DEVESH SHARMA PREPARED IN ORDER TO CONTROL POLLUTION

PHYSICAL, CHEMICAL & PHYSICAL, CHEMICAL & BACTERIOLOGICAL BACTERIOLOGICAL

CONTAMINATION OF WATER CONTAMINATION OF WATER AND WATER QUALITY AND WATER QUALITY

STANDARDSSTANDARDS

Distribution of water on earthDistribution of water on earth

Ocean and sea - 97%Ocean and sea - 97%

Snow and ice caps - 2%Snow and ice caps - 2%

Rivers,lakes, Ground water - 1%Rivers,lakes, Ground water - 1%

UNIVERSAL SOLVENTUNIVERSAL SOLVENT

QUALITYQUALITY DEMERITDEMERIT

45 LAC WELLS 45 LAC WELLS

AND AND

50 LAC SEPTIC TANKS ( ?)50 LAC SEPTIC TANKS ( ?)

contaminationcontamination

GeologicalGeological

Human activities Human activities

. Organic waste. Organic waste

Industrial wasteIndustrial waste

AquifiersAquifiers

Safe drinking waterSafe drinking water

Free from pathogenic organismsFree from pathogenic organisms ClearClear Not salineNot saline Free from offensive taste or smellFree from offensive taste or smell Free from compounds that may Free from compounds that may

have adverse effect on human have adverse effect on human healthhealth

Free from chemicals that cause Free from chemicals that cause corrosion of water supply systemscorrosion of water supply systems

WATER QUALITY PARAMETERSWATER QUALITY PARAMETERS Physical parameters Physical parameters ChemicalChemical Bacteriological Bacteriological

BUREAU OFINDIAN STANDARDSBUREAU OFINDIAN STANDARDSIS 10500-1991IS 10500-1991

ParametersParameters Disirable Disirable limitlimit

Permissible Permissible limitlimit

Colour Hazen Colour Hazen unitunit

55 2525

Turbidity-NTUTurbidity-NTU 55 1010

pHpH 6.5-8.56.5-8.5 6.5-8.56.5-8.5

Hardness (as Hardness (as CaCOCaCO33)mg/l)mg/l

0.30.3 11

TDSTDS 500500 20002000

BUREAU OFINDIAN STANDARDSBUREAU OFINDIAN STANDARDSIS 10500-1991IS 10500-1991

ParametersParameters Disirable Disirable limitlimit

Permissible Permissible limitlimit

Nitrate mg/lNitrate mg/l 4545 4545

Chloride mg/lChloride mg/l 250250 10001000

Flouride mg/lFlouride mg/l 11 1.51.5

Arsenic mg/lArsenic mg/l 0.050.05 0.050.05

Aluminium mg/lAluminium mg/l 0.030.03 0.20.2

Colour Colour

May be due to the Presence of organic May be due to the Presence of organic matter,metals(iron, manganese) or matter,metals(iron, manganese) or highly coloured industrial wastehighly coloured industrial waste

Aesthetically displeasingAesthetically displeasing Disirable that drinking water be Disirable that drinking water be

colourlesscolourless Disirable limit, 5 Hazen unitDisirable limit, 5 Hazen unit Permissible limit 25 Hazen UnitPermissible limit 25 Hazen Unit

Taste and OdourTaste and Odour

Mainly due to organic Mainly due to organic substances, ,Biological activity, substances, ,Biological activity, industrial pollutionindustrial pollution

Taste buds in the oral cavity Taste buds in the oral cavity specially detect inorganic specially detect inorganic compounds of metals like compounds of metals like magnesium, calcium, sodium, magnesium, calcium, sodium, copper, iron and zinccopper, iron and zinc

Water should be free from Water should be free from objectionable taste and odour.objectionable taste and odour.

