samples to monitor the accuracy and precision of the complete examination (analytic) process GOAL: to detect errors and correct them before results are reported
- 45. Certification ofAnalyst Competence Recovery of Known Additions Analysis of Standards Analysis of Reagent Blanks Calibration with Standards Analysis of Duplicates Maintenance of Control Charts
Editor's Notes
- #41 The Accuracy of the analytical result can be stated with a high level of confidence.”