Key indicators of water quality. Determination of transparency Odors of natural origin
Turbidity is an indicator of water quality due to the presence in water of undissolved and colloidal substances of inorganic and organic origin. Turbidity in surface waters is caused by silts, silicic acid, iron and aluminum hydroxides, organic colloids, microorganisms and plankton. In groundwater, turbidity is caused mainly by the presence of undissolved mineral substances, and when sewage penetrates into the soil, also by the presence of organic substances. In Russia, turbidity is determined photometrically by comparing samples of the studied water with standard suspensions. The result of the measurement is expressed in mg/dm3 when using the basic kaolin standard suspension or in MU/dm3 (turbidity units per dm3) using the basic formazin standard suspension. The last unit of measure is also called the Formazine Turbidity Unit (FMU) or in Western terminology FTU (Formazine Turbidity Unit). 1FTU=1EMF=1EM/dm3. AT recent times The photometric method for measuring turbidity by formazin has been established as the main one all over the world, which is reflected in the ISO 7027 standard (Water quality - Determination of turbidity). According to this standard, the turbidity unit is FNU (Formazine Nephelometric Unit). Agency for Protection Environment USA (U.S. EPA) and World Organization The World Health Organization (WHO) uses the Nephelometric Turbidity Unit (NTU) for turbidity. The relationship between the basic turbidity units is as follows: 1 FTU(NUF)=1 FNU=1 NTU.
WHO does not standardize turbidity according to indications of health effects, however, from the point of view of appearance recommends that turbidity be no higher than 5 NTU (nephelometric turbidity unit) and, for decontamination purposes, no more than 1 NTU.
A measure of transparency is the height of a water column at which one can observe a white plate of a certain size lowered into the water (Secchi disk) or distinguish a font of a certain size and type on white paper (Snellen font). The results are expressed in centimeters.
Characteristics of waters in terms of transparency (turbidity)
Chroma
Color is an indicator of water quality, mainly due to the presence of humic and fulvic acids, as well as iron compounds (Fe3+) in the water. The amount of these substances depends on the geological conditions in the aquifers and on the number and size of peatlands in the basin of the river under study. Thus, the surface waters of rivers and lakes located in the zones of peat bogs and swampy forests have the highest color, the lowest - in the steppes and steppe zones. In winter, the content of organic matter in natural waters minimal, while in spring during floods and floods, as well as in summer during the period of mass development of algae - water bloom - it increases. Groundwater, as a rule, has a lower color than surface water. Thus, high color is an alarming sign indicating the trouble of water. In this case, it is very important to find out the cause of the color, since the methods for removing, for example, iron and organic compounds differ. The presence of organic matter not only worsens the organoleptic properties of water, leads to the appearance of foreign odors, but also causes a sharp decrease in the concentration of oxygen dissolved in water, which can be critical for a number of water treatment processes. Some basically harmless organic compounds, entering into chemical reactions(for example, with chlorine), are capable of forming compounds that are very harmful and dangerous to human health.
Chromaticity is measured in degrees of the platinum-cobalt scale and ranges from units to thousands of degrees - Table 2.
Characteristics of waters by color
Taste and taste
The taste of water is determined by the substances of organic and inorganic origin dissolved in it and differs in character and intensity. There are four main types of taste: salty, sour, sweet, bitter. All other types of taste sensations are called off-tastes (alkaline, metallic, astringent, etc.). The intensity of taste and taste is determined at 20 ° C and evaluated according to a five-point system, according to GOST 3351-74 *.The qualitative characteristics of the shades of taste sensations - aftertaste - are expressed descriptively: chlorine, fish, bitter, and so on. The most common salty taste of water is most often due to sodium chloride dissolved in water, bitter - magnesium sulfate, sour - an excess of free carbon dioxide, etc. The threshold of taste perception of saline solutions is characterized by the following concentrations (in distilled water), mg/l: NaCl - 165; CaCl2 - 470; MgCl2 - 135; MnCl2 - 1.8; FeCl2 - 0.35; MgSO4 - 250; CaSO4 - 70; MnSO4 - 15.7; FeSO4 - 1.6; NaHCO3 - 450.
