CEFC 513 LECTURE 3

(4 members )

Introduction

Water quality is one of the most important thing to be consider if you want to live longer. Yet,
now a day many are suffering because of lack clean and potable drinking water. Engineers and
scientists all over the world are doing their best to discover ways to cut this problem.

It all starts with water quality analysis. Analyzing the water base on the components that could
probably necessary for certain purpose and using advantage on how these properties could
help in particular usage.

Pre-Assessment
What are the physical property of water that could be subjected to water quality analysis?

Lesson Proper
 
 Water Quality Analysis and Management
A. WATER QUALITY

“Water quality” is a test of the integrity of the water in order to encourage beneficial
purposes or to uphold its environmental values. Water for drinking and frying is drinking
water. Potability takes into account both wellbeing and public welfare generally in respect to
flavor, smell, color and other important qualities.

B. Water Quality Test

It is vital that water quality tests are carried out through representative samples before
deciding on the source / s of the surface or groundwater. This experiments should preferably be
conducted on-site and by way of samples collected for final examination at the laboratory.

1. Water Quality Parameter

For multiple consistency criteria, samples of the possible surface and groundwater supplies
should be obtained and analyzed. Any parameters will, although others have to be
systematically evaluated by an approved research laboratory, be examined and checked on site
using mobile equipment.

The evaluation report should include environmental conditions, sampling time, flow rate (if
possible) and the color of the water at a sample point. In the shortest possible time a specified
volume and number of samples shall be gathered for assay examination, preserved in suitable
containers, secured for protection of original nature, and delivered to the research laboratory.
 These checks are critical in selecting a likely supply source. It is often important when new
improvements or changes to the climate arise in the area that may impact the quality of water
from and current supply or where large differences in water quality from a measured supply
can be detected.

 Table: Water Quality Parameter to be test. (Source: The World Bank. (2012). Rural Water Supply
Design Manual, Volume I. Manila: The World Bank Office Manila. Retrieved:
https://drive.google.com/drive/folders/1KIUQumz8Vs684qA_CctZ3CYhDzHn7OCo?
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2. Frequency of Sampling

It is necessary to perform water quality testing using representative samples before

settling on the source of surface or ground water. This experiments should preferably be
carried out on the field and by samples collected for final examination in the laboratory.

a. Microbiological Test

The style and source of water supply (Table 5.2) is used to determine the minimum
number of samples to be routinely obtained by the established water utilities and supplied to
DOH or its approved analysis laboratory. Distribution network tests should be taken.

 Table: Minimum Frequency of Sampling for Drinking-Water Supply for Microbiological

Examination. (Source: The World Bank. (2012). Rural Water Supply Design Manual, Volume I.
Manila: The World Bank Office Manila. Retrieved:
https://drive.google.com/drive/folders/1KIUQumz8Vs684qA_CctZ3CYhDzHn7OCo?
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 b. Physical/Chemical Tests:

The minimum frequency of physical and chemical sampling for drinking water supply is
once a year regardless of service levels. Samples are to be taken from the source itself.

C. Components of Water Quality

In accordance with the Philippines National Standards for Drinking Water, three aspects
of water quality need to be considered. These are the Chemical, Physical and
Microbiological aspects.

1. Chemical aspects

Chemical water supplies may be polluted by natural causes or by such manufacturing and
farming activities. There is a possibility that toxic chemicals can cause acute or chronic health
effects when they are found in drinking water. Chronic health effects are more prominent
than acute symptoms because drinking water contaminants are not necessary to induce acute
health effects.

1. Hardness - hardness is mainly due to calcium and magnesium carbonates and

bicarbonates (which can be extracted by boiling) and calcium and Sulfate of magnesium
and chloride, which can be extracted by chemical precipitation of lime and sodium
carbonate). The hardness of the water is objectionable for the following reasons:

 Calcium and magnesium sulfate have a laxative effect.

 Hard water makes lathering more difficult, and so it increases soap
consumption.
  In boilers, pots and kettles, hardness causes scaling, resulting in the reduction of
the thermal efficiency and restriction of flow.

