Analysis of pH, Turbidity, Conductivity, and

Dissolved Oxygen of Drinking Water on Muralla

Street Food Stalls

by

Grant Jalen L. Buenaseda

Kenneth Ivan D. Ong
Anne Keithleen S. Lordan
Fransisco C. Cunanan III

A Research Paper Submitted to the Mapúa Senior High School Office

in Partial Fulfillment of the Requirements for

Practical Research 4 (RES04)

Mapúa University
March 2019
 APPROVAL SHEET

This is to certify that we have supervised the preparation of and read the research paper
prepared by Grant Jalen L. Buenaseda, Kenneth Ivan D. Ong, Anne Keithleen S.
Lordan and Fransisco C. Cunanan III entitled Analysis of pH, Turbidity, Conductivity,
and Dissolved Oxygen of Drinking Water on Muralla Street Food Stalls and that the said
research paper has been submitted for final examination by the Oral Examination Committee.

Engr. Jelline C. Cuales Engr. Jelline C. Cuales

Thesis Coordinator Thesis Adviser

As members of the Oral Examination Committee, we certify that we have examined this
paper and hereby recommend that it be accepted as fulfillment of the research requirement
for the Senior High School – STEM.

Engr. Kenneth Petiza Prof. Maria Ysabel Domino

Panel Member Panel Member

Prof. Kathleen Faye Lagasca

Panel Member

This research paper is hereby approved and accepted by the Senior High School as
fulfillment of the research requirement for Senior High School – STEM.

Dr. Lilibeth Sabino

Principal

ii
 TABLE OF CONTENTS

TITLE PAGE i

APPROVAL PAGE ii

TABLE OF CONTENTS iii

LIST OF TABLES iv

LIST OF FIGURES vi

ABSTRACT vii

Chapter 1: INTRODUCTION 1

Chapter 2: REVIEW OF LITERATURE

State of Drinking Tap Water in Metro Manila 6

Different Claims that You Can Drink Tap Water in Metro Manila 7
National Guidelines for Safe Drinking Water 7
Different related researches around the Philippines 10
Discussion of Given Drinking Factors 11

Chapter 3: ANALYSIS OF PH, TURBIDITY, CONDUCTIVITY, AND DISSOLVED

OXYGEN ON MURALLA STREET FOOD STALLS 20

Abstract 20

Introduction 20

Methodology 25

Preparation of Sampling 26
Collection of Water Samples 26
Testing with Data Gathering Instruments 27
Research Design 27
Statistical Treatment 28

Results and Discussion 30

iii
 Straight Comparison
Statistical Comparisons 30

Chapter 4: CONCLUSION 34
Chapter 5: RECOMMENDATION 36

REFERENCES 37

APPENDICES 39

iv
 LIST OF TABLES

Chapter 2
Table 1: Mandatory Drinking-Water Quality Parameters 9
Table 2: Standard Values of Compliance for the Microbiological Quality of Drinking
Water 10
Table 3: Standard Values of Inorganic Chemical Parameters of Drinking Water 10
Table 4: Standard Values for Physical and Chemical Quality for Acceptability Aspects of
Drinking-Water 10
Table 5: Standard Values for Acceptability Aspects of Drinking-Water from Alambitin et. al
(2017) 11

Chapter 3
Table 6: New Standard Values for Acceptability Aspects of Drinking-Water 28
Table 7: pH Levels and Turbidity Levels of the Food Stalls in Muralla Street 29

Appendices
Table 8: pH Level Results from Excel Solver 50
Table 9: Turbidity Level Results from Excel Solver 51

Table 10: Conductivity Level Results from Excel Solver 52

Table 11: Dissolved Oxygen Level Results from Excel Solver 53

v
 LIST OF FIGURES

Chapter 3
Figure 1: Schematic Design of Methodology 25
Figure 2: pH Levels Compared to Standards 31
Figure 3: Turbidity Levels Compared to Standards 31
Figure 4: Conductivity Levels Compared to Standards 31
Figure 5: Dissolved Oxygen Levels Compared to Standards 31

Appendices
Figure 5: Water Samples with pH and Turbidity Tested 40
Figure 6: Satorius pH Meter 41
Figure 7: Testing of pH Level 42
Figure 8: TN-100 Turbidimeter 43
Figure 9: Testing of Turbidity Level 44
Figure 10: Inputting of Data of pH and Turbidity 45
Figure 11: 46
Figure 12: Testing of Conductivity Levels 47
Figure 13: 48
Figure 14: Testing of DO Levels 49

vi
 ABSTRACT

The study Analysis of Tap Water will emphasize more on analyzing the pH, Turbidity,
Conductivity, and Dissolved Oxygen through the use of the collected samples in Muralla
Street, taking into consideration the parameters with respect to PNSWD 2017. The objectives
of the study is to conduct a preliminary assessment that focuses on pH, turbidity,
conductivity, and dissolved oxygen, and to ascertain if the drinking water comply to the
standards given by the WHO and PNSDW 2017. The statistical analysis used is Two-tailed
T-test, in order to formulate a comparative preliminary analysis of data collection. The
collected drinking samples were from ten out of thirteen food stalls in Muralla Street,
Intramuros. Overall, the pH levels of the collected water samples from the ten food stalls
with three trials each ranged from 7.10-7.82. The turbidity had a larger range with its lowest
recorded NTU being 0.1 and the highest being 2.39 NTU. The range for the conductivity
levels were at 35.2-39.4 ppm while the DO ranged from 4.51-5.54. Compare to the given
acceptable drinking standards, there is no significant differences between the data gathered
on pH, Turbidity, and Conductivity. However, the results have shown that there is a
significant difference in Dissolved Oxygen. Also, the parameters used were insufficient to
conclude that the tap water used in this area is indeed potable. The future research work
should consider collecting much larger number of samples and further analyses incorporating
metals, pathogens, and organics.

Keywords: pH, Turbidity, Conductivity, Dissolved Oxygen, Water Analysis

vii
 Chapter 1

INTRODUCTION

Water occurs as a liquid on the surface of the Earth under accustomed conditions. As

a solvent that has dissolving properties, it provides an efficient way to transfer nutrients into

and out of the cells smoothing the way for life‘s vital processes to undergo (Babayunde,

2018). The versatility of water has been essential for organisms for thousands of years. The

usage of water vary in many different ways and one of it is the process of drinking. For many

poor households, only a thin line separates the spaces used for cooking and eating, bathing,

and as toilets and garbage disposals. This justifies the fact that not everyone has access to

proper sanitation and hygiene. This can impact on individual health, and in the long-run, the

country’s overall productivity. Testing parameters within the water is essential to ensure that

the quality of our source water is meeting the required standards. For this study, the

researchers tested four (4) water parameters namely, pH, turbidity, dissolved oxygen, and

conductivity.

As said by Rollman (2018), measuring pH has been significant in water provided to

people and aquatic organisms. A pH of 7 is considered neutral and ideal for drinking water.

Compared to most aquatic organisms, humans have a higher tolerance for extreme pH

variances, but they can still be affected. Yadav (2016) expounded that the drinkable levels

range from 6.5 to 8.5 values, values outside the mentioned range can cause skin and eye

irritation and gastrointestinal irritation. A pH value below 2.5 can cause irreversible damage

to skin and organ linings. Pipes and infrastructure may be susceptible to corrosion from pH

levels outside of the ideal 6.5-8.5 range which can leach heavy metals and toxins into our

1
water (Frondriest Environmental Inc., 2017). With the use of a pH meter, measuring the pH

is possible. In addition to this, the measure of relative clarity in a liquid is what we call

turbidity. According to the World Health Organization (2016), turbidity indicates the amount

of suspended sediment in water, which is important for assessing the potability of water.

