Water Quality is NOT achieved by CHANCE
Water quality refers to the characteristics of a water supply that will influence its suitability for a specific use, i.e. how well the quality meets the needs of the user. Quality is defined by certain physical, chemical and biological characteristics. (FAO)
Access to safe drinking-water is essential to health, a basic human right and a component of effective policy for health protect. It is important as a health and development issue at a national, regional and local level.
Irrigated agriculture is dependent on an adequate water supply of usable quality.
Boreholes
Contamination may arise from pollutants entering the water table some distance from the port or from sewage entering the borehole itself in the port area through cracked or corroded casings. In cases where overdrawing is evident (water is brackish), tests should be conducted at least monthly.
Contamination may arise from pollutants entering the water table some distance from the port or from sewage entering the borehole itself in the port area through cracked or corroded casings. In cases where overdrawing is evident (water is brackish), tests should be conducted at least monthly.
Municipal/City mains
Supply could be contaminated at source or through corroded pipelines. Mixing with sewage lines due to defective piping has been known to occur often. Complete tests should be carried out every half year, and the authorities should be informed when results indicate contamination.
Supply could be contaminated at source or through corroded pipelines. Mixing with sewage lines due to defective piping has been known to occur often. Complete tests should be carried out every half year, and the authorities should be informed when results indicate contamination.
Water tanks and reservoirs
Both types of structure are prone to bacterial growth if the residual chlorine levels in them are low or non-existent. Testing may not be necessary if periodic scrubbing is carried out. Bacteriological tests should be done at least half-yearly.
Both types of structure are prone to bacterial growth if the residual chlorine levels in them are low or non-existent. Testing may not be necessary if periodic scrubbing is carried out. Bacteriological tests should be done at least half-yearly.
Harbour basin water
Typically, harbour basins are tested yearly. However, in areas where monsoons are very active, it may be advisable to test at the peak of the dry season when effluent point discharges tend to remain concentrated in the water body and again during the wet season when agriculture run-off may be considerable.
Typically, harbour basins are tested yearly. However, in areas where monsoons are very active, it may be advisable to test at the peak of the dry season when effluent point discharges tend to remain concentrated in the water body and again during the wet season when agriculture run-off may be considerable.
Testing Procedures
Colour, turbidity, total solids, dissolved solids, suspended solids, odour and taste are recorded.
Colour in water may be caused by the presence of minerals such as iron and manganese or by substances of vegetable origin such as algae and weeds. Colour tests indicate the efficacy of the water treatment system. Turbidity in water is because of suspended solids and colloidal matter. It may be due to eroded soil caused by dredging or due to the growth of micro-organisms. High turbidity makes filtration expensive. If sewage solids are present, pathogens may be encased in the particles and escape the action of chlorine during disinfection. Odour and taste are associated with the presence of living microscopic organisms; or decaying organic matter including weeds, algae; or industrial wastes containing ammonia, phenols, halogens, hydrocarbons. This taste is imparted to fish, rendering them unpalatable. While chlorination dilutes odour and taste caused by some contaminants, it generates a foul odour itself when added to waters polluted with detergents, algae and some other wastes.pH, hardness, presence of a selected group of chemical parameters, biocides, highly toxic chemicals, and biological oxygen demand (B.O.D) are estimated.
pH is a measure of hydrogen ion concentration. It is an indicator of relative acidity or alkalinity of water. Values of 9.5 and above indicate high alkalinity while values of 3 and below indicate acidity. Low pH values help in effective chlorination but cause problems with corrosion. Values below 4 generally do not support living organisms in the marine environment. Drinking water should have a pH between 6.5 and 8.5. Harbour basin water can vary between 6 and 9. B.O.D.: It denotes the amount of oxygen needed by micro-organisms for stabilization of decomposable organic matter under aerobic conditions. High B.O.D. means that there is less of oxygen to support life and indicates organic pollution.Bacteriological water testing is a method of collecting water samples and analysing those samples to estimate the numbers of bacteria present.
