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PARAMETERS
Introduction to Environmental Engineering
PROPERTIES OF WATER:
1. colorless, odorless and tasteless
2. it dissolves nearly everything
3. it exists in three forms: liquid, solid, gas
4. it can absorb a large amount of heat
WATER AS AN ENVIRONMETAL STABILIZER:
Water as a medium on this planet also serves a role environmentally. It is very
stable as temperature change because the hydrogen bonds between the water
molecules themselves. When water absorbs heat, the molecules do faster but the
glue of the hydrogen bonds slows the process. Heat is transmitted slowly though
water and large bodies of water take a long time to heat up. That energy does not
quickly come back out if the temperature around the water drops, either, so masses
of water cool more slowly than other liquids would.
Masses of water also are stable in that individual molecules that have picked
up heat / motion have hard time getting free into the atmosphere, or evaporating.
There are 2 reasons for this: (1) the heat is passed around fairly evenly and so the
number of molecules going fast enough to zip free rises slowly and (2) hydrogen
bonding at the water-atmosphere surface pulls molecules at the surface more tightly
together (this produces the surface tension) and leaves less room for potential
evaporating molecules to squeeze through (this explains why evaporation is a cooling
process). There is also a wide range of temperature in which water is liquid; although
life is tricky at extremes near freezing and boiling, it is possible as long as water
remains liquid.
Another fairly unique property of water is how it solidifies: if water cools, its
molecules move more slowly and tend to pack more closely together. Like more
substances, water gets more dense at it cools. However, when too crowded, at about
4oC, the tightly-packed bipolar molecules begin to repel each other and slip into the
arrangement which, as the temperature drops, actually pushes them further apart
into kind of crystal arrangement. Thats why water is in solid form is less dense that
water in its liquid form. If ice did not float, it would freeze, sink, and expose more
surfaces to freeze and sink, and frozen bodies of water would be frozen solid from
bottom to the surface, a very poor environment for living thins and a difficult task to
thaw. In fact, ice acts as an insulator to the water underneath it. The thicker the ice,
the harder it is for the water to lose heat and freeze, so very few deep bodies of
water, even in the coldest climates, are totally frozen.
Solid Water
Precipitation condensed water vapor that falls to the Earths surface. It includes
rain, snow, hail, fog drip, graupel and sleet.
Evaporation and Transpiration processes by which water reenters the
atmosphere. Evaporation is loss from free water surfaces. Transpiration is loss by
plants.
Percolation the surface water (especially during a precipitation event) percolates
into the ground and becomes ground water.
Runoff includes the variety of ways by which water moves across the land. This
includes both surface runoff and channel runoff. As it flows, the water may infiltrate
into the ground, evaporate into the air, become stored in lakes or reservoirs, or can
be extracted for agricultural or other human uses.
Zone of aeration soil pore spaces contain both air and water. This zone may have
zero thickness in swamplands and be several hundred feet in arid regions. Moisture
from the zone of aeration cannot be tapped as water supply source because this
water is held on the soil particles by capillary forces and is not readily released.
Zone of saturation pores are filled with water. It referred as ground water. A
stratum containing substantial amount of ground water is called an aquifer.
SOURCES OF WATER:
1. Ground Water water that has percolated downward from the
ground surface through the soil pores.
2. Surface Water waters from rivers and lakes.
3. Sea Water
4. Reclaimed Wastewater water that has been treated sufficiently
for direct reuse in industry and agriculture and for limited municipal
applications.
