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CHAPTER 4 QUALITY OF WATER

By:
Arun Prasad Parajuli
(M.Sc Environmental Engineering, B.E. Civil Engineering)
Associate Professor/ Head
Department of Civil Engineering,
Sagarmatha Engineering College,
Sanepa, Lalitpur

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CHAPTER 4 QUALITY OF WATER CHAPTER 4 QUALITY OF WATER

4.1 IMPURITIES IN WATER Types of Impurities
• Quality of water means degree of goodness of 1. Suspended impurities: (in suspension)
characteristics of water • Clay, algae, fungi, organic/inorganic matters and
minerals
• Rainfall initially is pure 2 parts H & 1part O • Makes turbid
• Absorbs gases, dust and other impurities. • Measured by Turbidity
• Removed by sedimentation and filtration
• During surface runoff: silt, organic, non-organic,
minerals impurities, suspended matters etc. 2. Colloidal impurities:
• Non visible with naked eye (10-3 mm to 10-6 mm)
• Not always harmful but may be useful to human • OM, Bacteria, and electrically charged particles
• Ground water: both harmful and useful gases and • Acids or neutral materials as silica glass (- ve
Charged)
minerals. 3 • Al2O3 and Fe2O3 are positively charged 4

CHAPTER 4 QUALITY OF WATER CHAPTER 4 QUALITY OF WATER

• Colloidal Produce colour

• Colour test
• Difficult to remove by ordinary filters

3. Dissolved impurities:
• Solid, liquid and gas dissolves when moves over the
rocks and soil
• Organic compounds, inorganic salts and gases
• makes taste, hardness and alkalinity
• Obtained by weighing the residue after evaporation
from a filtered sample.

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4.2 LIVING ORGANISM IN WATER

• microorganisms so be treated otherwise may spread

diseases.
• harmful and beneficial.
• Algae, bacteria, worms, protozoa, viruses, fungi,
amoeba etc.
• Some of them are as follows:

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1. Algae: 2. Bacteria:
 unicellular simple photosynthetic  single celled

aquatic plant animal type

 Causes turbidity, colour, microorganism

objectionable odour and unpleasant  Sizes of 1 - 4

taste microns

 Clogging of filter bed in treatment

Classification:
plants a. As per shape
 Adding copper sulphates in the
water can control growth of algae. 9 10

CHAPTER 4 QUALITY OF WATER CHAPTER 4 QUALITY OF WATER

b. As per Type d. According to temperature survival:
i. Saprophytic bacteria: Beneficial i. Psychrophilic : 10 - 20 ºC
ii. Mesophilic:20 - 40 ºC
ii. Parasitic bacteria: Causes Diseases iii.Thermophilic bacteria:40 - 65 ºC
iii. Pathogenic bacteria: Causes diseases e. According to origin of occurrence:
iv. Non-pathogenic bacteria: Do not cause diseases. i. Natural water bacteria:
ii. Bacteria from soil:
c. As per oxygen need: f. Bacteria from sewage and animal excreta :
i. Clostridium welchhi: help digestion
i. Aerobic
ii. Faecal streptococci: not danger in small scale in
ii. Anaerobic
intestines
iii. Facultative bacteria:
iii.Coli-aerogenes (coliform) group: hot blooded
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animal, E Coli 12

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3. Virus:
5. Indicator Organisms:
 Unicellular/ Not defined
 contains both harmful (pathogenic) & harmless (non-
 Relation with water is unknown pathogenic) bacteria
 Protection by adding high chlorine  occur together so difficult to detect
 non pathogenic bacteria called coliforms found in the
large intestine
4. Worms (Helminthes):
 The evidence of presence of pathogenic bacteria by
testing these coliforms are called indicator organisms.
 E-Coli (Eschericha Coli) are commonly used as
indicator organism.

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4.3 WATER RELATED DISEASES 3.Water Related Vector or Insect Dependent
1. Water Borne Disease: Disease:
Typhoid (by Salmonella typhi bacteria), Paratyphoid (by Sleeping sickness, Filariasis, Malaria, River
Salmonella paratyphi bacteria), Cholera (by vibro cholera blindness, Yellow fever, Dengue, Hook worm
bacteria), Hepatitis (by hepatitis virus), Dysenteries (by
Disease Transmission Route (Faecal –Oral
shigella bacteria), Diarrheas, Amoebic dysentery and other
Transmission):
Bacterial, Viral, Protozoal diseases
2. Water Washed Disease:
Skin sepsis, Scabies, Trachoma (eye inflammation), fungal
infection, Infection carried by lice etc

