QUALITATIVE WATER ANALYSIS

I. INTRODUCTION

SCIENTEENS is a group of young scientists, more

specifically, hydrologists, who apply scientific knowledge
and mathematical principles to solve water-related issues
and problems in society: problems of quantity, quality and
availability. The group, composed of Robin Andrew B.
Lirag, Mikhail Santino B. Romero, & Nathan Alexander B.
Alcantara, was assigned as Maynilads water analysts or
specialists, tasked to determine the potability of water in
three (3) residential areas.

The problem or objective of this study is to determine the

potability of water in certain residential areas focusing on
color, odor, pH, temperature, turbidity, conductivity,
dissolved oxygen, total dissolved solids and salinity.

The process we followed began when each member

collected around 500 mL of tap water from his place of
residence. This water was placed in colorless, clean plastic
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container with a tight cover. We tested and compared the
three (3) water sample against characteristics such as
odor, color, pH, temperature, turbidity, conductivity,
dissolved oxygen, total dissolved solids and salinity.

We ran three (3) trials for each sample. The activity was
performed at the Grade 7 Science Laboratory during the
scheduled dates: October 11 and October 17, 2017. We
observed and tabulated our data properly.

The topic is important because water is

vitally important to every aspect of our lives. Nearly all
water in the world contains contaminants. Many dissolved
minerals, carbon compounds and microbes find their way
into our drinking water. The only way to ensure the safety
of our water supply is to periodically perform qualitative
water analysis. Water quality issues influence human and
environmental health, so the more
we monitor our water the better we will be able to
recognize and prevent contamination problems. Taking
time to sample and test water quality parameters can
allow Maynilad to dive deeper into the unique
characteristics of each water residential site and source
and provide Maynilad with the opportunity to develop a
site specific management plan to more effectively help
correct, improve and/or maintain the potability of water in
the three residential areas.

The dependent variable is the water sample

characteristics, while the independent variable is the
location of the water. The controlled variable is the water
and beaker, while the experimental variables are the three
water samples from the different residential areas.

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Hypothesis: If we are able to analyze the quality and
characteristics of the water samples taken from the three
residential areas, we will know or identify the
contaminants, as well address this water pollution
problem.

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II. METHODOLOGY

Materials:

Three (3) 500 mL

water samples
100 mL Beaker
e-tablets
Plastic bottle with
cap
Globilab
Waterproof Tester

Procedure:

1. Each member collected around 500mL of tap water

from his place of residence.

2. The water samples were tested and compared using

the three (3) water sample against characteristics such as
odor, color, pH, temperature, turbidity, conductivity,
dissolved oxygen, total dissolved solids and salinity.

3. Three (3) trials for each sample.

4. The experiment and testing was performed at the Grade

7 Science Laboratory during the scheduled dates: October
11 and October 17, 2017.

Statistical Anaysis:

The data/results were encoded and tabulated in the

Characteristics of Water Sample tables labeled as Tables 1
to 4. Tables 1 to 3 contain three (3) trials each, the values
of which were added, and averaged.
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III. DATA AND ANALYSIS

The water samples were tested with Globilab and the

values for the characteristics such as odor, color, pH,
temperature, turbidity, conductivity, dissolved oxygen,
total dissolved solids and salinity were recorded and
tabulated.

TABLE 1: Characteristics of Water Sample Taken from

ROBIN ANDREW B. LIRAG
Characteristics Trial 1 Trial 2 Trial 3 AVERAGE
Odor odorless odorless odorless odorless
Color clear clear clear clear
pH 7.31 7.33 7.33 7.32
Temperature (C) 23.2 23.4 23.3 23.3
Turbidity (NTU) 10 10 10 10
Conductivity (ms) 149 148.9 148.8 148.9
Dissolved Oxygen (mg/L) 0.04 0.04 0.05 0.04
Total Dissolved Solids 102 102.1 102 102
(ppm)
Salinity (ppt) 72 72 72 72

TABLE 2: Characteristics of Water Sample Taken from

MIKHAIL SANTINO B. ROMERO
Characteristics Trial 1 Trial 2 Trial 3 AVERAGE
Odor odorless odorless odorless odorless
Color clear clear clear clear
pH 7.26 7.25 7.25 7.25
Temperature (C) 22.8 23 22.9 22.9
Turbidity (NTU) 10.0 10.1 10.3 10.1
Conductivity (ms) 152 152.2 152.3 152.1
Dissolved Oxygen (mg/L) 0.03 0.03 0.02 0.03
Total Dissolved Solids 102.4 102.1 102.2 102.2
(ppm)
Salinity (ppt) 74 74 74 74

