parameters of natural water - chem.pg.edu.pl

PARAMETERS OF NATURAL PARAMETERS OF NATURAL WATERWATER

Water Quality Control ’ 2007Water Quality Control ’ 2007Agata Kot-WasikAgata Kot-Wasik

Yesterday Yesterday versusversus today today

■ Nowadays European countries use 64 Nowadays European countries use 64 parameters to determine water parameters to determine water parameters and its quality. parameters and its quality.

■ Polish “rules” require only 51 Polish “rules” require only 51 parameters. parameters.

Yesterday Yesterday versusversus today today

■ The strictest rules considering EPA The strictest rules considering EPA (Environmental Protection Agency (Environmental Protection Agency 1995) establishes water parameters. It 1995) establishes water parameters. It is equal to 120 parameters. is equal to 120 parameters.

■ In the past analyst were dealing with In the past analyst were dealing with mg/L level, today they are asked to find mg/L level, today they are asked to find out ng/L or lower levels.out ng/L or lower levels.

ppm ppb pptppm ppb ppt level level

■ 1 ppm (1 ppm (part per millionpart per million) = 1 mg / L) = 1 mg / L

■ 1 ppb . . . . . . . . . . . . . = 1 1 ppb . . . . . . . . . . . . . = 1 µµg / Lg / L

■ 1 ppt . . . . . . . . . . . . . .= 1 ng / L1 ppt . . . . . . . . . . . . . .= 1 ng / L

PARAMETERSPARAMETERS

■ Organoleptic parameters■ Physico-chemical parameters■ Parameters concerning substances

undesirable in excessive amount■ Parameters concerning toxic substances■ Microbiological parameters

Organoleptic parameters

■ Turbidity ■ Colour ■ Odour ■ Taste

TURBIDITYTURBIDITY

■ Why Is it Important?Why Is it Important?

Turbidity refers to how clear the water is. Turbidity refers to how clear the water is. The greater the amount of total The greater the amount of total suspended solids (TSS) in the water, suspended solids (TSS) in the water, the murkier it appears and the higher the murkier it appears and the higher the measured turbidity. the measured turbidity.

■ * clay* clay■ * silt* silt■ * finely divided organic and inorganic * finely divided organic and inorganic

mattermatter■ * soluble colored organic compounds* soluble colored organic compounds■ * plankton* plankton■ * microscopic organisms* microscopic organisms

Material that causes water to Material that causes water to be turbid include:be turbid include:

The major source of turbidity in the open The major source of turbidity in the open water zone of most lakes is typically water zone of most lakes is typically phytoplankton, but closer to shore, phytoplankton, but closer to shore, particulates may also be clays and silts particulates may also be clays and silts from shoreline erosion, resuspended from shoreline erosion, resuspended bottom sediments, and organic detritus bottom sediments, and organic detritus from stream and/or wastewater from stream and/or wastewater discharges. discharges.

Turbidity sourceTurbidity source

Very high levels of turbidity for a short Very high levels of turbidity for a short period of time may not be significant and period of time may not be significant and

may even be less of a problem than a may even be less of a problem than a lower level that persists longer. The next lower level that persists longer. The next figure shows how aquatic organisms are figure shows how aquatic organisms are

generally affected.generally affected.

Turbidity impactTurbidity impact■ The major effect might be simply aesthetic - The major effect might be simply aesthetic -

people don't like the look of dirty water. However, people don't like the look of dirty water. However, turbidity also adds real costs to the treatment of turbidity also adds real costs to the treatment of surface water supplies used for drinking water surface water supplies used for drinking water since the turbidity must be virtually eliminated for since the turbidity must be virtually eliminated for effective disinfection (usually by chlorine in a effective disinfection (usually by chlorine in a variety of forms) to occur. Particulates also variety of forms) to occur. Particulates also provide attachment sites for heavy metals such as provide attachment sites for heavy metals such as cadmium, mercury and lead, and many toxic cadmium, mercury and lead, and many toxic organic contaminants such as PCBs, PAHs and organic contaminants such as PCBs, PAHs and many pesticides.many pesticides.

Nephelometric Turbidity Units Nephelometric Turbidity Units (NTU’s)(NTU’s)

■ They are the units we use when we They are the units we use when we measure Turbidity. The term measure Turbidity. The term Nephelometric refers to the way the Nephelometric refers to the way the instrument estimates how light is instrument estimates how light is scattered by suspended particulate scattered by suspended particulate material in the water. The material in the water. The Nephelometer is also called a Nephelometer is also called a turbidimeter, turbidimeter,

How to measure turbidity ?How to measure turbidity ?■ Handheld turbidity meter Handheld turbidity meter

measures turbidity of a water measures turbidity of a water sample. The meter is calibrated sample. The meter is calibrated using standard samples from the using standard samples from the meter manufacturer. The picture meter manufacturer. The picture with the three glass vials shows with the three glass vials shows turbidity standards of 5, 50, and turbidity standards of 5, 50, and 500 NTUs. Once the meter is 500 NTUs. Once the meter is calibrated to correctly read these calibrated to correctly read these standards, the turbidity of a standards, the turbidity of a water sample can be taken.water sample can be taken.

