Water, 𝐇𝟐 𝐎

Water, 𝐇𝟐 𝐎
▪ Inorganic compound

▪ Gas, liquid and solid state

▪ Pure 𝐇𝟐 𝐎 boils at 𝟏𝟎𝟎𝟎 C and melts at 𝟎𝟎 C at standard

sea level of 1 atmosphere or 760 mm 𝐇𝐠

▪At higher altitudes, pure 𝐇𝟐 𝐎 boils at lower temperature

▪ Solid 𝐇𝟐 𝐎 is less denser than the liquid 𝐇𝟐 𝐎

▪ Universal solvent, Hydrolytic property

▪Tasteless and odorless liquid at room temperature

▪ Liquid H2 O cover 71% of the earth’s surface

▪ High polarity

▪ High heat capacity, 𝐐 – the heat required to raise the

𝐜𝐚𝐥𝐨𝐫𝐢𝐞 𝑱
temperature of one gram of liquid 𝐇𝟐 O, 1.0 or 4.2
𝐠𝟎𝐂 𝐠𝟎𝐂

𝒈 𝒈 𝒈
▪ Density of liquid H2 O at 𝟐𝟓𝒐 , 𝛒 = 𝟎. 𝟗𝟗𝟕𝟏 ; at 𝟗𝟓𝒐 𝑪, 𝛒 = 𝟎. 𝟗𝟔𝟏𝟗 𝐜𝐦𝟑 ; at 𝟎𝒐 𝑪, 𝛒 = 𝟎. 𝟗𝟗𝟗𝟖 𝐜𝐦𝟑
𝐜𝐦𝟑

𝒈
▪ Density of solid H2 O at 𝟎𝒐 𝑪 = 𝟎. 𝟗𝟏𝟔𝟕 𝐜𝐦𝟑

𝒈
▪ Maximum density at 𝟑. 𝟗𝟖𝟎 𝐂 = 𝟏. 𝟎𝟎 𝐜𝐦𝟑
 Entropy of vaporization – increase in entropy upon vaporization
𝐉
of a liquid substance, 118.8 𝒎𝒐𝒍 𝟎 𝑪

Viscosity – resistance of a fluid substance to move or flow, 0.8903 cP

(centipoise)

Surface tension – property of a liquid substance to

𝑑𝑦𝑛𝑒
resist an external force, 𝟕𝟏. 𝟗𝟕
𝑐𝑚

▪ pH – potential of H, degree of acidity or alkalinity, 7

▪ Autoionization – acid-base chemical reaction process by which atom or
molecule in an excited state emits one of the outer shell
electrons

▪ 𝐇𝟐 O is amphoteric, either acid or base

𝐇𝟐 𝐎(𝒍) + 𝐍𝐇𝟑 (𝒂𝒒) ↔ 𝐍𝐇𝟒+ (𝒂𝒒) + 𝐎𝐇(𝒂𝒒)

−
acidic

𝐇𝟐 𝐎(𝒍) + 𝐇𝟐 𝑺(𝒂𝒒) ↔ 𝑯𝟑 𝑶+ −
(𝒂𝒒) + 𝐇𝐒(𝒂𝒒) basic

▪ Oxidation-reduction - chemical reaction process in which electrons are

transferred.

𝟐𝐍𝐚(𝒔) + 𝟐𝐇𝟐 𝐎(𝒍) → 𝟐𝐍𝐚+ −

(𝒂𝒒) + 𝟐𝐎𝐇(𝒂𝒒) + 𝐇𝟐 (𝒈)
Sources of Water
 Ground water
▪ Drawn from under the ground

▪ Underground streams and aquifers.

▪ Cracks and spaces in soils, sand and rock

 Surface Water
▪ Water bodies found a on top
forming terrestrial waterbodies

▪ Blue water

▪ Permanent or perennial surface

water – persist throughout the
year and is replenished when
ground water when there is little
precipitation

▪ Semi-permanent or ephemeral
surface water – persist for only
part of the year.
Waste water
▪ Water used for domestic. industrial and storm sewage
purposes

▪ Sewage and Non-sewage waste water

 Storm Water
▪ Water originally coming from heavy rain, storm or snow
melt down
Types of Water

Potable water:
▪ Safe to drink, pleasant to taste,
and usable for domestic purposes.

Palatable water:
Esthetically pleasing has
chemicals not a threat to human
health
Contaminated or polluted
water:
▪ Contains unwanted physical, chemical,
biological, or radiological substances, and
unfit for drinking or domestic use.

Infected water::
▪ Contaminated with pathogenic organism.
 Water Contamination
▪ Sewage releases

▪ Naturally occurring chemicals and minerals e.g

As, Ra, Ur

▪ Local land uses e,g fertilizers, pesticides,

livestock, concentrated feeding operations

▪ Manufacturing processes e.g heavy metals, CN

▪ Malfunctional onsite-waste water treatment e.g

septic system
Drinking water
▪ Tap water
- originates from piped water supply

▪ Mineral water
- originates from mineral spring
containing S, Mg and Ca

▪ Spring or glacier water

- originates from flowing spring or
glacier free from toxins
 ▪ Sparkling water
- carbonated water or soda water with
infused 𝐂𝐎𝟐 while under pressure.

▪ Distilled water
- water boiled, steam at condensed to liquid
form.

