ANALYSIS OF WATER QUALITY PARAMETERS IN

KAMINENIPALLE VILLAGE,NANDYAL DISTRICT

A Mini Project Report Submitted in Partial

Fulfillment of the Requirement for the Degree of

BACHELOR OF TECHNOLOGY
IN
CIVIL ENGINEERING
K.VEERA SIVUDU (20095A01A1)
M.CHENNA KESAVA NAIK (20095A0115)
P.DHANUSH KUMAR REDDY (19091A0109)
P.SRAVAN KUMAR REDDY (20095A0178)
B.SREENATH (20095A0180)

Under the Esteemed Guidance of

Mr. V. MADHU M.Tech
Assistant Professor of Civil Engineering

Department of Civil Engineering

R. G. M College of Engineering and Technology
(Autonomous),
Nandyal 518 501, A. P., INDIA
(Affiliated to J. N. T. U.Ananthapur, A. P., INDIA)
(Approved by AICTE, Accredited by N.B.A, NewDelhi, NAAC-A+ Grade)

2019 - 2023
 R. G. M College of Engineering and Technology
(Autonomous),
Nandyal 518 501, A. P., INDIA
(Affiliated to J. N. T. U.Ananthapur, A. P., INDIA)
(Approved by AICTE, Accredited by N.B.A, NewDelhi, NAAC-A+ Grade)

CERTIFICATE
This is to certify that the mini project report entitled ”ANALYSIS OF WATER QUALITY
PARAMETERS IN KAMINENIPALLE VILLAGE,NANDYAL DISTRICT” that is being sub-
mitted by

K.VEERA SIVUDU (20095A01A1)

M.CHENNA KESAVA NAIK (20095A0115)
P.DHANUSH KUMAR REDDY (19091A0109)
P.SRAVAN KUMAR REDDY (20095A0178)
B.SREENATH (20095A0180)

in partial fulfillment of the requirement for the award of B.Tech in Civil Engineering in the
RAJEEV GANDHI MEMORIAL COLLEGE OF ENGINEERING AND TECH-
NOLOGY,Nandyal (Affiliated to J.N.T U, Anantapur) is a bonafide record of confide work
carried out by them under our guidance and supervision. The results embodied in this mini
project report have not been submitted to any other university or institute for the award of
any Degree.

Signature of the Guide Signature of Head of the Department

Mr.V.MADHU M.Tech Dr.G.SREENIVASULU Ph.D
Assistant Professor Professor and HOD

Examiner:
Date:
i
Dedicated to my beloved parents, and teachers who have worked hard throughout my education.

ii
 Acknowledgements

We would like to express our sincere gratitude and indebtedness to the guide Mr.V.MADHU,
Assistant Professor for giving valuable suggestions and moral support towards completion of project
work.

We express our deep gratitude to Dr.G.SREENIVASULU, Professor and HOD, Department

of Civil Engineering, RGMCET for his continuous help and support towards the project.

We will highly grateful to Dr. T. JAYACHANDRA PRASAD, Principal, R.G.M. College of

Engineering and Technology, for his encouragement and inspiration at various points of time for the
project.

We will remain grateful to Dr. M. SHANTHIRAMUDU, Chairman, and Sri M. SIVARAM,

M.D, R.G.M. College of Engineering and technology who have been a constant source of inspiration
throughout the project work and we also seek their blessings for a bright future.

K.VEERA SIVUDU (20095A01A1)

M.CHENNA KESAVA NAIK (20095A0115)
P.DHANUSH KUMAR REDDY (19091A0109)
P.SRAVAN KUMAR REDDY (20095A0178)
B.SREENATH (20095A0180)

iii
 Abstract
Water is the most important in shaping the land and regulating the climate. It is one of the most
important compounds that profoundly influence life. The quality of water usually described according
to its physical and chemical characteristics. Rapid industrialization and indiscriminate use of chemical
fertilizers and pesticides in agriculture are causing heavy and varied pollution in aquatic environment
leading to deterioration of water quality and depletion of aquatic biota. Due to use of contaminated
water, human population suffers from water borne diseases. It is therefore necessary to check the water
quality at regular interval of time. Parameters that may be tested include taste, odour, pH, nitrates
and alkalinity. An assessment of the aquatic macro invertebrates can also provide an indication of
water quality.

KEYWORDS: Alkalinity, Dissolved Oxygen , Acidity, Chloride, pH, Total hardness, Nitrates.

iv
Contents

Abstract iv

1 INTRODUCTION 1
1.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1.2 Drinking water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
1.3 Distribution of water on earth . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
1.4 Study Area . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
1.5 Aim and Objective of Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

2 LITERATURE REVIEW 5

3 METHODOLOGY 9

4 DETERMINATION OF SAMPLE PARAMETERS 14

4.1 pH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
4.2 Alkalinity and Acidity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
4.2.1 Alkalinity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
4.2.2 Acidity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
4.3 Dissolved Oxygen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
4.4 Electrical Conductivity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
4.5 Total Dissolved Solids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
4.6 Chloride Concentration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
4.7 Taste and Odour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
4.7.1 Taste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
4.7.2 Odour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
4.8 Hardness of water by EDTA titration method . . . . . . . . . . . . . . . . . . . 33
4.9 Total Solids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
4.10 Nitrates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37

v
5 RESULTS AND CONCLUSIONS 40
5.1 Results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
5.2 Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

vi
List of Figures

1.1 Distribution of Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

1.2 Kamineni palle (V) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

3.1 Block Diagram of Water Purification . . . . . . . . . . . . . . . . . . . . . . . . 9

4.1 pH meter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
4.2 Starting point of alkalinity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
4.3 End point of alkalinity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
4.4 Starting point of Acidity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
4.5 End point of Acidity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
4.6 Starting point of dissolved oxygen . . . . . . . . . . . . . . . . . . . . . . . . . . 22
4.7 End point of dissolved oxygen . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
4.8 Electrical conductivity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
4.9 Electrical conductivity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
4.10 Starting point of chloride . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
4.11 End point of chloride . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
4.12 Starting point of hardness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
4.13 End point of hardness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
4.14 Total Solids (W1) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
4.15 Total Solids (W2) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
4.16 UV-spectrophotometer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

vii
List of Tables

4.1 Results of pH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
4.2 Results of alkalinity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
4.3 Results of acidity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
4.4 Results of Dissolved oxygen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
4.5 Results of Chloride concentration . . . . . . . . . . . . . . . . . . . . . . . . . . 30
4.6 Results of taste water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
4.7 Results of odour water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
4.8 Results of Hardness water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

