Module- 1

2.Quality & Quantity of Water

BINA PATELAsst. Professor, Venus International College of Technology

SOURCES OF WATER

SURFACE WATER

PONDS

LAKES

STREAMS

RIVERS

STORAGE RESERVOIR

STORED RAIN WATER

GROUND WATER

SPRINGS

INFITRATION GALLERIES

WELLS

Dug Wells Tube Wells Arterian Wells French wells

Ponds: Natural Small sized depression formed with the surface of

the earth, when gets filled with water, know as ponds

Lakes: A natural large sized depression formed within thesurface of earth, when gets filled up with water is known as lake.

o The quality of a water in a lake is generally good and dosenot need much purification.

o Larger and older lakes provide comparatively pure and thenthe smaller and newer lakes.

o Self purification of water due to sedimentation ofsuspended matter, bleaching of color, removal of bacteriaetc. makes the lake water purer and better. On the otherhand, in still waters of lakes, and ponds, the algae, weedand vegetable growth takes place freely, imparting badsmell , tastes and colors to such waters.

PONDS & LAKES

In hilly regions , generally small amount of water runs

off towards the earth. This small run-offs are known as

streams.

These streams feed their waters to lakes or rivers.

Quantity of water available in them is very small and

sometimes they may even sometimes go dry.

STREAMS

Rivers are born from the hills when number of streams

combine together.

RIVERS

PERENNIAL NON PERENNIAL

Those in which wateravailable through the year.

Those in which wateravailable at all time.

Fed by rains during rainyseasons and by snowduring summer seasons.

Fed by rains during rainyseasons.

It is a source of publicsupplies directly.

The construction of a damis generally adopted andwater is used for irrigation.

STORAGE RESERVOIR:

Formed by constructing

hydraulic structures like

dams across river.

STORED RAIN WATER: At

some places, on the

terrace of the buildings

water is stored during

rainy season in a big

tank & thereafter

whenever requirement is

there that stored water

is used.

SPRINGS: The natural outflow of

groundwater at the earths surface

is said to form a spring.

A previous layers sandwiched

between two impervious layers , give

rise to a natural spring. It supplies

very small amount of water.

Horizontal or nearly horizontal

tunnels constructed at shallow

depth (3 to 5 m) along the

banks of the river through the

water bearing strata.

INFILTRATION GALLERIES

Generally constructed of masonary walls with roofs slabs

These tunnels or galleries are generally laid at a slope & the

water collected in them is taken to sump well, from where it is

pumped, treated & distributed to the consumers.

Wells: A water well is a hole usually vertical , excavatedin the earth for bringing ground water to the surface.

Dug Wells /Open Wellssuitable for low discharges of 1-5 lit/second .the diameter - 2 to 9 m. and less then 20m in depth.Yield is limited because it can be excavated orally to a limiteddepth where the ground water storage is limited.

Tube Well:It is a long pipe or a tube.bored or drilled deep into the ground , intercepting one morewater bearing stratum. In the tube wells , larger discharges can beobtained by getting a higher velocity as well as a larger c/s areaof the water bearing stratum .

ARTESIAN WELL:when a well is constructed in a pervious layer which is boundbetween two impervious layer , the water comes on the surfacewith some pressure at which it is stored in the layer

WELLS

USE OF WATER

USES OF WATER

Consumptive

Irrigation

Partial Consumptive

Domestic

Institutional

Industrial

Thermal power plant

Fire fighting

Non Consumptive

Recreational

Navigational

Pollution control

Hydroelectric Power plant

PER CAPITA WATER Requirements

Domestic needs such as drinking, cooking, bathing, washing, flushing of

toilets, gardening and individual air conditioning

Institutional needs

Public purposes such as street washing or street watering, flushing of

sewers, watering of public parks

Industrial and commercial uses including central air conditioning

Fire fighting

Requirement for livestock

Minimum permissible Unaccounted for Water (UFW)

