TOPIC 1

WATER RESOURCES AND

QUALITY
Apply knowledge of applied mathematics, applied science,

PLO 1 engineering fundamentals and an engineering specialisation

as specified in DK1 to DK4 respectively to wide practical
procedures and practices

Upon completion of this chapter Apply the concept of

CLO 1 water supply and wastewater treatment according to
related and current standard. (C3 , PLO1)

PREPARED BY :
RAJA NORAZILLA BT RAJA YUNUS
IMPORTANCE OF WATER
USAGE

1. DOMESTIC USE
 DOMESTIC
USE
Almost 30 - 60% of total water supply is for domestic use

In-house use  for drinking, cooking, bathing, ablution, sanitation,

house cleaning, laundry and car washing

Out-of-house use  for garden watering, lawn sprinkling and bathing

pools

In other countries, average water consumption for domestic use is

between 100-350 L/person/day

In Malaysia, it is generally 225 L/person/day

MAKAN - x 3 x
MASAK -X3
BASUH KAIN -1
SOLAT -5
MANDI X3
MEMBASUH 1
DLL
IMPORTANCE OF WATER
USAGE

2. PUBLIC USE
 PUBLIC USE
Water used for
◦ public buildings (e.g. city halls, jails, schools)
◦ public services (e.g. street watering/washing, public parks irrigation,
sewer flushing, fire-fighting)

Account for 5-10% of total municipal water demand

During dry seasons, sometimes water from public drains is used to

reduce demand for treated water supply
IMPORTANCE OF WATER
USAGE
3.INDUSTRIAL
USE
 INDUSTRIAL USE
Generally, large industries develop their own water supply systems

Normally, only small industries purchase water at about 25-35% of total water demand

Some industrial water demand data:

WATER/PRODUCT (MASS RATIO)

Cotton, Fur 150-750
Steel, Wood, Pulp, Paper 10-300
Slaughtering and Packaging 15-25
Petroleum production 3-10
Milk, dairy PRODUCT
 INDUSTRIAL USE
Industrial water demand may be estimated based on:

◦ Type of industries
◦ Size of organisation
◦ Water quantity and quality
◦ Cost of water supply
IMPORTANCE OF WATER
USAGE

4.AGRICULTURAL USE
 AGRICULTURAL USE
Treated water is also used for crops, livestock, horticulture,
greenhouses, dairies and farmsteads

In Malaysia, irrigation is predominately for paddy cultivation and to

a minor extent for vegetables and cash crops.

Agriculture will remain the main user of water in the future, however,
its importance will decline with growth in industrial sectors
*3 principal water-using sectors in
Malaysia
 husbandry

IMPORTANCE OF WATER
USAGE
TERTIARY USE
IMPORTANCE OF WATER USAGE

5.TRANSPORTATION USE
IMPORTANCE OF WATER
USAGE

6.COMMERCIAL USE
 COMMERCIAL USE
Includes water consumption in commercial establishments
 motels, restaurants, offices, hotels, office buildings, shopping
centres, service stations, movie houses, airports

About 10-20% of total water demand

Water demand depends on:
◦ Type and area of commercial establishments
◦ Number of commercial establishments
◦ Number of workers or residents
IMPORTANCE OF WATER
USAGE
7.ELECTRICAL
PUMP USE
IMPORTANCE OF WATER
USAGE
8.NON REVENUE
WATER
In a water supply system, a certain amount of water is lost or
unaccounted for because of:
◦ meter and pump slippage
◦ leaks in mains
◦ faulty meters
◦ water evaporation
◦ fire-fighting
◦ unauthorized water connections

In municipal supply system, it is usually about 8-18% of total demand

In Malaysia, it is between 17-57%

QUESTION 1
State all the importance of water usage
PASS YEAR QUESTION - DIS 2016
PASS YEAR QUESTION - DIS
2017
PASS YEAR QUESTION – JUN
2018
PASS YEAR QUESTION - Jun 2019
 SOURCES OF WATER SUPPLY
The source of water should be such as that may provide adequate quantity of
water.
Availability of water from the source which may be surface or ground
ultimately depends upon rainfall.