TurbidityTurbidity

Caused by suspended matterCaused by suspended matter High level turbidity shield and High level turbidity shield and

protect bacteria from the action protect bacteria from the action of disinfecting agentsof disinfecting agents

Disirable limit-5NTUDisirable limit-5NTU

should be below 1 NTU when should be below 1 NTU when disinfection is practiceddisinfection is practiced

Permissible limit-10NTUPermissible limit-10NTU

pHpH

It is the measure of hydrogen ion It is the measure of hydrogen ion concentrationconcentration

Neutral water pH-7Neutral water pH-7 Acidic water has pH below 7 Acidic water has pH below 7 Basic water has pH above 7Basic water has pH above 7 Disirable limit 6.5-8.5 Beyond this Disirable limit 6.5-8.5 Beyond this

limit the water will affect the mucous limit the water will affect the mucous membrane and water supply systemmembrane and water supply system

Substances that change pH of Substances that change pH of waterwater

AcidicAcidic IndustriesIndustries Sugar - 5 – 6 Sugar - 5 – 6 Distillery 3 - 4Distillery 3 - 4 Electro-Electro-

Plating unit 2.5-4Plating unit 2.5-4 Pickle 2 - 3Pickle 2 - 3

BasicBasic

Paper 8 – 10Paper 8 – 10 Textile 8.5-11Textile 8.5-11 Fertiliser 6.5- 9Fertiliser 6.5- 9 Oil Refine-Oil Refine-

ries 6.5-9.5ries 6.5-9.5

Battery Battery acidsacids

<1.0<1.0 MilkMilk 6.76.7

Carbonated Carbonated BeveragesBeverages

2 – 42 – 4 Rain waterRain water 6.56.5

Lemon Lemon juicejuice

2.32.3 BloodBlood 7.57.5

Orange Orange juicejuice

4.24.2 SeaSea

waterwater8.08.0

VinegarVinegar 33 Ammonia Ammonia solutionsolution

11.311.3

Domestic Domestic sewagesewage

6.5-8.56.5-8.5 GroundGround

waterwater7.5-8.57.5-8.5

HARDNESSHARDNESS

Capacity of water for reducing and Capacity of water for reducing and destroying the lather of soapdestroying the lather of soap

It is total concentration of calcium It is total concentration of calcium and magnesium ions and magnesium ions

Temporary hardness – Bicarbonates Temporary hardness – Bicarbonates of Calcium and Magnesiumof Calcium and Magnesium

Permanent hardness – Sulphates, Permanent hardness – Sulphates, chlorides and nitrates of calcium and chlorides and nitrates of calcium and magnesiummagnesium

Hardness – contd…Hardness – contd…

0 – 50 mg/l - soft0 – 50 mg/l - soft 50 – 150 mg/l - moderately hard50 – 150 mg/l - moderately hard 150 – 300 mg/l - hard150 – 300 mg/l - hard 300 above - very hard300 above - very hard Surface water is softer than ground Surface water is softer than ground

waterwater Causes encrustations in water supply Causes encrustations in water supply

structures structures

ALKALINITYALKALINITY Capacity to nutralise acidCapacity to nutralise acid Presence of carbonates, bi-carbonates Presence of carbonates, bi-carbonates

and hydroxide compounds of Ca, Mg, and hydroxide compounds of Ca, Mg, Na and KNa and K

Alkalinity = hardness, Ca and Mg saltsAlkalinity = hardness, Ca and Mg salts Alkalinity > hardness - presence of Alkalinity > hardness - presence of

basic salts, Na, K along with Ca and Mg basic salts, Na, K along with Ca and Mg

Alkalinity < hardness – neutral salts of Alkalinity < hardness – neutral salts of Ca & Mg present Ca & Mg present

IRONIRON One of the earth’s most plentiful One of the earth’s most plentiful

resourceresource

High iron causes brown or yellow High iron causes brown or yellow staining of laundry, household fixturesstaining of laundry, household fixtures

Metalic taste, offensive odour, poor Metalic taste, offensive odour, poor tasting coffee tasting coffee

Cause iron bacteriaCause iron bacteria

Acceptable limit – 0.3 mg / lAcceptable limit – 0.3 mg / l

CHLORIDECHLORIDE CausesCauses Dissolution of salt depositDissolution of salt deposit Discharge of effluentsDischarge of effluents Intrusion of sea waterIntrusion of sea water Not harmful to human beingsNot harmful to human beings Regarding irrigation – most Regarding irrigation – most

troublesome aniontroublesome anion Acceptable limit - 250 mg/lAcceptable limit - 250 mg/l

NITRATENITRATE

Increasing level of nitrate is due toIncreasing level of nitrate is due to

Agricultural fertilizers, Agricultural fertilizers, manure,animal dung, nitrogenous manure,animal dung, nitrogenous material ,sewage pollutionmaterial ,sewage pollution