These suspended particles can come from soil erosion, runoff, discharges, stirred bottom

sediments or algal blooms (Masulli, 2017). The higher the intensity of scattered light, the

higher the turbidity. The suspended sediments can carry dangerous contaminants such as

lead, mercury, and bacteria (Rollman, 2018). Turbidity makes water noticeably cloudy and

opaque. Excessive turbidity, or cloudiness, in drinking water is aesthetically unappealing,

and may also represent a health concern. Turbidity can provide food and shelter for

pathogens. If not removed, turbidity can promote regrowth of pathogens in the distribution

system, leading to waterborne disease outbreaks, which have caused significant cases of

gastroenteritis throughout the world (Swanson and Baldwin, 2016). Moreover, citing SCORE

(n.d.), dissolved oxygen refers to the gaseous oxygen that are mixed in water and available to

aquatic organisms for respiration. This is a critical process for almost all organisms. A high

dissolved oxygen level in a community water supply is good because it makes drinking water

taste better. APEC Water (n.d.) expounded that high dissolved oxygen levels speed up

corrosion in water pipes. For this reason, industries use water with the least possible amount

of dissolved oxygen. Water used in very low pressure boilers have no more than 2.0 ppm of

DO, but most boiler plant operators try to keep oxygen levels to 0.007 ppm or less.

Frondriest Environmental, Inc. (2014) elaborated that conductivity is a measure of water’s

capability to pass electrical flow. This ability is directly related to the concentration of ions in

the water. The more ions that are present, the higher the conductivity of water. Likewise, the

2
fewer ions that are in the water, the less conductive it is. This explains why distilled or

deionized water can act as an insulator due to its very low (if not negligible) conductivity

value.

As said by Diersing (2014), the assessment of water quality refers to the chemical,

physical, biological, and radiological characteristics of water. It is a measure of the condition

of water relative to the requirements of one or more biotic species and or to any human need

or purpose. The most common standards used to assess water quality relate to health of

ecosystems, safety of human contact, and drinking water (Johnson et. al., n.d.). Other than a

food establishment’s food quality, it is important that one should maintain proper hygiene

and practices in food service establishments for the reason that it can contribute to outbreaks

of foodborne illnesses. It is stated in the Food Safety Guidelines by the World Health

Organization that a food establishment should only use water evaluated by assigned

individuals who are knowledgeable in assessing water. Silva (2016) expounded that across

various countries, most restaurants and eateries commonly use three (3) major water types

that all have vastly different properties and benefits on overall health. Mineral water is the

most common water type in which it contains up to four times as much calcium and

magnesium as regular tap water. Silva also stated that this kind of water is enriched with

various minerals and substances from rocks and earth. While, distilled water is simply water

that has had many of its impurities removed through distillation. Although as reported by

Silva, distilled water tends to be acidic and can only be recommended as a way of drawing

poisons out of the body. Another water type used by restaurants and eateries is the purified

water. This water type is known for undergoing many processes such as sterilisation, reverse

osmosis, sediment filtration and mineral re-injection, amongst others. This means that

3
bacteria, impurities and any contaminants have been removed from this water type. Most

people fond of eating in our local eateries and restaurants, especially if they are known for

their good tasting food. This is one of the reasons why people prefer eating at Muralla Street,

commonly known as “Walls”. Questioning the quality of the service water served to their

customers, the researchers used this location in collecting the water samples.

The researchers will conduct a study which can be considered as a preliminary analysis

of water involving pH and turbidity. The study will focus on Muralla Street and a thorough

investigation of tap water using the collected samples for the researchers to assess if the tap

water is indeed potable in this area. As previous researches focused more on assessing the tap

water of rural areas such as Cagayan de Oro and Capiz province, the researchers will make a

preliminary evaluation of tap water that analyzes how pH, turbidity, dissolved oxygen, and

conductivity contribute critically to the potability of tap water within Manila, specifically

Muralla Street.

In accordance to the significance of testing the said parameters, the objectives of the

study is to be able to conduct a preliminary water assessment that focuses on pH, turbidity,

dissolved oxygen, and conductivity and to ascertain if the drinking water comply to the

standards given by the WHO and PNSDW 2017. Although numerous studies have already

emerged about this topic, the researchers have observed that the need for more investigation

about the tap water should transpire. The study will emphasize more on analyzing the pH,

turbidity, dissolved oxygen, and coductivity through the use of the collected samples in

Muralla Street, taking into consideration the parameters with respect to PNSWD 2017.

Moreover, the study will disclose a comparative analysis from the collected samples

4
considering the aforementioned parameters as its major factors. The researchers will use the

Two-tailed T-test statistical analysis in order to formulate the comparative preliminary

analysis of the data collected. Using this method will help give grounds if the data collected

adheres to the standards or not.

Water analysis can be very broad, thus, the researchers will not be able to test inorganic

chemical parameters and microbiological parameters for they will focus on the physical and

chemical parameters for the acceptability aspects of the standard values for water. Alongside

with this, what the study aim is to certify the claims of varied tap water providers like

Maynilad that tap water is indeed potable. This study will not only be done to assess the

water quality, but this study will also benefit the public for it will focus on improving the

quality of tap water in this area.

5
 Chapter 2

REVIEW OF LITERATURE

State of Drinking Tap Water in Metro Manila

Most of the residents of Metro Manila are highly dependent on various sources of

drinking water. According to Tulio (2015) there are more than 20,000 water refilling stations

in the country. He states that up to 40% of households nationwide and about 60% of Metro

Manila residents get their drinking water from these refilling stations. The Non-Alcoholic

Drinks Report on 2017 on bottled water also says so with the statistics report stating that the

revenue in the Bottled Water segment in the Philippines amount to US$ 2, 876m in 2018 and

that the market is expected to grow annually by 5.4%. Selected Metro Manila residents also

stated in a news article by Gonzales (2017) that “They (residents) spent thousands of pesos

monthly on drinking water alone”.

This says the state of drinking tap water in Metro Manila is theoretically nonexistent

for majority of its residents. The given data of high usage and sales of water refilling stations

and bottled water in the Philippines, particularly Metro Manila tells the preference and belief

of its residents on the quality of their tap water. The data suggests that residents still choose

to spend a fortune on the assurance of drinking clean and safe water despite the fact that they

have water on tap that come with another set of expenses. The residents either think that tap

water is non-drinkable or doesn’t know the qualities of it at all.

6
Different Claims that You Can Drink Tap Water in Metro Manila

In Metro Manila, there are claims that drinking water can actually be available for

consumers to drink straight from the tap. According to Gonzales (2017), private water

companies in Metro Manila like Maynilad and Manila Water invest billions on improving

their water networks and systems. Maynilad according to her report has spent 6.8B PHP ins

capital expenditures from January to September 2017 to rehabilitate old facilities and build

new ones. Her report also contained various statements from people of high positions in the

previously said private companies like Yang Villa of Metro Pacific Water who has said the

following statement “Water produced by Maynilad and Manila Water conforms to the

Philippine National Standards for Drinking Water set by the Department of Health (DOH)

and compliant with the World Health Organization”. Villa then added “Samples are gathered

daily and tested in a laboratory to ensure that water supply meets standard”.

