Lecture 4A Water Quality Assessment (cont'd) 19 Oct, 2020

Water quality: It refers to the chemical, physical and biological

characteristics of water usually in respect to its suitability for a designated use.
Water Quality Parameters
1) Physical Characteristics
Temperature ,Color ,Taste (and Odor) ,
Turbidity, Electrical Conductivity
2) Chemical Characteristics
Chlorides, Hardness, pH, Alkalinity, Acidity,
Nitrogen & its compounds, Metals, and
Dissolved gases (i.e.DO,CO2,H2S)
3) Biological Characteristics
Coliform, MPN/100ml
1- Physical Characteristics: Temperature
 The temperature of water is important as it effects the bio-chemical
reactions and biological activities of aquatic organisms.
 Any rise in water temperature will speed up the chemical reactions in it,
reduces the solubility of gases, and increases its tastes and odors.
 Temperature can be measured using
ordinary thermometers graduated in
0.1 c and ranged from 0 c to 50 c.
 The temperature of water to be supplied should
be between 10 c to 20 c and the temperature
higher than 25 c is considered objectionable.
 Density, viscosity, vapor pressure and surface tension of water all are
temperature dependent.
Physical Characteristics: Color
It is usually due to the presence of organic matters,
minerals, suspended and dissolved particles,
dissolved organic and inorganic impurities.
 The presence of color in water does not
necessarily indicate that the water is not
drinkable. However color analysis is important
for monitoring the water quality for distribution.
 Water color can be measured using
spectrophotometer which measures the
quantity of reflection or transmission
properties of a material as a function of
wavelength. It reports as True Color Units,
(TCU) or Forel-Ule Scale (FU). The water
is not colorless even when it is pure.
Physical Characteristics: Turbidity (Water Cloudiness)
 It is the measure of suspended and colloidal matter in the water. It may
be caused by soil erosion due to clay, silt particles, discharge of sewage
or industrial waste.
 Turbid water becomes warmer as suspended particles absorb heat from
sunlight, causing oxygen level to fall. Hence, Turbidity is a measure of
water resistance to the passage of light through it.
 The units of turbidity are called
Nephelometric Turbidity Units (NTU).
 Turbidity of drinking water should not be
more than 5 NTU.
 Maximum permissible level of the turbidity
in drinking water should not be more than
5 NTU, and should ideally be below 1 NTU
according to World Health Organization).
Physical Characteristics: Electrical Conductivity
 Is the ability of water to carry the electrical
current. It measures in Siemen per meter units
(dS/m) and micro-Siemens per centimeter µS/cm).
 The conductivity of a solution depends
on the quantity of dissolved salts present.
 Measurement of conductivity provides a
rapid indication of total dissolved solid content.
 Typical values of EC are:
1. EC = 0.2 for drinking water,
2. EC = < 2 dS/m acceptable
for crop irrigation,
3. EC = 40 dS/m for sea water
2- Chemical Characteristics: ( pH, Total Dissolved Solids(TDS), Major
ions , Minor or trace elements, Hardness , Salinity, and Alkalinity).
pH (Hydrogen ion concentration) of water : Refers to the
effective concentration of hydrogen ions in the water.
 It ranges from 0 to 14 measured using pH meters.
 Neutral water has a pH value of seven.
 Water with pH value of zero is the most acidic.
 Water with value of 14 is the most basic or alkaline.
 WHO recommends pH limit of 6.5 to 9.2 for potable
water while, pH between 7 and 8.5 is preferable.
 pH = - Log[H]+ . Therefore, the change of one unit
on pH scale represents the change of 10 in pH value,
(Water with pH of five is 100 times more acidic than water with pH of 7).
 pH controls the chemical state of many nutrients including dissolved
oxygen, phosphate, nitrate, etc.
Total Dissolved Solids(TDS):
 Concentration of non-volatile substances present in water.
 Total of all ions in water (in ppm or mg/L).
 It increases due to dissolution of more mineral substances by water.
 TDS in water determines its suitability for use or consumption.
Quality of Water according to Total dissolved solids (TDS)
 < 1000 ppm (Fresh water) ‫طازج‬
 1000-10,000 ppm (Brackish water ‫ كريه‬which, has more salinity than
freshwater but not as much as seawater).
 10,000 - 1,00,000 (Saline water) ‫ملحي‬
 > 1,00,000 ppm (Brine water). ‫محلول ملحي‬
 Classification of Dissolved Constituents:
1) Based on Concentrations:
 Major ions ( more than 10 mg/L): Mostly Bicarbonate, calcium,
Magnesium, Chloride, sodium, sulfate and silicon.
 Minor ions (0.1-10 mg/L): Mostly Carbonate, fluoride, nitrate, iron
potassium, strontium, boron.
 Trace elements(less than 0.1 mg/L): Mostly Aluminum, Barium,
Cadmium, Chromium, Copper, Lead, Zinc, Nickel, Phosphate, Silver.
2) Based on Ionic Charges:
 Major Cations (Positive charges): Calcium Ca ++, Magnesium Mg++,
Sodium Na+, and Potassium K+
 Major Anions (Negative charges ): Nitrate NO3-- , Sulfate SO4 -2,
phosphate PO4 -2 , and Carbonate CO3-2. Bicarbonate CO3H-.
 Trace elements in water:
1. They play a significant role in water use.
2. Some are essential elements for health and growth.
3. Some are harmful and toxic to the health.
4. Deficiency or excess intake of some of these elements may cause
serious health problems to life.
Hardness: Water Hardness is defined as its content of metallic ions which,
react with sodium soaps to produce a residue (scum).
 Hardness is an important parameter in decreasing the toxic effects of
poisonous elements.
 Hardness is mainly due to the presence of bicarbonates, chlorides,
nitrates, and sulfates of divalent metallic cat ions of calcium and
magnesium and some other polyvalent ‫ متعدد التكافؤ‬ions such as
manganese, iron, aluminum and zinc.
 It is expressed in terms of mg/L (or ppm) of calcium carbonate (as CaCO3).
 Total Hardness = 2.5 Ca+2 + 4.1 Mg+2
 World Health Organization has set a maximum permissible level of 500
mg/L for total hardness in drinking water.
 If carbonates and bi-carbonates of Calcium and Magnesium are present,
the hardness is called carbonate hardness, but
 If sulfates, chlorides and nitrates of Calcium and Magnesium are present,
then the hardness is called non-carbonate hardness.
 Total Hardness is thus the sum of carbonate hardness and non-
carbonate hardness.
 Types of water hardness:
1. Temporary hardness which, is due to the bicarbonate ion, HCO3-, being
present in the water. This type of hardness is removable by boiling the
water to expel (eject) the CO2.
2. Permanent hardness which, is due to the presence of the ions Ca+2,
Mg+2, Fe+3 and SO4-. This type of hardness cannot be eliminated by
boiling.
THE END