(blue baby diseases to infants)(blue baby diseases to infants)

Maximum permissible limit 45 mg / lMaximum permissible limit 45 mg / l

FLOURIDEFLOURIDE Occurs naturallyOccurs naturally Long term consumption above Long term consumption above

permissible level can cause – permissible level can cause – dental flurosis (molting of teeth)dental flurosis (molting of teeth) Skeletal flurosisSkeletal flurosis Acceptable limit – 1 mg / l Acceptable limit – 1 mg / l Maximum permissible limit – 1.5 mg / lMaximum permissible limit – 1.5 mg / l Remedy – 1) DeflouridationRemedy – 1) Deflouridation 2) Mixing Fluride free 2) Mixing Fluride free

waterwater 3) Intake of vitamin C,D, 3) Intake of vitamin C,D,

calcium,antioxidantscalcium,antioxidants

FLOURIDE CAUSESFLOURIDE CAUSES

Three types of Three types of FluorosisFluorosis

1. Dental 1. Dental FluorosisFluorosis

2. Skeletal 2. Skeletal FluorosisFluorosis

3. Non-skeletal 3. Non-skeletal FluorosisFluorosis

ARSENICARSENIC

Occur in ground water from Occur in ground water from arseniferous beltarseniferous belt

Industrial waste, agricultural Industrial waste, agricultural insecticideinsecticide

High arsenic causes 1) various type High arsenic causes 1) various type of dermatological lesions, muscular of dermatological lesions, muscular weakness, paralysis of lower limbs, weakness, paralysis of lower limbs, can also cause skin and lung cancercan also cause skin and lung cancer

Acceptable limit – 0.05 mg / lAcceptable limit – 0.05 mg / l

Heavy MetalsHeavy Metals

Present as mineral in soil and rocks Present as mineral in soil and rocks of earthof earth

Human activities Human activities

Battery – Lead & NickelBattery – Lead & Nickel

Textile - CopperTextile - Copper

Photography – SilverPhotography – Silver

Steel production – IronSteel production – Iron

PesticidesPesticides

CancerCancer Birth defectsBirth defects Blood disorderBlood disorder Nervous disorderNervous disorder Genetic damageGenetic damage

Essential bacteriological StandardsEssential bacteriological Standards

CharacteristicsCharacteristics Number / 100 mlNumber / 100 ml

Treated water in Treated water in distribution systemdistribution system

Feacal coliform zero Feacal coliform zero Total coliform not more Total coliform not more than 10 than 10 Total coliform should Total coliform should not be detectible in two not be detectible in two consecutive samplesconsecutive samples

RESIDUAL CHLORINERESIDUAL CHLORINE

Chlorine added to water forms Chlorine added to water forms hypochlorite ions and hypochlorite hypochlorite ions and hypochlorite acidsacids

Chlorine demand – Quantity required Chlorine demand – Quantity required for killing micro organisms and for killing micro organisms and reacting with ammonia, organic reacting with ammonia, organic compounds etc.compounds etc.

Free residual chlorine – To take care Free residual chlorine – To take care of post contamination of post contamination

Desirable – 0.2 mg / literDesirable – 0.2 mg / liter

Common problems contdCommon problems contd

Visible effectsVisible effects ReasonsReasons

water turns water turns black,smellblack,smell

Waste waterWaste water

Acidic tasteAcidic taste Low pHLow pH

Alkaline tasteAlkaline taste High pHHigh pH

Boiled Rice hard and Boiled Rice hard and yellowyellow

High AlkalinityHigh Alkalinity

White deposits on White deposits on boilingboiling

HardnessHardness

Common problemsCommon problems

Visible effectsVisible effects ReasonReason

Iron taste, change in colour Iron taste, change in colour after exposure to after exposure to atmosphere, change in colour atmosphere, change in colour of cloths,utensils Oily appea- of cloths,utensils Oily appea- rance on top of water bodyrance on top of water body

IronIron

Soap not lathering Soap not lathering hardnesshardness

Brownish black streaks on Brownish black streaks on teethteeth

`Fluride`Fluride

Growth of AlgaeGrowth of Algae Nitrate, Nitrate, phosphatphosphatee

Fish killsFish kills Low pH Low pH less DOless DO

Salty tasteSalty taste chloridechloride