WATER REQUIREMENT: Domestic/ Residential

UseWater Requirement Rates

(in liters)Adopted waterRequirement

LPCDWHO standards IS Codes

Drinking 3 5 5

Cooking 5+20 (washing) 5 5

Bathing 135 55 55

Washing of utensils 15 10 10

Cleaning of house 15 10 10

Washing of house 15 20 20

Flushing 30 30 30

Total 238 135 135

INDIVIDUAL INSTITUTIONS & COMMERCIAL ESTABLISHMENTSr. No Type of Institution or Commercial Establishment Average Water Consumption

in l / h / d

1 Office 45-90

2 Factoriesa) Where bath rooms are providedb) Where no bath rooms are provided

45-9030-60

3 Schoolsa) Day scholarsb) Residential

45-90135-225

4 Hostels 135-180

5 Hotel 180 (per bed)

6 Restaurants 450 (per bed)

7 Hospitals (Including Laundry)a) Number of beds not exceeding 100b) Number of beds exceeding 100

340 (per bed)450 (per bed)

8 Nurses home and medical quarters. 135-225

9 Railway Stationa) Junctions and intermediate stations where mail &

express trains stops.b) Intermediate stations where mail and express

trains does not stop.c) Terminal railway stations.

70 (with bathing facilities)45 (without bathing facilities)45 (with bathing facilities)23 (without bathing facilities)

10 Airports- International and domestic 70

11 Cinema Halls and Theaters (per seat) 15

Industrial Water Demand

Industry Unit of ProductionWater Requirement in

(KL/Unit production)

Automobile vehicle Vehicle 40

Distillery (Kiloleter Alcohol 120-170

Fertiliser Tonne 80-200

Leather Tonne 40

Paper Tonne 200-1000

Special quality paper Tonne 400-1000

Straw board Tonne 75-100

Petroleum refinery Tonne (crude) 1-2

Steel Tonne 200-250

Sugar Tonne (cane crushed) 1-2

Textile 100Kg (goods) 8-14

PUBLIC USES

Purpose Water Consumption

Public parks 1.4 lit. per square meter per day

Road Watering 1-1.5 lit. per square meter per day

Sewer Cleaning 4.5 lit. per head per day

Water demand should provide the necessary peak demand of water

for fire fighting.

Kuichlings Formula: Q= 3182

Freemans Formula: Q= 1135 (P/5 +10)

National Board of Fire under Writers Formula: Q= 4637 (1- 0.01 )

Where Q = Demand in lit/minutes

P= Population in Thousands

In Indian conditions a provisions of 1 lit/head/day will be sufficient

for fire fighting

FIRE DEMAND

Size & Type of Community

Standard of Living

Climatic Condition

Quality of Water

Pressure in Supply

Development of Sewerage Facility

Metering of Water

Cost of water

System of water supply : 24X7, Intermediate etc.

Industrial & Commercial Activities

FACTORS AFFECTING RATE OF DEMAND

IMPURITIES IN WATER - BASED ON NATURE OF IMPURITIES

Organic:e.g. nature to synthetic organics

Inorganic:e.g Ca, Mg, Na, K, Cl, SO4, PO4, HCO3 etc.

1. Dissolved Impurities: Material you cannot see, Deposition and corrosiona) Inorganic salts e.g sulphates and chlorides of calcium, Magnesium,

Ironb) gases like carbon dioxide, nitrogen , oxygen, hydrogen Sulphidesc) organic salts

2. Suspended Impurities: Material you can see (Depending upon size),Deposition and foulinga) Clay b) mud c) Vegetable and animal matters

3. Colloidal Impurities:a) fine size like silica and alumina, organic wastes etc.- These are soluble materials, other than gases- cannot be removed by conventional filters- referred as TDS which stands for total dissolved solids.

4. Bacterial Impurities:a) Bacteria, Germs, Pathogens, Microbes, Viruses, Parasites- Include - algae, beneficial bacteria that decompose wastes- harmful bacteria such as those that cause cholera.