According to the strength of the effect on the taste organs, the ions of some metals line up in the following rows:
O cations: NH4+ > Na+ > K+; Fe2+ > Mn2+ > Mg2+ > Ca2+;
O anions: OH-> NO3-> Cl-> HCO3-> SO42-.
Characteristics of waters according to the intensity of taste
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Intensity of flavor and taste |
The nature of the appearance of taste and taste |
Intensity score, score |
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Taste and taste are not felt |
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Very weak |
Taste and taste are not perceived by the consumer, but are detected in the laboratory |
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Taste and taste are noticed by the consumer, if you pay attention to it |
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Noticeable |
Taste and taste are easily noticed and cause disapproval of water. |
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distinct |
Taste and taste attract attention and make you refrain from drinking |
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Very strong |
The taste and flavor is so strong that it makes the water unfit for drinking. |
Smell
Smell is an indicator of water quality, determined by the organoleptic method using the sense of smell, based on the odor strength scale. The composition of dissolved substances, temperature, pH values and a number of other factors influence the smell of water. The intensity of the smell of water is determined by an expert at 20 ° C and 60 ° C and measured in points, according to the requirements.The odor group should also be indicated according to the following classification:
Odors are divided into two groups:
- natural origin(living and dead organisms in water, decaying plant residues, etc.)
- artificial origin (impurities of industrial and agricultural wastewater).
Smells of natural origin
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Odor designation |
The nature of the smell |
Approximate type of smell |
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Aromatic |
Cucumber, floral |
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Bolotny |
muddy, muddy |
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Putrefactive |
Fecal, sewage |
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Woody |
The smell of wet chips, woody bark |
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Earthy |
Pretty, the smell of freshly plowed land, clayey |
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moldy |
Musty, stagnant |
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The smell of fish oil, fishy |
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hydrogen sulfide |
The smell of rotten eggs |
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Grassy |
The smell of cut grass, hay |
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Uncertain |
Odors of natural origin that do not fall under the previous definitions |
Odor intensity according to GOST 3351-74* is evaluated on a six-point scale - see next page.
Characteristics of waters by odor intensity
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Odor intensity |
The nature of the odor |
Intensity score, score |
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The smell is not felt |
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Very weak |
The smell is not felt by the consumer, but is detected in the laboratory test |
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The smell is noticed by the consumer, if you pay attention to it |
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Noticeable |
The smell is easily noticed and causes disapproval of water. |
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distinct |
The smell attracts attention and makes you refrain from drinking |
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Very strong |
The smell is so strong that it makes the water unusable |
Hydrogen index (pH)
Hydrogen index (pH) - characterizes the concentration of free hydrogen ions in water and expresses the degree of acidity or alkalinity of water (the ratio of H+ and OH- ions in water formed during the dissociation of water) and is quantitatively determined by the concentration of hydrogen ions pH = - IgIf the water has a low content of free hydrogen ions (pH> 7) compared to OH- ions, then the water will have an alkaline reaction, and with an increased content of H + ions (pH<7)- кислую. В идеально чистой дистиллированной воде эти ионы будут уравновешивать друг друга. В таких случаях вода нейтральна и рН=7. При растворении в воде различных химических веществ этот баланс может быть нарушен, что приводит к изменению уровня рН.
pH determination is carried out by colorimetric or electrometric method. Water with a low pH is corrosive, while water with a high pH tends to foam.
Depending on the pH level, water can be divided into several groups:
Characteristics of waters by pH
Control over the pH level is especially important at all stages of water treatment, since its “leaving” in one direction or another can not only significantly affect the smell, taste and appearance of water, but also affect the efficiency of water treatment measures. The optimum pH required varies for different water treatment systems according to the composition of the water, the nature of the materials used in the distribution system, and the water treatment methods used.
Typically, the pH level is within the range at which it does not directly affect the consumer qualities of water. Thus, in river waters pH is usually in the range of 6.5-8.5, in atmospheric precipitation 4.6-6.1, in swamps 5.5-6.0, in sea waters 7.9-8.3. Therefore, WHO does not offer any medically recommended value for pH. At the same time, it is known that at low pH, water is highly corrosive, and at high levels (pH>11), water acquires a characteristic soapiness, bad smell may cause eye and skin irritation. That is why for drinking and domestic water, the pH level in the range from 6 to 9 is considered optimal.