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 TABLE 3: Characteristics of Water Sample Taken from
NATHAN ALEXANDER B. ALCANTARA
Characteristics Trial 1 Trial 2 Trial 3 AVERAGE
Odor odorless odorless odorless odorless
Color clear clear clear clear
pH 7.28 7.27 7.27 7.27
Temperature (C) 23.2 23.2 23.4 23.2
Turbidity (NTU) 10.2 10.2 10.2 10.2
Conductivity (ms) 145 144.8 144.9 144.9
Dissolved Oxygen (mg/L) 0.03 0.03 0.05 0.03
Total Dissolved Solids 100 100.2 100.3 100.1
(ppm)
Salinity (ppt) 71 71 71 71

The values for each of the three (3) trials per characteristic
were added and averaged below.

TABLE 4: Characteristics of Three (3) Water Samples

Characteristics Sample 1 Sample 2 Sample 3
Odor odorless odorless odorless
Color clear clear clear
pH 7.32 7.25 7.27
Temperature (C) 23.3 22.9 23.2
Turbidity (NTU) 10 10.1 10.2
Conductivity (ms) 148.9 152.1 144.9
Dissolved Oxygen (mg/L) 0.04 0.03 0.03
Total Dissolved Solids 102 102.2 100.1
(ppm)
Salinity (ppt) 72 74 71

Explanation of Results:

ODOR. The three (3) water samples were observed to be

odorless and deemed acceptable by set standards.

COLOR. In this study, the three water (3) samples were

observed to be colorless, and deemed acceptable by set
standards.

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pH. The pH value of water samples taken from the three
(3) residential areas ranges from 7.25 to 7.32. Since the
standard of water quality on pH base lies in the range of
6.5 to 8.5, the samples are neutral (neither acidic nor
basic), and are within the limits set by WHO for drinking
water.

TEMPERATURE. The temperature of the water samples

taken from the three (3) residential areas ranges from
22.8C to 23.4C, while the average temperature of water
ranges from 22.9C to 23.3C. The temperature values of
the three (3) water samples were observed to be
acceptable as they fall below the maximum permitted
standard temperature of drinking water at 25C.

TURBIDITY. The turbidity levels of the water samples

taken from the three (3) residential areas ranges from 10
NTU to 10.3 NTU, while the average turbidity levels ranges
from 10 NTU to 10.2 NTU. In this study, the turbidity
values of the three (3) water samples were observed to be
acceptable as they fall below the maximum permitted
standard turbidity of 5 NTU as set by the WHO.

CONDUCTIVITY. The conductivity of the three (3) water

samples taken from the residential areas ranges from
144.8 m/s to 152.3 m/s, while the average water
conductivity ranges from 144.9 m/s to 152.1 m/s . The
obtained values are well within the standard value of 200
m/s of conductivity for drinking water.

DISSOLVED OXYGEN. The Dissolved Oxygen in the three

(3) water samples taken from the three residential areas
ranges from 0.02 mg/L O2 to 0.05 mg/L O2, while the
average ranges from 0.02 mg/L O2 to 0.03 mg/L O2. The

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obtained values are well within the standard value of 0-2
mg/L O2 for drinking water.

TOTAL DISSOLVED SOLIDS (TDS). The TDS of the three (3)

water samples taken from the three residential areas
ranges from 100 ppm to 102.4 ppm, while the average TDS
ranges from 100.1 ppm to 102.2 ppm. The obtained
values fall well within the excellent rating of TDS for
drinking water, which is 300 ppm.

SALINITY. The salinity levels of the three (3) water

samples taken from the three residential areas ranges
from 71 ppt to 74 ppt, while the average salinity ranges
from 71 ppt to 74 ppt. The obtained values fall well within
the excellent rating of salinity for drinking water.

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IV. CONCLUSION

The three (3) water samples collected from all three (3)
different residential areas were found to be suitable for
drinking or for human consumption. The water samples
color, odor, pH, temperature, turbidity, conductivity,
dissolved oxygen, total dissolved solids, and salinity were
tested and the results showed that the water samples
were potable or fit for drinking purposes. The objective of
determining potablity has been achieved.

The results of the data and the uses and significance

thereof are discussed below.

Odor. Odor is recognized as a quality factor affecting

acceptability of drinking water. Assessment of water odor
is visual and olfactory. The normal method of analysis is
subjective personal assessment.

