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Module- 1

2.Quality & Quantity of Water

BINA PATEL
Asst. Professor, Venus International College of Technology

SOURCES OF WATER

SURFACE WATER

GROUND WATER

PONDS

SPRINGS

LAKES

INFITRATION GALLERIES

STREAMS
RIVERS
STORAGE RESERVOIR
STORED RAIN WATER

WELLS
Dug Wells
Tube Wells
Arterian Wells
French wells

PONDS & LAKES


Ponds: Natural Small sized depression formed with the surface of
the earth, when gets filled with water, know as ponds

Lakes: A natural large sized depression formed within the


surface of earth, when gets filled up with water is known as lake.
o The quality of a water in a lake is generally good and dose
not need much purification.
o Larger and older lakes provide comparatively pure and then
the smaller and newer lakes.
o Self purification of water due to sedimentation of
suspended matter, bleaching of color, removal of bacteria
etc. makes the lake water purer and better. On the other
hand, in still waters of lakes, and ponds, the algae, weed
and vegetable growth takes place freely, imparting bad
smell , tastes and colors to such waters.

STREAMS
In hilly regions , generally small amount of water runs
off towards the earth. This small run-offs are known as
streams.
These streams feed their waters to lakes or rivers.
Quantity of water available in them is very small and
sometimes they may even sometimes go dry.

RIVERS
Rivers are born from the hills when number of streams
combine together.
PERENNIAL
NON PERENNIAL
Those in which water Those in which water
available through the year.
available at all time.
Fed by rains during rainy Fed by rains during rainy
seasons
and by snow
seasons.
during summer seasons.
It is a source of public The construction of a dam
supplies directly.
is generally adopted and
water is used for irrigation.

STORAGE
RESERVOIR:
Formed by constructing
hydraulic structures like
dams across river.
STORED RAIN WATER: At
some places, on the
terrace of the buildings
water is stored during
rainy season in a big
tank
& thereafter
whenever requirement is
there that stored water
is used.

SPRINGS: The natural outflow of


groundwater at the earths

surface

is said to form a spring.


A

previous

layers

sandwiched

between two impervious layers , give


rise to a natural spring. It supplies
very small amount of water.

INFILTRATION

GALLERIES
Horizontal or nearly horizontal
tunnels constructed at shallow
depth

(3 to 5 m) along the

banks of the river through the


water bearing strata.

Generally constructed of masonary walls with roofs slabs


These tunnels or galleries are generally laid at a slope & the
water collected in them is taken to sump well, from where it is
pumped, treated & distributed to the consumers.

WELLS
Wells: A water well is a hole usually vertical , excavated
in the earth for bringing ground water to the surface.
Dug Wells /Open Wells
suitable for low discharges of 1-5 lit/second .
the diameter - 2 to 9 m. and less then 20m in depth.
Yield is limited because it can be excavated orally to a limited
depth where the ground water storage is limited.
Tube Well:
It is a long pipe or a tube.
bored or drilled deep into the ground , intercepting one more
water bearing stratum. In the tube wells , larger discharges can be
obtained by getting a higher velocity as well as a larger c/s area
of the water bearing stratum .
ARTESIAN WELL:
when a well is constructed in a pervious layer which is bound
between two impervious layer , the water comes on the surface
with some pressure at which it is stored in the layer

USE OF WATER
USES OF WATER
Consumptive
Irrigation

Partial Consumptive
Domestic
Institutional
Industrial
Thermal power
plant
Fire fighting

Non Consumptive
Recreational
Navigational
Pollution control
Hydroelectric
Power plant

PER CAPITA WATER Requirements


Domestic needs such as drinking, cooking, bathing, washing, flushing of
toilets, gardening and individual air conditioning
Institutional needs
Public purposes such as street washing or street watering, flushing of
sewers, watering of public parks
Industrial and commercial uses including central air conditioning
Fire fighting
Requirement for livestock
Minimum permissible Unaccounted for Water (UFW)