Secchi disk techniqueSecchi disk technique■ Pour sample water into the tube until the image Pour sample water into the tube until the image

at the bottom of the tube is no longer visible at the bottom of the tube is no longer visible when looking directly through the water column when looking directly through the water column at the image. Rotate the tube while looking down at the image. Rotate the tube while looking down at the image to see if the black and white areas of at the image to see if the black and white areas of the decal are distinguishable.the decal are distinguishable.

■ Record this depth of water on your data sheet to Record this depth of water on your data sheet to the nearest 1 cm. Different individuals will get the nearest 1 cm. Different individuals will get different values and all should be recorded, not different values and all should be recorded, not just the average. just the average.

■ State-of-the-art State-of-the-art turbidity meters turbidity meters are beginning to are beginning to be installed in be installed in rivers to provide rivers to provide an instantaneous an instantaneous turbidity reading.turbidity reading.

TURBIDITY TURBIDITY conclusionsconclusions■ Turbidity is an expression of the optical

properties that cause light to be scattered and absorbed rather than transmitted in a straight line through the water.

■ All natural waters are turbid, surface waters generally more than groundwater.

TURBIDITY TURBIDITY conclusionsconclusions■ Acceptable water turbidity for water is

the following:■ drinking water - 5 mg/dm3

■ surface water– I class - 20 mg/dm3

– II class - 30 mg/dm3

– II class - 50 mg/dm3

■ Because of microbiological effects it is recommended that turbidity be kept as low as possible.

COLOUR COLOUR

■ Colour is an optical parameter consisting in absorbing of a part of spectrum of visible radiation by substances dissolved in water, colloidal substances, and suspension particles present in water or sewage.

COLOUR COLOUR

■ Colour in water may appear as the result of different sources activity.

■ Natural Sources: ■ type of vegetation■ decay of plant matter■ humic substances■ algae growth■ plankton■ minerals (iron, manganese and copper)

■ •Anthropogenic sources: sewage from paper mills, textile mills, food processing

– Natural waters are yellowish-green in colour. Waters Natural waters are yellowish-green in colour. Waters flowing out of marshy and forest areas, rich in humic flowing out of marshy and forest areas, rich in humic

substances, are yellowish-brown. One major factor which substances, are yellowish-brown. One major factor which affects the colour of natural water is pH.affects the colour of natural water is pH.

The "red tide" is a phrase that has been applied to a phenomenon when a planktonic organism (often a dinoflagellate) blooms in huge densities such that the water goes red. In most cases the organism is highly poisonous and soon can obliterate the life in the lake. The poison is a liver toxin but it is unclear why teh dinoflagellate produces this.

COLOUR COLOUR

■ Colour in water may appear as the result of different sources activity.

■ Anthropogenic Sources: ■ sewage from paper mills, textile mills, food

processing

COLOUR COLOUR

■ Natural waters are yellowish-green in Natural waters are yellowish-green in colour. Waters flowing out of marshy colour. Waters flowing out of marshy and forest areas, rich in humic and forest areas, rich in humic substances, are yellowish-brown. One substances, are yellowish-brown. One major factor which affects the colour of major factor which affects the colour of natural water is pH.natural water is pH.

TYPES OF COLORSTYPES OF COLORS

■ TrueTrue

■ ApparentApparent

· True colour is distinguished from apparent colour by filtering the sample. True colour is mostly found in surface water,

although ground water may contain some colour if the aquifer flows through a layer of buried vegetation.

Apparent colour is caused by coloured suspensions

and dissolved matter .

■ There is no direct link between colour and health effects and the colour of water is usually only an aesthetic problem, both in drinking water and wastewater.

■ However, water colour may be also an indicator of toxicity and may stain textiles and fixtures. It may be result of the presence of coloured organic substances, metals (Fe, Mg and Cu) or industrial wastes. Colour is vital as most water users (domestic or industrial) usually prefer colourless water.

COLOR UNITSCOLOR UNITS

■ The unit of colour is the colour developed in 1 dm3 of distilled water by 1mg of dissolved platinum (potassium hexachloroplatinum (IV) (K2PtCl6)) with addition of 0.5mg of cobalt (cobalt chlorate (II) CoCl2 · 6H2O).