The three water samples were observed to be odorless

and deemed acceptable by set standards. This
observation is important since smell and the odor of
drinking water is one of the first clues that there may be a
problem with the water.

Research shows that most organic and some inorganic

chemicals contribute to the waters odor. Due to the
presence of inorganic or organic contaminants in water,
and possibly exacerbated by chlorination, some water may
be considered to have a foul odor.

The health and sanitary significance of odor in water is

organoleptic considerations only. Organoleptic properties

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are the aspects of food, water or other substances that an
individual experiences via the sensesincluding taste,
sight, smell, and touch.

Related to taste, a strong odour from water for

consumption will obviously cause revulsion or rejection on
the part of the consumer. Its cause is normally dissolved
volatile organic compounds small concentrations of which
may have great organoleptic effects. However, in polluted
rivers a very common cause is the presence of hydrogen
sulphide gas produced from the reduction of sulphates in
the anaerobic conditions which can prevail after a heavy
organic discharge to the water. Likewise, the formation of
a putrescible sludge on the bed of a river by deposition of
settled organic solids can give rise to sulphide odours.

It is important to note that some chemicals, especially

organic compounds and bacterial agents, may be at toxic
or at pathogenic (i.e., disease causing) levels, without any
observable clues to a problem. For this reason, it is
recommended that you have your water tested at least
annually. off-odor and aroma characterization is one of the
most demanding analytical challenges. The active
aroma/odor component is often present at very low
concentrations in a complex matrix of volatile
constituents. Odors are clearly identifiable after
separation from masked components utilizing
multidimensional gas chromatograph techniques and
olfactory detection. Primary treatment method used to
handle taste, smell, odor, or color problems may include
filtration, filtration through a carbon filter, softening,
reverse osmosis, chlorination and distillation. The type of
pretreatment would depend on the concentration and
type of contamination and associated water quality.

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COLOR. Color, as a parameter of water quality, is
frequently judged visually. The normal methods of
analysis are subjective personal assessment and by
colorimetric. By origin, natural color reflects the presence
of complex organic molecules derived from vegetable
matter such as humus, peat, leaves, branches, plankton
and weeds. Its effect can be enhanced by the presence of
suspended matter but this is normally eliminated in the
analysis by filtration. Obviously, the more vegetable
matter in the water the greater is the color.

Lab analysis of Aroma, Odor, and Flavor

Exceptionally, natural color may arise from the presence of

colloidal iron/manganese or other inorganic ions in water
but organic matter is almost always the cause.

In this study, the three water samples were observed to

be colorless, and deemed acceptable by set standards.
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The health and sanitary significance of color relates
generally on aesthetic grounds rather than on the basis of
a health hazard. Consumers are reluctant to drink water,
however safe, which has a yellowish-brown color and
because of this revulsion any marked color is very
undesirable. So strong may be the objection to color in
water that occasional cases have been noted of people
turning from colored but otherwise safe waters to
alternative supplies without coloration, and even of a
much lower bacteriological quality.

It must be noted that water standards do not set a

quantitative standard for color, effectively leaving the
matter to the reactions of consumers. Nonetheless, it
must be noted that the presence of color on a persistent
basis (i.e. with short-term seasonal peak values
discounted) in a water which is then disinfected by
chlorination is highly undesirable. This because of the
readiness with which the color-causing substances reacted
with the added chlorine giving rise to the presence of
trihalomethanes (THM; q.v.). The latter compounds are a
potential hazard to public health.

Additionally, it must be noted that because of its origins in

vegetable matter, the degree of color in water will vary
very widely in space and in time. The highest color levels in
rivers occur in floods, especially the first flood after a dry
season when accumulated deposits of decaying leaves and
debris are swept up into the heavy flow releasing highly
coloring matter. Because of this variability, it is essential
that many determinations are made to establish the true
range of color of a water source, particularly if the water is
to be used after treatment for public supply or human
consumption.

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pH. pH is a measure of the number of hydrogen ions and
thus, determines its acidity. Small numbers of water
molecules (H2O) will break apart or disassociate into
hydrogen ions (H+) and hydroxide ions (OH-). Other
compounds entering the water may react with these,
leaving an imbalance in the numbers of hydrogen and
hydroxide ions. When more hydrogen ions react, more
hydroxide ions are left in solution and the water is basic;
when more hydroxide ions react, more hydrogen ions are
left and the water is acidic.

