DEPARTMENT OF CIVIL ENGINEERING

Water Treatment

Contents

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How is water Treated ?

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Course Contents
1. Water Quality 1.1 Physical water quality parameters 1.2 Chemical water quality parameters 1.3 Biological water quality parameters 1.4 Drinking water quality standards 2. Conventional methods of water treatment 2.1 Coagulation/flocculation 2.2 Sedimentation 2.3 Filtration 2.4 Disinfection

2.5 water softening 2.6 Iron and Manganese Removal

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Course Contents
References: MWHs Water Treatment Principles and Design HANDBOOK OF PUBLIC WATER SYSTEMS Droste, R.L., Theory and Practice of Water and Wastewater Treatment, J. Wiley & Sons Syed R. Qasim, Water Works Engineering: Planning, Design And Operation ( available in Library) Tom D. Reynolds, Unit Operations and Process in Environmental Engineering

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Paper Work - Group Assignment (30%)

1. Micro - and ultrafiltration 2. Ion Exchange s1 3. Air Stripping and Aeration s1 4. Activated Carbon Treatment s1 5. Fluoridation and Deuoridation s1, s1 6. Dissolved air floatation 7. Desalination s1 8. Nanofiltration and Reverse Osmosis S1 9. Iron and Manganese Removal s1

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Chapter One
Water Quality

Water is life

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Characteristics Of Water
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There are Three categories used to describe drinking water quality. Physical characteristics : relate to the quality of water for domestic use and are associated with the appearance of water. Chemical characteristics : derived from organic and inorganic matter and usually have significant health effects. Microbiological characteristics : relate to public health and can influence the physical and chemical characteristics of water.

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Physical Characteristics of Water

Physical parameters include:

Turbidity Color Taste and odor Temperature Conductivity PH Alkalinity Hardness TDS

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Physical Characteristics of Water

Turbidity

Is the measure of suspended matter in water. Mostly caused by colloidal matter. Tends to protect pathogens from the disinfection treatment of drinking water. The unit of measure is a nephelometric turbidity unit (NTU). Regulations: 0.1 NTU as a goal, less than 1 NTU as a standard; less than 5 NTU as an exception for potable water.

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Legedadi Raw Water ( 400 NTU)

Geffersa Raw Water ( 60 NTU)

11

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Physical Characteristics of Water

Taste and Odor

Mostly derived from natural biological process. In surface water taste and odor is caused by algae. In Ground water one of the most common offensive chemical is hydrogen sulfide which imparts rotten egg odor. One of the most often reported complaint by drinking water consumers is chlorine taste. To control taste and odor problems, watershed supervision, use of algaecides and water filtration treatment. When preventive action and conventional treatment not effective activated carbon is used.

Taste/Odor
Chlorine taste & odor Chlorine odor Fruity odor Rusty or metallic taste

Chemical
Chlorine Chloramines Aldehydes Iron

Source
Too much chlorine Chlorine below breakpoint Ozonation Naturally occurring, corroded pipes

Rusty or metallic taste

Sulfur taste and odor Musty taste and odor Musty taste and odor

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Manganese
Hydrogen Sulfide Geosmin 2-Methylisoborneol (MIB)

Naturally occurring
Naturally occurring Blue-Green Algae Blue-Green Algae

Fishy, grassy

Various

Algae

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Physical Characteristics of Water

PH

Raw water examined for potential use as drinking water has expected PH between 4 and 9. The PH is altered in water treatment process by addition of chemicals. Even mildly acidic water influence the corrosive action of water in the distribution system. In the range of PH expected in drinking water, there is no direct effect on health. The minimum and maximum allowable PH range is between 6.5 8.5 (WHO).

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Physical Characteristics of Water

Alkalinity

Alkalinity is defined as the capacity of water to neutralize acid. Due to the presence of bicarbonate, carbonate and hydroxide. A minimum of approximately 15 mg/l is necessary for Coagulation; a maximum of 100 mg/l is acceptable for domestic use. There is no correlation between alkalinity and health in evaluation of drinking water quality.

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Physical Characteristics of Water

Hardness

Is represent the total concentration of calcium and magnesium ions, reported as calcium carbonate. Hard water require more soap to produce foam. The other negative aspect of hard water is it produce scale in hot water pipes, boilers and heaters. Also hard water cause hair breakage and hair loss. A positive aspect is less dangerous to corrosivity and with certain limit better taste.

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Physical Characteristics of Water

Hardness

Many studies in US, Canada and Europe relating to soft water and a higher incidence of cardiovascular diseases as compared to the population served by hard water. The theorized protective agents include Ca, Mg and suspected harmful agents include metals Cadmium, Lead, copper & Zinc ( which are found in higher concentration in soft water due to corrosiveness. Surface water is softer than ground water. Softening treatment required when hardness is greater than 150 mg/l.