WATER REQUIREMENT: Domestic/ Residential


Water Requirement Rates
(in liters)
WHO standards

IS Codes

Adopted water
Requirement
LPCD

Drinking

Cooking

5+20 (washing)

Bathing

135

55

55

Washing of utensils

15

10

10

Cleaning of house

15

10

10

Washing of house

15

20

20

Flushing

30

30

30

Total

238

135

135

Use

INDIVIDUAL INSTITUTIONS & COMMERCIAL ESTABLISHMENT


Sr. No

Type of Institution or Commercial Establishment

Average Water Consumption


in l / h / d

Office

45-90

Factories
a)
Where bath rooms are provided
b)
Where no bath rooms are provided

45-90
30-60

Schools
a)
Day scholars
b)
Residential

45-90
135-225

Hostels

135-180

Hotel

180 (per bed)

Restaurants

450 (per bed)

Hospitals (Including Laundry)


a)
Number of beds not exceeding 100
b)
Number of beds exceeding 100

340 (per bed)


450 (per bed)

Nurses home and medical quarters.

135-225

Railway Station
a)
Junctions and intermediate stations where mail &
express trains stops.
b)
Intermediate stations where mail and express
trains does not stop.
c)
Terminal railway stations.

70 (with bathing facilities)


45 (without bathing facilities)
45 (with bathing facilities)
23 (without bathing facilities)

10

Airports- International and domestic

70

11

Cinema Halls and Theaters (per seat)

15

Industrial Water Demand


Industry

Unit of Production

Automobile vehicle
Distillery
Fertiliser
Leather
Paper
Special quality paper
Straw board
Petroleum refinery
Steel

Vehicle
(Kiloleter Alcohol
Tonne
Tonne
Tonne
Tonne
Tonne
Tonne (crude)
Tonne

Water Requirement in
(KL/Unit production)
40
120-170
80-200
40
200-1000
400-1000
75-100
1-2
200-250

Sugar

Tonne (cane crushed)

1-2

Textile

100Kg (goods)

8-14

PUBLIC USES

Purpose

Water Consumption

Public parks

1.4 lit. per square meter per day

Road Watering

1-1.5 lit. per square meter per day

Sewer Cleaning

4.5 lit. per head per day

FIRE DEMAND
Water demand should provide the necessary peak demand of water
for fire fighting.
Kuichlings Formula: Q= 3182
Freemans Formula: Q= 1135 (P/5 +10)
National Board of Fire under Writers Formula: Q= 4637

(1- 0.01

Where Q = Demand in lit/minutes


P= Population in Thousands
In Indian conditions a provisions of 1 lit/head/day will be sufficient
for fire fighting

FACTORS AFFECTING RATE OF DEMAND


Size & Type of Community
Standard of Living
Climatic Condition
Quality of Water
Pressure in Supply
Development of Sewerage Facility
Metering of Water
Cost of water
System of water supply : 24X7, Intermediate etc.
Industrial & Commercial Activities

IMPURITIES IN WATER - BASED ON NATURE OF IMPURITIES


Organic:
e.g. nature to synthetic organics

Inorganic:
e.g Ca, Mg, Na, K, Cl, SO4, PO4, HCO3 etc.

IMPURITIES IN WATER - BASED ON PHYSICAL STATE


1. Dissolved Impurities: Material you cannot see, Deposition and corrosion
a) Inorganic salts e.g sulphates and chlorides of calcium, Magnesium,
Iron
b) gases like carbon dioxide, nitrogen , oxygen, hydrogen Sulphides
c) organic salts
2. Suspended Impurities: Material you can see (Depending upon size),
Deposition and fouling
a) Clay b) mud c) Vegetable and animal matters
3. Colloidal Impurities:
a) fine size like silica and alumina, organic wastes etc.
- These are soluble materials, other than gases
- cannot be removed by conventional filters
- referred as TDS which stands for total dissolved solids.
4. Bacterial Impurities:
a) Bacteria, Germs, Pathogens, Microbes, Viruses, Parasites
- Include - algae, beneficial bacteria that decompose wastes
- harmful bacteria such as those that cause cholera.