By definition pH is the negative logarithm of the hydrogen

ion concentration of a solution and it is thus a measure of
whether the liquid is acid or alkaline. The pH scale (derived
from the ionization constant of water) ranges from 0 (very
acid) to 14 (very alkaline). Otherwise stated, pH of 0-1
being extremely acid, 7 neutral, and 14 extremely basic.
Because it is a logarithmic scale there is a tenfold increase
in acidity for a change of one unit of pH.

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The normal method of analysis is by electrometry (pH
electrode). There is no real health and sanitary
significance except that extreme values will show
excessive acidity/alkalinity, with organoleptic
consequences, especially on taste.

The pH value of water samples taken from the three

residential areas ranges from 7.25 to 7.32. Since the
standard of water quality on pH base lies in the range of
6.5 to 8.5, our experiment shows that the samples are
neutral (neither acidic nor basic), and are within the
limits set by WHO for water used for human
consumption.

It is noted that extremes of pH can affect the palatability

of water but the corrosive effect on distribution systems is
a more urgent problem. Apart from the aspects just
mentioned, pH values govern the behaviour of several
other important parameters of water quality, such as
ammonia toxicity, chlorine disinfection efficiency, and
metal solubility.

TEMPERATURE. The normal methods of analysis are

through Thermometry or Thermistor. Water temperature
is generally climatologically influenced, in the absence of
thermal discharges.

There is no real health or sanitary significance, although

the maximum of around 25C is the permitted standard
temperature of drinking water. The effect of temperature,
and especially changes in temperature, on living organisms
can be critical and the subject is a very wide and complex
one. Where biochemical reactions are concerned, as in the

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uptake of oxygen by bacteria, a rise of 10C in temperature
leads to an approximate doubling of the rate of reaction.
Conversely, such reactions are retarded by cooling, hence
the recommendation often made that waters be cooled to
4C in the interval between sampling and analysis.

Another most important factor is that some key

constituents of a water either change their form (as in the
ionization of ammonia) or alter their concentration (as
with dissolved oxygen) when temperature changes.

In fact, the primary interest in the temperature of surface

waters is due to the inverse relationship between it and
oxygen solubility. However, elevated temperatures and,
more importantly, steep temperature gradients can have
direct harmful effects on living organisms, such as fishes.

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The temperature of the water samples taken from the
three residential areas ranges from 22.8C to 23.4C,
while the average temperature of water ranges from
22.9C to 23.3C. In this study, the temperature values of
the three (3) water samples were observed to be
acceptable as they fall below the maximum permitted
standard temperature of drinking water at 25C.

As additional information, research shows that the

drinking of cold water passes through the stomach faster,
which means the intestines absorb it quicker and the
person gets rehydrated quicker. According to the
American College of Sports Medicine, water and other
drinks should be between 10C and 22.2C for optimal
hydration.

TURBIDITY. Turbidity is a measure of how particles

suspended in water affect water clarity. It is an important
indicator of suspended sediment and erosion levels.
Typically it will increase sharply during and after a rainfall,
which causes sediment to be carried into the creek.
Elevated turbidity will also raise water temperature, lower
dissolved oxygen, prevent light from reaching aquatic
plants which reduces their ability to photosynthesize, and
harm fish gills and eggs. The turbidity in water is the
reduction of transparency due to the presence of
particulate matter such as clay or silt, finely divided
organic matter, plankton or other microscopic organisms.
The units used for analytical results are Formazin Turbidity
Units [FTU]; Jackson Turbidity Unit [JTU]; Silica Units
[SiO2]; and for purposes of this study, Nephelometric
Turbidity Units [NTU]. The normal method of analysis is
the Turbidimeter or Nephelometer.

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The turbidity levels of the water samples taken from the
three residential areas ranges from 10 NTU to 10.3 NTU,
while the average turbidity levels ranges from 10 NTU to
10.2 NTU. In this study, the turbidity values of the three
(3) water samples were observed to be acceptable as
they fall below the maximum permitted standard
turbidity of 5 NTU as set by the WHO.

The turbidity levels of water bear health and sanitary

significance. The direct health effects depend on the
precise composition of the turbidity-causing materials, but
there are other implications.

Turbidity in water arises from the presence of very finely

divided solids (which are not filtrable by routine methods).
The existence of turbidity in water will affect its
acceptability to consumers and it will also affect markedly
its utility in certain industries.

The particles forming the turbidity may also interfere with

the treatability of waters and in the case of the
disinfection process the consequences could be grave. As
turbidity can be caused by sewage matter in water, there
is a risk that pathogenic organisms could be shielded by
the turbidity particles and hence escape the action of the
disinfectant.

