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Water Quality. Water Quality – Why Is It Important?. Many diseases can be caused by contaminants in water Water quality properties can affect usability Some characteristics affect how appealing the water is to drink. Physical Characteristics. Color Odor Taste Temperature

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Presentation Transcript
slide2

Water Quality – Why Is It Important?

  • Many diseases can be caused by contaminants in water
  • Water quality properties can affect usability
  • Some characteristics affect how appealing the water is to drink
physical characteristics
Physical Characteristics
  • Color
  • Odor
  • Taste
  • Temperature
  • Turbidity: cloudiness or haziness
chemical characteristics
Chemical Characteristics
  • Dissolved Oxygen
  • Alkalinity
  • pH
  • Nitrates/Nitrites
  • Hardness
testing
Testing
  • Chemical properties of water quality are often measured as ppm (parts per million)
  • Ex: ppm=4
    • For every million particles (molecules, etc) 4 of them would be of the substance being tested.
slide6

Dissolved Oxygen (DO)

  • First limiting factor for growth and aquatic health
  • Solubility decreases with increasing temperature and elevation
  • In general the minimum DO should be ≥ 60% of saturation or ≥ 5 ppm (mg/L)
slide7

Alkalinity

  • Is the buffering capacity of water – absorbs acids and/or bases
  • High alkalinity prevents wide pH fluctuations
  • Maintain levels between 75-120 mg/L as CaCO3
slide8
pH
  • Measure of the acidity
slide9

Nitrites and Nitrates

  • Nitrite : NO2
  • Nitrate: NO3
  • Naturally can be added to water systems through animal feces or decaying plant matter
  • Humans increase levels through sewage output and use of fertilizers
slide10

Nitrites and Nitrates

  • EPA sets guidelines for the amount of nitrite and nitrate in drinking water called maximum contaminant level goals (MCLG)
  • Nitrite = 1 mg/L or 1 ppm
  • Nitrate= 10 mg/L or 10 ppm
slide11

Hardness

  • Caused by compounds of calcium and magnesium, and by a variety of other metals
  • Hard water requires more soap and synthetic detergents for home laundry and washing, and contributes to scaling in boilers and industrial equipment.
slide12

Hardness

  • General guidelines for classification with calcium carbonate:
    • 0 to 60 mg/L = soft
    • 61 to 120 mg/L = moderately hard
    • 121 to 180 mg/L = hard
    • >180 mg/L = very hard
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