The Official public statement of Maynilad and Manila Water from their official

website also says so through their MMDWQMC (Metro Manila Drinking Water Quality

Monitoring Committee) Regular Update No. 2017-3. They claim that their tap water is 100%

Free from disease-causing coliforms and 100% compliant with physical and chemical

standards based on examination done in 1,504 samples all around Metro Manila. It is stated

that it complied with the PNSDW (Philippine National Standard for Drinking Water) 2007 at

the time of sampling based on its microbiological and physic-chemical examination.

National Guidelines for Safe Drinking Water

7
 The Philippine National Standard for Drinking Water 2017 or the PNSDW 2017 is a

compilation of standards that should be followed by all water providers, including Maynilad

and Manila Water so that their product may be legally considered as drinkable in the

Philippines. The standards state that Drinking-water must be clear and does not have

objectionable taste, odor and color. It must be pleasant to drink and free from all harmful

organisms, chemical substances and radionuclides in amounts which could constitute a

hazard to the health of the consumer. The quality of drinking water shall also be measured in

terms of its microbiological, physical, chemical and radiological constituents. The parameters

of drinking-water quality are classified into 3 different classifications as mandatory, primary

and secondary. Mandatory parameters are legally enforceable. These core parameters shall be

required for examination by all drinking-water service providers. The criteria used for the

selection of mandatory core parameters are: parameters that directly affect health through

acute or chronic exposure and/or will render the water unacceptable for drinking; indicate the

possible presence of other contaminants; exceed tolerable values/standards based on local

monitoring data of the previous years; have wide spatial distribution across the Philippines

based on local monitoring data; and viable indicators for general quality and stability of

water supply. The frequency of testing for the mandatory parameters, except for E.

coli/Thermotolerant Coliform and residual disinfectant, may be reduced to every three (3)

years if the LDWQMC found the consolidated water quality reports showed undetectable

levels (below MDL) of a particular mandatory parameter for three (3) consecutive years. The

mandatory parameters are the minimum parameters required to be tested for initial and

periodic examinations. However, the mandatory parameters may include additional

parameters from the list of primary and secondary as determined by the LDWQMC. The

8
additional parameters shall be based on the result of the risk assessment of the water sources

where potential contamination from the natural or anthropogenic activities may occur.

(PNSDW 2017)

Focusing only on the Mandatory Parameters that follow the most basic and minimum

requirements on safe drinking water, the following tables shows the specific Microbiological,

Physical, and Chemical factors that must be monitored as well as the amount/presence that is

allowed for safe drinking water. The following tables are derived from Annexes A and B of

the PNSDW 2017.

Table 1: Mandatory Drinking-Water Quality Parameters

No. Parameter Sampling Location
1 Thermotolerant Coliform/E. Treatment Plant
coli Outlent/Source and
Consumers’ Taps
2 Arsenic (As) Treatment Plant
Outlet/Source
3 Cadmium (Cd) Consumers’ Taps
4 Lead (Pb) Consumers’ Taps
5 Nitrate (NO_3) Treatment Plant
Outlet/Source
6 Color (Apparent) Treatment Plant
Outlet/Source and
Consumers’ Taps
7 Turbidity Consumers’ Taps
8 pH Treatment Plant
Outlet/Source and
Consumer’s Taps

9 Total Dissolved Solids Treatment Plant

Outlet/Source
10 Disinfectant Residual Treatment Plant
Outlet/Source

9
Table 2. Standard Values of Compliance for the Microbiological Quality of Drinking-Water
No. Parameter Standard Values
1 Total Coliform MTFT:
<1.1 MPN/ 100 mL
EST:
Absent or <1 MPN/100 mL
MFT:
< 1 total coliform colonies /
100 mL
2 Thermotolerant Coliform/E. MTFT:
coli <1.1 MPN/ 100 mL
EST:
Absent or <1 MPN/100 mL
MFT:
< 1 thermotolerant coliform
colonies / 100 mL

Table 3. Standard Values of Inorganic Chemical Parameters of Drinking Water

No. Parameter Maximum Allowable Level
(MAL)
1 Arsenic (As) 0.01 mg/L
2 Cadmium (Cd) 0.003 mg/L
3 Lead (Pb) 0.01 mg/L
4 Nitrate (NO_3) 50.00 mg/L

Table 4. Standard Values for Physical and Chemical Quality for Acceptability Aspects of
Drinking-Water
No. Parameter Maximum Allowable Level
(MAL)
1 Color (Apparent) 10 CU
2 Turbidity 5 NTU
3 pH 6.5 – 8.5
4 Total Dissolved Solids 600 mg/L

Different related researches around the Philippines

Other researchers has been explorative of the topic of tap water drinkability.

Alambitin et. al (2017) conducted a study titled Drinking Water Quality of Selected Tap

10
Water Samples in Cagayan de Oro (District II), Philippines. Alambitin et. al (2017) tested

the samples using pH, Temperature, DO, Conductivity, Turbidity, Salinity, and Total

Dissolved Solids as parameters. All of the given standards were passed within all the testing

sites except conductivity. Nonetheless, the results of their conducted research concluded that

the tap water samples collected were theoretically safe to drink. The study however, lacked

further analyses incorporating other factors like metals, pathogens, and organics. The

following table show the specific standards and the amount/presence that Alambitin et. al

(2017) used on each of the factors from their research that is based from PNDSWD, WHO,

and US EPA.

Table 5. Standard Values for Acceptability Aspects of Drinking-Water from Alambitin et. al
(2017)
Standard pH Conductivity Turbidity TDS
PNDSWD 6.5-8.5 5 NTU 500 mg/L
WHO 6.5-8.5 250 us/cm <5 NTU
US EPA 6.5-8.5 1.5 NTU 500 mg/L

Discussion of Given Drinking Factors

Thermotolerant Coliform

Thermotolerant coliform is the group of coliform bacteria which is known to produce

gas from lactose in 48 hours at 44.5oC. It was previously called as “fecal coliform”,

however, it was disagreed upon numerous researches since not all of these organisms are of

fecal origin. This also refer to a wide variety of bacteria that can be found throughout the

environment, even in the intestines of warm-blooded animals. Although some thermotolerant

coliforms are capable of causing diseases, most of them are harmless.

11
 While they are generally harmless, the presence and/or detection of this group of

bacteria in water source that supply drinking water is significant because they are the

indication of possible contamination. Furthermore, no ideal amount of thermotolerant

coliform that should be present in water for the reason that the mere presence of

thermotolerant coliforms nearly always indicates fecal contamination. If detected in a

drinking water sample, we can deduce that disease-causing coliform may also be present and

thus, needing immediate attention in order to determine the source of contamination.

Eschirichia coli

E. coli is a sub-group of fecal coliforms, which is mainly composed of Escherichia

coli, generally known as E. coli. Compared to others, these microorganisms are almost found

solely in the intestines of animals that are warm-blooded wherein they can freely live and

reproduce. Whilst they are mostly benign in the intestines of a host, there are also several

strains of E.coli that can cause dire diseases. With that, detection of these organisms in water

can indicate that fecal contamination took place and the presence of pathogenic organisms is

inevitable as it can directly affect the water source. In such cases, water is contaminated by

sewage or animal feces.

In addition to that, no amount should be present in safe drinking water because E. coli

O157:H7, is a bad bacterium, which can make us very sick if it gets inside of our bodies.

However, some types of E. coli are actually good and help out our body. Right now, at this

very moment, there are E. coli bacteria lining our intestine and they’re helping us digest our

12
food and stopping other bad bacteria that may have snuck in with our meal from making us

sick.

