pH :
pH is a measure of hydrogen ion concentration. It is an indicator of relative acidity or alkalinity of water.
By weight these un-combined ions are equal to 0.0000001 gram of H ions per liter of water and this will be a neutral solution. This weight is inconvenient to write with several zeros. The logarithm of the reciprocal of this figure is 7. This 7 is called the pH value of neutral 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.
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.
Hardness :
Hardness of water is due to the presence of bicarbonates, sulphates and chlorides of calcium and. magnesium. The soluble bicarbonates when boiled, are converted into insoluble carbonates which are precipitated, and hence the bicarbonates hardness is removed. It is therefore temporary hardness. Permanent hardness remains even when water is boiled. This is due to the presence of sulphates and chlorides of calcium and magnesium. It has to be removed with the help of other chemicals. Total hardness is generally expressed in p.p.m. by weight of equivalent calcium carbonate. lt is also expressed as degree of hardness. One grain of calcium carbonate in one gallon water is one degree of hardness which is equivalent to 14 p.p.m
Bacteria ( Pathogens)
Bacteria causing disease in the human body are called pathogens.
Finding out bacteriological contamination in water without knowing what kind of contamination may be present is an open-ended, difficult and expensive task. Bacteriological contamination is therefore assessed indirectly by locating the presence of Escherichia Coli (E. Coli) , a bacteria found in the bowl system of human and animals.
The assumption is that if water contains large quantity of Escherichia Coli, the water must have come in contact with human or animal faeces or sewage and hence is bacteriologically contaminated.
Presence of pathogens in water causing short-term health effects, including: Cramps, nausea, diarrhea, headaches and more; they may also pose a greater risk for people with severely weak immune systems, elderly, young children and infants.
Cholera, typhoidand dysentery are caused by pathogens, often grown in the intestine. This includes bacilluscoli, bacillus enteritidis, sporogenes, and strepto cocci.
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