Plant growth such as nitrate, phosphorus and other naturally occurring

and man made substances.

Some naturally occurring chemical such as iron and manganese
that are often presently in ground water, can be responsible for
staining cloths and plumbing fixtures.
Other chemical such as dioxins and furan are tested in a specific
sites where their presence in known to occur. There are hundred of he
other chemical that night to be test or monitored, but only few are
done routinely because of the cost and effect involve in which testing.

1. P.H VALUE
The degree of acidity or alkalinity is measure by he P.H actually it is
the active [H+] iron or hydrogen concentrations measures in solution
If the PH is less than 7 on the scale its acidic but if the PH is more
than 7 on the PH scale it is alkaline
Also if the PH is 7 it is regarded as neutral. The PH value of water is
great important most bacteriological occur within the PH range of 6 to
8. The killing of disease coursing organism in water is called
disinfections
Chlorine is used and it is sensitive in it efficiency according to the PH
2. ALKALINITY
Due to the passage of water through area having geological of land
store a lot bicarbonate spit up, this lead to a lot water having alkalinity
a. HCO22 - bicarbonate
b. CO -carbonate
c. OH -Hydroxide
The alkalinity of water helps as a better [to maintain constant PH ] A
buffer solution which acts as by controlling acidity and alkalinity in
solution [ e.g carbon dioxide-CO2 and bicarbonate iron HCO3]
3. HARDNESS
This is said to occur in water due occurance of calcium and
magnesium iron (CA** and mg **) associate are mainly sulphate (SO*),
nitrate (NO3) and chlorite (CL) Hardness courses water not with soap
4. CHLORIDE
Excess chlorite in water impacts and the chloride concentration
should not exceed 250 mg/L. in some case it exceed this limit through it
is not harmful to human health but water may be unpalatable to the
drinkers. The threshold level is up to 250 500mg/L, 600mg/L gives a
salty taste. It may also indicate contamination fro urine/sewage
5. IRON
Iron gives a better taste in water and occurs in form of bicarbonate
or sulphate, whenever iron comes in contact with oxygen dissolved iron
may precipitate as flock of ferric oxides 10m courses taste and ordour
problem in water pn red water

6. MANGANESE
It is generally found in water along with iron and courses a taste
problem when the concentration exceeds 0.5 mg/L
Stored water frequently contain manganese but it is usually mixed with
to the sludge at the bottom, while white cloth trun yellowish when
washing in water containing manganese. Its presence in water affects
the colour.
GROUND WATER: ITS CHEMICAL QUALITY
The quality of ground water is generally assessed based on different
uses. Its suitability for household, industrial and agriculture purpose
differ. Hence, the world health organization has a standard to which
water uses for domestic purposes, must measure up to this standard
are seen on the table below.
 MAXIUM PERMISSIBLE LIMIT OF (W.H.O) STANDARD OF WATER
QUALITY

PARAMETER UNITS Mg/L

K 35 - 45
Na 40 - 45
Ca 45 - 50
Mg 45 - 50
HCO3 500 - 560
CO3 15 - 250
Cl 91 - 250
NO3 85 - 9.5
Fe 0.01 - 0.02
F 0.6 - 1.7
The PH has a neutral value, it has no unit
PH 7.0-8.5
PARAMETER UNIT
Ec 0-29,000mskm