Abdunnasar UK,DIET Malappuaram. PHYSICAL, CHEMICAL & BACTERIOLOGICAL CONTAMINATION OF WATER AND...
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Transcript of Abdunnasar UK,DIET Malappuaram. PHYSICAL, CHEMICAL & BACTERIOLOGICAL CONTAMINATION OF WATER AND...
Abdunnasar UK,DIET Malappuaram
PHYSICAL, CHEMICAL & PHYSICAL, CHEMICAL & BACTERIOLOGICAL BACTERIOLOGICAL
CONTAMINATION OF WATER CONTAMINATION OF WATER AND WATER QUALITY AND WATER QUALITY
STANDARDSSTANDARDS
Distribution of water on earthDistribution of water on earth
Ocean and sea - 97%Ocean and sea - 97%
Snow and ice caps - 2%Snow and ice caps - 2%
Rivers,lakes, Ground water - 1%Rivers,lakes, Ground water - 1%
UNIVERSAL SOLVENTUNIVERSAL SOLVENT
QUALITYQUALITY DEMERITDEMERIT
45 LAC WELLS 45 LAC WELLS
AND AND
50 LAC SEPTIC TANKS ( ?)50 LAC SEPTIC TANKS ( ?)
contaminationcontamination
GeologicalGeological
Human activities Human activities
. Organic waste. Organic waste
Industrial wasteIndustrial waste
AquifiersAquifiers
Safe drinking waterSafe drinking water
Free from pathogenic organismsFree from pathogenic organisms ClearClear Not salineNot saline Free from offensive taste or smellFree from offensive taste or smell Free from compounds that may Free from compounds that may
have adverse effect on human have adverse effect on human healthhealth
Free from chemicals that cause Free from chemicals that cause corrosion of water supply systemscorrosion of water supply systems
WATER QUALITY PARAMETERSWATER QUALITY PARAMETERS Physical parameters Physical parameters ChemicalChemical Bacteriological Bacteriological
BUREAU OFINDIAN STANDARDSBUREAU OFINDIAN STANDARDSIS 10500-1991IS 10500-1991
ParametersParameters Disirable Disirable limitlimit
Permissible Permissible limitlimit
Colour Hazen Colour Hazen unitunit
55 2525
Turbidity-NTUTurbidity-NTU 55 1010
pHpH 6.5-8.56.5-8.5 6.5-8.56.5-8.5
Hardness (as Hardness (as CaCOCaCO33)mg/l)mg/l
0.30.3 11
TDSTDS 500500 20002000
BUREAU OFINDIAN STANDARDSBUREAU OFINDIAN STANDARDSIS 10500-1991IS 10500-1991
ParametersParameters Disirable Disirable limitlimit
Permissible Permissible limitlimit
Nitrate mg/lNitrate mg/l 4545 4545
Chloride mg/lChloride mg/l 250250 10001000
Flouride mg/lFlouride mg/l 11 1.51.5
Arsenic mg/lArsenic mg/l 0.050.05 0.050.05
Aluminium mg/lAluminium mg/l 0.030.03 0.20.2
Colour Colour
May be due to the Presence of organic May be due to the Presence of organic matter,metals(iron, manganese) or matter,metals(iron, manganese) or highly coloured industrial wastehighly coloured industrial waste
Aesthetically displeasingAesthetically displeasing Disirable that drinking water be Disirable that drinking water be
colourlesscolourless Disirable limit, 5 Hazen unitDisirable limit, 5 Hazen unit Permissible limit 25 Hazen UnitPermissible limit 25 Hazen Unit
Taste and OdourTaste and Odour
Mainly due to organic Mainly due to organic substances, ,Biological activity, substances, ,Biological activity, industrial pollutionindustrial pollution
Taste buds in the oral cavity Taste buds in the oral cavity specially detect inorganic specially detect inorganic compounds of metals like compounds of metals like magnesium, calcium, sodium, magnesium, calcium, sodium, copper, iron and zinccopper, iron and zinc
Water should be free from Water should be free from objectionable taste and odour.objectionable taste and odour.