Acidity
Acidity refers to the content in water of substances that can react with hydroxide ions (OH-). The acidity of water is determined by the equivalent amount of hydroxide required for the reaction.In ordinary natural waters, acidity in most cases depends only on the content of free carbon dioxide. The natural part of the acidity is also created by humic and other weak organic acids and cations of weak bases (ions of ammonium, iron, aluminum, organic bases). In these cases, the pH of the water is never below 4.5.
Polluted water bodies may contain a large number of strong acids or their salts by discharging industrial wastewater. In these cases, the pH may be below 4.5. The part of the total acidity that lowers the pH to values< 4.5, называется свободной.
Rigidity
General (total) hardness is a property caused by the presence of substances dissolved in water, mainly calcium (Ca2+) and magnesium (Mg2+) salts, as well as other cations that act in much smaller quantities, such as ions: iron, aluminum, manganese (Mn2+) and heavy metals (strontium Sr2+, barium Ba2+).But general content in natural waters, calcium and magnesium ions are incomparably greater than the content of all other listed ions - and even their sum. Therefore, hardness is understood as the sum of the amounts of calcium and magnesium ions - the total hardness, which is made up of the values of carbonate (temporary, eliminated by boiling) and non-carbonate (permanent) hardness. The first is caused by the presence of calcium and magnesium bicarbonates in the water, the second by the presence of sulfates, chlorides, silicates, nitrates and phosphates of these metals.
In Russia, water hardness is expressed in mg-eq / dm3 or in mol / l.
Carbonate hardness (temporary) - caused by the presence of calcium and magnesium bicarbonates, carbonates and hydrocarbons dissolved in water. During heating, calcium and magnesium bicarbonates partially precipitate in solution as a result of reversible hydrolysis reactions.
Non-carbonate hardness (permanent) - caused by the presence of chlorides, sulfates and calcium silicates dissolved in water (they do not dissolve and do not settle in solution during heating of water).
Characteristics of waters by value total hardness
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Water group |
Unit of measure, mmol/l |
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Very soft |
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medium hardness |
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Very tough |
Alkalinity
The alkalinity of water is the total concentration of weak acid anions and hydroxyl ions contained in water (expressed in mmol / l), which react in laboratory studies with hydrochloric or sulfuric acids to form chloride or sulfate salts of alkali and alkaline earth metals.The following forms of water alkalinity are distinguished: bicarbonate (hydrocarbonate), carbonate, hydrate, phosphate, silicate, humate - depending on the anions of weak acids, which determine alkalinity. The alkalinity of natural waters, the pH of which is usually< 8,35, зависит от присутствия в воде бикарбонатов, карбонатов, иногда и гуматов. Щелочность других форм появляется в процессах обработки воды. Так как в природных водах почти всегда щелочность определяется бикарбонатами, то для таких вод общую щелочность принимают равной карбонатной жесткости.
iron, manganese
Iron, manganese - in natural water act mainly in the form of hydrocarbons, sulfates, chlorides, humic compounds and sometimes phosphates. The presence of iron and manganese ions is very harmful to most technological processes, especially in the pulp and textile industries, and also worsens the organoleptic properties of water.In addition, the content of iron and manganese in water can cause the development of manganese bacteria and iron bacteria, the colonies of which can cause overgrowth of water pipes.
chlorides
Chlorides - The presence of chlorides in water can be caused by the washing out of chloride deposits, or they can appear in the water due to the presence of runoff. Most often, chlorides in surface waters act as NaCl, CaCl2 and MgCl2, and always in the form of dissolved compounds.Nitrogen compounds
Nitrogen compounds (ammonia, nitrites, nitrates) - arise mainly from protein compounds that enter the water along with sewage. Ammonia present in water can be of organic or inorganic origin. In the case of organic origin, increased oxidizability is observed.Nitrite arises mainly due to the oxidation of ammonia in water, but can also penetrate into it together with rainwater due to the reduction of nitrates in the soil.
Nitrates are a product of the biochemical oxidation of ammonia and nitrites, or they can be leached from the soil.
hydrogen sulfide
O at pH< 5 имеет вид H2S;
O at pH > 7 acts as an HS- ion;
O at pH = 5:7 can be in the form of both H2S and HS-.