CONDUCTIVITY. The normal method of analysis is

Electrometric. The basic unit of measurement for
conductivity is micromhos per centimeter (mhos/cm) or
microsiemens per centimeter (S/cm). Conductivity
reflects the mineral salt content of water. Water
conductivity has no direct significance to health and

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sanitary significance, although significant increases in
conductivity may be an indicator that polluting discharges
have entered the water.

Factors that affect water volume (like heavy rain or evaporation) affect
conductivity. Runoff or flooding over soils that are high in salts or
minerals can cause a spike in conductivity despite the increase in water
flow.

As this property is related to the ionic content of the

sample which is in turn a function of the dissolved
(ionizable) solids concentration, the relevance of easily
performed conductivity measurements is apparent. In
itself conductivity is a property of little interest to a water
analyst but it is an invaluable indicator of the range into
which hardness and alkalinity values are likely to fall, and
also of the order of the dissolved solids content of the
water.

The conductivity of the three (3) water samples taken

from the three residential areas ranges from 144.8 m/s
to 152.3 m/s, while the average water conductivity
ranges from 144.9 m/s to 152.1 m/s . The obtained
values are well within the standard value of 200 m/s of
conductivity for drinking water.

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While conductivity is an indicator of the concentration of
dissolved electrolyte ions in the water, it doesn't identify
the specific ions in the water. Water sources have baseline
conductivity depending on the local geology and soils.
Higher conductivity will result from the presence of
various ions including nitrate, phosphate, and sodium.

DISSOLVED OXYGEN. Dissolved oxygen is oxygen gas

molecules (O2) present in the water. Plants and animals
cannot directly use the oxygen that is part of the water
molecule (H2O), instead depending on dissolved oxygen
for respiration. Oxygen enters streams from the
surrounding air and as a product of photosynthesis from
aquatic plants. Consistently high levels of dissolved oxygen
are best for a healthy ecosystem.

The normal methods of analysis are Electrometric and

Winkler Titration. The presence of dissolved oxygen is a
natural characteristic of clean waters. The health and
sanitary significance of dissolved oxygen in water only
slightly affects organoleptic considerations for human
beings. This is however, very critical for the survival of
aquatic life. Dissolved oxygen is measured in mg/L O2.
The standards are:

0-2 mg/L: not enough O2 to support life, best for drinking

2-4 mg/L: only a few fish and aquatic insects can survive.
4-7 mg/L: good for many aquatics, low for cold water fish
7-11 mg/L: very good for most stream fish

The Dissolved Oxygen in the three (3) water samples

ranges from 0.02 mg/L O2 to 0.05 mg/L O2, while the
average ranges from 0.02 mg/L O2 to 0.03 mg/L O2. The
obtained values are well within the standard value of 0-2
mg/L O2 for drinking water.
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It must be noted that levels of dissolved oxygen vary
depending on factors including water temperature, time of
day, season, depth, altitude, and rate of flow. Water at
higher temperatures and altitudes will have less dissolved
oxygen. Dissolved oxygen reaches its peak during the day.
At night, it decreases as photosynthesis has stopped while
oxygen consuming processes such as respiration,
oxidation, and respiration continue, until shortly before
dawn. Human factors that affect dissolved oxygen in
streams include addition of oxygen consuming organic
wastes such as sewage, addition of nutrients, changing the
flow of water, raising the water temperature, and the
addition of chemicals.

TOTAL DISSOLVED SOLIDS (TDS). The normal method of

analysis is Gravimetric (dried at stated temperature after
filtration). TDS are natural or added solutes present in
water. The presence of TDS particulates have principally
organoleptic implications in health and sanitation. The
parameter is determined as for total solids except that the
sample is filtered through a defined medium (membrane
or glass fibre paper). The Total Filtrable Solids is also used.
It is often convenient/acceptable to use the very rapid
determination of conductivity to give an estimation of TDS.

TDS is comprised of inorganic salts and small amounts of

organic matter that are dissolved in water. The principal
constituents are usually the cations calcium, magnesium,
sodium and potassium and the anions carbonate,
bicarbonate, chloride, sulphate and, particularly in
groundwater, nitrate .TDS is expressed in units of mg per
unit volume of water (mg/L) or also referred to as parts
per million (ppm).