3. Water Based Diseases:

Water snail- schistosomiasis, Guinea worm, Prilhasia,
Lingo flukes etc 15 16

CHAPTER 4 QUALITY OF WATER CHAPTER 4 QUALITY OF WATER

Preventive measures 4.4 EXAMINATION OF WATER

a. Wash hand before meal.
Purposes
b. Keep food water on covering
c. Make and use toilets, keep toilets fresh • To ascertain the quality of water and quantity of
d. Tap water always from upstream of the possible
various impurities.
contamination place.
e. Use safe water. • To know the outline of the treatment process for
required quality
• To make daily treatment in treatment plants.
• To check the treat water is as per standard or not.

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CHAPTER 4 QUALITY OF WATER

Procedure for collection of water samples Test/Examination of Water

• Clean bottle/buckets/jarricans and Stopper/lids
A. Physical examination
• Final rinse with distilled water/same water a. Temperature b. Colour c. Turbidity
• Open the tap for 2 to 3 minutes then collect d. Taste and odour
• Well- take the well water directly from well from below surface.
B. Chemical examination
• Well with hand pump - pump for about 5 minutes then collect
a. Total solids b. pH
• River, streams, lake, reservoirs, spring or shallow wells- take c. Hardness d. Metals/chemical substances
water from 40 to 50 cm below the surface e. Chlorides f. Nitrogen
• Allow few air then recap for shaking before testing.
C. Micro-biological examination
• Testing (considering microbiological tests) : with in 1 hrs
• If not possible: use ice/cooler to extend up to 24 hrs.
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a. Temperature c. Taste and odour

• Density, viscosity, vapor pressure and surface tension Taste
• should be between 4.4°C to 10°C • by Flavour threshold test,
• greater than 25°C is undesirable • Flavour Threshold Number (FTN)
• greater than 35°C is unfit.
Odour
b. Colour • by Threshold odour test
• Due to OM and colloidal matters • Threshold Odour Number (TON)
• Platinum Cobalt Scale (in ppm)
• Tintometer
• One hole standard Soln/ other sample
• Field glass Colour discs A = Volume of water sample,
B = Volume of taste/odour free water added
• FTN or TON shouldn’t > 3 (preferably 1)
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d. Turbidity In Lab:
• Degree of clarity (i) Jackson turbidity meter (ii) Baylis turbidity meter
• By suspended matters (clay, (iii) Hellige or Aplab turbidity meter (iv) Nephelometer
silt etc), organic and
inorganic matters, plankton,
other microscopic
organisms etc
• In silica scale (5 – 10 ppm)
• 2.5 ppm is accepted
• Greater than 25 ppm is
rejected
• In field:
Turbidity Rod
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B. Chemical examination
(iv) Nephelometer
a. Total solids (TS)
• Digital Turbiditymeter
• Evaporation of sample at 105°C
• Calibration
• Direct Reading of
Sample
Total Dissolved Solids (TDS)
• Filtered water through Whatman FP no 44
• Evaporation of sample at 105°C

Total Suspended Solids (TSS)

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TSS (Alternatively)
• Filtered residue through Whatman FP no 44
• Evaporation of residue at 105°C
Example 4.1
100 ml of water sample is taken in a crucible & evaporated to
dryness and the dry residue left on crucible is 2.5 mg. Again 100 ml
of filtered sample is taken in a crucible and the dry residue left on
crucible after evaporation to dryness is found to be 1.5 mg. Again
100 ml of same sample is filtered through Whatman filter paper no
44 and dry residue filter paper is found to be 1 mg. Find the total
solids, total dissolved solids and total suspended solids in that
water.

• TDS should not be >500 mg/l

• 500 – 1500 mg/l is tolerated and
• >1500 mg/l is rejected

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b. pH:
• -ve log of H ion Concentration
• Due to dissolved salts
• For neutral water

• pH 6.5 to 8.5 should be acceptable

• pH is <6.5 to >9.2 for public water supply:
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Example 4.2
Determined by: In a water treatment plant, the pH values of incoming and outgoing
waters are 7.2 and 8.4 respectively. Assuming a linear variation of
(i) Colorimetric method pH with respect to time, determine the average pH values of water.
• Indicator (methyl orange, methyl red)
• Sample added till colour change
• Compared with colour tubes, glass discs and charts
supplied by the manufacturers

(ii) Electrometric method

• Calibrated with two known pH
• Digitally displayed

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Example 4.3
Find out the pH of the mixture of the following two solutions.
Solution A: volume = 500 ml, pH = 7
Solution B: volume = 500 ml, pH = 5

