Wste - 18CV46 - Module 2 PDF

18CV46 WATER SUPPLY & TREATMENT ENGINEERING SMH
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SOURCES OF WATER :
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MODULE-2 10 | P a g e
Water Quality Management :

Pure water is a chemical compound containing two hydrogen atoms and one oxygen
atom. However, pure water can never be available in nature. Precipitation at its formation stage in
clouds contains no impurities, but during its fall on earth through atmosphere, it may dissolve certain
gases, traces of minerals and other substances. When once the precipitation reaches the earth’s
surface, many more opportunities are presented for the introduction of various physical, chemical or
bacterial impurities in it.
It is however not essential to have chemically pure water. Sometimes presences of
some minerals give good taste to water. Hence in the process of removal of impurities from the raw
water, the water quality management plays a very important role and has following objectives;
Objectives of water quality management :

The quality of water should be controlled so that ;
i) It should be colourless, and sparkling clear.
ii) It must be free from solids in suspension and must not deposit a sediment on standing.
iii) It should be of good taste, free from odour.
iv) It should be reasonably soft.
v) It should be plentiful and cheap.
vi) It should be free from disease producing bacteria or organisms.
vii) It should be free from objectionable dissolved gases, such as sulphuretted hydrogen. It
should, however, have sufficient quantity of dissolved oxygen.
viii) It should be free from harmful salts.
ix) It should be free from objectionable minerals, such as iron, manganese, lead, arsenic and
other poisonous metals.
x) It should be free from radio-active substance such as radium, stronsium etc.
xi) It should be reasonably free from phenolic compounds, chlorides, fluoride and iodine.
xii) It should not lead to scale formation and should be non-corrosive.
Wholesome Water : “Wholesome water is water in which there is no pathogenic bacteria, no toxic
substances and no excessive organic matter”.
Palatable Water : “Palatable water is a water in which there is no turbidity, no taste-odour, no

colour, not warm and not cold”.
Wholesomeness is a must where as palatability is desirable for drinking
purpose.
Potable Water : Potable does not means pure water but water that is free from harmful
impurities, harmful salts and harmful bacteria.
Analysis of Water : The raw water available may contain various impurities making it unfit
for drinking or for specific purpose, such water needs prescribed treatment methods to make it
potable, safe for drinking. Therefore to check whether the available water source is adequate for
requirement and also to check whether the degree of treatment given is upto the mark, the analysis of
water is must.
Following are the purpose of water analysis of raw water and purified water ;
1) To classify the water with respect to general level of mineral constituents.
2) To determine the degree of clarity and ascertain the nature of matter in suspension.
3) To determine the chemical and bacteriological pollution of water.
4) To determine the presence /absence of an excess of any particular constituents affecting
potable quality and general use.
5) To determine the level of organic impurities.
6) To set the outlines of purification process and specify various stages in it.
7) To ascertain whether purification of water has reached the required standards or not.
SAMPLING :
The reliability of laboratory analysis and tests depends upon the method of sampling.
Grab Sampling : In this method sampling is done by collecting a definite volume of
water in a clean and dry container at once at a time. And collected sample is directly sent for
laboratory for examination. In this method no frequency of sample or time limits are maintained.
Composite Sampling : Number of samples are collected at different points of water bodies at
regular fixed time interval and are mixed well before it is sent for examination. To have a
homogenous sampling such a method is adopted.
Random Sampling : In this method point of sampling and time is not fixed. Number of grab
samples are also resembles to random sampling. Irrespective of time the collected samples from
different points are mixed well and then sent for examination.
Whatever may be the method of sampling following precautions and procedure must
be followed while collecting samples ;
i) Use a sterile bottle provided by the laboratory.
ii) Care should be taken such that no other sample than the water is sampled.
iii) Clean and dry the outside of the tap before taking sample.
iv) While collecting water from a pipe or tap allow the water to run for at least one half of a
minute before collection.
v) While filling the bottle, the bottle must be held properly so that no water which contacts the
hands enters into the bottle.
vi) Samples for bacteriological tests are to be sent immediately to the laboratory, to prevent
bacterial development or multiplication.
vii) Sufficient number of samples must be collected from different points of distribution system,
so as to represent a sufficient average value.
Requirements of a Good Sample :

1) Sample should be a representative of water body from which it is sampled.
2) It should be of sufficient volume so as to carry out all tests adequately.
3) It should not change its physical and chemical properties during the transportation to the
laboratory.
4) Sample should not react with the material of with which container is made up of.
Preservation of Samples :
Sample preservation is the measure or measures taken to prevent

