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USES OF WATER
Various uses of water:
Domestic use
Civic use
Trade or business use
Commercial or industrial use
DOMESTIC USE
Should possess high degree of purity
Free from suspended impurities, bacteria etc.
Small degree of hardness is permissible
DOMESTIC USE
Pure, potable or wholesome water should be:
CIVIC USE
ANALYSIS OF WATER
Analysis of water
Physical tests
Chemical tests
Colour
Taste and odour
Temperature
Turbidity
Chlorides
Dissolved gases
Hardness
pH value
Metals and
other chemical
substances
Nitrogen &
compounds
Total solids
Bacteriological
tests
Total count or
agar plate
count test
B-coli test
PHYSICAL TESTS
Colour
Measurement of colour in water is carried out by
means of a TINTOMETER
The unit of colour on cobalt scale is the colour
produced by one milligram of platinum cobalt in 1
litre of distilled water
For public water supply, the number on cobalt
scale should not exceed 20 and should be
preferably less than 10
PHYSICAL TESTS
Taste and odour
Test is carried out by inhaling through two tubes
of an OSMOSCOPE
May also be tested by threshold number
Water to be supplied from a public water supply
scheme should not contain objectionable taste
and odour
Odour is expressed as disagreeable, earthy, fishy,
grassy, mouldy etc.
Taste brackish, saline, salty etc
PHYSICAL TESTS
Temperature
Desirable temperature of potable water is 10C
while temperature above 25C is considered to be
objectionable
Used to indicate density, viscosity, vapour
pressure, surface tension etc.
Determines saturation values for solids and gases
which need to be dissolved
Rates of chemical, biochemical and biological
activity
PHYSICAL TESTS
Turbidity
Colloidal matter present in water imparts turbidity
Expressed in terms of parts of suspended matter
per million parts of water (p.p.m)
P.p.m is equivalent to mg per litre
Permissible turbidity of drinking water is 5 to 10
p.p.m
Measurement is done by a TURBIDITY ROD or
TURBIDIMETER
CHEMICAL TESTS
Hardness
Temporary hardness due to presence of bicarbonates
of calcium and magnesium - Can be removed by
boiling or by adding lime to water
Permanent hardness due to presence of sulphates,
chlorides and nitrates of calcium and magnesium removal is through a process called water softening
Hardness is expressed in terms of degree of hardness
approx. 14.3 mg of CaCO3 in a litre of water
Water having a hardness of 5 degrees is reasonably
soft, and for potable water, hardness should
preferably be more than 5 and less than 8 degrees
CHEMICAL TESTS
Hydrogen ion concentration (pH value)
Acidity or alkalinity of water is measured in terms
of its pH value or H-ion concentration
Water becomes acidic when positively charged H
ions are in excess than negatively charged OH
ions, and alkaline other way round
Neutral water has pH of 7
As water becomes acidic, pH value decreases
Two methods electrometric and colourimetric
method
BACTERIOLOGICAL TESTS
Examination of water for presence of bacteria
Detected by circumstantial evidences or
chemical reactions
Bacteria maybe harmful (pathogenic) or
harmless (non-pathogenic) to humans
Practically all natural waters contain some
variety of bacteria
Affected by air, soil, vegetation, life forms etc.
WATER TREATMENT
WATER TREATMENT
Sedimentation
Coagulation and flocculation
Filtration
Disinfection Chlorination, ozone treatment,
ultra-violet radiation etc.
Additional treatment Membrane filtration,
water softening, aeration, desalination,
carbon adsorption etc.
SEDIMENTATION
Sedimentation tanks or
clarifiers remove
inorganic impurities
Designed to give
complete rest or reduce
the flow velocity
Heavier inorganic
impurities settle at the
bottom and lighter
impurities float at the
top.
Both can be removed
FILTRATION
The most common type of filter is a rapid sand
filter
Water is passed through thick layer of sand
Membrane filters are widely used for filtering
both drinking water and sewage.
DISINFECTION
Chlorination
The addition of chlorine or chlorine compounds as
disinfecting material
High solubilty
Readily available as gas, liquid or powder
Toxic to micro-organisms
Long lasting effects
Cheap and reliable
Direct application of gaseous chlorine from
pressurized steel containers - most economical
method for large volumes of water
DISINFECTION
Ozone
Since ozone is unstable, it cannot be stored and
must be produced on-site, making the process
more expensive than chlorination
Advantages: do not cause taste or odour
problems; it leaves no residual in the disinfected
water
DISINFECTION
Ultraviolet radiation
Destroys pathogens, and its use as a disinfecting
agent eliminates the need to handle chemicals.
It leaves no residual, and it does not cause taste or
odour problems.
High cost of its application makes it a poor
competitor with either chlorine or ozone as a
disinfectant.
REFERENCES:
Hammer, Hammer Jr. (2011). Water and Waste Water Technology. PHI Learning Private
Limited.
Rangwala, S.C. (1998). Fundamentals of Water Supply and Sanitary Engineering. Charotar
Publishing Company, Anand.
Panchdhari, A.C. (1993). Water Supply and Sanitary Installations. Wiley Eastern Limited.
www.eoearth.org/article/water_resources
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