DCC 5152

WATER SUPPLY
AND WASTE WATER
ENGINEERING
TOPIC 1.0 : WATER RESOURCES AND QUALITY
1.1 KNOW THE SOURCES OF WATER SUPPLY

1.1.1 List the importance of water usage

1.1.2 Describe the sources of water supply

• Surface water resources; rivers, lakes, reservoirs, dam
• Ground water resources
1.1.1IMPORTANCE OF WATER USAGE

Water Supply Water

• Drinking water Resources
• Irrigation & Management
Industrial • Groundwater Environmental
purposes Engineering & Geologic
reservoirs cross Investigations
property line and Construction Processes
& Clean Up
political
boundaries.
1.1.2SOURCES OF WATER SUPPLY
Surface Ground
Water Water
Resources Resources
Rivers Wells

Lakes Aquifer

Reservoirs/Dam
1.2 UNDERSTAND THE SURFACE AND
GROUND WATER QUALITY
CHARACTERISTICS
Related to the Sometimes Very important in
quality of water for evidence by their their relation to
domestic use. observed public health.
Associated with reactions. Significant in
1.2.1 Physical

1.2.3 Biological
Characteristics

1.2.2 Chemical
Characteristics

Characteristics
the appearance of Most often, modifying the
water differences are not physical &
• Turbidity visible. chemical
• pH characteristics of
• Taste and odour water.
• Colour • Hardness
• Chlorides • Coliform
• Temperature
• Sulphates • Bacteria
• Iron • Virus
• Solids • Protozoa
1.2.1) PHYSICAL CHARACTERISTICS

a)Turbidity Measure of the light Transmitting properties of the

water due to presence of
suspended material.

Measured based on By reference suspension under

comparison of the intensity of the same condition.
light scattered
Unit Turbidity Unit (TU)

Nephlometric Turbidity unit (NTU)

1.2.1) PHYSICAL CHARACTERISTICS

Cause by foreign matter

b) Odors are usually caused by gasses produced by the decomposition of organic matter or by
substances added to the wastewater

Taste & Industrial wastewater may contain either odorous compounds or compounds that produce odor
during the process of wastewater treatment

Odour Comes from domestic, agricultural @ natural sources

Drinking water should be free from any objectionable taste@odor

1.2.1) PHYSICAL CHARACTERISTICS

Refer degree of absorption of

c) light energy in visible spectrum
(400-700nm)
Colour Causes by Dissolved organic material from decaying vegetation
& certain inorganic matter

Excessive blooms of algae or growth of aquatic

microorganisms.

Activated sludge & trickling filters can remove a

Its presence is aesthetically certain percentage of some type of colored matter.
objectionable & needs Sometimes color matters needs chemical oxidation
appropriate treatment procedures for removal.
1.2.1) PHYSICAL CHARACTERISTICS

The increase in the rate of biochemical reactions that accompanies an increase in temperature,
d) combined with the decrease in the quantity of oxygen present in surface waters, can often
Temperature cause serious depletions in dissolved oxygen concentration in the summer months.

Abnormally high temperatures can foster the growth of undesirable water plants and waste
water fungus.

Most desirable drinking waters are consistently cool & do not have fluctuations of more than a
few degrees.

Oxygen is less soluble in warm water.

1.2.2) CHEMICAL CHARACTERISTICS

The hydrogen-ion concentration is an important quality parameter of

a) wastewater.

pH The concentration range suitable for the existence of most biological life is
quite narrow and critical.

Wastewater with an adverse concentration of hydrogen ion is difficult to treat

by biological means; and if the concentration is not altered before discharge;
the wastewater effluent may alter the concentration in the natural waters.
1.2.2) CHEMICAL CHARACTERISTICS
Stream water hardness is total of concentration of
b) cations, specifically calcium ( Ca2+ ), Magnesium
(Mg2+), Iron (Fe2+), Manganese (Mg2+) in the water.

Hardness Water rich in these cations is said to be ‘hard’. Stream

water hardness reflects the geology of the catchment
area.

Sometimes it also provides a measure of the

influence of human activity.

Hardness is a reflection of the amount of calcium and

magnesium entering the stream through the
weathering of rock such as limestone (CaCO3)

The degree of hardness of drinking water has been Soft (0-60mg/L)

classified in terms of equivalent Caco3 concentration Medium (60-120mg/L)
as follows Hard (120-180mg/L)
Very Hard (˃180mg/L)
1.2.2) CHEMICAL CHARACTERISTICS

c) Most of water
Chlorides contain

Leaching of marine sedimentary deposits

Amount presence Pollution from sea water@brine@industrial@domestic waste

causes by ˃250mg/L –noticeable taste

Domestic water ˂100 mg/L chloride

1.2.2) CHEMICAL CHARACTERISTICS

d) Sulphate is reduced biologically under anaerobic

Sulphates conditions to sulfide; turn can combine with
hydrogen to form hydrogen sulfide (H2S)

The accumulated H2S can then be oxidized

biologically to sulfuric acid; corrosive to steel
pipes and equipment
1.2.2) CHEMICAL CHARACTERISTICS

One of the earth’s most plentiful resource

e) High iron causes brown or yellow staining of laundry, household fixtures

Iron Metallic taste, offensive odour, poor tasting coffee

Cause iron bacteria

Acceptable limit – 0.3mg/L

1.2.2) CHEMICAL CHARACTERISTICS
Suspended solids
Solids normally contain 99.9% water and only

f)
Dissolved solids
0.1% of total solids present in the sewage may Colloidal solids
be in any of the four; Settle able solids

Suspended solids are those solids which

Solids remain floating in sewage.

Dissolved solids are those which remain

dissolved in sewage just as a salt in water.

Colloidal solids are finely divided solids

remaining either in solution or in suspension.

Settleable solids are that solids which settles

out, if sewage is allowed to remain
undisturbed for a period of 2 hours.
1.2.2) CHEMICAL CHARACTERISTICS

Increasing level of nitrate due to agricultural fertilizers, manure,

g) animal dung, nitrogenous material, sewage pollution (blue baby
Nitrates disease to infants)
The nitrogen cycle keeps the amount of available nitrogen in
balance.

Excessive use of fertilizers and nutrient rich sewage release have

created a surplus of nitrate. The result is eutrophication from
excess algae and bacteria with reduced dissolved oxygen.
1.2.3) BIOLOGICAL CHARACTERISTICS

Taste & odor

a)
Algae Some algae could be harmful to animals;
Fish
Birds
Increase the level of DO in water.; too
much algae, will affect taste and smell and
can reduce the intensity of light
penetration.
1.2.3) BIOLOGICAL CHARACTERISTICS

b) Phatogenic bacteria
Bacteria causing cholera,
typhoid fever etc
Indicator Bacteria; Coliform

Fecal coliform (E.coli)

1.2.3) BIOLOGICAL CHARACTERISTICS

Can cause illness

c) Hard to detect

Virus Specify treatment process (disinfection dose & contact time) instead of
measuring virus concentration.
Smallest microorganisms with sizes range from 0.01 to 0.3𝜇m.

Could cause certain disease like hepatitis, flu, jaundice and polio.
1.2.3) BIOLOGICAL CHARACTERISTICS

d) Simplest animal species.

Protozoa

Infection are usually characterized

by gastrointestinal disorders.
1.3 STUDY ABOUT WATER CONTAMINANT
GENERATION

Student must search 1(one) article

about human impact results in a
reduction of fresh water and
degradation of water quality