LIMITSLIMITS

■ The following limits of water colour are regulated:– drinking water -must not exceed 20

mg(Pt)/dm3

– ground water -should not exceed 25 mg(Pt)/dm3

– surface water -should be true colour

COLOURS MEASUREMENTCOLOURS MEASUREMENT■Optical principle ■Light absorbency■Place detector in direction of incoming light source

TASTE AND ODOURTASTE AND ODOUR

■ are usually inter-related. ■ Compounds in water that are perceived

as giving it a taste are generally inorganic substances present in concentrations much higher than those of organic pollutants.


■ Inorganic chemicals that can affect taste but not cause any odour are salt, minerals, metals.

■ The salt concentration in water should be approximately the same as in saliva for the water to taste neutral.


■ Of the ions that may be present in water, iron can be tasted in distilled water at a concentration of about 0.05 mg/litre, copper at about 2.5 mg/litre, manganese at about 3.5 mg/litre, and zinc at about 5 mg/litre (3). Iron, in particular, is suspected of affecting the taste of water in practice .


■ A few inorganic chemicals can cause both taste and odour problems. These are ammonia, chlorine, hydrogen sulphide.


■ Organic chemicals usually affect both taste and odour: the compounds concerned include humic substances, hydrophilic acids, carboxylic acids, peptides and amino acids, carbohydrates, hydrocarbons, biological decay products, petroleum products and pesticides.

Compound Threshold

Chlordane 0,0003 mg/litre

1,4-dichlorobenzene 0,0003 mg/litre

trichloroethylene 0,5 mg/litre

phenol 1-15,9 mg/litre

4-chlorophenol 0,0005-1 mg/litre

2,4-dichlorophenol 0,002-0,32 mg/litre

hydrogen cyanide 0,001 mg/litre

The threshold odour for some chemical contaminants

The organisms most often linked to taste and odour problems

■ various types of algae, ■ aquatic organisms, such as protozoa

and fungi,■ cyanobacteria (blue-green algae)

growing algae produce numerous volatile and non-volatile organic substances, including aliphatic alcohols, aldehydes, ketones, esters, thioesters, and sulphides;

The organisms most often linked to taste and odour problems

■ Ferrobacteria in water-distribution systems may produce tastes and odours

■ some species of Pseudomonas can cause a swampy odour, whereas others can convert sulphur-containing amino acids into hydrogen sulphide, methylthiol, and dimethylpolysulfide;

TASTE AND ODOUR PROBLEM IN DRIKING WATER

■ Water treatment often includes storage, slow sand filtration, or activated carbon filtration. Microorganisms can grow in the equipment used for these purposes and can then cause tastes and odours. The biological degradation of organic compounds in raw water can also lead to the production of substances such as phenols, aldehydes, and alkylbenzenes that cause taste and odour problems !

Physico-chemical parameters

■ •Temperature and pH■ •Conductivity (salinity)■ •Chlorides■ •Sulphates■ •Silica■ •Calcium■ •Magnesium

■ •Sodium■ •Potassium■ •Aluminium■ •Total hardness■ •Dry residues■ •DO, BOD, COD■ •CO2

TEMPERATURETEMPERATURE

Temperature of natural waters depends mainly on: ■ water origin■climatic zone■season■altitude ■inflow of industrial and municipal sewage (power plants, industrial cooling)


Temperature exerts a major influence on biological activity and growth.

– Temperature increase leads to: ■ decrease the amount of dissolved oxygen (DO)■ increase biochemical oxygen demand (BOD)■ acceleration of nitrification and oxidation of

ammonia to nitrates (III) and (V) which eventually lead to oxygen deficit in water.


Increase of 10°C in water temperature almost doubles the speed of chemical and biological reactions occurring in water. Higher temperature also increases toxicity of many substances (pesticides, heavy metals) and susceptibility of organisms to toxicants.

Organisms (including fish) are also sensitive to temperature, as must migrate through changing temperature zones. Sudden

temperature changes affects fish more than extremes.

pHpH

Water pH is crucial for living organisms, Water pH is crucial for living organisms, biochemical processes and industrial water use.biochemical processes and industrial water use. The pH is indicator of the existence of biological life as most of them thrive in a quite narrow and

critical pH range. In too acidic or too basic waters biological life extinct.

Low water pH accelerates heavy meats being washed away from sediments. Acidic waters are highly corrosive.