5.1 Results of parameters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

viii
Chapter 1

INTRODUCTION

1.1 Introduction
All plants and animals need water to survive.There can be no life on earth without wa-
ter.Because 60 percent of our body weight is made up of water.Our bodies use water in
all the cells,organs,and tissues,to help regulate body temparature and maintain other bod-
ily functions.Because our bodily functions.Because our bodies lose of water through breath-
ing,sweating,and digestion,it’s crucial to rehydrate and replace water by drinking fluids and
eating foods that contain water.

1.2 Drinking water

Fluids and hydration are crucial for the bodily functions of humans, especially when it comes

to drinking water. As you probably remember, 60-80 percent of the human body is water.

However, the amount of fluid in our bodies varies, depending on certain factors, such as age,

condition of internal organs, and health.

1.Delivering essential nutrients to all organs.

2.Oxygen supply to the lung and maintaining heart function.

3.Release of recycled substances and ensuring the stability of the internal environment.

4.Maintaining the normal body temperature.

5.Helping the immune system resist diseases.

1
Other Benefits of Drinking Water:

ˆ It improves the condition of nails, skin, and hair, while dehydrated skin
always looks dry and may cause acne problems together with aging.

ˆ Water prevents urinary infections: directly, water does not improve the
kidney function, it helps remove toxins, when those accumulate and start
corroding the mucous membrane, causing inflammation and pain.

ˆ Improved digestion: the stomach produces the necessary amount of gastric

juice,with the right amount of water in the body.

ˆ Lower blood pressure: the body can compress blood vessels, when it lacks
water, which could lead to increased pressure.

ˆ water relieves joint pain: it helps to stay in good shape and does not allow
cartilage to wear out.

ˆ Less headaches: if the body is dehydrated, headache is the first signal.

1.3 Distribution of water on earth

2
 .

Figure 1.1: Distribution of Water

1.4 Study Area

ˆ Kaminenipalle is a village in Sirivella Mandal in Nandyal district of AndhraPrad-

hesh state, India. It belongs to Rayalaseema region.

ˆ It is located 2km from sirivella.

ˆ The total geographical area of village is 635hectares.

3
 ˆ There are about 366 houses in Kaminenipalle Village.

ˆ An individual consumes eight litres of water per day,an average village

requires almost 4.5 million litres per year.

Figure 1.2: Kamineni palle (V)

1.5 Aim and Objective of Study

Based on the above discussed information the present minor project titled
”ANALYSIS OF WATER QUALITY PARAMETERS IN KAMINENIPALLE
VILLAGE,NANDYAL DISTRICT”is selected.The objectives of the project are:

ˆ To determine the physical parameters like taste and odour,colour,solids

and electrical conductivity.

ˆ To determine the chemical parameters like pH,acidity,alkalinity,chloride,nitrogen,etc.

4
Chapter 2

LITERATURE REVIEW

S. P. Gorde1, M. V. Jadhav, 2008. Assessment of Water Quality Pa-

rameters
Water is the most important in shaping the land and regulating the climate.
It is one of the most important compounds that profoundly influence life. The
quality of water usually described according to its physical, chemical and biolog-
ical characteristics. Rapid industrialization and indiscriminate use of chemical
fertilizers and pesticides in agriculture are causing heavy and varied pollution
in aquatic environment leading to deterioration of water quality and depletion
of aquatic biota. Due to use of contaminated water, human population suffers
from water borne diseases. It is therefore necessary to check the water quality
at regular interval of time. Parameters that may be tested include temperature,
pH, turbidity, salinity, nitrates and phosphates. An assessment of the aquatic
macro invertebrates can also provide an indication of water quality.
The suggested measures to improve the lake water quality includes total ban on
the activities that causes pollution. Result of water quality assessment clearly
showed that most of the water quality parameters slightly higher in the wet
season than in the dry season. Water quality is dependent on the type of the
pollutant added and the nature of self purification of water.
C.R Rama Krishnaiah, C.Sadasivaiah and Rangana,2013. Assess-

5
ment of water quality parameters in Tumkur Taluka, Karnataka state,
INDIA.
The present work is aimed at assessing the water quality parameters for the
ground water of Tumkur Talak. This has been determined by collecting ground-
water samples and subjecting the samples to a comprehensive physicochemical
analysis, For calculating the following parameters have been considered: PH,
TOTAL HARDNESS, CALCIUM CHLORIDE, TASTE AND ODOUR, NI-
TARTES, TOTAL DISSOVELD SOLIDS. The WQI for these samples ranges
from 89.21 to 660.56. The high value of WQI has found to be mainly from the
higher values of nitrate, total dissolved solids, hardness in the ground water.
The results of analysis have been used to suggest models for predicting water
quality. The analysis reveals that the groundwater of the area needs some de-
gree of treatment before consumption, and it also needs to be protected from
the perils of contamination.