IMPURITIES IN WATER - BASED ON PHYSICAL STATE

a) colour of surface water- dissolved organic matters

b) Taste and Odour- formation of compounds

c) Turbidity- suspended Impurities

d) Pathogenicity- micro organisms

EFFECTS OF IMPURITIES

DEFINITION OF WATER

The water containing pathogenic bacteria Contaminated Water

Water consists of undesirable substances rendering it unfit for the

designated use Polluted Water

Water which is fit /suitable for drinking purpose or which is not

injurious to human health portable / wholesome water

Portable water should be

Colorless

Odourless

Have good taste

Not contain any harmful micro-organisms

WATER QUALITY PARAMETER

Physical

Temp., Color, Taste & Odour, Turbidity, Conductivity

Chemical

Solids, Chlorides, Hardness, pH, Alkalinity, Acidity, Nitrogen & its

compounds, Metals & other chemical substances, Dissolved

gases i.e. DO, CO2, H2S

Biological

Coliform, MPN/100 ml etc.

In case of w/w following parameters are routinely determine:

BOD, COD, DO, O&G, etc.

Other specific parameters depending on the source.

WATER QUALITY PARAMETER PHYSICAL

Temp: For drinking purpose temp. around 10 C are highly

desirable while temp. above 25 C are considered objectionable.

Colour: For drinking purpose usually prefer colourless water.

Colour water is not aesthetically & psychologically accepted i.e.

people may not like to drink coloured water even it may be safe

from other point of view.

Tintometer to measure colour

For drinking purpose the colour no. on colbalt scale should not

exceed 20 and should be

WATER QUALITY PARAMETER - PHYSICAL

Turbidity:It is a measure of the extent towhich light is either absorbed/scattered by the suspendedmatter in water.It depends upon the fitness &conc. Of particles present inwaterJTU Jackson Turbidity Unit/NTU Nephlometer TurbidityUnityFor public water supply 5 to10 NTU

Conductivity:This is a measure of the

capability of a solution such aswater in a stream to pass anelectric currentIt gives an idea about TDS inwaterGreater TDS, high conductivityInstrument - Conductivity meteravg. for portable water < 2mho/cm or S/cm

WATER QUALITY PARAMETER - PHYSICALHardness:o Capacity of water to form a lather.o Unit of hardness: mg/L or ppm

0-75 ppm soft 75-150 ppm - medium 150-300 ppm hard >300 ppm very hard

o Hard water consume more water in laundries & formdeposits/scales in the boilers. Too soft water is tasteless.

o Temporary Hardness: caused by carbonate & bicarbonates of Ca &Mg- removed by boiling/addition of lime in water

o Permanent Hardness: caused by sulphate, Cl & nitrates of Ca &Mg- removed by boiling & require special methods of watersoftening (zeolite/lime soda process)

o Determination method: Versanate method Titration with EDTAsolution after addition of EBT indicator

WATER QUALITY PARAMETER - PHYSICAL

Chloride (Cl):o Cl present in water in the form of Ca, Mg & NaCl & may

be due to leaching of marine sedimentary deposits,pollution from sea water, domestic/industrial water

o Conc.

Solids: The total solids in a water &w/w consist of the insoluble or suspended solids & solublecompounds dissolved in water.o Total solids: residue after evaporating all water

(50% volatile and 50% fixed)(Volatile=organic. Fixed=inorganic mg/L)

o Suspended solids: residue retained on a filter(75% volatile and 25% fixed).Dissolved solids: residue passing through a filter(40% volatile and 60% fixed).

o Settleable solids: residue after one hour settling in an Imhoffcone (ml/L) (the indicator of primary sludge).

CHEMICAL CHARACTERISTICS

WATER QUALITY PARAMETER CHEMICAL

pH: It is logarithm of reciprocal of H ion conc. Present in water

Indicator of acidity/ alkalinity of water

pH= log 10 (1/H) or pH= log 10 (1/OH)

acidic water 0 to 7 pH and alkaline water 7 to 14 pH

Neutral water has 7 pH.

instrument - pH meter

Nitrogen & its compound:

Presence of N in water is an indication of organic matter. For d/W

1. Free ammonia limit for drinking water

WATER QUALITY PARAMETER CHEMICAL

Alkalinity: caused by carbonate, bicarbonate & hydroxides of Na,

Ca & Mg

Excessive can cause bitter taste, incrustation in pipes & also

interfere in coagulation.

expressed as ppm or mg/L of CaCO3Titration of sample against std. acid (H2SO4) using methyl orange

indicator

Acidity: Caused by the presence of mineral acids, free CO2,

sulphates of iron & aluminum in water.