reduction or loss of target analytes. Analyte loss can occur between sample collection and laboratory
analysis because of physical, chemical, and biological processes that result in chemical precipitation,
adsorption, oxidation, reduction, ion exchange, degassing, or degradation. Preservation stabilizes
analyte concentrations for a limited period of time. Some samples have a very short holding time.
Verify that time-dependent samples were received in proper condition, at the correct temperature,
and that holding times were not exceeded by contacting the laboratory. Some samples must be
preserved by filtration and (or) chilling and (or) chemical treatment.
Samples for BOD and bacteriological analyses should be stored at a temp. < 4oC (ice/cold
packs) and in the dark as soon as possible after sampling. Once in the laboratory, samples should be
transferred as soon as possible to a refrigerator.
COD analysis is to be done on the day of collection or they should be preserved below pH 2
by addition of conc. H2SO4. This procedure should also be followed for samples for ammoniacal
nitrogen, total oxidized nitrogen and phenol analysis.
For metals: Samples should be acidified to below pH 2 with conc. HNO3. Such samples can
then be kept up to 6 months before they need to be analysed; mercury determinations should be
carried out within 5 weeks.
Samples should be transported to concerned laboratory as soon as possible, preferably within
48 hours. Analysis of bacteriological samples should be started and analysed within 24 hours of
collection.
Preservation Methods
The preserving methods for the analytical parameters prescribed in the Regulation respecting
the water quality of pools and other artificial reservoirs are closely tied to laboratory analysis
methods. In fact, the desired sensitivity and quantification limits can be used to determine the volume
and type of sample to be collected. The type of container and sample preservation technique are also
determined on the basis of the analysis method. It is therefore vital to work in close cooperation with
laboratory staff to obtain the proper additional information. In addition to the specific provisions
detailed in Table 1, the following general considerations apply:
 from the moment samples are collected to the time they are received by a laboratory, all
samples must be preserved at a temperature of approximately 4°C (use ice boxes or
refrigerants) or chilled in an environment where an ambient temperature of approximately
4 °C is maintained;
 if ice boxes are used, they must remain clean and, where possible, reserved exclusively for
water analysis of pools and other artificial reservoirs;
 preservation and transportation are the responsibility of the sample collector or reservoir
manager. Working in close cooperation with the laboratory is essential.
Table 1 - Preservation methods for microbiological and chemical parameters

(laboratory analysis)
Recommended Time between sample

Parameter Preservative* Container*
volume (ml) collection and analysis
MICROBIOLOGY
Fecal coliforms ST3 PPS or GS 100 48 hours
Escherichia coli ST3 PPS or GS 100 48 hours
Pseudomonas
ST3 PPS or GS 100 48 hours
aeruginosa
Staphylococcus
ST3 PPS or GS 100 48 hours
aureus
CHEMISTRY
Turbidity N/A P or G 125 48 hours
* Legend
CONTAINERS
Bottles and lid linings are made of the following plastics: high- or low-
P density polyethylene, polypropylene, polystyrene, polyvinyl chloride or
Teflon
PPS Sterile polypropylene bottle
G Glass bottle
GS Sterile glass bottle
PRESERVATIVES
N No preservative required
ST3 Sodium thiosulfate at a final concentration of 0.01 % (p/v)
OTHER
N/A Not applicable
Table : 2 : Container Types and Volumes Needed for Sampling
Schematic Layout of Water Treatment Plant :
*****~~~~~~~*****
INTAKE STRUCTURES :
AERATION
Aeration is an important unit operation in which the principle of gas transfer is used.
The process of exposing large surface of water to the atmospheric air is called aeration. Its main
purpose is to absorb more oxygen and let out unpleasant odours and gases and oxidise Fe and Mn in
water.
Objectives of Aeration
 To increase oxygen contents in water for imparting freshness.
 To expel volatile substances and gases like H2, H2S, CO2, O2 causing bad taste and odour.
 To oxidise iron and manganese so that these can be precipitated and removed.
 To destroy bacteria to some extent, by agitation of water during aeration.
 To mix chemicals with water, as in the Aeromix process and in the use of diffused
compressed air.
Methods of Aerations
 By using Fountains, Spray Nozzles Water is discharged under the effect of fountain action, in
the form of fine spray. Spraying results in the formation of extremely minute droplets of
water. This increases its surface area of contact with air. Spray nozzles are located in a pool
of water. They involve considerable loss of head. The pressure required to operate spray
nozzles is about 0.7 to 1.4 kg/cm2. This removes CO2, O2 and H2, H2S to the extent of 90%.
Spray nozzles may be of fixed type or movable type as shown in the Fig.
Types of Aerators :
Aeration is done by the following main types of aerators :
(a) Free fall aerators or gravity aerators
(i) Cascade Aerators
(ii) Inclined apron Aerators
(iii)Slat tray Aerators
(iv) Gravel bed Aerators (Trickling beds)
(b) Spray Aerators
(c) Air diffuser Basins.
Gravity or free fall aerators

(a) Cascade Aerators : They are the simplest free fall aerators. A simplest cascade consists of a
series of 3 or 4 steps, either circular or straight type as shown in Fig.. Water is allowed to fall through
a height of 1 to 3 metres. These may be in the open air or under shelter.
Limitations of Aeration
• It is inefficient to remove or reduce tastes and odours caused by
(a) Non-volatile substances like oils of algae.
(b) Chemicals discharged in industrial wastes.
• Due to over oxygenation, water becomes corrosive and de-aeration may be required.
• Aeration is economical only in warmer climate months.
• Possibility of air-borne contamination in water.
• Iron and Manganese can be precipitated by aeration only when organic matter is absent
*******

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18CV46 WATER SUPPLY & TREATMENT ENGINEERING SMH

Water Quality Management :

Objectives of water quality management :

Palatable Water : “Palatable water is a water in which there is no turbidity, no taste-odour, no

Requirements of a Good Sample :

Sample preservation is the measure or measures taken to prevent

Table 1 - Preservation methods for microbiological and chemical parameters

Recommended Time between sample

Table : 2 : Container Types and Volumes Needed for Sampling

Schematic Layout of Water Treatment Plant :

Gravity or free fall aerators

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