POTABLE WATER

GROUP 3:
MANJU
VEDA
SHIVANI
SOWMYA
INTRODUCTION:
WHAT IS POTABLE WATER?
Potable water, also known as drinking water, comes from surface and
ground sources and is treated to levels that meet state and federal
standards for consumption. Water from natural sources is treated for
microorganisms, bacteria, toxic chemicals, viruses and fecal matter.

Examples: pipe-borne water, protected well, borehole, protected

spring water and rainwater.

WHY?
Safe and readily available water is important for
public health, whether it is used for drinking,
domestic use, food production or recreational
purposes. Improved water supply and sanitation,
and better management of water resources, can
boost countries' economic growth and can
contribute greatly to poverty reduction.
 Water quality refers to the chemical, physical, and biological characteristics of water based on
the standards of its usage.
 It is most frequently used by reference to a set of standards against which compliance, generally
achieved through treatment of the water, can be assessed.
 The most common standards used to monitor and assess water quality convey the health
of ecosystems, safety of human contact, extend of water pollution and condition of drinking
water.
 Water quality has a significant impact on water supply and oftentimes determines supply
options.
 Water from natural sources is treated for microorganisms, bacteria, toxic chemicals, viruses and
fecal matter. Drinking raw, untreated water can cause gastrointestinal problems such as
diarrhea.

SOURCES OF POABLE WATER:

• GROUNG WATER
• SURFACE WATER
• RAIN WATER
 QUALITIES OF POTABLE WATER:

• The quality of water defined by potable drinking water

standards is such that it is suitable for human consumption of
health-related chemicals and microbiological constituents, with
suitable aesthetic and organoleptic characteristics, and usable
for all normal domestic purposes, including personal hygiene.

• It should be transparent.
• It should have no colour, no odour.
• It should be free from harmful bacteria and germs.
• It should contain some salts and minerals needed by the
body CO2 to add to taste