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CEB707 Water and Waste Water Engineering: A Presentation On

The document provides an overview of water quality parameters for raw water sources and treated drinking water. It discusses physical, chemical, and bacteriological characteristics including turbidity, pH, hardness, chlorides, nitrates and coliform testing. The key water quality parameters are tested to understand the safety and purity of the water source.

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59 views14 pages

CEB707 Water and Waste Water Engineering: A Presentation On

The document provides an overview of water quality parameters for raw water sources and treated drinking water. It discusses physical, chemical, and bacteriological characteristics including turbidity, pH, hardness, chlorides, nitrates and coliform testing. The key water quality parameters are tested to understand the safety and purity of the water source.

Uploaded by

alex
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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A PRESENTATION ON

CEB707
Water and Waste water
Engineering

1
Introduction
 Raw Water Source
 The various sources of water can be classified into two
categories:

 Surface sources, such as


 Ponds and lakes;
 Streams and rivers;
 Storage reservoirs; and
 Oceans, generally not used for water supplies, at present.

 Sub-surface sources or underground sources, such as


 Springs;
 Infiltration wells ; and
 Wells and Tube-wells.
 Water Quality
The raw or treated water is analysed by testing their
physical, chemical and bacteriological characteristics:

 Physical Characteristics:
Turbidity - If a large amount of suspended solids are
present in water, it will appear turbid in appearance. The
turbidity depends upon fineness and concentration of
particles present in water. The unit of expression
is Nephelometric Turbidity Unit (NTU). Acceptable values
are < 5 NTU.
 Colour - Dissolved organic matter from decaying
vegetation or some inorganic materials may impart
colour to the water.

Acceptable values are < 15 Cobalt Units

Taste and Odour - Odour in water is due mainly to the


presence of organic substances.

A new method to estimate taste of water sample has been


developed based on flavour known as 'Flavour Profile
Analysis' (FPA). The character and intensity of taste and
odour discloses the nature of pollution or the presence of
microorganisms.
 Temperature - The increase in temperature decreases
palatability, because at elevated temperatures carbon
dioxide and some other volatile gases are expelled.

The ideal temperature of water for drinking purposes is 5


to 12 °C - above 25 °C, water is not recommended for
drinking.
 Chemical Characteristics:
pH - pH value denotes the acidic or alkaline condition of
water. It is expressed on a scale ranging from 0 to 14,
which is the common logarithm of the reciprocal of the
hydrogen ion concentration. The recommended pH range
for treated drinking waters is 6.5 to 8.5

Acidity - The acidity of water is a measure of its capacity


to neutralise bases.

It is expressed as mg/L in terms of calcium carbonate.


 Alkalinity - The alkalinity of water is a measure of its
capacity to neutralise acids.

It is expressed as mg/L in terms of calcium carbonate.

The various forms of alkalinity are (a) hydroxide alkalinity,


(b) carbonate alkalinity, (c) hydroxide plus carbonate
alkalinity, (d) carbonate plus bicarbonate alkalinity, and (e)
bicarbonate alkalinity
Hardness - If water consumes excessive soap to produce
lather, it is said to be hard. Hardness is caused by
divalent metallic cations. The total hardness of water is
defined as the sum of calcium and magnesium
concentrations, both expressed as calcium carbonate, in
mg/L.
Water containing calcium carbonate at concentrations
below 60 mg/l is generally considered as soft; 60–120
mg/l, moderately hard; 120–180 mg/l, hard; and more
than 180 mg/l, very hard.

Hardness are of two types:


• Temporary or carbonate hardness and
• Permanent or non carbonate hardness.
Temporary hardness is one in which bicarbonate and
carbonate ion can be precipitated by prolonged boiling.
Non-carbonate ions cannot be precipitated or removed by
boiling, hence the term permanent hardness.
 Chlorides - Chloride ion may be present in combination
with one or more of the cations of calcium, magnesium,
iron and sodium. Excessive presence of chloride in
water indicates sewage pollution.

Chloride concentrations in excess of about 250 mg/litre


can give rise to detectable taste in water.
Sulphates - Sulphates occur in water due to leaching from
sulphate mineral and oxidation of sulphides.

Sulphate should be less than 50 mg/L, for some


industries. Desirable limit for drinking water is 150 mg/L.
May be extended upto 400 mg/L.


 Iron - Iron is found on earth mainly as insoluble ferric
oxide. When it comes in contact with water, it dissolves
to form ferrous bicarbonate under favourable
conditions. This ferrous bicarbonate is oxidised into
ferric hydroxide, which is a precipitate.

Acceptable value for drinking water is 0.3 to 1.0 mg/L.


 Solids - The sum total of foreign matter present in water
is termed as 'total solids'. Total solids consist of volatile
(organic) and non-volatile (inorganic or fixed) solids.

Further, solids are divided into suspended and dissolved


solids.

TDS Limits: Excellent, less than 300 mg/litre; good,


between 300 and 600 mg/litre; fair, between 600 and 900
mg/litre; poor, between 900 and 1200 mg/litre; and
unacceptable, greater than 1200 mg/litre.
 Nitrates - Nitrates in surface waters occur by the
leaching of fertilizers from soil during surface run-off
and also nitrification of organic matter. Presence of
high concentration of nitrates is an indication of
pollution.

Concentration of nitrates above 45 mg/L cause a disease


methemoglobinemia.

Standard for nitrate in drinking water is 45 mg/l nitrate-


NO3.
Bacteriological Characteristics:

Bacterial examination of water is very important, since it


indicates the degree of pollution.

Coliform group serves as indicator of contamination of


water with sewage and presence of pathogens.

The methods to estimate the bacterial quality of water are:

Standard Plate Count Test -


Most Probable Number
Membrane Filter Technique
Most Probable Number - Most probable number is a
number which represents the bacterial density which is
most likely to be present. E.Coli is used as indicator of
pollution.

MPN value is calculated as follows:

Five 10 ml (five dilution combination) tubes of a sample is


tested for E.Coli. If out of five only one gives positive test
for E.Coli and all others negative. From the tables, MPN
value for one positive and four negative results is read
which is 2.2 in present case. The MPN value is expressed
as 2.2 per 100 ml. These numbers are given by Maccardy
based on the laws of statistics.

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