Water and Waste Water

Question 1

Water Sources

Answer 1

Natural – rain, lakes, streams
Potable Water (from a utility) –Clean Water Act (1972) standards
Grey Water – doesn’t meet Clean Water Act guidelines, but may be filtered, may be semi-processed
Black Water – Effluence (sewage)

Question 2

Constant Pressure System

Answer 2

Typical for buildings FIVE STORIES AND UNDER in height or “low-rise” buildings

Question 3

Gravity-Fed System

Answer 3

Typically for buildings SIX STORIES AND MORE in height
-use pumps at location where water enters the building to send the water to a storage tank(s) at top
-then use gravity for the rest of the system

Question 4

Shutoff Valve

Answer 4

Cuts off water to the entire building

Question 5

Pressure-Reducing Valve

Answer 5

Reduces high pressure from utility to avoid overpowering fixtures

Question 6

Water Metre

Answer 6

Tracks consumption

Question 7

Backflow Preventer

Answer 7

Prevents contamination from subject building into city’s water supply

Question 8

Thermal Expansion Tank

Answer 8

Relieves pressure related to heating potable water in the hot water tank and its expansion from the thermal load (keeps it from exploding)
-heated water has higher pressure

Question 9

Heat Exchange/Heat Transfer

Answer 9

When two objects (typically liquid) come near each other and exchange heat

Question 10

Traditional indirect fired hot water heater with a tank

Answer 10

A fuel source is burned and heat is transferred to the water
-24/7 tank
-needs to be hot and reliable
-insulated water pipes

Question 11

Instantaneous hot water heater (no tank), Direct Fired

Answer 11

With a fuel source, fuel is burned, this heats the water
-very energy efficient since they only heat the water when “demand” is initiated
-“tankless” hot water heater
-costs 3x upfront
-uses electricity
-1x/year servicing

Question 12

Booster Heaters

Answer 12

Heat water to higher temperatures for sanitation use, dishwashers, laundry, pot washer
-temperatures >180F for dishwashing

Question 13

ASHRAE recommends storing hot water at

Answer 13

140º, with a minimum return at 124º
-alternatively, periodically increase the temperature to 150º or use chlorination followed by flushing the system out
-another alternative – use instantaneous heaters

Question 14

Riser

Answer 14

Piping that is vertically through the building that brings plumbing services (also known as a plumbing chase)

Question 15

Roughing/Rough-In

Answer 15

Plumbing infrastructure connection point between riser and final location of plumbing service

Question 16

Tie-In

Answer 16

When you connect the end-use fixture to the roughing (connect the faucet brightwork to the water pipe)

Question 17

Types of Valves

Answer 17

Ptrap –stops smell/valuables from going down, acts as barrier
Mixing Valve
Ball Valve

Question 18

Sanitary Risers (or stacks/drains/lines…)

Answer 18

Effluence

Question 19

Septic Tank

Answer 19

Unless your building is connected to a sewer system
-underground

Question 20

Storm Risers (or stacks/drains)

Answer 20

Remember the roof drains from Topic #1

Question 21

Grease Traps (important!)

Answer 21

Pot sinks, dishwashers, mat washing drains, etc.
-by code, grease traps are typically at least 10’ from hot water faucets
-at 10ft, grease starts to cool down so doesn’t clog, but can be trapped

Question 22

Evaporation or Runoff

Answer 22

Evaporation from pools, fountains, runoff from irrigation

Question 23

Riser Recap

Answer 23

Domestic hot water, domestic cold water, sanitary riser, sewer vent riser, secondary water risers, storm water riser
-laundry, kitchen sink
-domestic home use

Question 24

Water Consumption/Conservation

Answer 24

Average conventional hotel uses 218 gallons/room/day

Question 25

Water Bill

Answer 25

Water consumption
Sewage disposal
Possible sewage surcharge if too much solid waste
-the average American uses 80-100 gallons per day

Question 26

Water Costs in Utilities Department

Answer 26

Typical utilities/energy department
-cost to heat water usually excludes the cost of the water itself
-> water is cheap

Question 27

How to Minimize Bill and Be Sustainable

Answer 27

Reduce the amount of water used
-low flow fixtures (shower heads, faucets, aerators, faucet sensors/timers, waterless urinals)
-higher efficiency equipment
-operating practices

Use grey water for irrigation, toilet water, water supplied for hose uses

Mix air into water to increase the pressure -> less water going through

Question 28

Reduce the Amount of Water Used

Answer 28

Train housekeepers to not run water in guestrooms while cleaning
Train kitchen staff to not run water unless required by code
Train all staff to shut off the water when not in use

Question 29

Reduce the amount of water that goes to your sanitary lines so you don’t pay for sewage treatment

Answer 29

Sub-metre some uses, then deduct from the bill
What qualifies?
-heating/cooling (secondary supply) water supply
-swimming pool
-irrigation
Agreement w/ water company
Sewage disposal is very expensive

Question 30

Sustainable Water

Answer 30

Linen reuse
Be proactive about leaks, identify, and manage them
Check operations
Redesign landscaping – xeriscaping
-use indigenous plants, no need for extra resources/fertilizers
Reuse grey water
Ozone chemicals in laundry, use cold water