NAYLA HASSAN OMER,2019.Water Quality Parameters

Since the industrial revolution in the late eighteenth century, the world has
discovered new sources of pollution nearly every day. so, air and water can
potentially become polluted everywhere. Little is known about changes in pol-
lution in rates. The increase in water-related diseases provides a real assessment
of the degree of pollution in the environment. This chapter summarizes water
quality parameters form an ecological perspective not only for humans but also
for other living things. According to its quality, water can be classified into
four types. Those four water quality types are discussed through an extensive
review of their important common attributes including physical, chemical and
biological parameters.

6
 P Payment, M Waite, A Dufour,2020.Introducing parameters for
the assessment of drinking water quality.
The index and indicator concept and outlined a number of microorganisms (and
group of microorganisms) that have been adopted in quest to determine whether
or not drinking water is microbiological safe to drink. This chapter examines
the range of both microbial and non-microbial parameters and briefly outlines
their uses and applications. For drinking water from wholesome it should not
present in a risk of infection, or contain unacceptable concentrations of chemi-
cal hazardous to health and should be aesthetically accepted to the consumer.
The infectious risks associated with drinking water are primarily those posed by
faecal pollution, and their control depends on being able to asses the risk from
any water source and to apply suitable to treatment to eliminate the identified
the risk. Rather than trying to detect the presence of pathogens, at which
time the consumer is being exposed to possible infection, There are a num-
ber of microbial parameters that are of some value as indices or indicators are
those are discussed. Water quality can deteriorate in distribution due to ingress
or regrowth and measures of regrowth potential and described. A number of
non-microbial parameters are described, which can provide useful information
about quality, and changes in quality, of source waters and the effectiveness of
treatment processes.

Vinod suman vii, Kothari, sonesh Kumar Sharma, Neha Gupta,2021.Correl

of various water quality parameters and water quality index of dis-
tricts of Uttarakhand.
The study is based on hydrogeochemical and biological parameters and calcu-
lation of water quality of a rural tract in five districts of garhwal and Kumaon
district of Uttarakhand, India. The drinking water quality parameters are PH,

7
CHLORIDE, TOTAL HARDNESS, ALKALINITY, DISSOLVED SOLIDS, NI-
TRATE (NO3). It was observed that the physicochemical properties were as
BIS standards and found suitable for drinking purposes. However bacteriolog-
ical parameters i.e., Total coliform and fecal coliform of some sampling sites
ranged from 20 to 300CFU/100ml, which were higher than permissible limits
(0 CFU/100ml) as per BIS standards. Statistical analysis had been used to
calculate the correlation coefficient of different parameters with WQI and the
study showed significant linear relationship and the high correlation coefficient
between different Pairs of water quality parameters. The correlation matrix
shows that iron concentration, total coliform, and faecal coliform have a sig-
nificant effect on water quality index. Among these parameters ,TDS has the
highest correlation with conductivity, chloride ion concentration with presence
of nitrate in drinking water.

8
Chapter 3

METHODOLOGY

Figure 3.1: Block Diagram of Water Purification

Source
The source water for a municipal surface water treatment plant is typically a
local river,lake, or reservoir. There must be a method to get this water to the
water treatment plant. Quite often,a series of pumps and pipelines transport
the water to the treatment plant. Sometimes, as is the case of San Angelo, water
from a reservoir such as Twin Buttes can be transported to the water treat-
ment plant via a river. Twin Buttes Reservoir is one of the water sources for
San Angelo. The water is released into Lake Nasworthy where it is transported
down the Concho River to the water treatment plant. At the water plant, large
pumps are used to transfer the water up to the treatment facility. Treatment

9
facilities are often engineered to utilize gravity water flow as much as possible
to reduce pumping costs.Many water treatment plants utilize water from more
than one source. Blending groundwater with surface water is a method often
used to improve the quality of the final product.
Screening and Straining
If you think about surface water sources, i.e., lakes, rivers, and reservoirs, you
realize they contain varying amounts of suspended and dissolved materials.
This material may include turbidity, color, taste, odour, microorganisms, fish,
plants, trees, trash, etc. The material may be organic or inorganic, suspended
or dissolved, inert or biologically active, and vary in size from colloidal to a
tree trunk. Some of these larger items can impede equipment in the treatment
process, such as a tree limb getting stuck in a water pump impeller. So the first
process in conventional water treatment is to screen or strain out the larger
items. This is often accomplished using a large metal screen, often called a
bar screen, which is placed in front of the water source intake. Large items
are trapped on the screen as the water passes through it. These screens must
routinely be raked or cleaned off.
Chemical Addition
Once the pre-screened source water is received into the treatment plant, chem-
icals are added to help make the suspended particles that are floating in the
water clump together to form a heavier and larger gelatinous particle, often
called floc. In this process, a chemical is added that reacts with the natural
alkalinity in solution to form an insoluble precipitate. There are many differ-
ent chemicals on the market that are used in this process. These chemicals
are called coagulants. One of the most common that has been used for many
years is aluminium sulphate, or alum. Some other very popular coagulants are
ferrous sulphate, ferric chloride, sodium aluminate, activated silica, and com-

