1. WATER AND SUPPLY AND SANITATION

Cards (35)

  • TYPES OF WATER SUPPLY
    1. Level 1 - Point Source
    2. Level 2 - Communal Faucet System or Stand Posts
    3. Level 3 - Waterworks System
  • Point source
    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
    1. Undeveloped Springs
    2. Open dug wells
  • TYPES OF WATER
    1. Potable water
    2. Polluted water
    3. Contaminated water
  • TYPES OF WATER ACCORDING TO SOURCES
    1. Rainwater
    2. Surface water
    3. Underground water
    4. Piped water
  • IMPURITIES IN WATER
    1. Physical
    2. Chemical
    3. Biological/Bacteriological
    4. 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
    1. Turbidity
    2. Color
    3. Odor
    4. 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
    1. Hardness/Softness
    2. pH
    3. Organic Nitrogen
    4. 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
    1. Multiple tube fermentation
    2. 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
    1. Filtration or straining
    2. Boiling of water
    3. 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