Volume
(cu mi)
% of Total
317,524,000
247,760
97.4
0.076
29,340
326
6,194,000
684,600
0.009
0.0001
1.9
0.21
3,260
0.001
1,343,120
0.412
652
0.0002
326,000,000
100
Beneficial Use
1) Waters suitable for the
propagation, survival and
harvesting of shellfish for
commercial purposes
2) Tourism zones and national
marine parks and reserves
established under Presidential
Proclamation No. 1801; existing
laws and/or declared as such by
appropriate government agency
3) Coral reef parks and reserves
designated by law and concerned
authorities
Class SB
Class SC
Class SD
USES OF WATER:
1. Irrigation
2. Public Water Supply
3. Industry
4. Transportation
5. Recreation
Reverse Osmosis
3. Removal of Pathogenic Bacteria and Viruses
a. Chlorination the most common method of disinfecting
public water supplies. The principal chlorine compounds
used in water treatment plants are chlorine (Cl2), chlorine
dioxide (ClO2), calcium hypochlorite [Ca(OCl)2] and sodium
hypochlorite (NaOCl).
b. Ozonation the disinfection of water using ozone.
c. UV
Nitrate
Nitrite
Selenium
Benzene
Carbon Tetrachloride
Polynuclear Aromatic Hydrocarbons
(PAHs)
Toluene
Vinyl Chloride
Xylene
Chlordane
Aldrin and Dieldrin
DDT
Lindane
Taste
Odor
Color
Turbidity
Aluminum
Chloride
Copper
Hardness
Hydrogen Sulfide
Iron
Manganese
pH
Sodium
Sulfate
Total Dissolved Solids (TDS)
Zinc
50 mg/L
3 mg/L
0.01 mg/L
0.01 mg/L
0.004 mg/L
0.0007 mg/L
0.7 mg/L
0.0003 mg/L
0.5 mg/L
0.2 g/L
0.03 g/L
1 g/L
2 g/L
No objectionable taste
No objectionable odor
Apparent (10 Color Units)
True (5 Color Units)
5 NTU
0.2 mg/L
250 mg/L
1 mg/L
300 mg/L as CaCO3
0.05 mg/L
1 mg/L
0.4 mg/L
6.5 8.5
5 7 (for product water that undergone
reverse osmosis or distillation process)
200 mg/L
250 mg/L
500 mg/L
<10 mg/L (for product water that
undergone reverse osmosis or distillation
process)
5 mg/L
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WATER POLLUTION occurs when the discharge of waste impairs water quality or
disturbs the natural ecological balance.
Effects of Pollutants:
1. Pathogens agent that causes infection in a living host
Pathogens
Health Effects
Salmonella
Salmonellasis - acute gastroenteritis,
blood poisoning, typhoid fever
Shigella
Shigellosis (bacillary dysentery)
abdominal cramps, diarrhea and fever
Vibrio Cholarae
Cholera abdominal cramps, nausea,
vomiting and profuse diarrhea that may
lead to dehydration, shock and death
Viruses
Infectious Hepatitis fever, loss of
appetite and energy, headache, backpain
and jaundice
Entamoeba Histolyca
Amebiasis (Amebic Dysentery) stomach
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Giardia Lamblia
Cryptodporodium
Schistosoma
12
A typical communitor
Grit Chamber
4. Primary Gravity Settling where particulate matter settles out to form
sludge
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Trickling Filter
3. Gas Transfer the process of allowing any gas to dissolve in a fluid or the
opposite of that, promoting the release of a dissolved gas from a liquid.
III. ADVANCED WASTEWATER TREATMENT
- removal of nutrients such as phosphates, nitrates organic chemicals
and heavy metals
1. Rapid Sand Filter similar to those in drinking-water treatment plants
can be used to remove residual suspended solids and to polish the water.
2. Oxidation Ponds are commonly used for BOD removal. The oxidation or
polishing pond is essentially a hole in the ground, a large pond used to
confine the plant effluent before it is discharged into the natural
watercourse.
3. Activated Carbon Adsorption another method of BOD removal, and
this process has added advantage that inorganics as well as organics are
removed.
4. Nitrogen Removal - bacteria such as nitrobacter and nitrosomonas
convert ammonia nitrogen to NO3-, a process called nitrification.
5. Phosphorous Removal is accomplished by either chemical or biological
means.
