Beruflich Dokumente
Kultur Dokumente
Consumption Ratio =
28.0%
Philippine Water
Resources
Average rainfall
2,400 mm per year
421 Rivers
79 Lakes
Surface water
125.8 Bcu.m.
Groundwater
20.2 Bcu.m
Water Resources
146.0 Bcu.m
life. It is primarily
used for drinking and
the preparation of
foods and is a
necessary element in
the metabolic
processes of all living
things, both plants
and animals.
Water Sources:
Sources
SURFACE WATER
WELL
CATCH RAIN
TREATMENT..
FILTRATION
CHEMICAL ANALYSIS
Reservoir to Distribution
SOURCE
SEDIMENTATION
MIXIN
G
FLOCCULATION
FILTRATION
DISINFECTION
WATER QUALITY
DISTRIBUTION
Characteristics of Water
Water possesses
certain
characteristics which
directly or indirectly
affect its quality. The
corresponding
characteristics of
water can only be
identity by
performing certain
A. Physical Characteristics
These refer to turbidity, color,
taste, and odor of water. Turbidity
is caused by impurities while color
is imparted by the substances
present in solution. Taste and odor
are expressed only qualitatively:
that is, they are nor expressed in
specific units of measure.
B. Chemical Characteristics
These refer to the pH (acidity or
alkalinity), hardness (soap-consuming
power), and contents total solids,
chloride,
and
other
dissolved
substances. The total solids content of
water gives an idea of the total mineral
impurities present. Water drinking and
household use should not contain
chemical substances beyond acceptable
limits as indicated in the Philippines
National Standards for Water-Drinking.
C. Biological Characteristics
These refer to the presence of organism
which are responsible for the taste and
odor of the water. Bacteria, viruses, and
parasites, which are common agents of
diseases and other microscopic plant and
plant life, such as insects and crustacean
larvae and algae are responsible for the
taste and odor of water. The presence of
these impurities also serves as an index of
the pollution degree of the water source.
D. Radiological
Characteristics