For acidity titration of sample against std. NaOH and

phenolphthalein /methyl orange indicator is used.

expressed as ppm or mg/L of CaCO3

WATER QUALITY PARAMETER CHEMICAL

Fluoride:

Permissible limit in w/s is 0.5 to 1.5 mg/L

cause tooth decay, excessive cavities in teeth of young

children during calcinations of their permanent teeth

Skeletal Flourosis as well as spotting & discolouration of

teeth

BOD, COD, DO, O&G, etc. comes in w/w

Indian Standards for Drinking Water (IS 10500:1991)

Indian Standards for Drinking Water (IS 10500:1991)

Indian Standards for Drinking Water (IS 10500:1991)

Indian Standards for Drinking Water (IS 10500:1991)

Indian Standards for Drinking Water (IS 10500:1991)

The diseases which are carried by water & get entry to the human

body through drinking water are know as water borne diseases.

Such diseases are mainly cause by pathogenic mircro-organism.

Sources of Agent in Water Supply:

Sewage get entered into w/s line - Contaminated water sources

Poorly functioning water treatment systems

Non-treated drinking water

Untreated water,

poor disinfection,

pipe breaks/ leaks,

ground water contamination

Improper disposal of medical waste

WATER BORNE DISEASES & THEIR CONTROL

COMMON WATER BORNE DISEASES

Organisms Disease

Bacteria

Salmonella Typhi Typhoid Fever

Salmonella Paratyphi (A,B,C) Para Typhoid

Shigella Shigellosis (Bacillary Dysentery)

Vibro Cholerae Cholera

Francisella Tularnsis Tularemia (deer fly fever)

Leptospirae Leptospirosis

Viruses

PoliomyelitisAcute Anterior Poliomyelitis, infantile

paralysis

Hepatitis A Infectious Hepatitis

Prorozoa Amebic Dysentery, Giardiasis

Helminthes (Parasitic Worms) Schistosomiais, Echinococcosis, Dracontiasis

Properly treat the water before drinking . Drinking water should be

properly disinfected i.e. water chlorination

H/H method like Boiling the water, Use of RO, use of chlorine tablets

etc.

Proper disposal, conveyance and treatment of domestic and medical

waste

W-S pipeline should be frequently tested, checked & inspected to

detect any leakage/ contamination

While Designing water distribution system, attempt should be made

to keep the sewer lines & water as far away as possible.

General habit of cleanliness amongst the people

Uses of insecticides to control the insects

CONTROL OF WATER BORNE DISEASES

Slide Number 1Slide Number 2Slide Number 3Slide Number 4Slide Number 5Slide Number 6Slide Number 7Slide Number 8Slide Number 9Slide Number 10PER CAPITA WATER Requirements WATER REQUIREMENT: Domestic/ Residential INDIVIDUAL INSTITUTIONS & COMMERCIAL ESTABLISHMENTIndustrial Water Demand Slide Number 15Slide Number 16Slide Number 17Slide Number 18Slide Number 19Slide Number 20Slide Number 21Slide Number 22Slide Number 23Slide Number 24Slide Number 25Slide Number 26Slide Number 27Slide Number 28Slide Number 29Slide Number 30Slide Number 31Indian Standards for Drinking Water (IS 10500:1991) Indian Standards for Drinking Water (IS 10500:1991) Indian Standards for Drinking Water (IS 10500:1991) Indian Standards for Drinking Water (IS 10500:1991) Indian Standards for Drinking Water (IS 10500:1991) Slide Number 37Slide Number 38Slide Number 39Slide Number 40