Introduction :
Access to safe drinking-water is important as a health and development issue at national, regional and local levels. Small village settlements were dependent upon river, wells or tanks for the source of water supply which was hand carried and used for various purposes
As development of civilization created large settlements which demanded more water per capita with high supply efficiency. Unfortunately in many part of our country water is scarce or contaminated. Providing a better water supply can significantly improve the quality of life and is a source of, and the condition for, a socio-economic development.
Basic requirement of drinking water :
There must be enough to prevent dehydration.
It should be acceptable to the consumer. (A bad taste or colour, staining, or unpleasant odour can cause a user to choose an alternative source.)
It should be free from pathogenic (disease-causing) organisms and toxic chemicals.
It should not cause corrosion or encrustation in a piped water system, or leave deposits.
Water Quality testing procedure and parameter
Testing procedures and parameters may be grouped into physical, chemical, bacteriological and microscopic categories.
Physical tests indicate properties detectable by the senses.
Chemical tests determine the amounts of mineral and organic substances that affect water quality.
Bacteriological tests show the presence of bacteria, characteristic of faecal pollution.
Physical parameter
Colour
Drinking-water should ideally have no visible colour. Colour in drinking-water is usually due to the presence of coloured organic matter (primarily humic and fulvic acids) and inorganic matter like presence of iron and other metals,
Most people can detect colour above 15 true colour units (TCU) in a glass of
water.
Levels of colour below 15 TCU are often acceptable to consumers*
Turbidity
Turbidity in water is caused by suspended particles or colloidal matter that obstructs light transmission through the water. It may be caused by inorganic or organic matter or a combination of the two.
Turbidity is measured by nephelometric turbidity units (NTU) and can be initially noticed by the naked eye above approximately 4.0 NTU.
However, to ensure effectiveness of disinfection, turbidity should be no more than 1 NTU and preferably much lower. *
Odour and Taste
Odour and taste of water shall be unobjectionable. Odour in drinking water may be due to the presence of microscopic living organic matter , decaying organic matter including weeds, algae or inorganic substance such as iron, sodium chloride, carbonates and sulphates, Odour may also be due to the presence of dissolved gases like hydrogen sulphide and carbon dioxide; Odour can be removed by aeration and filtration.
* As per WHO Guidelines for drinking-water quality – 4th ed.
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