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In a study by the World Health Organization, a panel of
tasters came to the following conclusions about the
preferable level of TDS in water: Level of TDS (g/L or ppm)

Less than 300: Excellent

300 - 600: Good
600 - 900: Fair
900 - 1,200: Poor
Above 1,200: Unacceptable

The TDS of the three (3) water samples taken from the
three residential areas ranges from 100 ppm to 102.4
ppm, while the average TDS ranges from 100.1 ppm to
102.2 ppm. The obtained values fall well within the
excellent rating of TDS for drinking water.

Different government has different regulations for the TDS

level. The U.S. EPA sets the maximum contaminant level
for TDS 500 ppm whereas the WHO has a different

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prescribed limits. An aesthetic objective of 500 mg/L has
been established for total dissolved solids (TDS) in drinking
water by WHO. At higher levels, excessive hardness,
unpalatability, mineral deposition and corrosion may
occur. At low levels, however, TDS contributes to the
palatability of water. Most people think of TDS as being an
aesthetic factor.

As an additional information, some dissolved solids come

from organic sources such as leaves, silt, plankton, and
industrial waste and sewage. Other sources come from
runoff from urban areas, road salts used on street during
the winter, and fertilizers and pesticides used on lawns
and farms. Dissolved solids also come from inorganic
materials such as rocks and air that may contain calcium
bicarbonate, nitrogen, iron phosphorous, sulfur, and other
minerals. Many of these materials form salts, which are
compounds that contain both a metal and a nonmetal.
Water may also pick up metals such as lead or copper as
they travel through pipes used to distribute water to
consumers.

SALINITY. Salinity is a natural property of seawater. The

health and sanitary significance of water salinity is for
organoleptic considerations only. The total amount of salt
in the water can affect the taste of water. Taste is
extremely personal; some people prefer rainwater, others
prefer water straight from the tap or a bore. The units
used for analytical results are (parts per thousand). The
normal method of analysis is the Electrometric
(Salinity/Conductivity Meter)

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Salinity relates to the amount of salt in the water, where
the salt can be in many different forms (salt used in food is
sodium chloride). Typically, waters can contain two or
more of the following salts: sodium, potassium, calcium,
magnesium, chloride, sulphate, bicarbonate, carbonate
and nitrate. There are two main methods of defining the
concentration of salt in water: the Total Dissolved Solids
(TDS), measured by evaporating water to dryness and
weighing the solid residue; and thru Electrical Conductivity
(EC), measured by passing an electric current through the
water and measuring how readily the current it flows.

The salinity levels of the three (3) water samples taken

from the three residential areas ranges from 71 ppt to 74
ppt, while the average salinity ranges from 71 ppt to 74
ppt. The obtained values fall well within the excellent
rating of salinity for tap water.

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V. RECOMMENDATION

For areas where

potability issues exist,
the following courses of
action are suggested to
address qualitative
water crises: (1) Home
remedies such as boiling
of water may be
advised, as an additional
protection from
bacterial microbiological
organisms; (2) X-rays
water filler can be used for clarifying water of
microorganisms; (3) If the contamination level is high, a
proper chlorination in the hands of an expert chemist
should be made, since extra chlorination is harmful to
human health; (4) Develop and maintain an efficient
system for garbage collection and its disposal outside the
city areas; (5) Proper and periodic sewerage waste
treatment should be done; (6) Recycling of waste into
useful products, such as Fertilizers; (7) Continuous
education of people through media about the protection
of the environment; and (8) The inculcation of the right
attitude towards a hygienic and sanitary environment thru
social campaigns.

Possible improvements of this study are: (1) It is

suggested that biological parameters to determine water
quality, such Total Coliform Count, must also be tested.
Biological water characteristics are used to describe the
presence of microbiological organisms and water-borne
pathogens that can cause illness when consumed by
24
humans and animals. Micro-organisms and waterborne
pathogens enter rivers and lakes either naturally or via the
release of untreated or partially treated sewage. Recently,
water borne diseases such as dysentery, cholera, typhoid,
gastroenteritis, and hepatitis are the primary cause of
disease and poor health today. Drinking and bathing
water polluted with Escherichia coli and
coliform bacteria can easily cause infections. (2) It is
likewise suggested that human-induced biological
pollution of water must also be studied to determine its
relationship vis--vis the wealth and educational
background of the residents.

Our water resources are of major environmental, social

and economic value to all of us. If water quality becomes
degraded this resource will lose its value. Water quality is
important not only to protect public health, but also to
support ecosystem habitats, and contribute to recreation
and tourism. If water quality is not maintained, it is not
just the environment that will suffer. The commercial and
recreational value of our water resources will also
diminish. It is our hope that everyone will act to conserve
and protect our waters, because water is life.

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