Arsenic

Naturally found in the rocks at the Earth’s crust, arsenic can also be found in some

drinking water supplies, with the inclusion of wells. Yet, it is presumed that drinking water

which contains arsenic can affect a person’s health. Both serious short-term and long-term

health effects are discovered in people who consumes water with arsenic. Long-term

exposure to inorganic arsenic, mainly through drinking-water and food, can lead to chronic

arsenic poisoning. The most prominent effects are skin lesions and skin cancer.

Furthermore, arsenic is one of WHO’s 10 chemicals of major public health concern.

The WHO work hand-in-hand in order to reduce arsenic exposure that includes reviewing

evidence, setting guideline values, and even giving risk management recommendations.

WHO published a guideline value for arsenic in their guidelines featuring the ideal quality of

drinking-water. These are intended for use as the main basis for water regulation and its

standard setting globally.

Based on the guidelines, as of this year, the recommended limit of arsenic in

drinking-water is 10 μg/L, though this guideline value is classified as temporary because of

evidence-based difficulties in removing arsenic from drinking-water. Therefore, there should

be efforts made in order to keep the concentrations of arsenic as low as possible, also

considering the given guideline values by WHO.

13
Cadmium

Cadmium is a metal that is similar in chemical structure to zinc and occurs naturally

in sulfide ores with zinc and lead. It is found in supplies of drinking water that is mainly

caused by waste contamination such as surface water contamination and industrial surface

contamination, along with the deterioration of galvanized plumbing. In addition to that, it is

believed that long-term exposure to cadmium has the acute potential to induce liver, kidney,

and blood damage especially when consumed at levels above the maximum contaminant

level.

Regarding the guideline for the presence of cadmium in drinking water, “the US EPA

established a Maximum Contaminant Level (MCL) of 0.005 milligrams per liter (mg/L) for

cadmium in drinking water. The agency has found cadmium to potentially cause a variety of

effects from acute exposures, including: nausea, vomiting, muscle cramps, salivation,

sensory disturbances, liver injury, convulsions, shock and renal failure. Drinking water levels

which are considered "safe" for short-term exposures are: 0.04 mg/L for a 10-kg (22 lb.)

child consuming 1 liter of water per day for one- to ten-day exposures, and 0.005 mg/L for a

longer-term (up to 7 years) exposure. (Water Quality Association, 2013, p. 2).

Lead

Lead is a heavy metal, yet soft and malleable, that is denser than most common

materials. It has a relatively low melting point and can potentially enter drinking water when

service pipes that contain lead corrode, especially in cases where the water has high acidity

or low mineral content that can disintegrate pipes and fixtures. The most recurrent problem

14
with brass-plated faucets and fixtures with lead solder, is that crucial amounts of lead can

enter into the water, particularly ot water.

The lead limit in drinking water supplies is 0.015 ppm as stated by US

Environmental Protection Agency Guidelines (http:// www.epa.gov/ OGWDW/lead/

basicinformation.html).

Nitrate

According to PubChem "In inorganic chemistry, a nitrate is a salt of nitric acid. In

organic chemistry, the esters of nitric acid and various alcohols are called nitrates. The nitrate

ion is a polyatomic anion with the empirical formula NO3- and a molecular mass of 62. 01

daltons; it consists of one central nitrogen atom surrounded by three identical oxygen atoms

in a trigonal planar arrangement." By the year 1945, nitrate where identified as a public

health threat. When nitrate enter a human body, it converts into methemoglobin which

prevents oxygen from being transferred to human tissues, thus, it leads to a health condition

called, cyanosis. Cyanosis is a condition where our lips turn gray or blue.

The maximum contaminant level goal for total nitrate is at 10.0 g/ml. However, there

are three equivalent MCLs for nitrate, one measured as nitrogen is at 10mg/L, second MCL

for nitrite is measured as nitrogen at 1 mg/L, and the total nitrate/nitrite measured as nitrogen

is at 10mg/L.

15
Color

The color of water depends on the environment. While water seems to be colorless,

water actually has a slight blue tint to it. Water also contains dissolved minerals and often

suspended materials. The problem that we face whether a water is drinkable or not comes

from its appearance, taste, odor, and color. Changes in the color of the water are caused by a

number of contaminants, such as iron, iron changes into yellow or red sediment when in the

presence of oxygen.

The color of water is not a toxic characteristic, rather it is a secondary parameter

which focuses on the aesthetic and thus affects the appearance and palatability of water. It is

measured in units and is based on a platinum-cobalt standard solution which forms a yellow

tint and is limited to 15 units in public water supplies. The secondary drinking water

standards include that water color contaminant should be at 15 color units.

Turbidity

Turbidity makes a water cloudy. Cloudy water is an effect of a high turbidity,

materials such as clay, silt, and finely divided inorganic and organic matter are some

examples which affects the turbidity of water. Some organisms are not affected by turbidity;

however, an excessive turbidity is dangerous which harms marine life, an example of this are

increased sedimentation and siltation which harms marine habitat and aquatic. If turbidity is

overseen, human health might also be at risk. Turbidity provides shelter for microbes that

will shield them so that chlorine treatment at water treatment plants cannot disinfect the

16
water effectively, and it also promotes the regrowth of pathogens, this can lead to waterborne

diseases.

The turbidity of water should go no higher than 5 nephelolometric turbidity units

(NTU), the ideally NTU of drinkable water should be below 1 NTU.

pH

pH is a measurement of electrically charged particles in a substance. It indicates how

acidic or alkaline (basic) that substance is. Freshwater pH varies across the world depending

on weather patterns, human activity, and natural processes. Water with a very low or high pH

can be a sign of chemical or heavy metal pollution.

pH isn’t a quality that falls under EPA regulation because it’s considered an aesthetic

quality of water. However, the agency recommends that municipal drinking water suppliers

keep their water supply at a pH of 6.5 to 8.5.

Total Dissolved Solids

Dissolved Solids, also known as TDS, are inorganic compounds that are found in

water such as salts, heavy metals and some traces of organic compounds that are dissolved in

water. The TDS in drinking water comes from natural water sources, sewage, urban run-off,

industrial wastewater and chemicals used in the water treatment process, and the hardware or

piping used to distribute water.

17
 The EPA’s recommended maximum level of TDS in water is 500mg/L (500ppm)

Chlorine residual prevents drinking water to be contaminated, serves as a sentinel for the

presence of such contamination and help reduce the potential growth of heterotrophic

organisms.

Dissolved Oxygen

Dissolved oxygen (DO) refers to microscopic bubbles of gaseous oxygen (O2) that

are mixed in water and available to aquatic organisms for respiration, which is a critical

process for almost all organisms.

A high DO level in a community water supply is good because it makes drinking

water taste better. However, high DO levels speed up corrosion in water pipes. For this

reason, industries use water with the least possible amount of dissolved oxygen. Water used

in very low pressure boilers have no more than 2.0 ppm of DO, but most boiler plant

operators try to keep oxygen levels to 0.007 ppm or less. Dissolved oxygen (DO) refers to the

amount of oxygen dissolved in water and is particularly important in limnology (aquatic

ecology). Oxygen comprises approximately 21% of the total gas in the atmosphere; however,

it is much less available in water. The amount of oxygen water can hold depends upon

temperature (more oxygen can be dissolved in colder water), pressure (more oxygen can be

dissolved in water at greater pressure), and salinity (more oxygen can be dissolved in water

of lower salinity). Many lakes and ponds have anoxic (oxygen deficient) bottom layers in the

summer because of decomposition processes depleting the oxygen.

18
Conductivity

According to weppi.gtk, conductivity can be regarded as a crude indicator of water

quality for many purposes, since it is related to the sum of all ionized solutes or total

dissolved solid (TDS) content.