10
pounds called polymers that are manufactured chemicals made up of repeated
small units of low molecular weight combined into molecules with very large
molecular weights. These polymers are classified as cationic polymers (posi-
tively charged), anionic polymers (negatively charged), and nonionic polymers
(neutrally charged). Regardless of which coagulant or combination of coagu-
lants is used, they must be mixed very well with the water before they can form
a heavier floc.
Coagulation and Flocculation
A rapid mix unit is usually used where the coagulant is added to the water to
provide a very quick and thorough mixing. The water mixing is then slowed to
allow the water to come in contact with the forming floc and allow it to increase
in size. The continued mixing must be gentle to allow the floc to grow and gain
weight, but fast enough to keep it in suspension until you are ready for it to
settle in the clarifiers. The process of adding a chemical to cause the suspended
material to “clump” into larger particles is called flocculation or coagulation.
The treatment unit where coagulation and flocculation is performed is called
the “flocculator”.
Sedimentation and Clarification
Once the flocculation process is complete, the water then passes over the weir in
the flocculator and travels to the center of the clarifier, or sedimentation basin.
Here, the water makes its way from the center of the clarifier to the saw tooth
weir at the perimeter of the unit. As the water makes its way towards the weir,
the large floc particles are allowed to settle out to the bottom of the clarifier. A
rake continuously travels across the bottom of the clarifier and scrapes the set-
tled floc to the center of the unit. Pumps are used to pull the settled “sludge”
out of the clarifier and send it to a sedimentation / disposal pond. The water
that passes over the weir is collected and transferred to the filters. The reason

11
clarification occurs before filtration is so the majority of suspended material
can be removed prior to filtration, which avoids overloading the filters and thus
allowing much more water to be filtered before the filters must be backwashed.
Filtration
Clarified water enters the filters from the top. Gravity pulls the water down
through the filters where it is collected in a drain system at the bottom of the
unit. There are many different types of materials (media) used in filters. The
most common being sand and gravel. Many conventional plants are now using
granular activated carbon as the media of choice because it not only provides
excellent mechanical filtration of particulate matter, but also removes organic
compounds which can cause taste and odor problems.
Disinfection
Once the water has gone through the filtration process, it is about as clear and
clean as it can get. However, there may still be bacteria and viruses remaining.
To ensure these are destroyed, there must be a disinfection process employed.
The most common disinfection process used in the United States is chlorination.
Chlorine comes in many different forms including chlorine gas (most common),
chlorine dioxide, hypochlorite (bleach), and others. Whichever method is used,
chlorine is added to the water in an amount to ensure all microorganisms are
destroyed. Water plants monitor the chlorine levels continuously and very care-
fully in the treated water. They must add enough chlorine to ensure thorough
disinfection of the water, but avoid adding excesses that can cause taste and
odor problems when delivered to the consumer.
Storage
Once the disinfection process is complete, the water is stored. Storage usually
takes place in an underground storage tank called a “clear well”, and also in
elevated storage tanks that are visible around town. There must always be an

12
ample supply of water available in the event of emergencies. These can include
power outages, fires, floods, etc.
Distribution
So how does the water come out of your kitchen tap? The stored water is pushed
through underground pipelines all over town in what is called a “distribution
system”. The distribution system consists of large water pumps at the treat-
ment plant, overhead water storage tanks, large pipelines, smaller pipelines, fire
hydrants, valves, and water meters in your front yard.

13
Chapter 4

DETERMINATION OF SAMPLE
PARAMETERS

Water sample is collected from the area of KAMINENIPALLE VILLAGE,SIRIVELLA

MANDAL,NANDYALA DISTRICT and its tested for drinking purpose.The
different parameters which are determined in this project are :

1. pH of water

2. Alkalinity and acidity of water

3. Dissolved oxygen(DO)

4. Electrical conductivity(EC) of water

5. Hardness of water

6. Total dissolved solids

7. Total solids

8. Chloride

9. Taste and odour

14
4.1 pH

Introduction

pH stands for hydrogen (H) potential and it represents the measure of concen-
tration ofH + ions in a solution.As a mathematical consequence of the formula
that defines pH, the units on the pH scale range from 0 to 14. A value of 7
indicates neutrality, values less than 7 are called acidic, and values greater than
7 are called basic or alkaline. Values close to 0 to 14 represent extremes acidity
and basic, respectively. In general, the pH of water for drinking purpose should
be between 6.5 and 8.5.

Figure 4.1: pH meter

PROCEDURE
Calibration
Using the buffer solutions calibrate the instrument.

Step 1:In a 100 ml beaker take pH 7.0 buffer solution and place it in a magnetic
stirrer, insert the Teflon coated stirring bar and stir well.
Now place the electrode in the beaker containing the stirred buffer and check

15
for the reading in the pH meter. If the instrument is not showing pH value of
7.0, using the calibration knob adjust the reading to 7.0.
Take the electrode from the buffer, wash it with distilled water and then wipe
gently with soft tissue.
Step 2:In a 100 ml beaker take pH 9.2 buffer solution and place it in a mag-
netic stirrer, insert the Teflon coated stirring bar and stir well. Now place the
electrode in the beaker containing the stirred buffer and check for the reading
in the pH meter.
If the instrument is not showing pH value of 9.2, using the slope knob adjust
the reading to 9.2.
Take the electrode from the buffer, wash it with distilled water and then wipe
gently with soft tissue.

TESTING OF SAMPLE

1. In a clean dry 100 mL beaker take the water sample and place it
on a magnetic stirrer, insert the Teflon coated stirring bar and stir
well.

2. Now place the electrode in the beaker containing the water sample
and check for the reading in the pH meter. Wait until you get a
stable reading.

3. The pH of the given water sample is given.

4. Take the electrode from the water sample, wash it with distilled
water and then wipe gently with soft tissue.

16
 Table 4.1: Results of pH
Sample No Sample Description Temperature of Sample (C) pH
1 Sample 1 27◦ 6.99
2 Sample 2 27◦ 7.2

.
.

4.2 Alkalinity and Acidity

4.2.1 Alkalinity

Introduction

Water alkalinity is a measure of the concentration of bases in a so-

lution or the ability to neutralize acids in water.It can also be re-
ferred to as the buffering capacity of water.Examples of bases are car-
bonates,bicarbonates,magnesium bicarbonate,ammonia,borates, phos-
phates,silicates,and organic bases.For all practical purposes, carbon-
ates and bicarbonates are the main contributors to the alkalinity of
water.Since corrosion is caused by calcium carbonate,the corrosion pro-
cess is dependent on the pH and alkalinity of the water.
.

