WATER QUALITY ANALYSIS AND MANAGEMENT

WATER QUALITY is a measure of the condition of water relative to the requirements of one
or more biotic species and or to any human need or purpose. It is influence by the following
parameters: Physical, Chemical & Bacteriological

PHYSICAL PARAMETERS
These are characteristics that respond to the sense of sight, touch, taste and smell.
The physical parameters include:
• Color • Taste • Temperature
• Turbidity • Odor • Total Suspended
Solids (TSS)
Color  
Natural color reflects the presence of complex organic molecules derived from vegetable
matter (humic) such as peat, leaves, and branches. Exceptionally, natural color may arise from
the presence of colloidal iron or manganese in a water but organic matter is almost always the
cause.
- Objections to high color are 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.
- It is desirable that the drinking water be colorless.
-Desirable limit: 5 Hazen unit and Permissible limit: 25 Hazen unit
Causes of colored water:
Green or blue water
Usually caused by corrosion of copper plumbing. If corrosion is occurring, dripping water
will leave a bluish-green stain on porcelain fixture.
Black or dark brown water
Often caused by manganese in the water or pipe sediment. However, manganese does not pose a
threat to human health.
Brown, red, orange, or yellow water
Usually caused by iron rust. Galvanized iron, steel, or cast iron pipes can cause rusty
water. While unpleasant and potentially damaging to clothes and fixtures, iron in drinking
water is not a human health concern.

 Turbidity
Turbidity is caused by suspended solids, such as sand, silt and/or clay.
Customers find cloudy or turbid water objectionable primarily because of its appearance, but the
main reason turbidity is a concern is its interference with disinfection processes.
Bacteria, which are usually present in turbid water, can be shielded from chlorine and other
disinfectants because the turbidity-causing particles use the chlorine first. Desirable Limit: 5
NTU and Permissible Limit: 10 NTU
Other units used to analyze turbidity:
 Jackson Turbidity Units (JTU) and Formazin Turbidity Units (FTU)

Taste and Odor

- Severe tastes can be caused by the presence of excessive amount of metals or dissolved salts.
- Taste buds in the oral cavity specially detect inorganic compounds of metals like magnesium,
calcium, sodium, copper, iron and zinc.
 - Water should be free from objectionable taste and odor.

Total Suspended Solids (TSS)

Measures the amount of undissolved solid particles in water such as level of siltation, decaying
plant and animal matter, domestic and industrial wastes.
Total suspended solids is the measure of the sediment suspended in the water.

Temperature
Temperature is very important to water quality. Temperature affects the amount of dissolved
oxygen in the water, the rate of photosynthesis by aquatic plants and the sensitivity of organisms
to toxic wastes, parasites and disease. Thermal pollution (e.g., the discharge of heated water from
industrial operations) can cause temperature changes that threaten the balance of aquatic
systems.

CHEMICAL PARAMETERS
These are substances that dissolve in water.
The chemical parameters include:
•  pH •  Total Dissolved •  Organic
•  Hardness Solids (TDS) Compounds
•  Metals •  Nutrients
Ph
In any given solution, some atoms of water dissociate to form hydrogen ions (H+) and hydroxyl
ions (OH-).
The pH scale ranges from 0 to 14. It is a means of showing which ion has a greater
concentration.
At a pH of 7.0, the concentrations of hydrogen ions and hydroxyl ions are equal. Pure water
has a pH of 7.0.
When the pH is less than 7.0, there are more hydrogen ions than hydroxyl ions, and the water is
said to be acidic.
When the pH is greater than 7.0, there are more hydroxyl ions than hydrogen ions, and the water
is said to be basic or alkaline.
Extremes of pH has a corrosive effect on distribution systems.
Desirable limit: 6.5 to 8.5
Hardness
• It is taken to be the capacity of water to destroy the lather of soap.
•  Calcium and magnesium are the main constituents of hardness.
Types
• Permanent hardness is due to the solution of calcium chloride and magnesium sulfate.
This form cannot be removed by boiling the water. 
• Temporary hardness is derived from the bicarbonates of magnesium and calcium. This
form may be removed by boiling the water.
Total disolved solid
● TDS is the measure of the material dissolved in water. 
● Hard water has more TDS than soft water.
 ● Primary sources of TDS in receiving waters are agricultural runoff, leaching of soil
contamination, and point source water pollution from industrial or domestic sewage.
Iron
● One of the earth’s most plentiful resource 
● Appreciable amounts of iron may be present in ground water
● Landry becomes stained if washed in water with excessive iron
● Metallic taste problem may occur
● Acceptable limit: 0.3 mg/L
Fluoride
● Occurs naturally 
● Acceptable limit: 1 mg/L
● Maximum permissible limit: 1.5 mg/L
● Long term consumption above permissible level can cause dental fluorosis (mottling of
teeth)
Arsenic
● Occurs in ground water 
● It is introduced in water through industrial wastes 
● Very toxic to humans; some arsenical compounds are carcinogens (can cause skin and
lung cancer) 
● Acceptable limit: 0.05 mg/L

CHLORIDE
● Does not pose a health hazard to humans
● Acceptable limit: 250 mg/L
● At levels above 250 mg/L, water will begin to taste salty
● High chloride levels may also render freshwater unsuitable for agricultural irrigation

BACTERIOLOGICAL PARAMETERS
● Living organisms that can be found in water
● These may lead to bad taste, odor, and corrosion problems
● Pathogens
PATHOGENS
Capable of infecting and transmitting diseases to human: 
● Bacteria ● Protozoa ● Algae
● Virus ● Fungi
WATER RESOURCES MANAGEMENT IN THE PHILIPPINES
The creation of NWRB
The National Water Resources Board (NWRB) was created in 1974 by Presidential Decree
424 and is governed by the Water Code of the Philippines (PD1067).
In 1977, the NWRB absorbed the economic regulatory functions the defunct Public Service
Commission (PD1046).
The issuance of Executive Order No. 123 in September 2002 made the NWRB be transferred
from Department of Public Works and Highways (DPWH) to Department of Environment
(DENR) for purposes of administrative control and supervision.
OBJECTIVE
 The objective of NWRB is to achieve a scientific and orderly development and management
of the water resources of the country consistent with the principles of optimum utilization,
conservation and protection to meet present and future needs.
ISSUES AND CONCERNS/CHALLENGES
● Increasing demand for water
● Increasing pollution of water resources
● Inadequate institutional capacity building and financial support
● Fragmentation among water-related agencies
● Improvement of coordinated and systematic basic water data collection system
● 1998 Master Plan Study identified nine water-critical urbanized areas
● Government is committed to provide adequate safe, accessible and affordable water
supply
● Adopt Integrated Water Resources Management (IWRM) based on river basin for
sustainable development.

Philippines Policies and Regulations for Water Management

PD 1067 - The Water Code Of The Philippines
DAO 2005-10 - Implementing Rules and Regulation of the Philippine Clean Water Act of 2004
(Republic Act. No. 9275)
MC 2009-15 - Procedural Manual for the Designation of Water Quality Management Areas
EMB MC 06 Series of 2013 - Guidelines for Water Quality Management Area Action Planning
and LGU’s Compliance Scheme