Pure water is not a good conductor of electricity. Ordinary distilled water in

equilibrium with carbon dioxide of the air has a conductivity of about 10 x 10-6 W-1*m-1

(20 dS/m). Because the electrical current is transported by the ions in solution, the

conductivity increases as the concentration of ions increases. Thus conductivity increases as

water dissolved ionic species.

19
 Chapter 3

ANALYSIS OF PH, TURBIDITY, CONDUCTIVITY, AND DISSOLVED

OXYGEN OF DRINKING WATER ON MURALLA STREET FOOD STALLS

Abstract

The study Analysis of Tap Water will emphasize more on analyzing the pH,
Turbidity, Conductivity, and Dissolved Oxygen through the use of the collected samples in
Muralla Street, taking into consideration the parameters with respect to PNSWD 2017. The
objectives of the study is to conduct a preliminary assessment that focuses on pH, turbidity,
conductivity, and dissolved oxygen, and to ascertain if the drinking water comply to the
standards given by the WHO and PNSDW 2017. The statistical analysis used is Two-tailed
T-test, in order to formulate a comparative preliminary analysis of data collection. The
collected drinking samples were from ten out of thirteen food stalls in Muralla Street,
Intramuros. Overall, the pH levels of the collected water samples from the ten food stalls
with three trials each ranged from 7.10-7.82. The turbidity had a larger range with its lowest
recorded NTU being 0.1 and the highest being 2.39 NTU. The range for the conductivity
levels were at 35.2-39.4 ppm while the DO ranged from 4.51-5.54. Compare to the given
acceptable drinking standards, there is no significant differences between the data gathered
on pH, Turbidity, and Conductivity. However, the results have shown that there is a
significant difference in Dissolved Oxygen. Also, the parameters used were insufficient to
conclude that the tap water used in this area is indeed potable. The future research work
should consider collecting much larger number of samples and further analyses incorporating
metals, pathogens, and organics.

Keywords: pH, Turbidity, Conductivity, Dissolved Oxygen, Water Analysis

Introduction

Water occurs as a liquid on the surface of the Earth under accustomed conditions. As

a solvent that has dissolving properties, it provides an efficient way to transfer nutrients into

and out of the cells smoothing the way for life‘s vital processes to undergo (Babayunde,

2018). The versatility of water has been essential for organisms for thousands of years. The

usage of water vary in many different ways and one of it is the process of drinking. For many

poor households, only a thin line separates the spaces used for cooking and eating, bathing,

and as toilets and garbage disposals. This justifies the fact that not everyone has access to

20
proper sanitation and hygiene. This can impact on individual health, and in the long-run, the

country’s overall productivity. Testing parameters within the water is essential to ensure that

the quality of our source water is meeting the required standards. For this study, the

researchers tested four (4) water parameters namely, pH, turbidity, dissolved oxygen, and

conductivity.

As said by Rollman (2018), measuring pH has been significant in water provided to

people and aquatic organisms. A pH of 7 is considered neutral and ideal for drinking water.

Compared to most aquatic organisms, humans have a higher tolerance for extreme pH

variances, but they can still be affected. Yadav (2016) expounded that the drinkable levels

range from 6.5 to 8.5 values, values outside the mentioned range can cause skin and eye

irritation and gastrointestinal irritation. A pH value below 2.5 can cause irreversible damage

to skin and organ linings. Pipes and infrastructure may be susceptible to corrosion from pH

levels outside of the ideal 6.5-8.5 range which can leach heavy metals and toxins into our

water (Frondriest Environmental Inc., 2017). With the use of a pH meter, measuring the pH

is possible. In addition to this, the measure of relative clarity in a liquid is what we call

turbidity. According to the World Health Organization (2016), turbidity indicates the amount

of suspended sediment in water, which is important for assessing the potability of water.

These suspended particles can come from soil erosion, runoff, discharges, stirred bottom

sediments or algal blooms (Masulli, 2017). The higher the intensity of scattered light, the

higher the turbidity. The suspended sediments can carry dangerous contaminants such as

lead, mercury, and bacteria (Rollman, 2018). Turbidity makes water noticeably cloudy and

opaque. Excessive turbidity, or cloudiness, in drinking water is aesthetically unappealing,

and may also represent a health concern. Turbidity can provide food and shelter for

21
pathogens. If not removed, turbidity can promote regrowth of pathogens in the distribution

system, leading to waterborne disease outbreaks, which have caused significant cases of

gastroenteritis throughout the world (Swanson and Baldwin, 2016). Moreover, citing SCORE

(n.d.), dissolved oxygen refers to the gaseous oxygen that are mixed in water and available to

aquatic organisms for respiration. This is a critical process for almost all organisms. A high

dissolved oxygen level in a community water supply is good because it makes drinking water

taste better. APEC Water (n.d.) expounded that high dissolved oxygen levels speed up

corrosion in water pipes. For this reason, industries use water with the least possible amount

of dissolved oxygen. Water used in very low pressure boilers have no more than 2.0 ppm of

DO, but most boiler plant operators try to keep oxygen levels to 0.007 ppm or less.

Frondriest Environmental, Inc. (2014) elaborated that conductivity is a measure of water’s

capability to pass electrical flow. This ability is directly related to the concentration of ions in

the water. The more ions that are present, the higher the conductivity of water. Likewise, the

fewer ions that are in the water, the less conductive it is. This explains why distilled or

deionized water can act as an insulator due to its very low (if not negligible) conductivity

value.

As said by Diersing (2014), the assessment of water quality refers to the chemical,

physical, biological, and radiological characteristics of water. It is a measure of the condition

of water relative to the requirements of one or more biotic species and or to any human need

or purpose. The most common standards used to assess water quality relate to health of

ecosystems, safety of human contact, and drinking water (Johnson et. al., n.d.). Other than a

food establishment’s food quality, it is important that one should maintain proper hygiene

and practices in food service establishments for the reason that it can contribute to outbreaks

22
of foodborne illnesses. It is stated in the Food Safety Guidelines by the World Health

Organization that a food establishment should only use water evaluated by assigned

individuals who are knowledgeable in assessing water. Silva (2016) expounded that across

various countries, most restaurants and eateries commonly use three (3) major water types

that all have vastly different properties and benefits on overall health. Mineral water is the

most common water type in which it contains up to four times as much calcium and

magnesium as regular tap water. Silva also stated that this kind of water is enriched with

various minerals and substances from rocks and earth. While, distilled water is simply water

that has had many of its impurities removed through distillation. Although as reported by

Silva, distilled water tends to be acidic and can only be recommended as a way of drawing

poisons out of the body. Another water type used by restaurants and eateries is the purified

water. This water type is known for undergoing many processes such as sterilisation, reverse

osmosis, sediment filtration and mineral re-injection, amongst others. This means that

bacteria, impurities and any contaminants have been removed from this water type. Most

people fond of eating in our local eateries and restaurants, especially if they are known for

their good tasting food. This is one of the reasons why people prefer eating at Muralla Street,

commonly known as “Walls”. Questioning the quality of the service water served to their

customers, the researchers used this location in collecting the water samples.

The researchers will conduct a study which can be considered as a preliminary analysis

of water involving pH and turbidity. The study will focus on Muralla Street and a thorough

investigation of tap water using the collected samples for the researchers to assess if the tap

water is indeed potable in this area. As previous researches focused more on assessing the tap

water of rural areas such as Cagayan de Oro and Capiz province, the researchers will make a

23
preliminary evaluation of tap water that analyzes how pH, turbidity, dissolved oxygen, and

conductivity contribute critically to the potability of tap water within Manila, specifically

Muralla Street.

