Chapter 5:

WATER QUALITY
 A. WATER QUALITY
“Water quality” is a measure of how good the water is, in terms of
supporting beneficial uses or meeting its environmental values.
Potable water is water suitable for drinking and cooking
purposes. Potability considers both the safety of water in terms
of health, and its acceptability to the consumer – usually in terms
of taste, odor, color, and other sensible qualities
B. WATER QUALITY TESTS
Before deciding on the source/s of surface or
groundwater, it is important to conduct water quality
tests through representative samples. These tests ideally
should be performed on site and through samples taken to
the laboratory for definitive analysis.
 1. Water Quality Parameters
Samples from the potential surface and groundwater sources
should be collected and analyzed for several quality parameters.
During sampling, some parameters may be observed and tested
on site with the use of portable equipment; while others have to
be analyzed formally by an accredited testing laboratory.
 2. Frequency of Sampling
The NWRB and the Department of Health (DOH) prescribe
certain protocols for the testing of water at the supply source
and through the distribution system. These are different for the
microbiological concerns and the physical and chemical
characteristics of the product.
 a. Microbiological Tests:
The minimum number of samples, which are to be collected
periodically by existing water utilities and delivered to the DOH or
its authorized laboratory for examination, is based on the mode and
source of the water supply (Table 5.2). Samples are to be taken
from the distribution network.
 b. Physical/Chemical Tests:
The minimum frequency of physical and chemical
sampling for drinking water supply is once a year
regardless of service levels. Samples are to be
taken from the source itself.
 C. COMPONENTS OF WATER QUALITY

In accordance with the Philippines National Standards for

Drinking Water, three aspects of water quality need to be
considered. These are the Chemical, Physical and
Microbiological aspects
 1. Chemical Aspects
1. Hardness
– hardness is due primarily to calcium and magnesium
carbonates and bicarbonates (which can be removed by boiling)
and calcium and magnesium sulfate and chloride (which can be
removed by chemical precipitation using lime and sodium
carbonate). Hardness in water is objectionable for the following
reasons:
• Calcium and magnesium sulfate have a laxative effect.
• Hard water makes lathering more difficult, and so it
increases soap consumption.
• In boilers, pots and kettles, hardness causes scaling,
resulting in the reduction of the thermal efficiency and
restriction of flow.
2. Alkalinity and Acidity – the presence of acid substances is
indicated by pH below 7.0 and alkaline substances by pH
greater than 7.0. Acidic water is corrosive to metallic pipes

3. Carbon Dioxide – the presence of appreciable quantities of

carbon dioxide makes water corrosive due to carbonic acid
formation and the presence of free CO2.
4. Dissolved Oxygen – aside from a flat taste, water devoid of
oxygen may indicate an appreciable level of oxygen-consuming
organic substances.

5. Chemical Oxygen Demand (COD) – COD is a measure of the

amount of organic content of water. As bacteria utilize oxygen in
the oxidation of organic matter, the COD increases and the
dissolved oxygen in the water decreases.
6. Organic Nitrogen – organic nitrogen is a constituent of all
waste protein products from sewage, kitchen wastes and all
dead organic matter. Freshly produced waste normally contains
pathogenic bacteria. All water high in organic nitrogen should
therefore be suspected for possible contaminants.
7. Iron and Manganese – groundwater usually contains more of
these two minerals than surface water. Iron and manganese are
nuisances that must be removed if in excess of 0.3 mg/l and 0.1
mg/l respectively. They stain clothing and plumbing fixtures, and
the growth of iron bacteria causes strainers and screens to clog
and metallic conduits to rust. The appearance of a reddish brown or
black precipitate in a water sample after shaking indicates,
respectively, the presence of iron or manganese.
8. Toxic Substances – a number of chemical substances, if
present in appreciable concentration in drinking water, may
constitute a danger to health. These toxic substances include
arsenic, barium, cadmium, hexavalent chromium, cyanide, lead,
selenium and silver.

9. Phenolic Compounds – these cause undesirable taste in

water whenever present.
 2. Physical Aspects
1. Turbidity – is a measure of the degree of cloudiness or
muddiness of water. It is caused by suspended matter in
water like silt, clay, organic matter or microorganisms. Even
when caused by factors that do not pose a health risk,
turbidity is objectionable because of its adverse aesthetic and
psychological effects on the consumers.
 2. Color – is due to the presence of colored substances in solution,
such as vegetable matter and iron salt. It does not necessarily have
detrimental effects on health. Color intensity could be measured
through visual comparison of the sample to distilled water.

3. Odor – odor should be absent or very faint for water to be

acceptable for drinking. Pure water is odorless; hence, the presence of
undesirable odor in water is indicative of the existence of contaminants.
4. Taste – pure water is tasteless, hence, the presence of
undesirable taste in water indicates the presence of
contaminants. Algae, decomposing organic matter, dissolved
gases, and phenolic substance may cause tastes.
3. Microbiological Aspects
4. Philippine Standards for Water
Quality
The Philippines National Standards for Drinking Water 2007
(PNSDW-2007) provide the minimum standards for quality of
potable water. Per PNSDW, drinking water must be clear,
colorless and free from objectionable taste and odor.