Water. They enter the water due to the washing out of sediments. rocks, soil leaching and sometimes due to the oxidation of sulfides and sulfur - protein breakdown products from wastewater. A high content of sulfates in water can cause diseases of the digestive tract, and such water can also cause corrosion of concrete and reinforced concrete structures.
carbon dioxide
Hydrogen sulfide gives water an unpleasant odor, leads to the development of sulfur bacteria and causes corrosion. Hydrogen sulfide, predominantly present in groundwater ah, may be of mineral, organic or biological origin, and in the form of dissolved gas or sulfides. The form in which hydrogen sulfide appears depends on the pH reaction:
- at pH< 5 имеет вид H2S;
- at pH > 7, it acts as an HS- ion;
- at pH = 5: 7 can be in the form of both H2S and HS-.
sulfates
Sulfates (SO42-) - along with chlorides, are the most common types of pollution in water. They enter the water as a result of leaching of sedimentary rocks, leaching of the soil, and sometimes as a result of the oxidation of sulfides and sulfur, the breakdown products of protein from wastewater. A high content of sulfates in water can cause diseases of the digestive tract, and such water can also cause corrosion of concrete and reinforced concrete structures.carbon dioxide
Carbon dioxide (CO2) - depending on the pH reaction of water, it can be in the following forms:- pH< 4,0 – в основном, как газ CO2;
- pH = 8.4 - mainly in the form of the bicarbonate ion HCO3-;
- pH > 10.5 - mainly in the form of carbonate ion CO32-.
Dissolved oxygen
The flow of oxygen into the reservoir occurs by dissolving it upon contact with air (absorption), as well as as a result of photosynthesis aquatic plants. The content of dissolved oxygen depends on temperature, atmospheric pressure, the degree of water turbulence, water salinity, etc. In surface waters, the content of dissolved oxygen can vary from 0 to 14 mg/l. In artesian water, oxygen is practically absent.The relative content of oxygen in water, expressed as a percentage of its normal content, is called the degree of oxygen saturation. This parameter depends on water temperature, atmospheric pressure and salinity level. Calculated by the formula: M = (ax0.1308x100)/NxP, where
М is the degree of water saturation with oxygen, %;
А – oxygen concentration, mg/dm3;
R - Atmosphere pressure in the area, MPa.
N is the normal oxygen concentration at a given temperature and a total pressure of 0.101308 MPa, given in the following table:
Solubility of oxygen as a function of water temperature
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Water temperature, °С |
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Oxidability
Oxidability is an indicator that characterizes the content of organic and mineral substances in water that are oxidized by a strong oxidizing agent. Oxidability is expressed in mgO2 required for the oxidation of these substances contained in 1 dm3 of the studied water.There are several types of water oxidizability: permanganate (1 mg KMnO4 corresponds to 0.25 mg O2), dichromate, iodate, cerium. The highest degree of oxidation is achieved by bichromate and iodate methods. In the practice of water treatment for natural slightly polluted waters, permanganate oxidizability is determined, and in more polluted waters, as a rule, bichromate oxidizability (also called COD - chemical oxygen demand). Oxidability is a very convenient complex parameter for assessing the total pollution of water with organic substances. Organic substances found in water are very diverse in nature and chemical properties. Their composition is formed both under the influence of biochemical processes occurring in the reservoir, and due to the inflow of surface and ground waters, precipitation, industrial and domestic wastewater. The value of the oxidizability of natural waters can vary over a wide range from fractions of milligrams to tens of milligrams of O2 per liter of water.
Surface waters have a higher oxidizability, which means they contain high concentrations of organic matter compared to groundwater. So, mountain rivers and lakes are characterized by oxidizability of 2-3 mg O2/dm3, flat rivers - 5-12 mg O2/dm3, swamp-fed rivers - tens of milligrams per 1 dm3.
Groundwater, on the other hand, has an average oxidizability at the level of hundredths to tenths of a milligram of O2/dm3 (exceptions are waters in areas of oil and gas fields, peat bogs, in heavily swamped areas, groundwaters in the northern part of the Russian Federation).
