M1.02.Quality & Qty of Water final.pdf
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Transcript of M1.02.Quality & Qty of Water final.pdf
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Module- 1
2.Quality & Quantity of Water
BINA PATELAsst. Professor, Venus International College of Technology
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SOURCES OF WATER
SURFACE WATER
PONDS
LAKES
STREAMS
RIVERS
STORAGE RESERVOIR
STORED RAIN WATER
GROUND WATER
SPRINGS
INFITRATION GALLERIES
WELLS
Dug Wells Tube Wells Arterian Wells French wells
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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 thesurface 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 dosenot need much purification.
o Larger and older lakes provide comparatively pure and thenthe smaller and newer lakes.
o Self purification of water due to sedimentation ofsuspended matter, bleaching of color, removal of bacteriaetc. makes the lake water purer and better. On the otherhand, in still waters of lakes, and ponds, the algae, weedand vegetable growth takes place freely, imparting badsmell , tastes and colors to such waters.
PONDS & LAKES
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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.
STREAMS
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Rivers are born from the hills when number of streams
combine together.
RIVERS
PERENNIAL NON PERENNIAL
Those in which wateravailable through the year.
Those in which wateravailable at all time.
Fed by rains during rainyseasons and by snowduring summer seasons.
Fed by rains during rainyseasons.
It is a source of publicsupplies directly.
The construction of a damis generally adopted andwater is used for irrigation.
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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.
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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.
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Horizontal or nearly horizontal
tunnels constructed at shallow
depth (3 to 5 m) along the
banks of the river through the
water bearing strata.
INFILTRATION GALLERIES
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.
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Wells: A water well is a hole usually vertical , excavatedin the earth for bringing ground water to the surface.
Dug Wells /Open Wellssuitable 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 limiteddepth 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 morewater bearing stratum. In the tube wells , larger discharges can beobtained by getting a higher velocity as well as a larger c/s areaof the water bearing stratum .
ARTESIAN WELL:when a well is constructed in a pervious layer which is boundbetween two impervious layer , the water comes on the surfacewith some pressure at which it is stored in the layer
WELLS
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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
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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)
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WATER REQUIREMENT: Domestic/ Residential
UseWater Requirement Rates
(in liters)Adopted waterRequirement
LPCDWHO standards IS Codes
Drinking 3 5 5
Cooking 5+20 (washing) 5 5
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
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INDIVIDUAL INSTITUTIONS & COMMERCIAL ESTABLISHMENTSr. No Type of Institution or Commercial Establishment Average Water Consumption
in l / h / d
1 Office 45-90
2 Factoriesa) Where bath rooms are providedb) Where no bath rooms are provided
45-9030-60
3 Schoolsa) Day scholarsb) Residential
45-90135-225
4 Hostels 135-180
5 Hotel 180 (per bed)
6 Restaurants 450 (per bed)
7 Hospitals (Including Laundry)a) Number of beds not exceeding 100b) Number of beds exceeding 100
340 (per bed)450 (per bed)
8 Nurses home and medical quarters. 135-225
9 Railway Stationa) 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
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Industrial Water Demand
Industry Unit of ProductionWater Requirement in
(KL/Unit production)
Automobile vehicle Vehicle 40
Distillery (Kiloleter Alcohol 120-170
Fertiliser Tonne 80-200
Leather Tonne 40
Paper Tonne 200-1000
Special quality paper Tonne 400-1000
Straw board Tonne 75-100
Petroleum refinery Tonne (crude) 1-2
Steel Tonne 200-250
Sugar Tonne (cane crushed) 1-2
Textile 100Kg (goods) 8-14
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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
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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
FIRE DEMAND
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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
FACTORS AFFECTING RATE OF DEMAND
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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.
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1. Dissolved Impurities: Material you cannot see, Deposition and corrosiona) Inorganic salts e.g sulphates and chlorides of calcium, Magnesium,
Ironb) gases like carbon dioxide, nitrogen , oxygen, hydrogen Sulphidesc) organic salts
2. Suspended Impurities: Material you can see (Depending upon size),Deposition and foulinga) 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.
IMPURITIES IN WATER - BASED ON PHYSICAL STATE
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a) colour of surface water- dissolved organic matters
b) Taste and Odour- formation of compounds
c) Turbidity- suspended Impurities
d) Pathogenicity- micro organisms
EFFECTS OF IMPURITIES
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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
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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.
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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
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WATER QUALITY PARAMETER - PHYSICAL
Turbidity:It is a measure of the extent towhich light is either absorbed/scattered by the suspendedmatter in water.It depends upon the fitness &conc. Of particles present inwaterJTU Jackson Turbidity Unit/NTU Nephlometer TurbidityUnityFor public water supply 5 to10 NTU
Conductivity:This is a measure of the
capability of a solution such aswater in a stream to pass anelectric currentIt gives an idea about TDS inwaterGreater TDS, high conductivityInstrument - Conductivity meteravg. for portable water < 2mho/cm or S/cm
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WATER QUALITY PARAMETER - PHYSICALHardness: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 & formdeposits/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 watersoftening (zeolite/lime soda process)
o Determination method: Versanate method Titration with EDTAsolution after addition of EBT indicator
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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.
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Solids: The total solids in a water &w/w consist of the insoluble or suspended solids & solublecompounds 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 Imhoffcone (ml/L) (the indicator of primary sludge).
CHEMICAL CHARACTERISTICS
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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
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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 CaCO3Titration 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
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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
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Indian Standards for Drinking Water (IS 10500:1991)
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Indian Standards for Drinking Water (IS 10500:1991)
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Indian Standards for Drinking Water (IS 10500:1991)
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Indian Standards for Drinking Water (IS 10500:1991)
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Indian Standards for Drinking Water (IS 10500:1991)
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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
WATER BORNE DISEASES & THEIR CONTROL
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COMMON WATER BORNE DISEASES
Organisms Disease
Bacteria
Salmonella Typhi Typhoid Fever
Salmonella Paratyphi (A,B,C) Para Typhoid
Shigella Shigellosis (Bacillary Dysentery)
Vibro Cholerae Cholera
Francisella Tularnsis Tularemia (deer fly fever)
Leptospirae Leptospirosis
Viruses
PoliomyelitisAcute Anterior Poliomyelitis, infantile
paralysis
Hepatitis A Infectious Hepatitis
Prorozoa Amebic Dysentery, Giardiasis
Helminthes (Parasitic Worms) Schistosomiais, Echinococcosis, Dracontiasis
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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
CONTROL OF WATER BORNE DISEASES
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Slide Number 1Slide Number 2Slide Number 3Slide Number 4Slide Number 5Slide Number 6Slide Number 7Slide Number 8Slide Number 9Slide Number 10PER CAPITA WATER Requirements WATER REQUIREMENT: Domestic/ Residential INDIVIDUAL INSTITUTIONS & COMMERCIAL ESTABLISHMENTIndustrial Water Demand Slide Number 15Slide Number 16Slide Number 17Slide Number 18Slide Number 19Slide Number 20Slide Number 21Slide Number 22Slide Number 23Slide Number 24Slide Number 25Slide Number 26Slide Number 27Slide Number 28Slide Number 29Slide Number 30Slide Number 31Indian 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) Slide Number 37Slide Number 38Slide Number 39Slide Number 40