2. Alkalinity and Acidity – the presence of acid substances is indicated by pH below 7.0
and alkaline substances by pH greater than 7.0. Acidic water is corrosive to metallic
pipes.
3. Carbon Dioxide – the presence of appreciable quantities of carbon dioxide makes water
corrosive due to carbonic acid formation and the presence of free CO2.
4. Dissolved Oxygen – aside from a flat taste, water devoid of oxygen may indicate an
appreciable level of oxygen-consuming organic substances.
5. Chemical Oxygen Demand (COD) – COD is a measure of the amount of organic content
of water. As bacteria utilize oxygen in the oxidation of organic matter, the COD increases
and the dissolved oxygen in the water decreases
6. Organic Nitrogen – organic nitrogen is a constituent of all waste protein products from
sewage, kitchen wastes and all dead organic matter. Freshly produced waste normally
contains pathogenic bacteria. All water high in organic nitrogen should therefore be
suspected for possible contaminants.
7. Iron and Manganese – groundwater usually contains more of these two minerals than
surface water. Iron and manganese are nuisances that must be removed if in excess of 0.3
mg/l and 0.1 mg/l respectively. They stain clothing and plumbing fixtures, and the
growth of iron bacteria causes strainers and screens to clog and metallic conduits to rust.
The appearance of a reddish brown or black precipitate in a water sample after shaking
indicates, respectively, the presence of iron or manganese.
8. Toxic Substances – a number of chemical substances, if present in appreciable
concentration in drinking water, may constitute a danger to health. These toxic
substances include arsenic, barium, cadmium, hexavalent chromium, cyanide, lead,
selenium and silver.
9. Phenolic Compounds – these cause undesirable taste in water whenever present.

2. Physical Aspects
The turbidity, color, taste, and odor of water should be monitored. Turbidity should
always be low, especially where disinfection is practiced. High turbidity can inhibit the
effects of disinfection against microorganisms and enable bacterial growth. The water
should be colorless and very clear, odorless and taste less.

1. Turbidity – is a measure of the degree of cloudiness or muddiness of water. It is

caused by suspended matter in water like silt, clay, organic matter or
microorganisms. Even when caused by factors that do not pose a health risk,
turbidity is objectionable because of its adverse aesthetic and psychological effects on
the consumers.
2. Color – is due to the presence of colored substances in solution, such as vegetable
matter and iron salt. It does not necessarily have detrimental effects on health. Color
intensity could be measured through visual comparison of the sample to distilled
water.
3. Odor – odor should be absent or very faint for water to be acceptable for drinking.
Pure water is odorless; hence, the presence of undesirable odor in water is indicative
of the existence of contaminants.
4. Taste – pure water is tasteless, hence, the presence of undesirable taste in water
 indicates the presence of contaminants. Algae, decomposing organic matter,
dissolved gases, and phenolic substance may cause tastes.

3. Micro Biological Aspects

Pathogenic microorganisms should be free of drinking water. It should not be made up

of bacteria suggesting fecal waste, the main predictor of which are coliform bacteria as present
in heat-strengthening animal feces.

Helminths and parasitic protozoa are measures of the consistency of water. Protozoa
bacteria may be infiltrated in water sources through fecal pollution of humans or livestock.
Entamoeba and Giardia are the most widespread of the pathogenic protozoans. Where
practicable, only water supplies can be used that are not known to be fecally polluted.

Filtration or disinfection can remove pathogens in water. The normal disinfectant is

chlorine that is easily available and cheap. However, not all species are completely successful.

4. Philippine Standards for Water Quality

The Philippines National Standards for Drinking Water 2007 (PNSDW-2007) set the
minimum guidelines for drinking water safety. PNSDW needs pure, colorless and unobtrusive
tastes and smells to be in drinking water. The PNSDW requirements for physical and chemical
consistency are listed in Table 5.3 on the following section. The PNSDW Regulatory Order No.
2007-0012 or all other guidelines released more recently by the Department of Health shall
include all other basic principles.

Table: Standard Value for Physical and Chemical Qualities for Acceptability. (Source: The
World Bank. (2012). Rural Water Supply Design Manual, Volume I. Manila: The World Bank Office
Manila. Retrieved:
https://drive.google.com/drive/folders/1KIUQumz8Vs684qA_CctZ3CYhDzHn7OCo?
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Course Packet Discussion Forum

What are the complete chemical property of water that could be subjected to water quality
analysis?

Post-Assessment

What are the physical property of water that could be subjected to water quality analysis?

Additional Activity

Write true if the statement is correct and false if not. If the statement is wrong, please underline
the word that make the sentence/s wrong and correct it by rewrite the question with correct
word/s.
1. Water quantity is a measure of how good the water is, in terms of supporting beneficial uses or
meeting its environmental values.
2. One of the less priority in water quality parameter to be test is against arsenic.
3. One of the chemical test in analyzing water quality is the waters color.
 4. The minimum frequency of physical and chemical sampling for drinking water supply is once a
month.
5. softness is due primarily to calcium and magnesium carbonates and bicarbonates.

Annexes:

Answer key to Pre-Assessment

Turbidity, color, odor and

 

References:
 Mays, L. (2011). Water Resources Engineering Second Edition. Massachusetts: John Wiley
and Sons Inc.
The World Bank. (2012). Rural Water Supply Design Manual, Volume I. Manila: The World Bank
Office Manila. Retrieved:
https://drive.google.com/drive/folders/1KIUQumz8Vs684qA_CctZ3CYhDzHn7OCo?
usp=sharing