Electrical conductivity
Electrical conductivity is a numerical expression of the ability of an aqueous solution to conduct electricity. The electrical conductivity of natural water depends mainly on the degree of mineralization (concentration of dissolved mineral salts) and temperature. Due to this dependence, it is possible to judge the salinity of water with a certain degree of error by the magnitude of the electrical conductivity. This principle of measurement is used, in particular, in fairly common devices for the operational measurement of total salt content (the so-called TDS meters).The fact is that natural waters are solutions of mixtures of strong and weak electrolytes. The mineral part of the water is predominantly sodium (Na+), potassium (K+), calcium (Ca2+), chlorine (Cl–), sulfate (SO42–), hydrocarbonate (HCO3–) ions.
These ions are responsible mainly for the electrical conductivity of natural waters. The presence of other ions, for example, ferric and divalent iron (Fe3+ and Fe2+), manganese (Mn2+), aluminum (Al3+), nitrate (NO3–), HPO4–, H2PO4–, etc. does not have such a strong effect on electrical conductivity (of course, provided that these ions are not contained in water in significant quantities, as, for example, it can be in industrial or household sewage). Measurement errors arise due to the unequal specific electrical conductivity of solutions of various salts, as well as due to an increase in electrical conductivity with increasing temperature. However, the current level of technology allows minimizing these errors, thanks to pre-calculated and stored dependencies.
The electrical conductivity is not standardized, but the value of 2000 μS/cm approximately corresponds to a total mineralization of 1000 mg/l.
Redox potential (redox potential, Eh)
Redox potential (measure of chemical activity) Eh together with pH, temperature and salt content in water characterizes the state of stability of water. In particular, this potential must be taken into account when determining the stability of iron in water. Eh in natural waters varies mainly from -0.5 to +0.7 V, but in some deep zones Earth's crust can reach values of minus 0.6 V (hydrogen sulfide hot waters) and +1.2 V (overheated waters of modern volcanism).Groundwater is classified:
- Eh > +(0.1–1.15) V – oxidizing environment; water contains dissolved oxygen, Fe3+, Cu2+, Pb2+, Mo2+, etc.
- Eh - 0.0 to +0.1 V - a transitional redox environment, characterized by an unstable geochemical regime and a variable content of oxygen and hydrogen sulfide, as well as weak oxidation and weak reduction of various metals;
- Eh< 0,0 – восстановительная среда; в воде присутствуют сероводород и металлы Fe2+, Mn2+, Mo2+ и др.
Transparency of sea water- an indicator characterizing the ability of water to transmit light rays. Depends on the size, quantity and nature of suspended solids. To characterize the transparency of water, the concept of "relative transparency" is used.
Story
For the first time, the degree of transparency of sea water was able to determine the Italian priest and astronomer named Pietro Angelo Secchi in 1865 using a disk with a diameter of 30 cm, lowered into the water on a winch from the shady side of the ship. This method was later named after him. AT this moment exist and are widely used. electronic devices for measuring water transparency (transmissometers)
Methods for determining the transparency of water
There are three main methods for measuring water transparency. All of them presuppose the definition optical properties water, as well as taking into account the parameters of the ultraviolet spectrum.
Areas of use
First of all, water transparency calculations are an integral part of research in hydrology, meteorology and oceanology, the transparency / turbidity index determines the presence of undissolved and colloidal substances of inorganic and organic origin in water, thereby affecting pollution marine environment, and also allows you to judge the accumulation of plankton, the content of turbidity in the water, the formation of silt. In shipping, the transparency of sea water can be a determining factor in the detection of shallow water or objects capable of causing damage to the vessel.
Sources
- Mankovsky V. I. An elementary formula for estimating the light attenuation index in sea water according to the depth of visibility of the white disk (Russian) // Oceanology. - 1978. - T. 18(4). - S. 750–753.
- Smith, R. C., Baker, K. S. Optical properties of the clearest natural waters (200-800 nm)
- Gieskes, W. W. C., Veth, C., Woehrmann, A., Graefe, M. Secchi disc visibility world record shattered
- Berman, T., Walline, P. D., Schneller, A. Secchi disk depth record: A claim for the eastern Mediterranean
- Guidelines. Determination of temperature, smell, color (color) and transparency in wastewater, including treated wastewater, storm water and melt water. PND F 12.16.1-10
Transparency of water according to the Secchi disk, according to the cross, according to the font. Turbidity of water. The smell of water. Water color.