17
 Figure 4.2: Starting point of alkalinity

Figure 4.3: End point of alkalinity

PROCEDURE
Take 100ml of sample in a conical ask.Add 3-4 drops of phenolphthalein indica-
tor. If no color is produced,the phenolphthalein alkalinity is absent.If the sample

18
turns pink, titrate with N/50 H2SO4 till the pink colour disappears.Record the
ml of acid used (P).
Add 1 drop of methyl orange to same sample to the titrated mixture and reti-
trate with N/50 H2SO4 until first change from yellow to orange colour is noted
(T).

m ∗ N ∗ 50 ∗ 1000
Alkalinity(mg/lit) = (4.1)
vol.of sample

Table 4.2: Results of alkalinity

Sample detailed
Volume (ml) pH Phenolphthalein Methyl Orange
source
Initial Final Final H2SO4 Initial Final Final H2SO4
Sample 1 100 6.99 0 0 0 0 5.8 5.8
Sample 2 100 7.2 0 0 0 0 6 6

4.2.2 Acidity

Introduction
The acidity of natural water is primarily due to dissolved CO2 and is defined
as the capacity to neutralize bases.However in water polluted by trade wastes
acidity may be because of mineral acids (below pH 4). Acidity due to CO2
is present within a pH range 4.5-8.3.When the pH of a Sample is more than
8.3,acidity is absent.

.
Procedure

Place 100 ml water in a conical ask and add to it one drop of Methyl orange

19
 Figure 4.4: Starting point of Acidity

Figure 4.5: End point of Acidity

indicator.If it gives an organish red colour,mineral acidity is present.Titrate it

with N/50 NaOH to a yellow end point.Note the ml of N/50 NaOH used.In
another ask place 100 ml water and add 0.5 ml phenolphthalein indicator.If it
does not give any color, titrate with N/50 NaOH to light pink(first permanent
change) end point.Note the ml of solution used.If Phenolphthalein gives a pink

20
color on addition of the sample,acidity is not available.

mlof N aOHusedinM ethylOrange ∗ 1000

M ineralAcidity(mg/lit) = (4.2)
V ol.of sample
mlof N aOHusedinP henolphthalein ∗ 1000
CO2 Acidity(mg/lit) = (4.3)
V ol.of sample

Table 4.3: Results of acidity

Sample detailed
Volume (ml) pH Phenolphthalein Methyl Orange
source
Initial Final Final NaOH reading Initial Final Final NaO
Sample 1 100 6.99 0 10.6 10.6 0 0 0
Sample 2 100 7.2 0 9.6 9.6 0 0 0

4.3 Dissolved Oxygen

Introduction
The term Dissolved Oxygen is used to describe the amount of oxygen dissolved
in a unit volume of water.Dissolved oxygen (DO) is essential for the mainte-
nance of healthy lakes and rivers. It is a measure of the ability of water to
sustain aquatic life. The dissolved oxygen content of water is influenced by the
source,raw water temperature,treatment and chemical or biological processes
taking place in the distribution system.
The presence of oxygen in water is a good sign. Depletion of dissolved oxygen
in water supplies can encourage the microbial reduction of nitrate to nitrite and
sulfate to sulfide. It can also cause an increase in the concentration of ferrous
iron in solution, with subsequent discoloration at the tap when the water is
aerated.

21
 In a healthy body of water such as a lake, river, or stream, the dissolved
oxygen is about 8 parts per million.The minimum DO level of 4 to 5 mg/L
or ppm is desirable for survival of aquatic life.The wastes serve as the food
for certain aerobic bacteria. as it moves downstream,the conc. of bacteria
increases. Because these bacteria remove oxygen from water, their population
increase causes a decline in the amount of DO.
Beyond certain point, most of the wastes break down. The conc. of DO rises
as the river recovers oxygen from the atmosphere and aquatic plants. Thus
DO test is the basis for BOD test which is an important parameter to evaluate
organic pollution potential of a waste.
Introduction

Figure 4.6: Starting point of dissolved oxygen

Procedure :
1. Take 300 ml glass stoppered BOD bottle and fill it with sample to be tested.
Avoid any kind of bubbling and trapping of air bubbles.
2. Take the sample collected from the field. It should be collected in BOD

22
 Figure 4.7: End point of dissolved oxygen

bottle filed up to rim.

3. Add 2 ml of manganese sulfate to the BOD bottle by inserting the calibrated
pipette just below the surface of the liquid.
4. Add 2 ml of alkali-iodide-azide reagent in the same manner.
5. If oxygen is present, a brownish-orange cloud of precipitate or flocc will ap-
pear.
6. Allow it to settle for sufficient time then add 2 ml of concentrated sulfuric
acid via a pipette held just above the surface of the sample.
7. At this point, the sample is ”fixed” and can be stored for up to 30 minutes
if kept in a cool,dark place.
8. Rinse the burette with sodium thiosulphate and then it with sodium thio-
sulphate. Fix the burette to the stand.
9. Measure out 203 ml of the solution from the bottle and transfer to an conical
ask.
10. Titrate it against sodium thiosulphate using starch as indicator (add 3-4
drops of starch indicator solution).

23
11. End point of the titration is first disappearance of blue color to colorless.
12. Note down the volume of sodium thiosulphate solution used.
.

