1. PREPARED BY Bavishi Deep Enrollment No. 130370106012

2. Selection of sources of water Location : As near as possible to the town or city to minimize the conveyance cost Elevation of Intake point : If intake point is higher than supply zone- gravity If intake point is lower than supply zone – Pumping is required- cost of conveyance increase Quantity of Water- available throughout the year Quality of water

3. Sources of water Surface sources Pond Lake Stream River – Perennial River & Non perennial River Storage Reservoir

4. Sources of water Ground Water Sources Springs- Artesian spring Infilteration galleries Well – Open well Tube well Artesian well Radial well or French well

5. Infilteration gallery

6. Infilteration Gallery

7. Artesian Spring

8. Gravity depression spring

9. Artesian well

10. Artesian well or artesian aquifer

11. Radial well

12. Characteristics of surface water Contain lot of silt & clay as water collected from surface runoff. Also contain floating matters like leaves, branches of tree, inorganic nutrient leached out from soil Contain algue, bacteria & other micro-organism Treatment for surface water- (Physical & Bacteriological impurity) Screening – sedimentation – filteration - disinfection

13. Characteristics of ground water Contain dissolved impurity- water dissolve large number of salt in it as it percolate down Free from suspended impurity – they are filtered as water move down the different layer of soil May contain more hardness, high iron content, high flouride Treatment for Ground water ( Contain Bacteriological impurity) Disinfection

14. Water Demand Domestic or Residential Institutional Fire demand For public use To compensate loss due to leakage & water Theft

15. Factors affecting water demand Size & type of community Standard of living Climatic condition Quality of water Pressure in supply Development of sewerage facility Metering of water Cost of water System of water supply Industrial & commercial activity

16. Variation in rate of demand Daily variation Seasonal variation Hourly variation Assessment of Noramal Variation Maximum daily consumption = 1.8* Avg. daily demand = 1.8 q Maximum Hourly consumption= 1.5* Avg. hourly consumption of maximum day = 1.5* Maximum daily demand ------------------------------ 24 =1.5* (1.8q) ------------- 24 2.7(q) ----------- 24

17. Population Forecasting Arithmatic Increase Method Pn = P0+ nI Geometric Increase Method Pn = P0(1+r/100)n Incremental Increase Method Pn = P0+ nI+ n(n+1)/2 *r Logistic curve method Graphical Extension method Graphical comparision method Master Plan Method or Zoning method Growth Composition Analysis method

18. Classification of impurities in water Organic & Inorganic impurities – which may be in suspeded, colloidal & dissolved form Suspended impurities- clay, silt algue, bacteria which impart colour, taste, turbidity & odour to the water Dissolved impurities- Salt of calcium, magnesium & sodium which impart taste, hardness & alkalinity

19. Physical quality parameter For Drinking water Temerature- around 10 degree highly desirable Colour - Due to suspended matter – Apparent color Due to Dissolved matter _ True colour Measured by comparing water with standard solution of platinum cobalt Instrument used called tintometer For drinking purpose color on platinum cobalt scale should not exceed 20 & should be preferly less than 10.

20. Taste & Odour Due to presence of dissolve gas like H2S, CH4, CO2,O2 Dissolve organic matter, algue, mineral salt like NaCl Taste imparted by O2 & CO2 is desirable Odour Measued in terms of Threshold number Turbidity Due to suspended particle (fine suspended particle means colloidal particle & large suspended particle) Aesthetically displacing due to turbidity Disinfection of turbid water can not be done properly Measured by Turbidity Rod Jackson Turbiditymeter Nephlometer Baylis Turbiditymeter

21. Conductivity Relation with TDS Hiher the TDS, higher the conductivity For drinking water conductivity < 2 mhos/cm

22. Chemical Characteristics Total Solids T.S. = S.S. + TDS Suspended solids – Solids retain on filter paper Dissolved solids – For drinking water- 500 mg/l desirable limit Chloride Present in the water in the form of calcium magnesium & sodium chloride Concentration > 250 mg/l produce noticable salty taste in drinking water

23. Hardness Caused by carbonate, bicarbonate, Chloride, Sulphate, & Nitrate of calicum & Magnesium Soft water is testless Consume more soap in laundries and form deposit (boiler scales) Temperory Hardness (carbonate Hardness ) & Permenent Hardness (Non carbonate Hardness) Temperory Hardness- carbonate & bicarbonate of calcium & Magnesium Permanent Hardness – Chloride, Sulphate & Nitrate of Calcium & Magnesium Underground water is harder than Surface water

24. pH pH= -log10(H+) pOH = -log10 (OH-) pH+pOH=14 pH> 7 Alkline pH<7 Acidic pH = 7 Neutral pH considred in biological treatment, disinfection, Chemical coagulation Acidic pH- Corrosion problem Alkaline pH – Deposition, incrustation

25. Alkalinity Due to carbonate, bicarbonate & Hydroxide of calcium & Magnesium Phenolphthelin alkalinity due to OH and ½ CO2 Total alkalinity due to carbonate, bicarbonate & Hydroxide Excess Alkalinity impart better taste to the water, incrustation problem & interfere in coagulation Nitrogen & its Compound Organic Nitrogen Free amonia Nitrite Nitrate

26. Kjeldahl Nitrogen = Amonia Nitrogen + Organic Nitrogen If Nitrate> 45 mg/l causes infant disease called mathemaglobinemia (Blue baby disease) Metal and other chemical substances Iron and mangenese Iron should not > 0.3 ppm Manganese should not > 0.05 Both cause taste, colouration of clothes, incrustation in water main due to deposition of ferric hydroxide & manganese Oxide

27. Flouride Should not be less than 0.5 mg/l & greater than 1.5 mg/l < 0.5 cause dental caries in teeth of children > 1.5 cause Skeleton flourosis as well as spotting & discoloration of teeth

28. Gases dissolved in water DO Surface water get DO either from atmosphere or due to activity of algue Higher Temp. – less solubility of dissolved oxygen High TDS –less DO DO – Atleast 4 mg/l is essential for survival of fish & other aquatic life High Do increse corrosivity DO gives good taste to the water

29. CO2 CO2 get dissoved in water from atmosphere & from decomposing organic matter at the earth surfaceer Higher CO2 make water acidic & increse corrosivity of water Higher CO2 indicate biological activity in water Impart taste & Odour Hydrogen Sulphide (H2S) Mostly found in ground water Produced by Anaerobic decomposition of organic matter Gives disagreeable odour to the water

30. Biological Parameter Coliform group of organism are used as indicator & there presence can be detected by MPN test or Multiple Tube fermentation Test 72 hrs for result Membrane filter Technique 24 hrs for result Water borne Disease Disease which are carried by water & get entry to the human body through drinking water are known as water borne disease Common disease are cholera, dysentery, typhoid etc.

31. Control of water borne disease Disinfection Household method- boiling, Chlorine tablet Water pipeline should be frequently checked & inspected Keep waterline & Sewerline as far as possible