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c. Hardness: Types of hardness

Definition
Total Hardness (TH) = CH + NCH
Prevents lather or foam when mixed with soap
Causes a. Carbonate or Temporary Hardness (CH):
Presence of bicarbonates, sulphates, chlorides and • by the presence of carbonate and bicarbonate of calcium and
nitrates of calcium and magnesium magnesium
Effect
• can be removed by boiling and adding lime so it is called
• Consumption of soap
• Colour in dyeing work and washing clothes temporary hardness
• Scale in steam boiler b. Non carbonate or permanent hardness (NCH):
• Corrosion and incrustation of pipelines and fittings
• presence of sulphates, chlorides and nitrates of Ca or Mg
• Caustic brittlement (burst of pipe line and boiler)
• food tasteless, more fuel consumption and causes bad • Cant be removed by simple boiling and adding lime
effect to our digestive system
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Alkalinity: Determination of Hardness in Water from the results

• If pH >7 of chemical analysis:
• alkalinity is caused by hydroxides, carbonates and bicarbonates
• Due to OH is neglected
Total Alkalinity (TA) = CA + BCA

a. Carbonate Alkalinity (CA):

• caused by carbonate

b. Non carbonate or permanent hardness (NCH):

• caused by bicarbonate

Relationship between Alkalinity and Hardness:

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Example 4.4
A water sample has total alkalinity of 200 mg/l as CaCO3 and 120
mg/l of Ca++ and 60 mg/l of Mg++ ions. Find the carbonate and
noncarbonated hardness.

5. For alkalinity, only CO3- - or HCO3- only will be

required. others are neglected.
6. For hardness, only Ca++ , Mg++ and Sr ++ only will be
required. others are neglected.
7. For drinking purpose total hardness (T.H.) < 200 mg/l.

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Example 4.6
The analysis of a sample of water shows the following results in
mg/l:
Na = 20; K = 30; Ca = 7; Mg = 12; Cl = 40; HCO3 = 68; SO4 = 7;
NO3 =12 The concentration of strontium (Sr) is equivalent to a
hardness of 2.52 mg/l as CaCO3 and the carbonate alkalinity in this
water is zero. Calculate the total hardness, carbonate hardness and
non-carbonate hardness in mg/l as CaCO3.

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b. Coliform/ E-coli test using membrane filter technique:
• Filter water through the membrane filter
• Place this membrane on a sterilized pad absorbed with
nutrient (M-Endo’s medium) in an incubator at 37°C for a
period of 20 hrs.
• If the coliform bacteria are present the colonies of coliform
group bacteria can be seen through microscope.
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iii. Completed test:
• Keep cultures grown in confirmed test into lactose broth
fermentation tubes and agar tubes.
• Place it at 37°C for 24 to 48 hrs. If gases are seen, presence of
E-coli (+ve) and contains pathogens so detailed tests are
necessary for pathogens.
• If result is –ve, absence of E-coli and hence absence of
pathogens
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C. Micro-biological examination
a. Total count or agar plate test:
• Sample 1 ml + 99 ml sterilized water
• 1 ml of mix + 10 ml of agar or gelatin (a culture medium) in
incubator at 37°C for 24 hrs (called hot count) or 20°C for 48
hrs (called cold count)
• Take this then count colony by microscope
• Total count = no of colony × dilution factor
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c. Coliform/ E-coli test using multiple tube fermentation
technique:
i. Presumptive test:
• Take sample volume in multiples of ten, such as 0.1 ml, 1.0 ml, 10
ml etc
• Place in standard tubes with lactose broth and keep in at 37°C for 48
hrs.
• If gas formed , presence of e-coli . Go for confirmed test.
• If no gas formed, the result is –ve which indicates the water is fit for
drinking.
ii. Confirmed test:
• Few sample from presumptive test + brilliant green lactose bile broth
• Placed at 37°C for 48 hrs. If gas formed, presence of E-coli.
• Few this sample is marked as streaks on the plates containing Endo
or Eosin-methylene-blue agar and keep at 37°C for 24 hrs. If bacteria
seen, presence of E-coli and completed test is necessary.
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4.5 WATER QUALITY STANDARD

a. World Health Organization (WHO)

b. Indian Council of Medical Research Committee
(ICMRC)
c. United States Public Health Society (USPHS)
d. American Water Works Organization (AWWA)
e. Environmental Hygiene Committee (EHC)

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THANK YOU

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