Rainfall is a natural feature which may be more in one year and very slack in
the next.

Sources of water may be classified into two categories

which are surface and ground sources.
 A. Surface water resources

Rivers Lakes

Reservoirs Dam
 Surface Water:
Surface sources may be lakes, streams, rivers, impounded reservoirs, stored rain
water cisterns, waste water reclamation and sea water.
This water is potable after first rain and can be used for drinking purpose also.
Classification of Water based on its Availability
A. Local Source: Sources which are available at village/town level like river, pond,
open wells and bore wells.
B. Distant Source: When perennial reliable and safe source is not available, pipeline
from distant sources can be laid. This bulk water is available from river, pond, dam,
bore wells or storage tank itself, where water is available.
 b. Ground water resources
Ground water is drawn from water bearing layers called previous
layers or aquifers. Impervious layers do not allow water in them to
percolate and, therefore do not supply any water to wells.
In this source, the water which had percolated into the ground at
the time of rains is brought to the surface.
Ground water: Open well, tube well/bore well, hand pump are
sources which make water available from ground.
Ground water is drawn from water bearing layers called previous
layers or aquifers.
Open Well: Where ground water is available at low depth (less than
15 meters - and water is available all year round, open well is used.
Hand Pump: Where safe ground water is available upto 60 m
depth, hand pump is ideal choice for a cluster or habitation.
Bore Well/Tube Well: Where ground water is at greater depth and
open wells or hand pumps are not viable, bore well or tube well is
installed.
QUESTION 1
State TWO(2) types sources of water supply.
PASS YEAR QUESTION - JUN 2017

1. surface water – river, lake, dam

2. ground water surface – tube well, well, akuifier
PASS YEAR QUESTION - JUN 2018

Surface water – contoh sungai

- basuh baju, mandi
PASS YEAR QUESTION - JUN 2019
SURFACE AND GROUND WATER QUALITY CHARACTERISTICS

1. Physical characteristics
2. Chemical characteristics
3. Biological characteristics
 COMMON GROUNDWATER
CHARACTERISTICS
• Iron • Arsenic
• Manganese • Hydrogen sulphide
• Fluoride • Nitrate
• Calcium • Radiological contaminants
• Sulfate
• Magnesium
 COMMON SURFACE WATER
CHARACTERISTICS
• Turbidity • Industrial/commercial
• Biological • Sediment
• Chemical • Decaying animals/ vegetation
• Physical • Hydrocarbons
• Living organisms
• Radiological contaminants
Physical Characteristics
1. TURBIDITY
2. TASTE AND ODOUR
3. COLOUR
4. TEMPERATURE
 Physical Characteristics
a. Turbidity
An acute physical health hazard...why?
The presence of suspended material such as clay, silt, finely divided organic
material, plankton and other particulate material in water is known as turbidity.
The unit of measure is a Turbidity Unit (TU) or Nephlometric Turbidity Unit (NTU).
Turbidities in excess of 5 NTU are easily detectable in a glass of water and are
usually objectionable for aesthetic reason.
Turbidity Meter
b. Taste and odour
Taste and odor in water can be caused by foreign matter such as
organic compound, inorganic salt or dissolved gases.

These materials may come from domestic, agricultural, or

natural sources.

Drinking water should be free from any objectionable taste or

odour at point of use.
c. Colour
The presence of colour in water is not objectionable from health point of
view, but may spoil the colour of the clothes being washed.
The standard unit of colour is that which is produced by one milligram of
platinum cobalt dissolved in one litre of distilled water.
Dissolved organic material from decaying vegetation and certain inorganic
matter cause colour in water.
Occasionally, excessive blooms of algae or the growth of aquatic
microorganism may also impart colour.
Colour determined by an instrument is kFor public supplies, the colour
number on cobalt scale should not exceed 20 and should be preferably less
than 10.
d. Temperature
The temperature of a body of water influences its
overall quality.

Water temperatures outside the “normal” range for a stream or

river can cause harm to the aquatic organisms that live there.