EFFECTS OF IMPURITIES
a) colour of surface water- dissolved organic matters
b) Taste and Odour- formation of compounds
c) Turbidity- suspended Impurities
d) Pathogenicity- micro organisms

DEFINITION OF WATER
The water containing pathogenic bacteria Contaminated Water
Water consists of undesirable substances rendering it unfit for the
designated use Polluted Water
Water which is fit /suitable for drinking purpose or which is not
injurious to human health portable / wholesome water
Portable water should be
Colorless
Odourless
Have good taste
Not contain any harmful micro-organisms

WATER QUALITY PARAMETER


Physical
Temp., Color, Taste & Odour, Turbidity, Conductivity
Chemical
Solids, Chlorides, Hardness, pH, Alkalinity, Acidity, Nitrogen & its
compounds, Metals & other chemical substances, Dissolved
gases i.e. DO, CO2, H2S
Biological
Coliform, MPN/100 ml etc.
In case of w/w following parameters are routinely determine:
BOD, COD, DO, O&G, etc.
Other specific parameters depending on the source.

WATER QUALITY PARAMETER PHYSICAL


Temp: For drinking purpose temp. around 10 C are highly
desirable while temp. above 25 C are considered objectionable.
Colour: For drinking purpose usually prefer colourless water.
Colour water is not aesthetically & psychologically accepted i.e.
people may not like to drink coloured water even it may be safe
from other point of view.
Tintometer to measure colour
For drinking purpose the colour no. on colbalt scale should not
exceed 20 and should be <10
Taste & Odour: Drinking water should be odourless & should
have a fairly good taste. Taste & Odour due to presence of
dissolved gases such as H2S, CH4, CO2, O2 etc.
Odour test Osmoscope
unit Threshold Odour Number (TON) < 3

WATER QUALITY PARAMETER - PHYSICAL


Turbidity:
It is a measure of the extent to
which light is either absorbed
/scattered by the suspended
matter in water.
It depends upon the fitness &
conc. Of particles present in
water
JTU Jackson Turbidity Unit/
NTU Nephlometer Turbidity
Unity
For public water supply 5 to
10 NTU

Conductivity:
This is a measure of the
capability of a solution such as
water in a stream to pass an
electric current
It gives an idea about TDS in
water
Greater TDS, high conductivity
Instrument - Conductivity meter
avg. for portable water < 2
mho/cm or S/cm

WATER QUALITY PARAMETER - PHYSICAL


Hardness:
o Capacity of water to form a lather.
o Unit of hardness: mg/L or ppm

0-75 ppm soft


75-150 ppm - medium
150-300 ppm hard
>300 ppm very hard

o Hard water consume more water in laundries & form


deposits/scales in the boilers. Too soft water is tasteless.
o Temporary Hardness: caused by carbonate & bicarbonates of Ca &
Mg- removed by boiling/addition of lime in water
o Permanent Hardness: caused by sulphate, Cl & nitrates of Ca &
Mg- removed by boiling & require special methods of water
softening (zeolite/lime soda process)
o Determination method: Versanate method Titration with EDTA
solution after addition of EBT indicator

WATER QUALITY PARAMETER - PHYSICAL


Chloride (Cl):
o Cl present in water in the form of Ca, Mg & NaCl & may
be due to leaching of marine sedimentary deposits,
pollution from sea water, domestic/industrial water
o Conc. <250 mg/L is desirable for drinking
o More than 250 mg/L conc. produce salty taste in drinking
water & objectionable.
o Determination method: Titration with std. AgNO3 N
solution using potassium chromate as an indicator

CHEMICAL CHARACTERISTICS
Solids:
The
total
solids
in
a
water
w/w consist of the insoluble or suspended solids & soluble
compounds dissolved in water.
o Total solids: residue after evaporating all water
(50% volatile and 50% fixed)
(Volatile=organic. Fixed=inorganic mg/L)

&

o Suspended solids: residue retained on a filter


(75% volatile and 25% fixed).
Dissolved solids: residue passing through a filter
(40% volatile and 60% fixed).
o Settleable solids: residue after one hour settling in an Imhoff
cone (ml/L) (the indicator of primary sludge).

