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TOPIC 1.0 :
WATER RESOURCES AND QUALITY
1.2.1 Physical
Characteristics:
a.Turbidity
b.Taste and odour
c.Colour
d.Temperature
1.2.2 Chemical
Characteristics:
a.pH
3
b.Hardness
c.Chlorides
d.Sulphates
e.Iron
f.Solids
g.Nitrates
1.2.3 Biological
Characteristics:
a.Coliform
b.Bacteria
c.Virus
d.Protozoa
g.
development.
Movement of groundwater is very slow.
Changes to discharge and storage are small and the storage is not affected by the dry spell.
Cost of pumping operation to extract groundwater is higher than the treatment of surface
water.
Groundwater require low capital investment cost.
The quality of groundwater:
i. are always free from harmful organisms
ii. Are treated through layers of rock and soil
iii. Contains high soluble salts
iv. Are difficult to treat if contaminated
v. have quite uniform temperature.
Data for analyses are sparse and insufficient
1. Physical
Parameters
2. Chemical
Parameters
3. Biological
Parameters
taste or smell.
Turbidity
Temperature
Colour
disinfection is practices.
- Permissible limit-10NTU
microbiological reactions
- The most suitable drinking water are consistently
cool and do not have temperature fluctuations of
more than a few degrees.
- Groundwater and surface water from mountain area
generally meet these criteria.
HARDNESS
SOLIDS
SULPHATES
IRON
NITRATES
CHORIDES
pH
- it is a measure of the concentration of hydrogen ions
- the term pH was derived from the manner in which the
hydrogen ion concentration is calculated.
- pH scale range from 0 to 14. A pH of 7 is consider to be
neutral
- Substances with pH of less than 7 are acidic
Substances with pH greater than 7 are basic.
Affect chemical and biological reaction;
- Low pH is corrosive
- High pH cause deposits
1.
human activity.
calcium (Ca), magnesium (Mg) ion with Co32- or HCO3 Temporary hardness is mostly destroyed by boiling of water
or additional of lime.
The settlement of these ion will remove
household fixtures
-Metallic taste, offensive odour, poor tasting coffee
-Cause iron bacteria
-Acceptable limit 0.3 mg/l
production
- Pathogen
Bacteria
Coliform
virus
Protozoa
etc
- Indicator Bacteria;
- Coliform
- Fecal Coliform (E.coli)
- fish
- bird
- Increase the level of DO in water. But too much algae,
will affect taste and smell and can reduce the
intensity of light penetration.
BY NORAIDAWATI BINTI NORDIN