If the water temperature changes by even a few degrees,

it could indicate a source of unnatural warming of the water
or thermal pollution.
Chemical Characteristics
1. PH
2. HARDNESS
3. CHLORIDES
4. SULPHATE
5. IRON
6. SOLIDS
7. DISSOLVE OXYGEN
 chemical characteristics
a. pH
if the pH of water is more than 7, it will be alkaline and if it is less than 7, it will be acidic.
The alkalinity is caused by the presence of bicarbonate of calcium and magnesium or by
the carbonates of hydroxides of sodium, potassium, calcium and magnesium.
Some, but not all of the compounds that cause alkalinity also cause hardness.
pH Measurement:
the pH value of water can be measured quickly and automatically with the help of a
Potentiometer.
Permissible pH value for public supplies may range between 6.6 to 8.4.
The lower value of pH may cause incrustation, sediment deposits, difficulty in
chlorination.
PH METER
b. Hardness – keliatan ferum dan mangan
Hard waters are undesirable because they may lead to greater soap
consumption, scaling of boilers, causing corrosion and incrustation of pipes,
making food tasteless etc.
Temporary Hardness: If bicarbonates and carbonates of calcium and
magnesium are present in water, the water is render hard temporarily as
this hardness can be removed to some extent by simple boiling or to full
extent by adding lime to water.
Permanent Hardness: If sulphates, chlorides and nitrates of calcium or
magnesium are present in water, they cannot be removed at al by simple
boiling and therefore, such water require special treatment for softening.
c. Chlorides

The chloride content of treated water to be supplied to the

public should not exceed a value of about 250 ppm.
The chloride content of water can be measured by titrating
the water with standard silver nitrate solution using
potassium chromate as indicator.
d. Sulphates
Sulfates are not considered toxic to plants or animals at normal concentrations.
In humans, concentrations of 500 - 750 mg/L cause a temporary laxative effect.
At very high concentrations sulfates are toxic to cattle. Problems caused by
sulfates are most often related to their ability to form strong acids which
changes the pH
Sulfates in water to be used for certain industrial processes such as sugar
production and concrete manufacturing must be reduced below 20 mg/L.
Criteria: Recommended limits for water used as a Domestic Water Supply are
below 250 mg/L.
e. iron
Iron – 0.3ppm, excess of these cause discolouration of clothes.
Manganese – 0.05ppm
Copper – 1.3ppm
Sulphate – 250 ppm
Fluoride – 1.5 ppm, excess of this effects human lungs and other
respiratory organs.
Fluoride concentration of less than 0.8 – 1.0 ppm cause dental cavity
(tooth decay).
If fluoride concentration is greater than 1.5ppm, causing spotting and
discolouration of teeth (a disease called fluorosis).
F. Solids
Total solids (suspended solids + dissolved solids) can be
obtained by evaporating a sample of water and weighing the
dry residue left and weighing the residue left on the filter
paper.
The suspended solid can be found by filtering the water
sample. Total permissible amount of solids in water is
generally limited to 500 ppm.
G. Nitrates

Nitrates (NO3) are an essential source of nitrogen (N) for plants.

