Bangladesh Agricultural University

Mymensingh-2202

Presentation Topic: Impurities and

Contaminants in Water

Presented By
ID: 23150501
Registration No.: 55377
Session: 2023-24
M.S. in Food Technology
Bangladesh Agricultural University
Mymensingh-2202

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 Table of Contents
• Introduction
• Types of Impurities
• Impurities and Contaminants in Water
- Hardness
- Iron
- Manganese
- Nitrates
- Chlorides and Sulfates
- Gases
- Silica
- Micro-organisms
• Conclusion
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 Introduction

• Almost 75% of earth is covered with water in the form of

oceans, rivers, lakes etc. but very less amount of water is
potable.
• The substances that pollute water are called ‘Water Impurities’.
• Impurities can affect the taste, odor, and appearance of water.
• Contaminants are substances that make water unfit for use.

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Figure : Impurities in water

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 Types of Impurities
Impurities

Soluble Impurities Insoluble Impurities

Impurities that can be Impurities that

dissolved in water are cannot be dissolved
called soluble in water are called
impurities. insoluble impurities.
Examples - Salt, any Examples - Sand,
other chemical. Mud.

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 Impurities and Contaminants in Water

1. Hardness
• Tap water contains some dissolved compounds or contaminants;
it is not chemically pure.
• Water hardness is the most common objectionable conditions.
• About 85% of the nations water supplies are hard.
• Usually expressed in terms of equivalent calcium carbonate
measured either as grains per gallon or parts per million (ppm).
• Hardness is the presence of dissolved minerals in water,
resulting from dissolved salts of calcium and magnesium .
• Most common salts are - calcium bicarbonate, magnesium
bicarbonate, calcium chloride, magnesium chloride and
magnesium sulfate.

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 Cont..
• Two types -
- Temporary hardness
- Permanent hardness
Temporary hardness
• The bicarbonates of calcium and magnesium are very soluble
and are often referred to as temporary hardness.
• When heated, these bicarbonates become carbonates.
• Forms scale on pipelines, reduced water flow and decreases heat
transfer.
• Bicarbonates are formed by the action of H₂O and CO₂.
+ 𝐶𝑎(𝐻𝐶

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Permanent hardness
• Remains after boiling of water.
• Referred to as non-carbonate or permanent hardness and is
usually results of sulfates & chlorides present in water.
• May cause a hard, dense scale on pipelines or equipment.

Water Hardness Classification

Hardness Description ppm grains/gal.
Soft 0-60 0-3.5
Moderately hard 61-120 3.5-7.0
Hard 121-180 7.0-10.0
Very hard Over 180 Over 10.5

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2. Iron
• Occurs more frequently than any other impurity in water
supplies.
• Quite often found in acidic water & in combination with
manganese and sulfur, treatment is more difficult .
• Most iron-bearing water contains less than 5ppm iron but
concentration may be as high as 60ppm in few areas.
• Freshly drawn ground water contain iron in ferrous form, when
exposed to air or chlorine, converts into the reddish ferric
compounds.
• Ferrous bicarbonate is most common iron salt.

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• ‘Iron-loving’ bacteria grow in water containing iron and
bacterial treatment is necessary to eliminate the bacteria.
• Iron in water is a very common problem and there are a couple
of ways to remove it from water.

Figure: Iron water treatment

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3. Manganese
• Manganese is found in water in combination with iron.
• Surface waters generally will not contain manganese.
• Not commonly found as iron but if present it causes
objectionable black stains even in low concentration.
• Dark stain is difficult to remove.
• Rarely exceeds 3 ppm in water.
• It normally occurs as a soluble carbonate, but when exposed to
air, black insoluble manganese dioxide is formed.
• Manganese in water can stain laundry, cause scaling on
plumbing, and make water look, smell, or taste bad.

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4. Nitrates
• Nitrates-bearing minerals in soil are the usual sources of
nitrates ions which occurs naturally in many ground waters.

Figure : Sources of nitrate

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• Concentration normally do not exceed 4 ppm, up to 100ppm
have been observed to occur naturally in some cases.
• Serious contaminant when present in amounts of 25 ppm or
more.
• Presence of nitrates in drinking water can cause a variety of
long-term and short-term effects.
• Consuming too much nitrate can affect how blood carries
oxygen and can cause methemoglobinemias- or more
commonly blue babies.
• If high levels of nitrates are found in water, osmosis or
distillation systems may solve the problem.

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5. Chlorides & Sulfates
• Chlorides can be found in concentration of 10 ppm or more in
nearly half of the United States.
• In many sections, occur in concentration in excess of 50 ppm.
• In very low concentration the taste of water may be improved
by chlorides.
• But briny or brackish flavor obtained when too much is present.
• Chlorides add to the corrosiveness of water.
• Sulfates may contributes to undesirable scale formation in
boilers or hot water systems.
• Calcium sulfate imparts astringent taste to water.

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6. Gases
• Oxygen and carbon dioxide are dissolved in water. Carbon
dioxide can dissolve in water 200 times more easily than
oxygen.
• Oxygen promotes corrosion of most metal piping, particularly
iron, brass and zinc.
• Carbonic acid is formed when carbon dioxide reacts with water,
also has corrosive effect on piping systems.
• Carbon dioxide will be found in concentrations ranging up to 50
ppm in water supplies with the higher levels found in surface
water.
• Hydrogen sulfide can be immediately detected by its odor.

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7. Silica
• Water flows through sand & rocks, it picks up some silica in
concentration ranging from 1 to 100 ppm.
• In small amounts causes no problems.
• A hard silica scale may be formed in high pressure boilers and
water heaters which should be prevented through proper
treatment of feedwater.
• Concentrations above 10 mg/L of silica tend to be problematic.
• Silica can cause a number of problems for industrial water
treatment such as scaling, corrosion and fouling.

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8. Microorganisms
• Water drawn from wells or directly from surface is rarely sterile.
• Bacteria present may not cause disease, but for drinking
purposes or for use in food processing plants, treatment of raw
water is recommended.
• Impure water shows evidence of sewage contamination and
possible presence of pathogenic bacteria.
• Bacteria of the coliform group serve as an excellent indicator of
impurities in water.
• Escherichia coli, Aerobacter aerogenes and Streptococcus
pyogenes are found in fecal matter of warm blooded animals.
• Viruses cannot be ignored as a possible contamination, cause
serious diseases such as hepatitis.

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 Conclusion
• Safe drinking water is a basic human right.
• Understanding water impurities and contaminants is important
for ensuring safe and clean drinking water.
• Proper water treatment and testing are essential for maintaining
water quality and protecting public health.

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