In accordance to the significance of testing the said parameters, the objectives of the

study is to be able to conduct a preliminary water assessment that focuses on pH, turbidity,

dissolved oxygen, and conductivity and to ascertain if the drinking water comply to the

standards given by the WHO and PNSDW 2017. Although numerous studies have already

emerged about this topic, the researchers have observed that the need for more investigation

about the tap water should transpire. The study will emphasize more on analyzing the pH,

turbidity, dissolved oxygen, and coductivity through the use of the collected samples in

Muralla Street, taking into consideration the parameters with respect to PNSWD 2017.

Moreover, the study will disclose a comparative analysis from the collected samples

considering the aforementioned parameters as its major factors. The researchers will use the

Two-tailed T-test statistical analysis in order to formulate the comparative preliminary

analysis of the data collected. Using this method will help give grounds if the data collected

adheres to the standards or not.

Water analysis can be very broad, thus, the researchers will not be able to test inorganic

chemical parameters and microbiological parameters for they will focus on the physical and

chemical parameters for the acceptability aspects of the standard values for water. Alongside

with this, what the study aim is to certify the claims of varied tap water providers like

Maynilad that tap water is indeed potable. This study will not only be done to assess the

24
water quality, but this study will also benefit the public for it will focus on improving the

quality of tap water in this area.

Methodology

This part of the study discusses the process flow, preparation data gathering, testing,

and analysis that the researchers have conducted in order to achieve this study. The research

focuses on testing samples of tap water on Muralla street food stalls, and comparing those to

given standards. The use of numerical data gives this research a quantitative design, hence

the use of specific statistical analyses to formulate a concrete conclusion. Figure 1 show how

the study was conducted.

Sterilizing and pre-cleaning of polyethylene (PET) bottles.

Collection of water samples in Muralla Street food stalls

Testing of samples with Data Gathering Instruments

Analysis of data using comparison and statistical treatment

Drawing of conclusion with the gathered results.

Giving of recommendation based on conclusion and results

Figure 1. Schematic design of the methodology

25
Preparation of Sampling

Adopted from Alambitin et. al (2017)’s study, the researchers used pre-cleaned

polyethylene (PET) bottles to collect the tap water from the various food stalls in Muralla

street Intramuros, Manila. The process from Alambitin et al (2017)’s study calls for the

bottles itself to be prewashed prior to collecting the tap water as a final sample for analysis

and that is what the researchers have done prior to the collection of the water samples. The

bottles were sterilized with hot water before collection and this serve as the pre-cleaning

method used.

Collection of Water Samples

The researchers collected the drinking water samples from 10 out of the 13 food stalls

in Muralla Street, Intramuros Manila. Three samples were collected from each of the shops

which total to 30 collected samples overall to create a concrete conclusion and for statistical

compatibility. The first collection for the testing of pH and turbidity was conducted on

Febuary 19, 2019 at around 1:00 in the afternoon and the second collection for the

conductivity and dissolved oxygen was conducted on April 1, 2019 which started at around

7:00 in the morning.

Testing with Data Gathering Instruments

The analysis of the collected samples were carried on Febuary 20, 2019 at around 9 in

the morning for the pH and turbidity and April 1, 2019 at around 8 in the morning for the

26
conductivity and dissolved oxygen. The testing of the said parameters were within 24 hours

after collection to avoid changes in the water quality due to various external factors. The

Mapua University laboratory with room code N313 was used for the testing of the pH values

of the water samples while laboratory with room code N402 was used for the turbidity value

testing and the laboratory with the room code N405 was used for the conductivity and DO

testing. The researchers used various techniques and gadgets of determining the specific

properties of the collected tap waters. The researchers used the TN-100 Turbidimeter for the

turbidity evaluation, a Satorius pH meter was used for the pH evaluation, an Orion 810A+ for

the dissolved oxygen evaluation, and Eutech con 510 for the conductivity evaluation. All

instruments were borrowed from the Mapua University laboratories as well as all the other

laboratory apparatuses required to conduct the testing.

Research Design

This study focused on having to test the factors that make water drinkable with the

specific standards and testing methods from the PNSDW 2017 and Alambitin et. al (2017)’s

study. The researchers will use a new standard by adapting Alambitin et. al (2017)’s standard

based on the PNDSW, WHO, and US EPA, with respect to the PNSDW 2017 and the

Frondriest Environmental Inc. The standards will then be compared to the data collected in

our testing using statistical analyses to formulate a conclusion on whether or not the quality

of the food stalls’ tap water is safe to be drinkable. The following is a table showing

standards with values derived from Annex B of the of the PNSDW 2017, Table 1 of

Alambitin et. al (2017)’s study. Frondriest Environmental Inc.’s standard for dissolved

oxygen was also added in the table

27
Table 6. New Standard Values for Acceptability Aspects of Drinking-Water
Standard pH Turbidity Conductivity Dissolved Oxygen
PNDSW 6.5-8.5 5 NTU
WHO 6.5-8.5 <5 NTU 250 us/cm or
160 ppm
US EPA 6.5-8.5 1 - 5 NTU
PNSDW 2017 6.5-8.5 5 NTU
APEC Water 2 ppm

Statistical Treatments

Since the study calls for a conclusion on whether or not the given factors were within

the different acceptable standards, it requires a statistical test that can conclude whether a set

of data is either greater than or less than a certain value and that is why a one tailed t-test

(with 0.05 level significance) was used to compare the data collected by the researchers in

pH and turbidity levels and the given standards.

Results and Discussions

Overall, the pH levels of the collected water samples from the 10 food stalls with 3

trials each ranged from 7.10-7.82. The turbidity had a larger range with its lowest recorded

NTU being 0.1 and the highest being 2.39 NTU. The range for the conductivity levels were

at 35.2-39.4 ppm while the DO ranged from 4.51-5.54. Table 7 shows these values with the

whole number showing the shop number (e.g. 1.1) and the decimal showing the sample

number (e.g. 1.1)

28
Table 7. pH Levels,Turbidity Levels, Conductivity Levels and DO Levels of the Food Stalls in
Muralla Street
Dissolved Oxygen
Sample Number pH Level Turbidity (NTU) Conductivity(ppm) (ppm)
1.1 7.82 1.85 37.2 4.54
1.2 7.27 1.93 36.9 4.69
1.3 7.1 2.03 36 4.61
2.1 7.12 2.04 37.8 5.11
2.2 7.16 1.65 39.4 4.98
2.3 7.22 1.71 35.7 5.2
3.1 7.25 1.88 37.4 4.83
3.2 7.34 1.76 37.2 5.03
3.3 7.39 1.75 38 5.14
4.1 7.41 1.71 36.3 4.49
4.2 7.43 1.86 38.6 4.65
4.3 7.45 1.65 36.7 4.51
5.1 7.26 2.14 35.8 5.34
5.2 7.4 2.25 37.1 5.11
5.3 7.42 2.39 37.6 5.32
6.1 7.58 0.18 36.5 5.2
6.2 7.55 0.1 35.2 4.94
6.3 7.53 0.2 35.4 4.91
7.1 7.37 4.51 37 5.13
7.2 7.41 4.38 35.4 4.61
7.3 7.51 4.49 36.8 4.95
8.1 7.49 1.77 38.6 5.2
8.2 7.57 2.63 35.9 5.54
8.3 7.54 1.66 36.8 5.22
9.1 7.59 1.42 36.7 4.88
9.2 7.58 1.4 36 4.93
9.3 7.62 1.31 38.4 4.96
10.1 7.59 1.8 37.4 5.08
10.2 7.6 1.23 35.8 5.17
10.3 7.69 1.66 35.6 5.14

