This document discusses water quality standards and parameters for drinking water. It outlines the physical, chemical, and bacteriological contamination sources that can affect water. The key water quality parameters discussed include turbidity, pH, hardness, alkalinity, iron, chloride, nitrate, fluoride, arsenic, and heavy metals. BIS drinking water standards for various parameters are provided. The importance of residual chlorine is also mentioned. Overall, the document provides an overview of water quality issues and the standards used to define safe drinking water.

1. Abdunnasar UK,DIET
Malappuaram

2. PHYSICAL, CHEMICAL &
BACTERIOLOGICAL
CONTAMINATION OF WATER
AND WATER QUALITY
STANDARDS

3. Distribution of water on earth

Ocean and sea
- 97%

Snow and ice caps
-
2%

Rivers,lakes, Ground water -
1%

4. UNIVERSAL SOLVENT



QUALITY
DEMERIT
45 LAC WELLS
AND
50 LAC SEPTIC TANKS ( ?)

5. contamination

Geological

Human activities
. Organic waste
Industrial waste

6. Aquifiers

7. Safe drinking water






Free from pathogenic organisms
Clear
Not saline
Free from offensive taste or smell
Free from compounds that may
have adverse effect on human
health
Free from chemicals that cause
corrosion of water supply systems

8. WATER QUALITY PARAMETERS



Physical parameters
Chemical
Bacteriological

9. BUREAU OFINDIAN STANDARDS
IS 10500-1991
Parameters
Disirable
limit
Permissible
limit
Colour Hazen unit 5
25
Turbidity-NTU
5
10
pH
6.5-8.5
6.5-8.5
Hardness (as
CaCO 3 )mg/l
0.3
1
TDS
500
2000

10. BUREAU OFINDIAN STANDARDS
IS 10500-1991
Parameters
Nitrate mg/l
Disirable
limit
45
Permissible
limit
45
Chloride mg/l
250
1000
Flouride
1
1.5
Arsenic mg/l
0.05
0.05
Aluminium mg/l
0.03
0.2
mg/l

11. Colour





May be due to the Presence of organic
matter,metals(iron, manganese) or highly
coloured industrial waste
Aesthetically displeasing
Disirable that drinking water be colourless
Disirable limit, 5 Hazen unit
Permissible limit 25 Hazen Unit

12. Taste and Odour



Mainly due to organic
substances, ,Biological activity,
industrial pollution
Taste buds in the oral cavity
specially detect inorganic
compounds of metals like
magnesium, calcium, sodium,
copper, iron and zinc
Water should be free from
objectionable taste and odour.

13. Turbidity



Caused by suspended matter
High level turbidity shield and
protect bacteria from the action of
disinfecting agents
Disirable limit-5NTU
should be below 1 NTU when
disinfection is practiced
Permissible limit-10NTU

14. pH





It is the measure of hydrogen ion
concentration
Neutral water pH-7
Acidic water has pH below 7
Basic water has pH above 7
Disirable limit 6.5-8.5 Beyond this limit
the water will affect the mucous
membrane and water supply system

15. Substances that change pH of
water






Acidic
Industries
Sugar Distillery
ElectroPlating unit
Pickle

5–6
3- 4


2.5-4
2- 3


Basic
Paper
8 –
10
Textile
8.511
Fertiliser
6.59
Oil Refine-

16. Battery
acids
<1.0
Milk
6.7
Carbonated
Beverages
2 – 4
Rain water
6.5
Lemon juice
2.3
Blood
7.5
Orange
juice
4.2
Sea
8.0
Vinegar
3
Domestic
6.5-8.5
water
Ammonia
solution
Ground
11.3
7.5-8.5

17. HARDNESS




Capacity of water for reducing and
destroying the lather of soap
It is total concentration of calcium and
magnesium ions
Temporary hardness – Bicarbonates of
Calcium and Magnesium
Permanent hardness – Sulphates,
chlorides and nitrates of calcium and
magnesium

18. Hardness – contd…






0 – 50 mg/l
- soft
50 – 150 mg/l - moderately hard
150 – 300 mg/l - hard
300 above
- very hard
Surface water is softer than ground water
Causes encrustations in water supply
structures

19. ALKALINITY





Capacity to nutralise acid
Presence of carbonates, bi-carbonates
and hydroxide compounds of Ca, Mg, Na
and K
Alkalinity = hardness, Ca and Mg salts
Alkalinity > hardness - presence of basic
salts, Na, K along with Ca and Mg
Alkalinity < hardness – neutral salts of Ca
& Mg present

20. IRON





One of the earth’s most plentiful
resource
High iron causes brown or yellow
staining of laundry, household fixtures
Metalic taste, offensive odour, poor
tasting coffee
Cause iron bacteria
Acceptable limit – 0.3 mg / l

21. CHLORIDE







Causes
Dissolution of salt deposit
Discharge of effluents
Intrusion of sea water
Not harmful to human beings
Regarding irrigation – most troublesome
anion
Acceptable limit - 250 mg/l

22. NITRATE




Increasing level of nitrate is due to
Agricultural fertilizers, manure,animal
dung, nitrogenous material ,sewage
pollution
(blue baby diseases to infants)
Maximum permissible limit 45 mg / l

23. FLOURIDE







Occurs naturally
Long term consumption above
permissible level can cause –
dental flurosis (molting of teeth)
Skeletal flurosis
Acceptable limit – 1 mg / l
Maximum permissible limit – 1.5 mg / l
Remedy – 1) Deflouridation
2) Mixing Fluride free water
3) Intake of vitamin C,D,
calcium,antioxidants

24. FLOURIDE CAUSES
Three types of
Fluorosis
1. Dental
Fluorosis
2. Skeletal
Fluorosis
3. Non-skeletal
Fluorosis

25. ARSENIC




Occur in ground water from arseniferous
belt
Industrial waste, agricultural insecticide
High arsenic causes 1) various type of
dermatological lesions, muscular
weakness, paralysis of lower limbs, can
also cause skin and lung cancer
Acceptable limit – 0.05 mg / l

26. Heavy Metals


Present as mineral in soil and rocks of
earth
Human activities
Battery – Lead & Nickel
Textile - Copper
Photography – Silver
Steel production – Iron

27. Pesticides





Cancer
Birth defects
Blood disorder
Nervous disorder
Genetic damage

28. Essential bacteriological Standards
Characteristics
Number / 100 ml
Treated water in
distribution system
Feacal coliform zero Total
coliform not more than 10
Total coliform
should not be detectible in
two consecutive samples

29. RESIDUAL CHLORINE




Chlorine added to water forms
hypochlorite ions and hypochlorite acids
Chlorine demand – Quantity required for
killing micro organisms and reacting with
ammonia, organic compounds etc.
Free residual chlorine – To take care of
post contamination
Desirable – 0.2 mg / liter

30. Common problems contd
Visible effects
water turns black,smell
Reasons
Waste water
Acidic taste
Low pH
Alkaline taste
High pH
Boiled Rice hard and
High Alkalinity
yellow
White deposits on boiling Hardness

31. Common problems
Visible effects
Iron taste, change in colour after
exposure to atmosphere, change
in colour of cloths,utensils Oily
appea- rance on top of water
body
Soap not lathering
Brownish black streaks on teeth
Growth of Algae
Fish kills
Reason
Iron
hardness
`Fluride
Nitrate,
phosphate
Low pH
less DO