1000
DO(mg/lit) = V ol.of Sodiumthiosulphate ∗ (4.4)
vol.of sampleused

Table 4.4: Results of Dissolved oxygen

Volume of
Volume of Dissolved Oxygen
Trial No Temperature (ˆ.C) sample Burette Reading (ml)
Titrant (ml) (mg/l)
(ml)
Initial Final
◦
1. 27 203 0 9 9 9
2. 27◦ 203 0 8.6 8.6 8.6

4.4 Electrical Conductivity

Introduction
This method is used to measure the conductance generated by various ions in
the solution/water.
Rough estimation of dissolved ionic contents of water sample can be made by
multiplying specific conductance (in S/cm) by an empirical factor which may
vary from 0.55 to 0.90 depending on the soluble components of water and on
the temperature of measurement.
Conductivity measurement gives rapid and practical estimate of the variations

24
in the dissolved mineral contents of a water body.
.

.
Procedure

Figure 4.8: Electrical conductivity

1. Switch ON the instrument half an hour before the conduction of experiment.

Electrode probe is to be washed with Distilled water and do not dip in any
solution.
2. Press ENTER for getting SELECTION MODE. Select mode as (EC) using
direction keys(^ or _) and presses ENTER.
3. Enter Cell constant value as 1.00 (Press ESC key, if cell of different cell
constant say 0.5., is being used and enter the cell constant value) and press
Enter.
4. If automatic temperature meant is desired and thermo probe is not connected
in which case connect it and press Enter key to get temperature.
5. If the temperature is desired to be entered manually, press ESC key and
enter temperature.
6. If the actual temperature is not what is displayed as default, measure the

25
temperature with a thermometer, press ESC key and enter the temperature.
7. Keep the sample-filled-container near the cell/probe stand and lower the
holding clamp to dip the sensor part of the cell in the sample. Insert thermo-
probe also into the sample.
Press ENTER key and it display cell constant value as 1.00 and then dip the cell
in the sample and press Enter. There temperature and EC values are displayed.

4.5 Total Dissolved Solids

Introduction
The term ‘solid refers to mater either filterable or non-filterable that residue
upon evaporation and subsequent drying at a defined temperature. Further
categorization depends upon the temperature employed for drying and igni-
tion. Different forms of solids are defined on the basis of method applied for
their determination. Solids may affect water or effluent quality adversely in
number of ways. Water with high dissolved solids may induce an unfavorable
physiological reaction in the transient consumer and generally are of inferior
palatability. Highly mineralized water are unsuitable for many industrial ap-
plications. High suspended solids in waters may be aesthetically unsatisfactory
for such purposes as bathing. Analysis of total solids is important to decide
upon the various unit operations and processes in physical and biological waste
water treatment and to assess its performance evaluation. For assessing compli-
ance with regulatory agency, waste water effluent Limitation for various forms
of solid act as indicating parameters.

procedure

1. Switch ON the instrument half an hour before the conduction of experi-

26
 Figure 4.9: Electrical conductivity

ment.
2. Electrode/probe is to be washed with Distilled water and do not dip in any
solution.
3. Press ENTER for getting SELECTION MODE. Select mode as (TDS) using
direction keys(^ or _) and presses ENTER.
4. Enter TDS Factor as 0.50. (Press ESC if it is desired to enter a different
TDS Factor say 0.56.,) and press Enter.
5. Enter Cell constant value as 1.00. (Press ESC key, if cell of different cell
constant say 0.5.,is being used and enter the cell constant value) and press En-
ter.
6. If automatic temperature meant is desired and thermo probe is not con-
nected in which case connect it and press Enter key to get temperature.
7. If the temperature is desired to be entered manually, press ESC key and
enter temperature.
8. If the actual temperature is not what is displayed as default, measure the
temperature with a thermometer, press ESC key and enter the temperature.
9. Keep the sample-filled-container near the cell/probe stand and lower the
holding clamp to dip the sensor part of the cell in the sample. Insert thermo-

27
probe also into the sample. Press ENTER key and it display cell constant value
as 1.00 and then dip the cell in the sample and press Enter. There temperature
and TDS values are displayed.

4.6 Chloride Concentration

Introduction

Chlorides are widely distributed as salts of calcium, sodium and potassium

in water . In potable water, the salty taste produced by chloride concentrations
is variable and dependent on the chemical composition of water.

The major taste producing salts in water are sodium chloride and calcium
chloride. The salty taste is due to chloride anions and associated cations in
water. In some water which is having only 250 mg/L of chloride may have a
detectable salty taste if the cat-ion present in the water is sodium. On the other
hand, a typical salty taste may be absent even if the water is having very high
chloride concentration for example 1000 mg/L. This is because the predominant
cation present in the water is not sodium but either calcium or magnesium may
be present.

.
.

28
 Figure 4.10: Starting point of chloride

Figure 4.11: End point of chloride

Procedure

1.Before starting the titration rinse the burette with silver nitrate solution.
Fill the burette with silver nitrate solution of 0.0141 N. Adjust to zero and fix
the burette in stand.

29
 Table 4.5: Results of Chloride concentration
Volume of Sample Volume of AgN O3
Sample No Burette Reading (ml)
(ml) (ml)
Initial Final
Sample 1 20 0 11.8 11.8
Blank 20 11.8 13.2 1.4

2.Take 20 mL of the sample in a clean 250mL conical flask.Add 1 mL of Potas-

sium Chromate indicator to get light yellow color.
3.Titrate the sample against silver nitrate solution until the color changes from
yellow to brick red. i.e., the end point.
4.Note the volume of Silver nitrate added (A).
5.Repeat the procedure for concordant values.

Blank Titration

1.Take 20 mL of the distilled water in a clean 250mL conical flask.

2.Add 1 mL of Potassium Chromate indicator to get light yellow color.
3.Titrate the sample against silver nitrate solution until the color changes from
yellow to brick red. i.e., the end point.
4.Note the volume of silver nitrate added for distilled water (B).