There are suspended solids in the water, which reduce its transparency. There are several methods for determining the transparency of water.
- According to the disk of Secchi. To measure transparency river water, use a Secchi disk with a diameter of 30 cm, which is lowered on a rope into the water, attaching a load to it so that the disk goes vertically down. Instead of a Secchi disk, you can use a plate, lid, bowl, placed in a grid. The disk is lowered until it is visible. The depth to which you lowered the disk will be an indicator of the transparency of the water.
- By the cross. Find the maximum height of the water column, through which the pattern of a black cross is visible on a white background with a line thickness of 1 mm, and four black circles with a diameter of 1 mm. The height of the cylinder in which the determination is carried out must be at least 350 cm. At the bottom of it is a porcelain plate with a cross. The bottom of the cylinder should be illuminated with a 300W lamp.
- By font. A standard font is placed under a cylinder 60 cm high and 3-3.5 cm in diameter at a distance of 4 cm from the bottom, the test sample is poured into the cylinder so that the font can be read, and the maximum height of the water column is determined. The method for quantitative determination of transparency is based on determining the height of the water column, at which it is still possible to visually distinguish (read) a black font 3.5 mm high and a line width of 0.35 mm on a white background or see an adjustment mark (for example, a black cross on white paper) . The method used is unified and complies with ISO 7027.
Water has increased turbidity due to the content of coarse inorganic and organic impurities in it. The turbidity of water is determined by the gravimetric method, and by a photoelectric colorimeter. The weight method is that 500-1000 ml of turbid water is filtered through a dense filter with a diameter of 9-11 cm. The filter is preliminarily dried and weighed on an analytical balance. After filtering, the filter with sediment is dried at a temperature of 105-110 degrees for 1.5-2 hours, cooled and weighed again. The amount of suspended solids in the test water is calculated from the difference between the masses of the filter before and after filtration.
In Russia, the turbidity of water is determined photometrically by comparing samples of the studied water with standard suspensions. The measurement result is expressed in mg / dm 3 using the main standard suspension of kaolin (turbidity for kaolin) or in MU/dm 3 (turbidity units per dm 3) when using formazin stock standard suspension. The last unit of measurement is also called the Turbidity Unit. according to Formazin(EMF) or in Western terminology FTU (formazine Turbidity Unit). 1FTU=1EMF=1EM/dm 3 .
Recently, the photometric method for measuring turbidity by formazin has been established as the main one all over the world, which is reflected in the ISO 7027 standard (Water quality - Determination of turbidity). According to this standard, the unit of measure for turbidity is FNU (formazine Nephelometric Unit). The United States Environmental Protection Agency (U.S. EPA) and the World Health Organization (WHO) use the Nephelometric Turbidity Unit (NTU).
The relationship between the basic turbidity units is as follows:
1 FTU(EMF)=1 FNU=1 NTU
WHO does not standardize turbidity for health reasons, however, from the point of view of appearance, it recommends that turbidity be no higher than 5 NTU (nephelometric turbidity unit), and for decontamination purposes - no more than 1 NTU.
Odors in the water may be associated with vital activity aquatic organisms or appear when they die - these are natural smells. The smell of water in a reservoir can also be caused by sewage effluents entering it, industrial effluents are artificial odors. First, a qualitative assessment of the smell is given according to the relevant features:
- marsh,
- earthy,
- fish,
- putrefactive,
- aromatic,
- oil, etc.
The strength of the smell is evaluated on a 5-point scale. The flask with a ground stopper is filled 2/3 with water and immediately closed, shaken vigorously, opened and the intensity and nature of the odor are immediately noted.
A qualitative assessment of the color is made by comparing the sample with distilled water. To do this, separately investigated and distilled water is poured into glasses made of colorless glass, viewed from above and from the side against a white sheet in daylight, color is evaluated as an observed color, in the absence of color, the water is considered colorless.
The temperature in water sources is determined by a scoop or conventional thermometer wrapped in several layers of gauze. The thermometer is kept in water for 15 minutes at the sampling depth, after which readings are taken.
