CHAPTER 2-Water and Wastewater Analysis (Part 1)

8/17/2019 CHAPTER 2-Water and Wastewater Analysis (Part 1)

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By:

Nor Haslina Hashim (PhD)Room 12, Level 3, North Tower,

FKAAS(H/P: 019-2016792)


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Physical Water Quality Parameter

Suspended Solid Turbidity

Color

Taste and Odor

Temperature

Chemical Water Quality Parameters pH

Alkalinity

Hardness

Dissolve Oxygen

Biochemical Oxygen Demand (BOD) Chemical Oxygen Demand (COD)

Nitrogen

Oil and Grease

Biological Water Quality Parameter


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Water sources are usefulfrom the humans andanimals.

Water is arenewable naturalresources also like

air and soil.

Water resources is

important on Earth andwithout it we

can’t

do many thingsor satisfied

our needs.

We would have to take care of thewater because in

few years there's not going to be enoughwater for us.


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Municipal Uses Agricultural Uses

Industrial Uses

Rural Uses

Household

Recreation/environmentalwater use


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ii)

Water Resources


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Water resources:

1. Snow / Rain2. Surface Water

i) Watershed

ii) Lake /River /Reservoir


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3.Groundwater

- Sub-surface water, or groundwater, is fresh water located in

the pore space of soil and rocks.

- Flowing within aquifers below the water table.

4. Desalination

- saline water is converted tofresh water.


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Municipal Uses

Agricultural Uses

Industrial Uses

Rural Uses


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Is the technical term that is based upon thecharacteristics of water in relation to guideline

values of what is suitable for human consumption

and for all usual domestic purpose


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Water environmental quality parameters

- Are the natural and man-made chemical,biological and microbiological characteristics of

rivers, lakes and groundwater.

- it provides important information about the

health of a water body.

Are used to find out if the quality water is good

enough for drinking water, recreation, irrigation

and aquatic life.

These include chemical, physical and biological

parameters


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Water Wastewater


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WATER QUALITY

PARAMETERS


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3. Biological

parameters

1 Physical

parameters

2. Chemical

parameters


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- This parameters respond to the sense of sight,

touch, taste or smell

Suspended solid

temperature

colorodor turbidity


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Is a measure of the amount of particulate matterthat is suspended in water. Unit-FTU (FormazinTurbidity Unit) NTU (NephlometricTurbidity Unit).

1FTU=1NTU Water that has HIGH turbidity appears CLOUDY/

OPAQUE.

HIGH turbidity can cause INCREASED of waterTEMPERATURE

WHY???


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- More suspended particles will absorb more heat which in turnlowers dissolved O2 levels.

- Such particles (SS – clay, silt, finely divided organic material,plankton) can also prevent sunlight from reaching plantsbelow surface hence DECREASE the rate of PHOTOSYNTHESIS.

- So, LESS O2 is produced by plant


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It is a major factor in determining which speciesare present in the stream

Temperature will impacts:

i) the rates of metabolism and growth of aquatic

organismii) rate of plant photosynthesis

iii) solubility of O2 in water[0C, DO = 14.6 mg/l;20C, DO = 9.1 mg/l]

iv) organism’s sensitivity to disease, parasites andtoxic materials


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Cool water tastes better

Temperature affects rate of chemical andmicrobiological reactions

The most suitable drinking waters are consistentlycool and do not have temperature fluctuationsof more than a few degrees

Groundwater and surface water from mountainarea generally meet these criteria


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Total Solids (TS)

TSS (Total Suspended Solids)

Dissolved solids Volatile Solids

Volatile Dissolved Solids

Unit: mg/l


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Solids◦ Important water quality parameters

◦ Total, size and type of solids are sample

dependent

◦ Total solids, TS

◦ suspended solids, SS

◦ total dissolved solid, TDS = TS-TSS


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Solids

Organic

Inorganic

Solids

Suspended (> 1mm)

colloids (1mm – 0.01mm)

Dissolved (


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Solids

Boleh turas,

Filterable

Tidak boleh turas,

Non-filterable

Solids

Boleh mendak,

Settleable

Tidak boleh mendak,

Non-settleable


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Solids

Meruap (Volatile)

Tidak meruap (Non-volatile)

i


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Suspended solids

◦ Can be found in water in the following forms:

terampai ( suspended)

terlarut (dissolved)

◦ Suspended soilds comprise of:

Zarah organik (organic),

Bukan organik (inorganic) atau

Larutan tak bercampur (immiscible liquids).

