Water softening equipment supplier in Philippines – Avlon Inc.

The aim of this chapter is to provide an overview of Physical water quality characteristics. Its a known and established fact that contaminants in the water can affect the water quality and consequently the human health and we as water softening equipment supplier in Philippines understands the fact  very well. Water plays a significant role in maintaining the human health and welfare.

The potential sources of water contamination are geological conditions, industrial and agricultural activities, and water treatment plants. These contaminants are further categorized as by physical, chemical and microbiological properties of water.

Physical parameters of water :

 

Physical parameters define those characteristics of water that respond to the senses of sight, touch, taste or smell. Suspended solids, turbidity, colour, taste and odour and temperature fall into this category.

 

Turbidity:

Turbidity of water is a measurement of the clarity of water that is affected by the presence of solids, small particles/sediments, or pollutants. The more sediments in the water, the more turbid the water is. Material that is suspended in water allows less light to pass through the water, and so this increases the temperature of the water because the suspended particles hold more heat. Because warm water holds less dissolved oxygen than cold water, the concentration of dissolved oxygen becomes reduced and this affects the fish and other water organisms that need oxygen to live.

As such, suspended particles can clog fish gills, that results in reduced resistance to disease, decreased growth rates, and affects egg and fish larval development. Turbidity is measured by an instrument called nephelometric turbidimeter by water softening equipment supplier in Philippines, which expresses turbidity in terms of NTU (Nephelometric Turbidity Units) and is measured using a relationship of light reflected from a given sample

 

Temperature:

 

Temperature is a measure of the average energy (kinetic) of water molecules. It is measured on a linear scale of degrees Celsius or degrees Fahrenheit. It is one of the most important water quality parameters. Temperature affects water chemistry and the functions of aquatic organisms. It influences the:

1. Amount of oxygen that can be dissolved in water,
2. Rate of photosynthesis by algae and other aquatic plants,
3. Metabolic rates of organisms,
4. Sensitivity of organisms to toxic wastes, parasites and diseases, and timing of reproduction, migration, and activation of aquatic organisms.

Water temperature does not change as fast as air temperature, but because of this, smaller increases in water temperatures can have more of a negative impact on the water quality and ecosystems that depend on this water. Palatability, viscosity, solubility, odors, and chemical reactions are influenced by temperature. Thereby, the sedimentation and chlorination processes and biological oxygen demand (BOD) are temperature dependent. It also affects the biosorption process of the dissolved heavy metals in water as per Water softening equipment supplier in Philippines.

Color, Taste and odor:

Materials decayed from organic matter, namely, vegetation and inorganic matter such as soil, stones, and rocks impart color to water, which is objectionable for esthetic reasons, not for health reasons. Color is graded on scale of 0 (clear) to 70 color units. Pure water is colorless, which is equivalent to 0 color units

Taste and odor in water can be caused by foreign matter such as organic materials, inorganic compounds, or dissolved gasses. The unit of odor or taste is expressed in terms of a threshold number, where TON is the threshold odor number and TTN is the threshold taste number.

Solids:

Solids occur in water either in solution or in suspension. By definition, the suspended solids are retained on the top of the filter and the dissolved solids pass through the filter with the water.

Total solid (TS) = Total dissolved solid (TDS) + Total suspended solid (TSS)

Water can be classified by the amount of TDS per liter as follows:

freshwater: <1500 mg/L TDS;

brackish water: 1500–5000 mg/L TDS;

saline water: >5000 mg/L TDS.

Electrical conductivity (EC):

The electrical conductivity (EC) of water is a measure of the ability of a solution to carry or conduct an electrical current. Since the electrical current is carried by ions in solution, the conductivity increases as the concentration of ions increases as per Water softening equipment supplier in Philippines. Pure water is not a good conductor of electricity]. Typical conductivity of water is as follows:

Ultra-pure water: 5.5 × 10−6 S/m;

Drinking water: 0.005–0.05 S/m;

Seawater: 5 S/m.

The electrical conductivity can be used to estimate the TDS value of water as follows:

TDS (mg/L) ≅ EC (dS/m or umho/cm) × (0.55–0.7)

Significant changes in conductivity can be an indicator that a discharge has occurred or some other source of pollution has entered a stream.

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