Every shop showed consistency in its three (3) of its samples in the pH level, the

NTU and the conductivity level with non-significant differences to change the overall quality

29
of the water among the trials with respect to the standards provided by Alambitin et. al

(2017)’s study and the PNSDW 2017. The dissolved oxygen also showed consistency

between trials however, its values were higher than the standard provided by APEC Water

Straight Comparison to Standards

The standards provided by Alambitin et. al (2017)’s study (Based off PNSDW,

WHO, and US EPA), the PNSDW 2017 and Frondriest Environmental Inc’s standard (for

dissolved oxygen) will serve as a reference to compare with the collected data. All the pH

and conductivity levels were at drinking water standards as well as the turbidity levels except

for the water from shop number 6 or samples 6.1, 6.2, and 6.3 which was below the standards

of the US EPA of 1-5 NTU. The turbidity levels among shop number 6 were 0.18, 0.1, 0.2

NTU respectively. Shop #7 came close to reaching the the maximum NTU with 4.49 as its

highest recorded trial. Every shop however, has gone beyond the acceptable standard of 2

ppm for the amount of dissolved oxygen recommended by APEC Water ranging from 4.51-

5.54. See Figure 2, Figure 3, Figure 4, and Figure 5 for the comparisons

8.5
8
7.5 1st Trial
7
2nd Trial
6.5
3rd Trial
6
Shop #1 Shop #3 Shop #5 Shop #7 Shop #9 Standard

Figure 2. pH Levels Compared to Standards

5
4
3 1st Trial
2
2nd Trial
1
0 3rd Trial
Shop #1 Shop #3 Shop #5 Shop #7 Shop #9 Standard
30
 Figure 3. Turbidity Levels Compared to Standards

Figure 4. Conductivity Levels Compared to Standards

Figure 5. Dissolved Oxygen Levels Compared to Standards

Statistical Comparison

The researchers developed two hypotheses for this study, one suggests that the data

200
150
6
100
5
1st Trial
4
50 2nd Trial
3 1st Trial
3rd Trial
20 2nd Trial
1 Shop #1 Shop #3 Shop #5 Shop #7 Shop #9 Standard
3rd Trial
0
Shop #1 Shop #3 Shop #5 Shop #7 Shop #9 Standard

gathered from the water samples does not comply with the given acceptable standards in

drinking water and the other suggests otherwise. The data complying with the standards was

the choice of the researchers to be the null hypothesis which makes the other hypothesis the

alternative one. To determine if there is a significant difference between the values from the

collected data in pH, turbidity, conductivity and DO, the researchers used Microsoft Excel to

compute for the test value and the critical value of the data. The pH standards present a range

of 6.5 to 8.5 pH and this calls for two one-tailed t tests, one for the 6.5 side which needs the

test value to be greater than the critical value to reject the null hypothesis, and one for the 8.5

side which needs the test value to be less than the critical value to reject the null hypothesis.

The rest of the standards like the turbidity, conductivity, and DO however, needs the test

value to be less than the critical value to reject the null hypothesis.

31
 For the pH values, the computations show a 29.84 test value and a 1.70 critical value

for the 6.5 side. While the computations for the 8.5 side show a -33.51 test value and a 1.70

critical value. The computations for the turbidity values show a -16.26 test value and a 1.70

critical value. The computations for the conductivity however showed a significantly higher

test value at -640.16 but it still showed a similar critical value at 1.70. The pH statistical tests

calls to reject the null hypothesis since that the test value for the 6.5 side is greater than the

critical value and the test value for the 8.5 side is less than the critical value. The statistical

tests for the turbidity and conductivity show that the test value is greater than the critical

value and also the calls to reject the null hypothesis. The statistical results for the DO

however showed a test value of 60.92 with the critical value staying the same at 1.70. Since

that the test value is greater than the critical value, the research has failed to reject the null

hypothesis.

This means that there is no significant difference between the data gathered from the

water samples compared to the given acceptable drinking standards for the three parameters

of pH, turbidity and conductivity. The results for the dissolved oxygen says otherwise with

the data gathered having a significant difference compared to the standards.

32
 Chapter 4

CONCLUSION

The objectives of this study is to conduct an assessment the pH, turbidity,

conductivity, and dissolved oxygen of drinking water. Based on the results of the one-tailed

t-test, there is no significant difference between the data gathered from the water samples

compared to the given acceptable drinking standards for the pH, turbidity and conductivity.

Straight comparison between the data and the given standards also show the pH, turbidity

and conductivity levels to be within acceptable values. This says that the pH, turbidity and

conductivity of the water samples collected around the food stalls in Muralla Street were

within drinking conditions.

33
 The statistical tests for the dissolved oxygen levels however, show that it has a

significant difference compared to the standard given by APEC Water. The straight

comparison also show that the dissolved oxygen levels has gone beyond acceptable values.

With respect to the standard that APEC Water has given, it can be concluded that the DO in

the water samples is not within drinking conditions.

It can be concluded that with regards to pH, turbidity, and conductivity, the water

samples collected fully adhere to the standards set by Alambitin et al. (2017) and the

PNSDW 2017. Because of the statements of other studies however, the researchers cannot

fully conclude that the DO aspect of the water samples is not safe to drink despite of the

statistical test’s and the straight comparison’s results. With SCORE stating that a high DO

supply in water is actually good and that it helps water to taste better, it has been difficult to

make a concrete conclusion with regards to the DO of the water samples. Alambitin et al.

(2017)’s study with regards to water quality assessment is used as the study’s framework,

thus, contributing to the methods used by this assessment critically. Moreover, considering

that this study is an assessment of just a few factors that make water drinkable, the

researchers still cannot fully conclude that the water is safe for drinking because of the lack

of suggested parameters tested by Alambitin et al. (2017)’s study and the mandatory

parameters required by the PNSDW 2017.

34
 Chapter 5

RECOMMENDATION

In this research study, there are areas which may be considered good avenues for

further research. Taking into account the difficulty in collecting large number of samples in

order to create a more accurate analysis, the researchers tested a total number of thirty (30)

collected drinking water samples only. With this, the size of the sample is low making the

results of the study difficult to generalize. The future research work should consider

collecting much larger number of samples.

Furthermore, the researchers acknowledge that because of the underlying

circumstances on the process of making this analysis, the parameters used were insufficient

to conclude that the drinking water used in this area is indeed potable. Considering that they

35
used only four (4) parameters, specifically pH, turbidity, conductivity, and dissolved oxygen

future researches should also consider other further analyses incorporating metals, pathogens,

and organics may be needed.

REFERENCES

Maynilad Water Inc. (n.d.). Water Quality Results. Retrieved from

http://www.mayniladwater.com.ph/customers-water_quality.php#/text_link/3

Tulio, J. (n.d.). How safe is your drinking water? Retrieved from

https://www.rappler.com/brandrap/health-and-self/102472-safe-drinking-water

Gonzales, I. (2017, June 26). Manila water dips into purified water business. Retrieved from
https://www.pressreader.com/philippines/the-
philippinestar/20170626/282308205110046

Primer Media Inc. (2015, January 27). Drinking Water in the Philippines. Retrieved from
http://primer.com.ph/business/2015/01/27/drinking-water-in-the-philippines/

Alambitin, A. V., Germano, J., Pagaspas, D., Peñas, F. D., Pun-an, A., & Galarpe, V. R.
(2017, June). Drinking Water Quality of Selected Tap Water Samples in Cagayan de
Oro (District II), Philippines. Retrieved from
https://www.researchgate.net/publication/317577605_Drinking_Water_Quality_of_S
elected_Tap_Water_Samples_in_Cagayan_de_Oro_District_II_Philippines.