◦ Zarah inorganik:

tanah liat (clay),

Lumpur (silt) dan partikel tanah yang lain.◦ Zarah organik:

fiber tumbuhan (plant fiber),

pepejal biologi (biological materials such as alga,

bacteria etc).


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Total solid determined

◦ Suspended solid,

◦ Dissolve organic

◦ inorganic.

Sample is heated, dried, weighed

Quantity of solid based on dry solid dry-mass-of-

solid basis)(mg/L).

Temp 103-105C


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To remove suspended solid in water Filter paper after filtration process is dried at 104C

The organic content in total solid and suspended

solid is determined through combustion wheresample is heat at 500C for 1 hr

Organic will turn to gas phase

Residue left after combustion is called fixed solids


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Apparatus set up for the determination of TSS by using filterflasks (funnel+flasks) and vacuum pump.

Filter paper (0.45µm)Suspended solid

dissolved solid


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It is due to the presence of dissolved and

suspended matter (metallic ions, chemical

pollutants, plankton and plant pigments fromhumus and peat.


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Dissolved organic material from humicsubstances generally lend a brown or ‘tea’ colorto water

Dissolved organic material from vegetation andcertain inorganic matter may cause color inwater


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Taste problems relating to water could beindicators of changes in water sources or

treatment process

Inorganic compound such as magnesium,

calcium, sodium, copper, iron and zinc aregenerally detected by taste of water.


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Caused by foreign matters such as organicscompounds, inorganic salts, bacteria, algae anddissolved gases

Measurement: Threshold Odor Number (TON) Examples:

i) addition of ammonia to form monochloraminein the pipesii) excessive manganese & iron present in thefinished water.


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Chemical quality refers to general watercharacteristics and dissolved mineral levels in the

water

Due to certain industries and agricultural

practices or from natural resources.


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It is an important indicators of water quality;

humans, plants and animals

Chemical attributes of water can affect aesthetic

qualities such as how water looks, smells andtastes.

Assessment of water quality by its chemistry

includes measures of many elements and

molecules dissolved or suspended in the water


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Chemical measures can be directly detectpollutants such as lead and mercury

Also used to detect imbalances within the

ecosystem. Such imbalance may indicate the

presence of certain pollutant. pH, alkalinity, hardness, nitrates, nitrites, and

ammonia, phosphates, dissolved O2 and

biochemical O2 demand are commonly

measured chemical parameters


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pH

Dissolved oxygen(DO)alkalinity

hardness

Biochemical oxygendemand (BOD)Nitrites and nitrates

Chemical oxygen

demand (COD)


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Early version of Periodic Table:

Mendeleev s 1869 periodic table


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Molecular Formula:

An expression which states the number and type of atoms

present in a molecule of a substance.

Ex:

2H+ + O2- H2O

Fe3+ + Cl-

http://chemistry.about.com/od/chemistryglossary/a/atomdefinition.htmhttp://chemistry.about.com/od/chemistryglossary/g/moleculedef.htmhttp://chemistry.about.com/od/chemistryglossary/g/moleculedef.htmhttp://chemistry.about.com/od/chemistryglossary/a/atomdefinition.htm


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1) pH

- It is a measure of the concentration of hydrogenions

- The term pH was derived from the manner inwhich the hydrogen ion concentration iscalculated

- pH scale ranges from 0 to 14. A pH of 7 is

considered to be neutral.- Substances with pH of less than 7 are acidic;

substances with pH greater than 7 are basic


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affects chemical and biological reactions Low pH is corrosive

High pH cause deposits


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pH = -log [H3O+]

pH = log [1/[H+]]

pH = -log [H+]

[H+] = antilog(-pH)

pH + pOH = 14

Kw = [H3O+][OH-] = 10-14 M2


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Exercise 1

determine hydrogen ion concentration [H + ] of a watersample with pH 10.

pH = -log [H+]

10 = -log [H+]

therefore, [H+]= antilog -10

=10

10

mol/liter

Exercise 2

determine pH of water sample which contain 1 x 10 -6.4 mol/liter of hydrogen ion.

pH = -log [H+]

= -log (1 x 10-6.4)= -[log 1 + log 10-6.4]

= -[0 + (-6.4)log 10]

=6.4


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Find the Hydrogen ion concentration and thehydroxide ion concentration in tomato juicehaving a pH of 4.1.

Concentration unit – mol/L then mg/L


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Mol/L to mg/L◦ H+ == atomic weight = 1 g/mol

◦ OH- == atomic weight = 17 g/mol

◦ Mol/L (conc. ) x g/mol (atomic wt) x 1000mg/1g =mg/L

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CHAPTER 2-Water and Wastewater Analysis (Part 1)