(vol.sample(Vs ) − V ol.of Blank(V b) ∗ N ∗ 35.45 ∗ 1000

Chloride(mg/lit) =
V ol.of Sampleused
(4.5)
.

30
4.7 Taste and Odour

4.7.1 Taste

Introduction
The ”Flavour Threshold Number”[FTN] is calculated corresponding to the
greatest dilution of the sample with taste free water yielding a definitely per-
ceptible change in taste.
FTN is defined as:

(A + B)
FTN = (4.6)
A

Where:
A = ml of sample
B = ml of odour free water

Procedure
1.A sample of water was diluted in a solution and eight aliquots of different
dilutions were prepared.
2.Taste the individual samples in ascending order starting from sample no eight.
3.Determine the sample for which a perceptible taste is first noticed.
4.Report the corresponding FTN.

4.7.2 Odour

Introduction

31
 Table 4.6: Results of taste water
Sample No. Sample Volume (ml) Diluents Volume (ml) FTN FTN
1 200 0 1
2 100 100 2 2
3 50 150 4
4 25 175 8
5 12 188 17
6 6 194 33
7 3 197 67
8 2 198 100

The ”Threshold Odour Number” (TON) is calculated corresponding to the

greatest dilution of the sample with odour-free water yielding a definetly per-
ceptible odour.

(A + B)
T ON = (4.7)
A

Where:
A = ml of sample
B = ml of odour free water

Procedure
1.A sample of water was diluted in a solution and eight aliquots of different
dilutions were prepared.
2.Taste the individual samples in ascending order starting from sample no eight.
3.Determine the sample for which a perceptible taste is first noticed.
4.Report the corresponding TON.

32
 Table 4.7: Results of odour water
Sample No. Sample Volume (ml) Diluents Volume (ml) TON TON
1 200 0 1
2 100 100 2 2
3 50 150 4
4 25 175 8
5 12 188 17
6 6 194 33
7 3 197 67
8 2 198 100

4.8 Hardness of water by EDTA titration method

INTRODUCTION
1.Hardness is caused due to the presence of multivalent cations, mainly Ca+
and M g + in water.
2.Hard water have many dis advantages capacity to precipitate soap. Thus
measurement of water hardness is very necessary.
3.Total hardness of water is the sum of Ca+ and M g + concentration of water.
The results are expressed as calcium carbonate, in mg/L,that is , ”mg/L as
CaCO3
4.When total hardness is numerically greater than the sum of carbonate and
bicarbonate alkalinity for a water sample, the amount of hardness equivalent
to the carbonate plus bicarbonate alkalinity is called ”carbonate hardness”.
The amount of hardness in excess of this is called ”non carbonate hardness”.
When hardness numerically is equal to or less than the sum of carbonate and
bicarbonate alkalinity, all hardness is carbonate hardness, and non carbonate
hardness is absent.

Procedure
TOTAL HARDNESS DETERMINATION

33
 Figure 4.12: Starting point of hardness

Figure 4.13: End point of hardness

1.Take 50 ml well mixed sample in conical flask.

2.Add 1-2 ml buffer solution of ammonia.
3.To each aliquot add a pinch of Eriochrome Black-T powder (indicator) or 2
drops of Eriochrome Black-T. The aliquots are wine-red in colour.
4.Titrate each aliquot using the standard EDTA(0.01M)solution (in burette).
5.Not down the volume of EDTA required(A).
6.Run a reagent blank if buffer is not checked properly. Note the volume of
EDTA required for blank (B).
7.Calculate the volume of EDTA required for sample i.e., (A-B).

34
 Table 4.8: Results of Hardness water
Identification of Volume of sample EDTA solution Hardness (mg/l)
Burette reading
sample taken in ml used in ml as CaCO3
Initial Final
Total hardness 50 0 7.5 7.5 150
Calcium hardness 50 7.5 10.6 3.1 62
Magnesium hardness 88

8.Value B may taken as 0 , if double distilled water and ”A R” grade chemicals

are used.
CALCIUM HARDNESS DETERMINATION
1.Take a 50 ml of sample in conical flask.
2.Add 1 ml NaOH to raise PH to about 12.0.
3.Add a pinch of ammonium purpate (murexide) powder (indicator).
4.Titrate using the standard EDTA solution (in burette) untill colour change
occurs from pink to purple.
5.Note the volume of EDTA used(C).

V ol.of sampleused(A − B) ∗ 1000

T otalhardness(mg/lit)asCaCO3 = (4.8)
mlof sampletaken

V ol.of sampleused(EDT A) ∗ 1000

Calciumhardness(mg/lit)asCaCO3 =
mlof sampletaken
(4.9)
.

4.9 Total Solids

INTRODUCTION
All matter except the water content in liquid materials classified as “solid

35
waste”. The usual definition of solids however refers to the matter that re-
mains as residue upon evaporation and drying at 103°C to 105°C.

Figure 4.14: Total Solids (W1)

Figure 4.15: Total Solids (W2)

PROCEDURE:
Determination of total solids and dissolved solids
1. Take an evaporating dish and clean it properly to remove all the impurities.

36
2. Dry it 103°C In an oven for 1hr and weigh [W1]. Weighing should be carried
out after transferring the evaporation dish in the desiccator.
3.Take 20ml of water sample and transfer it in an evaporating dish.
4. put it on a steam bath and allow the to evaporate. 5. After complete evap-
orating dry the evaporating dish with residue in oven at 103°C for 1 hour.
6. cool the evaporating dish in desiccator and take weight (W2).
7. Take another 50 ml sample and filter it on filter paper to remove suspended
solids.
8. collect the filtrate in evaporating dish.
9. put it on stream bath and allow the sample to evaporate.
10. Dry the evaporating dish in oven at 180°C FOR 1 hour.
11. Cool the evaporating dish in desiccator and take weight (W4).