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Chemical Characteristics of Water

Chemical Parameters include:

Arsenic Fluoride Iron Manganese Lead Sodium Nitrate

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Chemical Characteristics of Water

Arsenic

GW expected to contain higher arsenic concentration than surface water because of its presence in geological materials.

The arsenic species present in groundwater and surface water are largely arsenate and arsenite. Arsenic in drinking water has been linked to lung, skin and urinary bladder cancer. Arsenic in drinking-water will cause 200,000 270,000 deaths per year from cancer in Bangladesh alone. Standards : WHO guideline < 0.05 mg/l

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Chemical Characteristics of Water

Fluoride

Fluorine appears in almost every kind of rock, therefore it is exposed to weathering and transport to the surface and groundwater. Ethiopia is one of the 23 countries where the population suffers from the consumption of fluorine rich drinking water. Concentrations in drinking water above 1.5 mg/L cause dental fluorosis. Prolonged intake of waters with a fluorine content higher than 4 mg/L cause skeletal fluorosis. Sharply reduce dental caries formation the fluoride level is 0.8 mg/l. WHO Guideline < 1.5 mg/l.

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Chemical Characteristics of Water

Sodium

Sodium is a natural constituent of raw water, but its concentration is increased by pollution sources. Sodium is considered harmful in drinking water at high concentrations to person suffering from cardiac, renal and circulatory disease. In an epidemiological study of students from two communities in USA, one with low (8mg/l) and one with high (107 mg/l) levels of sodium, higher blood pressure in the high level sodium community. The American Heart Association recommends a water intake concentration not higher than 20 mg/l.

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Chemical Characteristics of Water

Iron

In surface water supplies, presence of iron is due to corrosion of pipes. In Ground water supplies, high content of iron encountered due to elevated iron level in the earth strata.

Water with dissolved iron (Fe) may appear clear at first, but may form red particles as it oxidizes. Fe can form reddish-brown stains on laundry and plumbing fixtures. Taste and odor problems may be caused by iron bacteria. WHO guideline < 0.3 mg/l.

Region

Zone Jimma Jimma Jimma Jimma

Woreda Jimma Gumay Agaro Gera

Town Jimma city Toba Agaro Chira

Source River BH BH No 1 River

Iron (mg/l) 0.43 0.5 0.82 0.49

Oromia

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Egziabherab

BH

0.8

Addis Ababa

Micheal (Yeca)

BH

1.050

Gurdshola

BH

Kara loke

BH

0.888

Ayat 1

BH

0.706

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Chemical Characteristics of Water

Nitrate

Lakes and Reservoir usually have less than 2 mg/l of nitrate. Higher value of nitrate is found in ground water ranging up to 20 mg/l. Methemoglobinemia (infant cyanosis or blue baby syndrome) has occurred in infants who have been given water or fed formula prepared with water having high concentrations of nitrate. WHO Guideline < 10 mg/l

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Microbiological Characteristics of Water

Microbiological Parameters include :

Bacteria Viruses Algae Protozoa Fungi Helminths

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Microbiological Characteristics of Water

In nature, water contains all kinds of organisms and they are present in large numbers. Also in drinking water many different organisms are found. Most of the microorganisms found in drinking water are harmless to human health. However there are also microorganisms that harmful to health, so called pathogenic microorganisms. Pathogenic microorganisms, are not present in water by nature, but they enter the water through feces and urine from humans and animals.

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Microbiological Characteristics of Water

Pathogenic microorganisms can cause different diseases, which may become epidemic rather quickly in water. They can be divided into three main groups, each with their own individual characteristics:
Pathogenic microorganisms Protozoa Bacteria Viruses Illness Diarrhea & stomach complaints Typhoid fever and cholera Hepatitis and polio

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Microbiological Characteristics of Water

It is important to determine if pathogenic organisms are present in natural and treated water. The isolation and identification of specific pathogen is unfortunately very time consuming or difficult. Fortunately, less harmful, easily isolated bacteria called indicator organisms can be used indirectly to detect pathogens. Coliform bacteria is used as an indicator organisms. They live in the intestine of the human beings in large numbers, non disease causing, easily detectable.

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Microbiological Characteristics of Water

The presence of coliform bacteria indicates that the water has been polluted with human or worm been polluted with human or worm-blooded animals waste. It is a warning signal that more dangerous bacteria may be present. In WHO Guideline it is stated when testing 100 ml sample no E.coli must be found.

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Drinking water quality standards

MCL maximum contaminant level - highest level of a contaminant allowed in drinking water - enforceable standard SMCL secondary maximum contaminant level - non-enforceable guideline for managing drinking water for to taste, odour, and colour.

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SMCL

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Thank you!