TurbidityTurbidity
Caused by suspended matterCaused by suspended matter High level turbidity shield and High level turbidity shield and
protect bacteria from the action protect bacteria from the action of disinfecting agentsof disinfecting agents
Disirable limit-5NTUDisirable limit-5NTU
should be below 1 NTU when should be below 1 NTU when disinfection is practiceddisinfection is practiced
Permissible limit-10NTUPermissible limit-10NTU
pHpH
It is the measure of hydrogen ion It is the measure of hydrogen ion concentrationconcentration
Neutral water pH-7Neutral water pH-7 Acidic water has pH below 7 Acidic water has pH below 7 Basic water has pH above 7Basic water has pH above 7 Disirable limit 6.5-8.5 Beyond this Disirable limit 6.5-8.5 Beyond this
limit the water will affect the mucous limit the water will affect the mucous membrane and water supply systemmembrane and water supply system
Substances that change pH of Substances that change pH of waterwater
AcidicAcidic IndustriesIndustries Sugar - 5 – 6 Sugar - 5 – 6 Distillery 3 - 4Distillery 3 - 4 Electro-Electro-
Plating unit 2.5-4Plating unit 2.5-4 Pickle 2 - 3Pickle 2 - 3
BasicBasic
Paper 8 – 10Paper 8 – 10 Textile 8.5-11Textile 8.5-11 Fertiliser 6.5- 9Fertiliser 6.5- 9 Oil Refine-Oil Refine-
ries 6.5-9.5ries 6.5-9.5
Battery Battery acidsacids
<1.0<1.0 MilkMilk 6.76.7
Carbonated Carbonated BeveragesBeverages
2 – 42 – 4 Rain waterRain water 6.56.5
Lemon Lemon juicejuice
2.32.3 BloodBlood 7.57.5
Orange Orange juicejuice
4.24.2 SeaSea
waterwater8.08.0
VinegarVinegar 33 Ammonia Ammonia solutionsolution
11.311.3
Domestic Domestic sewagesewage
6.5-8.56.5-8.5 GroundGround
waterwater7.5-8.57.5-8.5
HARDNESSHARDNESS
Capacity of water for reducing and Capacity of water for reducing and destroying the lather of soapdestroying the lather of soap
It is total concentration of calcium It is total concentration of calcium and magnesium ions and magnesium ions
Temporary hardness – Bicarbonates Temporary hardness – Bicarbonates of Calcium and Magnesiumof Calcium and Magnesium
Permanent hardness – Sulphates, Permanent hardness – Sulphates, chlorides and nitrates of calcium and chlorides and nitrates of calcium and magnesiummagnesium
Hardness – contd…Hardness – contd…
0 – 50 mg/l - soft0 – 50 mg/l - soft 50 – 150 mg/l - moderately hard50 – 150 mg/l - moderately hard 150 – 300 mg/l - hard150 – 300 mg/l - hard 300 above - very hard300 above - very hard Surface water is softer than ground Surface water is softer than ground
waterwater Causes encrustations in water supply Causes encrustations in water supply
structures structures
ALKALINITYALKALINITY Capacity to nutralise acidCapacity to nutralise acid Presence of carbonates, bi-carbonates Presence of carbonates, bi-carbonates
and hydroxide compounds of Ca, Mg, and hydroxide compounds of Ca, Mg, Na and KNa and K
Alkalinity = hardness, Ca and Mg saltsAlkalinity = hardness, Ca and Mg salts Alkalinity > hardness - presence of Alkalinity > hardness - presence of
basic salts, Na, K along with Ca and Mg basic salts, Na, K along with Ca and Mg
Alkalinity < hardness – neutral salts of Alkalinity < hardness – neutral salts of Ca & Mg present Ca & Mg present
IRONIRON One of the earth’s most plentiful One of the earth’s most plentiful
resourceresource
High iron causes brown or yellow High iron causes brown or yellow staining of laundry, household fixturesstaining of laundry, household fixtures
Metalic taste, offensive odour, poor Metalic taste, offensive odour, poor tasting coffee tasting coffee
Cause iron bacteriaCause iron bacteria
Acceptable limit – 0.3 mg / lAcceptable limit – 0.3 mg / l
CHLORIDECHLORIDE CausesCauses Dissolution of salt depositDissolution of salt deposit Discharge of effluentsDischarge of effluents Intrusion of sea waterIntrusion of sea water Not harmful to human beingsNot harmful to human beings Regarding irrigation – most Regarding irrigation – most
troublesome aniontroublesome anion Acceptable limit - 250 mg/lAcceptable limit - 250 mg/l
NITRATENITRATE
Increasing level of nitrate is due toIncreasing level of nitrate is due to
