WATER QUALITY PARAMETERS

To
Dr. Bahurudeen A.

Birla Institute of Technology and Science, Pilani

2016

A
REPORT
ON
PHYSICAL, CHEMICAL AND BIOLOGICAL
WATER QUALITY PARAMETERS
Submitted by
Adari Bhaskar
Bajio Raju
Mohit Katiyar
Yimkum I Ozakum

2013A2PS P
2013A2PS431P
2013A2PS P
2013A2PS008P

PHYSICL WATER QUALITY PARAMETERS

COLOUR:
In natural water, colour is due to the presence of humic acids, fulvic acids, metallic ions, suspended matter,
plankton, weeds and industrial effluents. Colour is removed to make water suitable for general and industrial
applications and is determined by visual comparison of the sample with distilled water.
As per IS 3025-1983, Part 4, determination of colour is done by the following two methods:
Platinum cobalt (visual comparison) method: The method is applicable to nearly all samples of
potable water and is not applicable to colour measurements on water containing highly coloured
industrial wastes. In this method, colour is measured by visual comparison of the sample with
platinum-cobalt standards. One unit of colour is that produced by 1mg of platinum per litre in the
form of chloroplatinate ion.
Spectrophotometric Method: The visible absorption spectrum of the sample is obtained in a
spectrophotometer. The percent transmission at certain wavelengths is used to calculate results that
are expressed in terms of dominant wavelengths, luminosity,etc.
Colour of drinking water may make the user to think that the water is unclean even if it is healthy and it
therefore has a psychological effect on people.
As per IS 10500:2012, in terms of Hazen units, the acceptable limit of colour in drinking water is 5, and the
maximu permissible limit is 15.

TASTE AND ODOUR:

Taste and odour are human perceptions of water quality. Human perception of taste includes sour
(hydrochloric acid), salty (sodium chloride), sweet (sucrose) and bitter (caffeine). Human detect many more
tips of odour than tastes. Organic materials discharged directly to water, such as falling leaves, runoff, etc.,
are sources of tastes and odour-producing compounds released during biodegradation.
Taste and odour are usually tested by inspection and the should be agreeable to the users and there are no
other limits required, as per IS 10500:2012.
As per IS 3025 parts 5,7,8, the tests for taste and odour are:
Odour is measured by comparing it with odourless distilled water and classified as agreeable or
disagreeable based on the IS code part 5.
Tasteless sample is made and the required sample is compared with this and is rated as agreeable or
disagreeable.
A water sample may seem disagreeable to the user based on its odour or taste. So these parameters also have
a psychological effect.

TEMPERATURE:
Impinging solar radiation and atmospheric temperature changes the temperature of water, setting up
convection currents and thermal stratification. Temperature plays a very important role in wetland dynamism
affecting the various parameters such as alkalinity, salinity, dissolved oxygen, electrical conductivity etc. In
an aquatic system, these parameters affect the chemical and biological reactions such as solubility of oxygen,
increase in metabolic rate and physiological reactions of organisms, etc. Water temperature is important in
relation to fish life. The temperature of drinking water has an influence on its taste.
Temperature measurement is made by taking a portion of the water sample and immersing the thermometer
into it for a sufficient period of time ,till the reading stabilizes, and the reading is taken, expressed as C.
The temperature of water affects some of the important physical properties and characteristics of water:
thermal capacity, density, specific weight, viscosity, surface tension, specific conductivity, salinity and
solubility of dissolved gases and etc. Chemical and biological reaction rates increase with increasing
temperature. Reaction rates usually assumed to double for an increase in temperature of 10 C. The
temperature of water in streams and rivers throughout the world varies from 0 to 35 C.

TURBIDITY AND TRANSPARENCY:

Turbidity is a measure of the light-transmitting properties of water and is comprised of suspended and

colloidal material. It is important for health and aesthetic Solar radiation is the major source of light energy
in an aquatic system, governing the primary productivity. Transparency is a characteristic of water that varies
with the combined effect of colour and turbidity. It measures the light penetrating through the water body
and is determined using Secchi disc.
Secchi disc, a metallic disc of 20cm diameter with four quadrats of alternate black and white on the upper
surface. The disc with centrally placed weight at the lower surface, is suspended with a graduated cord at the
center. Transparency is measured by gradually lowering the Secchi disc at respective sampling points. The
depth at which it disappears in the water (X 1) and reappears (X2) is noted. The transparency of the water
body is computed as follows:

Transparency (Secchi Disc Transparency)

(X1 + X2 )/2

Where, X1 = Depth at which Secchi disc disappears

X2 = Depth at which Secchi disc reappears
Turbidity is measured using a nephelometer. Suspended and colloidal matter such as clay, silt, finely divided
organic and inorganic matter; plankton and other microscopic organisms cause turbidity in water. Turbidity
affects light scattering, absorption properties and aesthetic appearance in a water body. Increase in the
intensity of scattered light results in higher values of turbidity. Nephelometric measurement is based on
comparison of the intensity of scattered light of the sample with the intensity of light scattered by a standard
reference suspension (Formazin polymer) under similar conditions.
he nephelometer is calibrated using distilled water (Zero NTU) and a standard turbidity suspension of
40NTU. The thoroughly shaken sample is taken in the nephelometric tube and the value is recorded.
Turbidity (NTU) = (Nephelometer readings) (Dilution factor*)
If the turbidity of the sample is more than 40 NTU, then the sample is diluted and the dilution factor is
accounted in final calculations.
As per IS 10500:2012, the permissible limit of turbidity for water is 1 NTU and the maximum permissible
limit is 5 NTU.

ELECTRICAL CONDUCTIVITY:
Conductivity (specific conductance) is the numerical expression of the water's ability to conduct an electric
current. It is measured in micro Siemens per cm and depends on the total concentration, mobility, valence
and the temperature of the solution of ions. Electrolytes in a solution disassociate into positive (cations) and
negative (anions) ions and impart conductivity. Most dissolved inorganic substances are in the ionised form

in water and contribute to conductance. The conductance of the samples gives rapid and practical estimate of
the variation in dissolved mineral content of the water supply. Conductance is defined as the reciprocal of the
resistance.
The apparatus for measuring conductivity is a Conductivity meter. The electrode of the conductivity meter is
dipped into the sample, and the readings are noted for stable value shown as mS/cm.
The electrical conductivity of the sample is a measure of the amount of dissolved inorganic salts in the water
sample.