■Acceptable values of water pH are the following:

■ •drinking water - 6.5 – 8.5

■•surface water I class - 6.5 – 8.5

■ II class - 6.5 – 9.0■ III class - 6.0 – 9.0

pHpH

The pH values of natural waters are influenced by a variety of factors relating to:

■ presence of carbons, hydrocarbons, and carbon dioxide ■ geological characteristics of bottom, which can contain

acidic or basic compounds (soil chemistry)■ vegetation■ land use practices ■ sewage inflow■ atmospheric precipitation

pHpH

Water type pH valuepH value

■ Surface water 6.5 - 8.0■ Groundwater 5.5 - 7.5■ Acid rain as low as 3■ Lakes damaged by acid rain 4 or less

Helicopter dropping Helicopter dropping lime into a lake to lime into a lake to

neutralize acid due to neutralize acid due to acid rainacid rain

Inorganic compounds: nInorganic compounds: nitrates, nitrites, ammonium, phosphorus, fluoride, metalsmetals

(( Iron, Manganese, Copper) ■ Organic contaminants: THMs, phenols, Organic contaminants: THMs, phenols,

sufractantssufractants

PARAMETERS CONCERNING SUBSTANCES UNDESIRABLE

IN EXCESSIVE AMOUNT

To be continue during lecture HUMAN IMPACT part 1To be continue during lecture HUMAN IMPACT part 1

■ Inorganic pollutants: heavy metalsInorganic pollutants: heavy metals

■ Organic pollutants: PAHs, PCBs, Organic pollutants: PAHs, PCBs, organometallicsorganometallics

PARAMETERS CONCERNING TOXIC SUBSTANCES

To be continue during lecture HUMAN IMPACT part 2To be continue during lecture HUMAN IMPACT part 2

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PRZEPISY PRAWNE PRZEPISY PRAWNE REGULUJĄCE GOSPODARKĘ REGULUJĄCE GOSPODARKĘ

WODNO-ŚCIEKOWĄWODNO-ŚCIEKOWĄ

Ogólne przepisy prawne regulujące w Ogólne przepisy prawne regulujące w polskim systemie prawnym kwestie wód polskim systemie prawnym kwestie wód zawarte są w aktach prawnych takich jak zawarte są w aktach prawnych takich jak

ustawa i Rozporządzenie Ministra ustawa i Rozporządzenie Ministra Środowiska i Rozporządzenie Ministra Środowiska i Rozporządzenie Ministra

ZdrowiaZdrowia

POLISH AND INTERNATIONAL POLISH AND INTERNATIONAL REGULATIONSREGULATIONS

MAC -MAC - Maximum Allowable Concentration Maximum Allowable Concentration defined as that concentration of an polluting defined as that concentration of an polluting

substance that will not produce in any of substance that will not produce in any of the living organism (people, animals, etc.) the living organism (people, animals, etc.) exposed any disease or any deviation from exposed any disease or any deviation from

normal.normal.

CWA - Clean Water Act.CWA - Clean Water Act.

EMA - Environmental Management Act.

EPA - Environmental Protection AgencyEPA - Environmental Protection Agency

EUREAU - The European Union of National Associations of Water Services.

FWPCA - Federal Water Pollution Control Act.

WFD - Water Framework Directive.

WHO - World Health Organization.WHO - World Health Organization.

MAC - Maximum Allowable Concentration defined as that MAC - Maximum Allowable Concentration defined as that concentration of an polluting substance that will not produce in any concentration of an polluting substance that will not produce in any

of the living organism (people, animals, etc.) exposed any disease or of the living organism (people, animals, etc.) exposed any disease or any deviation from normal.any deviation from normal.

Groups of water quality parameters Groups of water quality parameters used in different regulationsused in different regulations

Water indicators Water indicators are separated into six groups:

1.1. Microbiological indicatorsMicrobiological indicators (for example: (for example: coli type bacteria ).coli type bacteria ).2.2. Biological indicatorsBiological indicators (like: free living (like: free living organisms- plankton and other ).organisms- plankton and other ).


3.3. Inorganic compoundInorganic compound having having influence on health (such as: asbestos, influence on health (such as: asbestos, arsenic, bar, cyanide, mercury, nickel, arsenic, bar, cyanide, mercury, nickel, silver, sodium, etc.).silver, sodium, etc.).4.4. Organic compoundOrganic compound having influence having influence on health (for example: benzene, on health (for example: benzene, benz(a)pyrene, carbon tetrachloride, benz(a)pyrene, carbon tetrachloride, chloroform, tetrachloroethane, etc.).chloroform, tetrachloroethane, etc.).


5.5. Esthetical indicatorsEsthetical indicators (such as aluminium, (such as aluminium, chlorobenzens, chlorides, copper, hardness, chlorobenzens, chlorides, copper, hardness, iron, manganese, dissolved oxygen, pH, iron, manganese, dissolved oxygen, pH, sodium, sulphur, dissolved substances, zinc, sodium, sulphur, dissolved substances, zinc, etc.).etc.).6.6. Radioactive indicatorsRadioactive indicators (like: total alpha (like: total alpha activity, total beta activity).activity, total beta activity).

parameters of natural water - chem.pg.edu.pl

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