Question

Physical chemical , biologicalcharacteristics of ground water

Answer 1

Physical Features

Visually apparent and non-soluble, the waterproportion of sensible and easy decomposable material determines the physical properties of water. They smell flavor, colour, clarity and warmth.

– Smell and taste: moss and similar materials will change the taste of the water and causes the bad smell. Oxygen and carbon dioxide gases in the melt phase in water, gives a pleasant flavor to the water.
– Colour: colloidal organic matter dissolved or hanging gives color to the water.
– Clarity: algae and other impurities in waterturbidity data. These substances can damage the bottom of collapsing once installation tools and equipment.
– Temperature: the temperature of the drinking water should be between about 7-12 ° C.



Chemical Properties

Chemical properties of water, ground water is often involved some strong acids, salts and some gas water determines the presence in the molten state. Calcium and magnesium bicarbonates temporary hardness (or carbonate hardness) of these elements still chloride, nitrate, sulfate, and phosphate silicate permanent hardness (or non-carbonate hardness) data. Both hardness is called rigidity than the whole. It is removed by boiling the water that came forward from temporary hardness bicarbonate. However, permanent hardness calcium and magnesium sulfate and chloride compensated by boiling for coming forward.

There are various hardness units. Among the most frequently used ones are:
– French hardness (FS): 10 mg per liter of water, including calcium carbonate hardness, hardness 1 is very French.
– English hardness (IS): 1 gallon (0.7 liters) of water including hardness of 10 mg calcium carbonate, one is British hardness.
– German hardness (AS): 10 mg per liter of calcium oxide (CaO), including the hardness of the water.
– American hardness: 1 grain (0.0648 g) CaCO3 / US gallon (3,785 l)
– Russian hardness of 0.001 g Ca / L 1 = 0.7 FSI = 0.56 AS IS = 10 ppm

To give quantitative information in the above table;


Comparison of waterhardness

We noted that the sum of permanent and temporary hardness of the waterhardness.

– Temporary hardness (carbonate hardness): Calcium and magnesium ions dissolved in water, which stems from bicarbonate (calcium bicarbonate Ca (HCO 3) 2 and magnesium bicarbonate Mg (HCO 3) 2). calcium and magnesium ions in water by heating the water, which is removed by precipitation (CO2 in flies.) are given temporary hardness name. The reaction is as follows:
Ca (HCO 3) 2 ====== CaCO3 + H2O + CO2
Mg (HCO 3) 2 ====== MgCO3 + H2O + CO2

– Permanent hardness (non carbonate hardness) sulphate (SO4 =), Chlorine (Cl) and nitrate (NO3) is caused by the hardness ions. These calcium sulfate CaSO4, MgSO4 is magnesium sulfate, calcium chloride, CaCl2, MgCl2, magnesium chloride, calcium nitrate Ca (NO3) 2, magnesium nitrate Mg (NO3) 2 and partly consists of other compounds. according to the waterhardness;
Too soft: 0-5 FR
Soft: 5-10 FR
Medium Hard: 10-20 FR
Hard: 20-30 FR
Very Hard:> determined as 30 FR.

Biological Properties

One of the smallest of organisms, bacteria in water indicates the biological properties of the water.Overground waters are found especially bacteria. Bacterial contamination of water above ground, would be the environment. Aquatic bacteria are very diverse. All of these are not harmful. At the beginning of the harmful typhoid, para typhoid fever, bacillary dysentery and cholera bacteria income. Drinking water should not contain any bacteria from the group coli form in 100 ml samples taken from the entrance to the network. % Drinking water from 100 ml samples taken from the network 95 “should not be any bacteria in the boxes in the form of group. It parcels form groups of up to 5 samples 100 samples assayed, it means when it can be acceptable to the presence of bacteria.

A large part of the earth is surrounded by water. However, smoking can be used for various purposes and water resources are limited, the proper use of water resources and for this reason it is necessary to prevent contamination.