The most favorable temperature for drinking water is 8-16°C.
Definition of transparency
The transparency of water depends on the amount of mechanical suspended solids and chemical impurities contained in it. Turbid water is always suspicious in epizootic and sanitary terms. There are several methods for determining the transparency of water.
comparison method. The test water is poured into one cylinder made of colorless glass, and distilled water is poured into the other. Water can be rated as clear, slightly transparent, slightly opalescent, opalescent, slightly turbid, turbid, and highly turbid.
Rice. 2. Secchi disk.
disk method. To determine the transparency of water directly in the reservoir, a white enameled disk is used - the Secchi disk (Fig. 2). When the disk is immersed in water, the depth at which it ceases to be visible is noted and at which it becomes visible again when removed. The average of these two values shows the transparency of the water in the reservoir. In clear water, the disk remains visible at a depth of several meters: in very muddy water it disappears at a depth of 25-30 cm.Rice. 3. Calorimeter.
The investigated water after shaking is poured into the cylinder. Then they look down through the column of water at the font, gradually releasing water from the calorimeter tap until it becomes possible to clearly see font No. 1. The height of the liquid in the cylinder, expressed in centimeters, is a measure of transparency. Water is considered transparent if the font is clearly visible through a column of water of 30 cm. Water with a transparency of 20 to 30 cm is considered slightly cloudy, from 10 to 20 cm - cloudy, up to 10 cm is unsuitable for drinking purposes. Good clear water after standing does not give a deposit.
Rice. 3. Determination of water transparency by the ring method.
ring method. Water transparency can be determined using a ring (Fig. 3). To do this, use a wire ring with a diameter of 1-1.5 cm and a wire cross section of 1 mm. Holding the handle, the wire ring is lowered into the cylinder with the investigated water until its contours become invisible. Then the ruler measures the depth (cm) at which the ring becomes clearly visible when removed. An indicator of acceptable transparency is considered to be 40 cm. The data obtained “by the ring” can be converted into indications “by the font” (Table 1).Table 1
Translation of water transparency values "on the ring" to the value "on the font"
The transparency of water depends on the amount of mechanical suspended solids and chemical impurities contained in it. Turbid water is always suspicious in epizootic and sanitary terms. There are several methods for determining the transparency of water.
comparison method. The test water is poured into one cylinder made of colorless glass, and distilled water is poured into the other. Water can be rated as clear, slightly transparent, slightly opalescent, opalescent, slightly turbid, turbid, and highly turbid.
disk method. To determine the transparency of water directly in the reservoir, a white enameled disk is used - the Secchi disk (Fig. 2). When the disk is immersed in water, the depth at which it ceases to be visible is noted and at which it becomes visible again when removed. The average of these two values shows the transparency of the water in the reservoir. In clear water, the disk remains visible at a depth of several meters; in very turbid water, it disappears at a depth of 25-30 cm.
Font method (Snellen). More accurate results are achieved using a glass calorimeter with a flat bottom (Fig. 3). The calorimeter is installed at a height of 4 cm from the standard font No. 1:
The investigated water after shaking is poured into the cylinder. Then they look down through the column of water at the font, gradually releasing water from the calorimeter tap until it becomes possible to clearly see font No. 1. The height of the liquid in the cylinder, expressed in centimeters, is a measure of transparency. Water is considered transparent if the font is clearly visible through a column of water of 30 cm. Water with a transparency of 20 to 30 cm is considered slightly cloudy, from 10 to 20 cm - cloudy, up to 10 cm is unsuitable for drinking purposes. Good clear water after standing does not precipitate.
ring method. Water transparency can be determined using a ring (Fig. 3). To do this, use a wire ring with a diameter of 1-1.5 cm and a wire cross section of 1 mm. Holding the handle, the wire ring is lowered into the cylinder with the investigated water until its contours become invisible. Then the ruler measures the depth (cm) at which the ring becomes clearly visible when removed. An indicator of acceptable transparency is considered to be 40 cm. The data obtained “by the ring” can be converted into indications “by the font” (Table 1).
Table 1
Translation of water transparency values "on the ring" to the value "on the font"