Cirino, E. (January 2018) What ph should my drinking water be? Retrieved from:
https://www.healthline.com/health/ph-of-drinking-water#acceptable-ph-levels

The Berkey, (n.d.) What is the acceptable Total Dissolved Solids (TDS) level in drinking
water. Retrieved from: https://theberkey.com/blogs/water-filter/what-is-the-acceptable-total-
dissolved-solids-tds-level-in-drinking-water
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Haas, C. N. (1999). Benefits of using a disinfectant residual. Journal‐American Water Works
Association, 91(1), 65-69. Retrieved from:
https://awwa.onlinelibrary.wiley.com/doi/abs/10.1002/j.1551-8833.1999.tb08569.x

Berry, D., Xi, C., & Raskin, L. (2006). Microbial ecology of drinking water distribution
systems. Current opinion in biotechnology, 17(3), 297-302.
https://scholar.google.com.ph/scholar?hl=en&as_sdt=0%2C5&q=disinfectant+residu
als+water+distribution&oq=disinfectant+residuals#d=gs_qabs&p=&u=%23p%3DY1
QyaQSQbEJ

Cummings, M. (2015) The National Discussion about Disinfectant Residual in Distribution

Systems. Retrieved from: http://docplayer.net/29907723-The-national-discussion-
about- disinfectant-residual-in-distribution-systems.html

Novak, S. (2018, July 14). What's the Best Type of Water to Drink? Retrieved from
https://www.organicauthority.com/energetic-health/whats-the-best-type-of-water-to-
drink

Gillespie, C. (2019, March 02). Methods for Testing PH of Liquids. Retrieved from
https://sciencing.com/methods-testing-ph-liquids-5809509.html

Rollman, M. (2018, February 26). The Importance of Testing Water Quality. Retrieved from
https://rainmatters.org/blog/2018/2/14/the-importance-of-testing-water- quality?
fbclid=IwAR3tRrjbDc14ty1Ccy7YrFK42_VtSYYmUdXBm_xqnM95AUCe
FXD8JlRXBGc

Howard Perlman, U. (2019). Turbidity - Water Properties, USGS Water Science School.

[online] Water.usgs.gov. Available at:
https://water.usgs.gov/edu/turbidity.html?fbclid=IwAR3SPufbEKs0lge21131TsGnCZ
uBiWYBuR396GkHyxdY9-IjYQeVP1qSihg [Accessed 20 Mar. 2019].

Food Safety: What you should know. (2015, April 6). Retrieved from
http://www.searo.who.int/entity/world_health_day/2015/whd-what-you-should-
know/en/?fbclid=IwAR01Y24BQdQcoPbFxlf8FCH-yY-Pjxf28eo-
Ns0XRJBlkT9ZUc1CZJrLZ3Y

Life Beyond the Earth. (2016, November 26). Retrieved from

https://www.astronomynotes.com/lifezone/s4.htm?fbclid=IwAR3tRrjbDc14ty1Ccy7
YrFK42_VtSYYmUdXBm_xqnM95AUCeFXD8JlRXBGc

SCORE, (n.d.) Understanding dissolved oxygen. Retrieved from:

http://score.dnr.sc.gov/ktmlpro10/files/uploads/elearning/Understanding_DO.pdf

37
APEC WATER, (n.d.) How Exactly Does Dissolved Oxygen Affect Water Quality.
Retrieved from: https://www.freedrinkingwater.com/water_quality/quality1/1-how-
dissolved-oxygen-affects-water-quality.htm

LENNTECH, (n.d.) Water Conductivity. Retrieved from:

https://www.lenntech.com/applications/ultrapure/conductivity/water-conductivity.htm

APPENDICES

38
 Appendix A

Experimental Procedure

39
Figure 4. Water Samples with pH and Turbidity Tested

40
Figure 5. Satorius pH Meter

41
Figure 6. Testing of the pH Level

42
Figure 7. TN-100 Turbidimeter

43
Figure 8. Testing of the Turbidity Level

44
Figure 9. Inputting the Data of pH and Turbidity Levels

45
Figure 10. Eutech con 510 Conductivity Meter

46
Figure 11. Testing of Conductivity Level

47
Figure 12. Orion 810A+ Dissolved Oxygen Meter

48
Figure 13. Testing of Dissolved Oxygen Level.

49
 Appendix B

Data Results

Table 8. pH Level Results from Excel Solver

pH Level Type Value
7.27
7.1 Mean 7.442
7.12 Variance 0.02989931
7.16 Observations 30
7.22 Hypothesized Mean 6.5
7.25 df 29
7.34 t Stat 29.83877191
7.39 P(T<=t) one tail 1.27866E-23
7.41 t Critical one-tail 1.699127027
7.43 P(T<=t) two-tail 2.55732E-23
7.45 t Critical two-tail 2.045229642
7.26
7.4
7.42 Mean 7.442
7.58 Variance 0.02989931
7.55 Observations 30
7.53 Hypothesized Mean 8.5
7.37 df 29
7.41 t Stat -33.51318543
7.51 P(T<=t) one tail 4.83195E-25
7.49 t Critical one-tail 1.699127027
7.57 P(T<=t) two-tail 9.6639E-25
7.54 t Critical two-tail 2.045229642
7.59
7.58
7.62
7.59
7.6
7.69

50
 Table 9. Turbidity Level Results from Excel Solver
Turbidity Level Type Value
1.85
1.93 Mean 1.911333333
2.03 Variance 1.083067126
2.04 Observations 30
1.65 Hypothesized Mean 5
1.71 df 29
1.88 t Stat -16.25563658
1.76 P(T<=t) one tail 2.07475E-16
1.75 t Critical one-tail 1.699127027
1.71 P(T<=t) two-tail 4.1495E-16
1.86 t Critical two-tail 2.045229642
1.65
2.14
2.25
2.39
0.18
0.1
0.2
4.51
4.38
4.49
1.77
2.63
1.66
1.42
1.4
1.31
1.8
1.23
1.66

Table 10. Conductivity Level Results from Excel Solver

51
Conductivity Level Type Value
37.2
36.9 Mean 36.85666667
36 Variance 1.110126437
37.8 Observations 30
39.4 Hypothesized Mean 160
35.7 df 29
37.4 t Stat -640.155248
37.2 P(T<=t) one tail 4.87566E-62
38 t Critical one-tail 1.699127027
36.3 P(T<=t) two-tail 9.75132E-62
38.6 t Critical two-tail 2.045229642
36.7
35.8
37.1
37.6
36.5
35.7
35.4
37
35.4
36.8
38.6
35.9
36.8
36.7
36
38.4
37.4
35.8
35.6

Table 11. Dissolved Oxygen Level Results from Excel Solver

52
Dissolved Oxygen Level Type Value
4.54
4.69 Mean 4.980333333
4.61 Variance 0.07178954
5.11 Observations 30
4.98 Hypothesized Mean 2
5.2 df 29
4.83 t Stat 60.92490793
5.03 P(T<=t) one tail 1.83764E-32
5.14 t Critical one-tail 1.699127027
4.49 P(T<=t) two-tail 3.67527E-32
4.65 t Critical two-tail 2.045229642
4.51
5.34
5.11
5.32
5.2
4.94
4.91
5.13
4.61
4.95
5.2
5.54
5.22
4.88
4.93
4.96
5.08
5.17
5.14

53