When nitrogen fertilizers are used to enrich soils, nitrates may be carried by
rain, irrigation and other surface waters through the soil into ground water.
Human and animal wastes can also contribute to nitrate contamination of
ground water.
Although any well can become contaminated by nitrates, shallow, poorly
constructed, or improperly located wells are more susceptible to
contamination.
Nitrate levels in drinking water can also be an indicator of overall water
quality. Elevated nitrate levels may suggest the possible presence of other
contaminants such as disease-causing organisms, pesticides, or other
inorganic and organic compounds that could cause health problems.
 H. Dissolve Oxygen
Dissolved oxygen analysis measures the amount
of gaseous oxygen (O2) dissolved in an aqueous
solution. Oxygen gets into water by diffusion
from the surrounding air, by aeration (rapid
movement), and as a waste product of
photosynthesis.
When performing the dissolved oxygen test, only
grab samples should be used, and the analysis
should be performed immediately. Therefore, this
is a field test that should be performed on site.
Unit – mg/l
Equipment test – DO Meter
Solids in water occur either in solution or in suspension.
The solids in the water that remain after filtration and evaporation as
residue are called total dissolved solids, or TDS.
Dissolved solids can be removed from water by filtration and evaporation,
and also by electro dialysis, reverse osmosis, or ion exchange.
Dissolved solids may be organic or inorganic, and come from water's
contact with substances in soil, on surfaces, and in the atmosphere.
Organic dissolved constituents come from decayed vegetation, and from
organic chemicals and gases.
These dissolved minerals, gases, and organic constituents may cause
physiological effects, as well as color, taste, and odor problems.
Biological characteristics
1.COLIFORM
2.BACTERIA
3.VIRUS
4.PROTOZOA
Disease-causing organisms are called
pathogens.
Waterborne pathogens include
– Viruses
– Bacteria
– Protozoa
 Biological characteristics
a. Coliform
Coliforms are bacteria that are always present in the digestive tracts of
animals, including humans, and are found in their wastes. They are
also found in plant and soil material.
Fecal coliforms are widespread in nature.
All members of the total coliform group can occur in human
feces, but some can also be present in animal manure, soil, and
submerged wood, and in other places outside the human body.
Biological characteristics
b. bacteria
–
Bacteria are simple, colorless, one-celled plants that use soluble food
and are capable of self-reproduction without sunlight.
Single-celled organisms ranging in size from 0.5 to 2 microns wide and 1 to 10
microns long
It would take 1,000 bacteria lying side by side to reach across the head of a
straight pin.
– The most common type of microorganisms in water
• Diseases caused by bacteria
– Typhoid fever
– Gastroenteritis
– Cholera
– Tetanus
– Botulism
c. Virus
Viruses are a major cause of human waterborne and water-related
diseases.
Waterborne diseases are caused by water that is contaminated by human
and animal urine and feces that contain pathogenic microorganisms.
A subject can get infected through contact with or consumption of the
contaminated water.[
Viruses – 0.02 to 0.25 microns in diameter
Midgets of the microbial world
– Difficult to destroy by normal disinfection practices
– Need a host
Diseases caused by viruses
– Viral gastroenteritis
– Smallpox
– Poliomyelitis
– Infectious hepatitis
– SARS
 Protozoa
– One-celled animal-like organism
– Giants of the microbial world: range from 10-20 microns to
400-500 microns
– Grouped by locomotion system Biological Characteristics of
Water (cont.) Cryptosporidium

Protozoa go through a life cycle that includes the resting or

cyst phase; in this phase, they are hard to kill with chlorine.
Diseases caused by protozoa
– Giardia (“beaver fever”)
– Cryptosporidosis
– Amoebic dysentery
 Water contaminant generation
Study the human impact results in a reduction of fresh water and
degradation of water quality

Describe five factor why

a groundwater pollution
hazard impact might be
different for any area.
Describe five factor why
a groundwater pollution
hazard impact might be
different for any area.
 Water Quality and Testing
Water from ground or surface sources are not always potable for drinking and need
some level of water treatment prior to supply for water supply system. Following are
some of the quality issues that are normally seen in various types of water sources:
Primary Contaminants
• Pathogens: bacteria, viruses, protozoa
• Turbidity
• Organics: DBPs, VOCs, SOCs
• Metals, including lead and copper
• Radiological constituents
• Inorganics: cyanide, fluoride, nitrate
Secondary Contaminants
• Iron, manganese
• Hardness: calcium, magnesium
• Sulfate
• pH
• Aluminum
• Fluoride
Sources of contamination
- Runoff from agricultural spraying
– Industrial discharges
– Accidental spills
– Improper disposal of hazardous wastes
PASS YEAR QUESTION - JUN 2014
PASS YEAR QUESTION - JUN 2017
PASS YEAR QUESTION - JUN 2018
PASS YEAR QUESTION - JUN 2019
PASS YEAR QUESTION JUN 2019
 GOOD LUCK
FOR NEXT CHAPTER