W2 − W1
T otalsolids = ∗ 106 (4.10)
mlof sample

4.10 Nitrates

INTRODUCTION

Determination of nitrate (NO3) is difficult because of the relatively complex pro-

cedure required,the high probability that interfering constituents will be present
and the limited concentration ranges of th various techniques. Nitrate is the
most highly oxidized from the nitrogen compounds commonly present in natu-
ral waters significant source of nitrate are chemical fertilizers,decayed vegetable
and animal matter,domestic effluents,sewage sludge disposal to land, industrial

37
discharge,and leachates from refuse dumps and atmospheric washout.Depending
on the situation,these sources can contaminate streams,rivers,lakes and ground
water. unpolluted natural water contains minute amounts of nitrate. Exces-
sive concentration in drinking water is considered hazardous for infants because
of its reduction to nitrate in intestinal track causing methemoglobinaemia. In
surface water, nitrate is a nutrient taken up by plants and converted into cell
protein. The growth stimulation of plants,especially of algae may cause objec-
tionable eutrophication.
procedure

Figure 4.16: UV-spectrophotometer

38
Calibration procedure of UV-Spectrophotometer
1.Switch on the instrument and wait for 10-15 minutes.
2.Select the source as ”UV”. clear water (colourless)-UV
3.UV sample press the source button such that the light makes visible on the
source.
4.Select 6th filter”Dark” and then close the door.
5.Press the ”%T” mode.
6.Again wait for 10-15 minutes.
7.Set zero(000)using ”SETZERO”knob.
8.Select wave length by pressing ”CLEAR” and then enter wave length of
220(nm)(desirable).
9.Take blank water sample (distilled water)and keep in 1st hole and select 1st
filter by taking the filter wheel and close the door.
10.Set the ”COARSE” knob to very high.
11.By rotating the ”FINE”knob clockwise set to 100.
12.press ”ABS”(absorbance)button.
13.Again using the ”FINE”knob set to zero(000).
14.Place the sample in the 4th filter hole and note the reading.

39
Chapter 5

RESULTS AND CONCLUSIONS

5.1 Results

As per BIS for drinking water(IS 10500-2012)

Table 5.1: Results of parameters

S.NO PARAMETERS RANGES WEEK 1 WEEK 2 WEEK 3 WEEK 4 AVERAGE REMARKS
1. pH 6.5-8.5 6.99 7.2 7.0 7.06 7.0625 With in limits
2. Electrical conductivity 200-800 µs/lit 776.7 µs/lit 728.57 µs/lit 656.57 µs/lit 774.7 µs/lit 734.13 µs/lit With in limits
3. Alkalinity 20-200 mg/lit 58 mg/lit 60.5 mg/lit 62.7 mg/lit 63.4 mg/lit 61.15 mg/lit With in limits
4. Total hardness 0-75 mg/lit - Soft water 150 mg/lit 135.5 mg/lit 140.3 mg/lit 149.9 mg/lit 143.92 mg/lit Moderate
75-150 mg/lit - Moderate
150-300 mg/lit - Hard water
>300 mg/lit - Very hard water
5. Dissolved oxygen 6.5-8.5 mg/lit 8.86 mg/lit 7.45 mg/lit 7.34 mg/lit 8.37 mg/lit 8 mg/lit With in limits
6. Chloride <250 mg/lit 36.86 mg/lit 38.4 mg/lit 39.65 mg/lit 38.3 mg/lit 38.30 mg/lit With in limits
7. Total dissolved solids < 500 mg/lit 690 mg/lit 650.4 mg/lit 644.6 mg/lit 703.45 mg/lit 672.12 mg/lit Out of limits
8. Total solids < 2000 mg/lit 800 mg/lit 810.5 mg/lit 822.6 mg/lit 792.7 mg/lit 806.45 mg/lit With in limits
9. Nitrogen < 10 mg/lit 8.9 mg/lit 8.43 mg/lit 8.56 mg/lit 7.05 mg/lit 8.23 mg/lit With in limits
10. Taste <3 2.3 2.1 2.7 2.4 2.3 With in limits
11. Odour <3 2.2 2.6 2.3 2.5 2.4 With in limits

5.2 Conclusions

ˆ From this results of this study it has been conclude that: The physico-
chemical analysis of the study revealed that. All the groundwater samples

40
 collected were having the concentrations of many parameters are within
the standard limits and few parameters are below and above the permis-
sible limits.

ˆ By using pressure filters and double filteration we can reduce the total
dissolved solids

ˆ The quality of groundwater is objectionable in few parameters and most

of the parameters are good for drinking and domestic uses.

41
References

1. BIS (Bureau of Indian Standards) 10500, Indian Standard Drinking water

specification, First revision, 1991.

2. WHO (World Health Organisation) Guidelines for drinking water quality,

2nd Ed.,1993, Vol 1

3. M.Khandelwal, T.N.Singh, Predection of mine water quality by physical

parameters, Journal of Scientific and Industrial Research, 2005,64,564-570.

4. J. L. Somwanshi, S. K. Akushar, Physico-chemical characterization of the

effluents and nearby Groundwaters of Tulja Bhavani co-operative sugar fac-
tory ltd., Naldurg, q. Tuljapur, district Osmanabad, Int.J.Chem.Sci.,2008,6(1),
255-261.

5. S.K.Tank,R.C.Chippa,Analysis of water quality of Bharatpur,International

Journal of engineering inventions, 2013,2(10),06-11.

6. S.Thambavani,U.Mageswari T.S.R,Consumers Water Quality Indices.J.Applicable

Chem.,2013,2(2),317-327.

7. BIS 10500:2012, Indian Standard for drinking water-specification IS 10500:2012,

https://cpcb.nic.in, retrieved on 11 November 2021.

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