WATER QUALITY PARAMETER CHEMICAL


pH: It is logarithm of reciprocal of H ion conc. Present in water
Indicator of acidity/ alkalinity of water
pH= log 10 (1/H) or pH= log 10 (1/OH)
acidic water 0 to 7 pH and alkaline water 7 to 14 pH
Neutral water has 7 pH.
instrument - pH meter
Nitrogen & its compound:
Presence of N in water is an indication of organic matter. For d/W
1. Free ammonia limit for drinking water <0.15 mg/L
2. Organic N <0.3 mg/L
3. Nitrites permissible limit is nil
4. Nitrates - <45 mg/L

WATER QUALITY PARAMETER CHEMICAL


Alkalinity: caused by carbonate, bicarbonate & hydroxides of Na,
Ca & Mg
Excessive can cause bitter taste, incrustation in pipes & also
interfere in coagulation.
expressed as ppm or mg/L of CaCO3
Titration of sample against std. acid (H2SO4) using methyl orange
indicator
Acidity: Caused by the presence of mineral acids, free CO2,
sulphates of iron & aluminum in water.
For acidity titration of sample against std. NaOH and
phenolphthalein /methyl orange indicator is used.
expressed as ppm or mg/L of CaCO3

WATER QUALITY PARAMETER CHEMICAL


Fluoride:

Permissible limit in w/s is 0.5 to 1.5 mg/L


cause tooth decay, excessive cavities in teeth of young
children during calcinations of their permanent teeth
Skeletal Flourosis as well as spotting & discolouration of
teeth

BOD, COD, DO, O&G, etc. comes in w/w

Indian Standards for Drinking Water (IS 10500:1991)

Indian Standards for Drinking Water (IS 10500:1991)

Indian Standards for Drinking Water (IS 10500:1991)

Indian Standards for Drinking Water (IS 10500:1991)

Indian Standards for Drinking Water (IS 10500:1991)

WATER BORNE DISEASES & THEIR CONTROL


The diseases which are carried by water & get entry to the human
body through drinking water are know as water borne diseases.
Such diseases are mainly cause by pathogenic mircro-organism.
Sources of Agent in Water Supply:
Sewage get entered into w/s line - Contaminated water sources
Poorly functioning water treatment systems
Non-treated drinking water
Untreated water,
poor disinfection,
pipe breaks/ leaks,
ground water contamination
Improper disposal of medical waste

COMMON WATER BORNE DISEASES


Organisms

Disease

Bacteria
Salmonella Typhi

Typhoid Fever

Salmonella Paratyphi (A,B,C)

Para Typhoid

Shigella
Vibro Cholerae
Francisella Tularnsis
Leptospirae
Viruses

Shigellosis (Bacillary Dysentery)


Cholera
Tularemia (deer fly fever)
Leptospirosis

Poliomyelitis
Hepatitis A
Prorozoa

Acute Anterior Poliomyelitis, infantile


paralysis
Infectious Hepatitis
Amebic Dysentery, Giardiasis

Helminthes (Parasitic Worms) Schistosomiais, Echinococcosis, Dracontiasis

CONTROL OF WATER BORNE DISEASES


Properly treat the water before drinking . Drinking water should be
properly disinfected i.e. water chlorination
H/H method like Boiling the water, Use of RO, use of chlorine tablets
etc.
Proper disposal, conveyance and treatment of domestic and medical
waste
W-S pipeline should be frequently tested, checked & inspected to
detect any leakage/ contamination
While Designing water distribution system, attempt should be made
to keep the sewer lines & water as far away as possible.
General habit of cleanliness amongst the people
Uses of insecticides to control the insects

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