▪ Purified water
- tap water or ground water free from harmful
materials such as bacteria, fungi and parasites
Flavored or infused water
- water with infused sugar or artificial sugar and
other natural and artificial flavorings

▪ Alkaline water
- water with higher pH level than normal
tap water and contains alkaline minerals and
negative oxidation reduction potential

▪ Well water
- untreated ground water
Quality standard for drinking water

▪ Clear, no objectionable taste, odor and color

▪ Pleasant to drink and free from all harmful organisms,

chemical substances and radionuclides

▪ Measured in terms microbiological, physical, chemical and

radiological constituents
 Uses of water
▪ Cooking ▪ Bathing

▪ Hydropower ▪ Drinking
▪ Tourism ▪ Recreation

▪ Transportation ▪ Industries
 ▪ Fisheries ▪ Photosynthesis

▪ Brushing of teeth ▪ Washing

Prevent constipation Healthy joints Loss weight Prevent illness

Perspiration Glowing skin

Good mood Good blood circulation
 ▪ Protection and propagation of fish,
shellfish and wildlife
Water Quality, WQ ▪ Recreation
▪ Public drinking water
▪ Agricultural, industrial, navigational
and other purposes
Core of Water Quality Standard

▪ Designated use – expected use of water bodies

▪ Permitted maximum pollutant
▪ Criteria – desirable conditions of water bodies concentration levels

▪ Antidegradation requirements – maintenance and protection requirement

▪ Laws and ordinances to

maintain and protect
water bodies
Water Quality Indicators
𝑚𝑔
▪ Dissolved oxygen – oxygen concentration of 6.5 – 8 𝐿
or
between 80 – 120%

▪ pH scale: 6.5 – 8.5

▪ Water temperature = temperature of surrounding

𝑚𝑔
▪ Salinity: < 600 − 900 𝐿

▪ Nutrients (N & P)

▪ Toxicants: free from bacteria, human and animal drugs

▪ Turbidity: Not cloudy or murky

Thermochemistry
▪ Branch of chemistry that deals with the qualitative and
quantitative description of the changes in energy when
physical and chemical change occur.

▪ Energy is the capacity to do work.

▪ 1.0 cal (calorie) = 4.1868 J (Joules)

▪ 1.0 BTU (British thermal unit) = 1055.06 J

• Heat of fusion – heat required to change one gram of solid to liquid state with no rise
𝐉
in temperature, For water: 𝐻𝑓 = 333.55 𝒈 at 0𝑜 𝐶
Heat of fusion = Latent of fusion

▪ Heat of vaporization – heat required to change one gram of liquid to gas state with no
𝒌𝐉
rise in temperature, For water: 𝐻𝑣 = 40.65 𝒎𝒐𝒍 at 100𝑜 C
Heat of vaporization = Latent of vaporization

▪ Heat of formation – heat absorbed or evolved when one mole of a compound is

formed from its constituent elements in its normal physical state,
𝐤𝐉 𝐤𝐉
∆𝐻𝑓 = - 285.85 𝒎𝒐𝒍 for liquid H2 O at 25𝑜 C and ∆𝐻𝑓 = - 241.83 𝒎𝒐𝒍 for gas H2 O
Heat of formation = standard heat of formation = enthalpy of formation = standard
enthalpy of formation
How many kilocalorie of heat is necessary to fuse 2.5 kilograms of ice without
𝐉
change in temperature at 𝟎𝒐 𝑪? The heat of fusion of ice at 𝟎𝒐 𝑪 is 333.55 𝒈
The pure liquid water boils and vaporizes at 100𝑜 C. The latent of
𝒌𝐉
vaporization of pure liquid water at 100𝑜 C is 40.65 . How many grams of
𝒎𝒐𝒍
pure liquid water is vaporized with 1000 calories of heat?
 𝐜𝐚𝐥𝐨𝐫𝐢𝐞
The heat capacity of liquid 𝐇𝟐 𝐎 is 1.0 . How many joules of heat is needed
𝐠𝟎𝐂
to raise the temperature of 𝟓𝟎𝟎 𝐠 𝐨𝐟 𝐥𝐢𝐪𝐮𝐢𝐝 𝐇𝟐 𝐎 𝐟𝐫𝐨𝐦 𝟐𝟓𝒐 𝑪 to 𝟕𝟎𝒐 𝑪 ?
How many kilojoules of heat is needed to fuse a kilogram of ice to
𝑱 𝒌𝐉
gas state? 𝑯𝒇 = 333.55 𝒈 at 𝟎𝒐 𝑪 and 𝐻𝑣 = 40.65 𝒎𝒐𝒍 at 100𝑜 C
How many kilojoules of heat is needed to fuse a kilogram of ice to
𝐉
liquid state? 𝑯𝒇 = 333.55 𝒈 at 𝟎𝒐 𝑪
How many joules of energy are needed to produce 5000 kg of liquid water?
𝐤𝐉
𝐻𝑓 = - 285.85 for liquid H2 O
𝒎𝒐𝒍
References

CK Foundation (2022). Heat capacity and Specific heat. Accessed on August 30, 2022 at
https://chem.libretexts.org/

Libretexts (2020). Heat of Fusion. Accessed August 30, 2022 at https://chem.libretexts.org/

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