Refers to a protected well (shallow and deep well / developed spring or rainwater) with an outlet but without a distribution system
Point source
Serves around 15 - 25 households and the farthest user is not more than 250 meters from the point source
Communal Faucet System or Stand Posts
Refers to a system composed of a source, a reservoir, a pipeddistribution network and a communal faucet located notmore than 25 meters from the farthest house
Communal Faucet System or Stand Posts
One faucet serves 4-6 households
Waterworks System
A system with a source, transmission pipes, a reservoir and a piped distribution network for household taps (like an individual house connection)
Doubtful Sources
Undeveloped Springs
Open dug wells
TYPES OF WATER
Potable water
Polluted water
Contaminated water
TYPES OF WATER ACCORDING TO SOURCES
Rainwater
Surface water
Underground water
Piped water
IMPURITIES IN WATER
Physical
Chemical
Biological/Bacteriological
Radiologic
Physical Impurities
inert suspension of floating substances that are carried by water that causes cloudiness or turbidity
Chemical Impurities
dissolved constituents of water which account mostly for the colorof water
Biologic/Bacteriologic Impurities
include microscopic plants and animals other than bacteriapresent in water (microbes; cannot be seen by our naked eye)
Radiologic Impurities
results of nuclear weapon testing and discharge of radioisotopesand other radioactive wastes into water courses
PHYSICAL EXAMINATION FOR WATER
Turbidity
Color
Odor
Taste
Turbidity
Degree of cloudiness and muddiness
Color
Due to the presence of colored substances in solution such as vegetable matter and iron salts (reddish to brownish color)
Taste
Water should be tasteless. Algae, decomposing organic matter, dissolved gasses and phenolic substances may cause taste
CHEMICAL EXAMINATION OF WATER
Hardness/Softness
pH
Organic Nitrogen
Toxic Substances
Acidic water is corrosive to metalic piping system
Alkaline water has a laxative effect
Hard water is due to Calcium and Magnesium's laxative effect that causes scaling
Soft water is due to sodium
Organic Nitrogen
A constituent of all waste protein products fromsewage, kitchen waste and all dead organic matter
Toxic Substances
If present in appreciable concentration is hazardous to human health
Toxic substances includes arsenic, cadmium, chromium, lead, mercury
TWO BASIC METHODS OF BACTERIOLOGICAL EXAMINATIONS ON WATER
Multiple tube fermentation
Membrane Filtration Method or Standard Plate count
E. coli is the index of fecal contamination and serves as an indicator group in bacteriologic analysis of water
Multiple tube fermentation
used for test of coliform
Membrane filtration method or standard plate count
Used for enumerating coliforms or the total viable population ofbacteria present in the sample
METHODS OF TREATMENT OF WATER
Filtration or straining
Boiling of water
Chemical disenfection
Aeration
process whereby water particles are brought into intimate contactwith air for the purpose of affecting the exchange of gas; peculiar taste and odor are removed
Softening
method of removing Ca and Mg salts which might affect the qualities of water
Fluoridation
treatment process aimed at preventing dental caries or tooth decay especially among children
Contact Treatment
removal of taste, odor, color of water by the use of activated charcoal as adsorbent