Agricultural fertilizers, Agricultural fertilizers, manure,animal dung, nitrogenous manure,animal dung, nitrogenous material ,sewage pollutionmaterial ,sewage pollution
(blue baby diseases to infants)(blue baby diseases to infants)
Maximum permissible limit 45 mg / lMaximum permissible limit 45 mg / l
FLOURIDEFLOURIDE Occurs naturallyOccurs naturally Long term consumption above Long term consumption above
permissible level can cause – permissible level can cause – dental flurosis (molting of teeth)dental flurosis (molting of teeth) Skeletal flurosisSkeletal flurosis Acceptable limit – 1 mg / l Acceptable limit – 1 mg / l Maximum permissible limit – 1.5 mg / lMaximum permissible limit – 1.5 mg / l Remedy – 1) DeflouridationRemedy – 1) Deflouridation 2) Mixing Fluride free 2) Mixing Fluride free
waterwater 3) Intake of vitamin C,D, 3) Intake of vitamin C,D,
calcium,antioxidantscalcium,antioxidants
FLOURIDE CAUSESFLOURIDE CAUSES
Three types of Three types of FluorosisFluorosis
1. Dental 1. Dental FluorosisFluorosis
2. Skeletal 2. Skeletal FluorosisFluorosis
3. Non-skeletal 3. Non-skeletal FluorosisFluorosis
ARSENICARSENIC
Occur in ground water from Occur in ground water from arseniferous beltarseniferous belt
Industrial waste, agricultural Industrial waste, agricultural insecticideinsecticide
High arsenic causes 1) various type High arsenic causes 1) various type of dermatological lesions, muscular of dermatological lesions, muscular weakness, paralysis of lower limbs, weakness, paralysis of lower limbs, can also cause skin and lung cancercan also cause skin and lung cancer
Acceptable limit – 0.05 mg / lAcceptable limit – 0.05 mg / l
Heavy MetalsHeavy Metals
Present as mineral in soil and rocks Present as mineral in soil and rocks of earthof earth
Human activities Human activities
Battery – Lead & NickelBattery – Lead & Nickel
Textile - CopperTextile - Copper
Photography – SilverPhotography – Silver
Steel production – IronSteel production – Iron
PesticidesPesticides
CancerCancer Birth defectsBirth defects Blood disorderBlood disorder Nervous disorderNervous disorder Genetic damageGenetic damage
Essential bacteriological StandardsEssential bacteriological Standards
CharacteristicsCharacteristics Number / 100 mlNumber / 100 ml
Treated water in Treated water in distribution systemdistribution system
Feacal coliform zero Feacal coliform zero Total coliform not more Total coliform not more than 10 than 10 Total coliform should Total coliform should not be detectible in two not be detectible in two consecutive samplesconsecutive samples
RESIDUAL CHLORINERESIDUAL CHLORINE
Chlorine added to water forms Chlorine added to water forms hypochlorite ions and hypochlorite hypochlorite ions and hypochlorite acidsacids
Chlorine demand – Quantity required Chlorine demand – Quantity required for killing micro organisms and for killing micro organisms and reacting with ammonia, organic reacting with ammonia, organic compounds etc.compounds etc.
Free residual chlorine – To take care Free residual chlorine – To take care of post contamination of post contamination
Desirable – 0.2 mg / literDesirable – 0.2 mg / liter
Common problems contdCommon problems contd
Visible effectsVisible effects ReasonsReasons
water turns water turns black,smellblack,smell
Waste waterWaste water
Acidic tasteAcidic taste Low pHLow pH
Alkaline tasteAlkaline taste High pHHigh pH
Boiled Rice hard and Boiled Rice hard and yellowyellow
High AlkalinityHigh Alkalinity
White deposits on White deposits on boilingboiling
HardnessHardness
Common problemsCommon problems
Visible effectsVisible effects ReasonReason
Iron taste, change in colour Iron taste, change in colour after exposure to after exposure to atmosphere, change in colour atmosphere, change in colour of cloths,utensils Oily appea- of cloths,utensils Oily appea- rance on top of water bodyrance on top of water body
IronIron
Soap not lathering Soap not lathering hardnesshardness
Brownish black streaks on Brownish black streaks on teethteeth
`Fluride`Fluride
Growth of AlgaeGrowth of Algae Nitrate, Nitrate, phosphatphosphatee
Fish killsFish kills Low pH Low pH less DOless DO
Salty tasteSalty taste chloridechloride