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EFFLUENTS REQUIREMENTS:
1. Water Quality Criteria acceptable kind of contaminants in water body
that is tested to be tolerated by the aquatic life in it or the humans who
consume it.
2. Water Quality Standards water quality criteria that are implemented
after considering political, social, economic, environmental, public health.
And other aspects that may hinder implementing it.
WATER QUALITY:
Water Quality Parameters:
1. Dissolved Oxygen
2. Biochemical Oxygen Demand (BOD)
3. Solids
4. Nitrogen
5. Bacteriological measurements
DISSOLVED OXYGEN (DO):
Measurement of DO:
1. Dissolved Oxygen Meter:
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Reagents Needed:
manganese sulfate
NaOH-KI solution
sulfuric acid
starch solution (indicator)
sodium thiosulfate (titrant)
17
(M x V) thiosulfate
mg O2
1 mmole O2
4 mmole Na2S2O3
mmole O2
mg/L
32
1
D=
=
=
DO (mg/L)
14.60
14.19
13.81
13.44
13.09
12.75
12.43
12.12
11.83
Temp (oC)
23
24
25
26
27
28
29
30
31
DO (mg/L)
8.56
8.40
8.24
8.09
7.95
7.81
7.67
7.54
7.41
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9
10
11
12
13
14
15
16
17
18
19
20
21
22
11.55
11.27
11.01
10.76
10.52
10.29
10.07
9.85
9.65
9.45
9.26
9.07
8.90
8.72
32
33
34
35
36
37
38
39
40
41
42
43
44
45
7.28
7.16
7.05
6.93
6.82
6.71
6.61
6.51
6.41
6.31
6.22
6.13
6.04
5.95
BOD BOTTLE:
Sample Problems:
1. Three BOD bottles were prepared with sample and dilution water as shown in
the following table:
Bottle #
Sample, mL
Dilution Water,
mL
1
3
297
2
1.5
298.5
3
0.75
299.25
Calculate the dilution (D) for each.
2. The BOD of a wastewater sample is estimated to be 180 mg/L at 25 oC. What
volume of undiluted sample should be added to a 300 mL bottle if the initial
DO is the saturation? What is the sample size and dilution factor using this
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volume? Assume that 2 mg/L can be consumed in the bottle. What is the BOD 5
of the wastewater if the DO of the DO values for the blank and diluted sample
are 8.7 and 4.2 mg/L, respectively?
3. A test bottle containing dilution water has its DO level drop by 1.0 mg/L in a
five-day test. A 300-mL BOD bottle filled with 15 mL wateswater experiences a
drop of 7.2 mg/L in the same time period. What would be the BOD 5 of the
wastewater?
THE EFFECT OF OXYGEN-DEMANDING WASTE ON RIVERS OR STREAMS:
A stream acting like a plug-flow reactor:
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Mass Balance:
mass of DO in wastewater
SYSTEM
mass of DO in river
mass of DO in river
after mixing
DOaftermixing
Qp + Qs
Where:
Q s + Qp
Ls = ultimate BOD of the river
Lp = ultimate BOD of wastewater
L (Ultimate BOD) the maximum oxygen consumption possible when the waste
has been completely degraded.
L=
BODt
(1 e-kt)
Where :
DO SAG CURVE:
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SOLIDS:
Total Solids is the residue on evaporation at 103oC (slightly higher than the boiling
point of water)
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Wds - Wd
TS =
X 106
Suspended Solids:
SS =
Wdf - Wd
X 10 6
V
Where:SS = suspended solids, mg/L
Wdf = weight of dish plus dry filtered solids, g
Wd = weight of clean crucible, g
V = volume of sample, ml
Fixed Solids:
Wdu - Wd
FS =
X 106
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dish and dry solids = 48.7267 grams. The dish is placed in a 600oC furnace for
24 hours and then cooled in a desiccator. The weight of the cooled dish and
residue or unburned solids, = 48.7227 grams. Find the total, volatile and fixed
solids.
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