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DW Distribution > Water Quality > Flashcards

Water Quality Flashcards

1
Q

Geologic strata able to yield water.

A
  • Aquifer
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2
Q

Causes of “red water” complaints

A
  • Corrosion of iron based pipe (ductile iron, galvanized, steel, etc.)
  • Growth of iron bacteria
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3
Q

This increases the amount of soap required to make suds.

A

Hardness

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4
Q

This must be present for corrosion to occur.

A

Oxygen

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5
Q

Maximum density of water occurs at this temperature.

A

4 C or 39.2 F

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6
Q

Problem associated with hydrogen sulfide in drinking water.

A

Rotten egg odor

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7
Q

Used to measure turbidity in drinking water.

A

Neophelometer

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8
Q

Secondary MCL’s for Iron.

A

0.3 mg/L

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9
Q

Secondary MCL’s for Manganese.

A

0.05 mg/L

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10
Q

Problems associated with hard water.

A
  • Extra soap or detergent required to produce suds.
  • Soap rings left on fixtures; soap scum left on clothing.
  • Deposits of scale in pipes, water heaters, etc.
  • Scale deposits on fixtures.
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11
Q

Negative log of the hydrogen ion concentration.

A

pH

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12
Q

The carrying capacity of iron pipe can be reduced due to the formation of this corrosion by-product.

A

Tubercules

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13
Q

Light scattering matter in water (suspended particles in water).

A

Turbidity

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14
Q

Excess carbon dioxide in water can cause this problem

A

Corrosive or aggressive water

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15
Q

Microorganism that can grow in the presence or absence of oxygen.

A

Facultative anaerobe

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16
Q

Appearance of deposits left by calcium and magnesium in water.

A

Chalky white

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17
Q

Appearance of deposits left by iron in water.

A

Reddish brown-“rust” color

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18
Q

Appearance of deposits left by manganese.

A

Dark purple to black

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19
Q

Difference in the pH and/or mineral content of drinking water in different communities can cause this problem.

A

“Travelers Diarrhea” normally short-lived intestinal upset

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20
Q

Organic matter matter exposed to chlorine can produce this chemical in drinking water

A

Total Trihalomethane, TTHM

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21
Q

The pH scale

A

0-14

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22
Q

These tests require grab samples that are analyzed immediately.

A
  • Chlorine residuial
  • pH
  • Temperature
  • Dissolved oxygen
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23
Q

Used to determine the corrosive or aggressive characteristics of water.

A
  • Langlier Stability Index (LSI)

- Coupon Test

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24
Q

Corrosion caused by contact of two dissimilar metals.

A

Galvanic corrosion

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25
Q

This can be added to water in controlled amounts to prevent tooth decay.

A

Fluoride

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26
Q

These conditions contribute to the corrosive nature of water.

A
  • Dissolved oxygen
  • Low pH
  • Low alkalinity
  • Soft water
  • High water temperature
  • Excess free CO2
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27
Q

Hydrogen sulfide smell.

A

Rotten egg smell

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28
Q

Disease causing.

A

Pathogenic

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29
Q

Waterborne diseases.

A
  • Dysentery
  • Typhoid
  • Cholera
  • Gastroenteritis
  • Polio
  • Hepatitis A
  • Giardiasis
  • Cryptosporidiosis
30
Q

The casing of a water well is grouted for this reason.

A

To prevent the contamination of the well

31
Q

Taste and odor is not as noticeable with this condition.

A

Cold water

32
Q

Chemical used to control algae in lakes and open reservoirs.

A

Copper sulfate or Bluestone

33
Q

This increases the solubility of oxygen in water

A

Cold water

34
Q

Indications of pH values: pH below 7

35
Q

Indications of pH values: pH above 7

A

Alkaline or Basic

36
Q

Indications of pH values: pH 7

37
Q

Factors that determine the amount of water that can be extracted from an aquifer.

A
  • Thickness of the aquifer

- Permeability of the aquifer

38
Q

Sacrificial anode used to provide cathodic protection of steel pipes and tanks.

A

Magnesium or Zinc

39
Q

Chemicals that raise the pH of water.

A
  • Hydrated lime
  • Soda ash
  • Caustic soda
40
Q

This can be used to keep iron and manganese in solution

A

Poly-phosphates

41
Q

Scale deposits in pipes are caused by this.

A

Insoluble carbonate compounds

42
Q

Anaerobic conditions in deep wells or at the bottom of deep reservoirs can cause this to occur.

A

The release of iron and manganese into the water

43
Q

Large amounts of these ions in water can foul an ion exchange resin bed.

A

Iron and manganese

44
Q

Most common method of softening water.

A
  • Lime-soda precipitation

- Ion exchange

45
Q

Secondary MCL’s: Hardness

46
Q

Secondary MCL’s: Chloride

47
Q

Secondary MCL’s: Sulfate

48
Q

Secondary MCL’s: Total dissolved solids

49
Q

Bacteria that may be associated with “red water.”

A

The iron bacteria Crenthrix

50
Q

Most common chemical added to water to prevent corrosion.

51
Q

Chemicals that tend to lower pH of water.

A
  • Alum
  • Chloride
  • Carbon dioxide
52
Q

Langlier Stability Index (LSI) =

A

(pH)-(pH saturation)

53
Q

Indications of the Langlier Stability Index (LSI)

Negative LSI

A

Corrosive water

54
Q

Indications of the Langlier Stability Index (LSI)

Positive LSI

A

Scale forming water

55
Q

Indications of the Langlier Stability Index (LSI)

LSI = zero

A

Chemically stable water

56
Q

This will corrode due to galvanic action when iron pipe and copper pipe are connected.

A

The iron pipe will corrode

57
Q

This material provides “cathodic protection” to galvanized iron pipe.

A

Zinc coating

58
Q

Lead and copper are introduced into drinking water primarily as a result of this.

A

Corrosion of plumbing materials

59
Q

Plumbing materials that may contribute to lead in drinking water.

A
  • Lead based solder used on copper plumbing
  • Brass and chrome plated brass faucets
  • Galvanized (zinc plated) pipes and fittings
  • Lead service pigtails
60
Q

NTU stand for this.

A

Nephelometric Turbidity Unit

61
Q

The most common coagulant used in drinking water treatment.

A

Aluminum sulfate or “Alum”

62
Q

Light scattering particles of organic material and clay.

63
Q

Sources of taste and odor in drinking water.

A
  • Dissolved minerals and gasses (groundwater)
  • Algae and bacteria (surface water)
  • Industrial wastes (surface and groundwater)
  • Decayed vegetation (surface water)
64
Q

Turbidity in water is present in this form.

A

Colloidal suspension

65
Q

Iron at or above this level can cause staining of fixtures and clothing or give a rusty off taste.

66
Q

Three tastes that can be detected by the tongue.

A
  • Sweet
  • Bitter
  • Salty
67
Q

A measure of the intensity of odor in drinking water.

A

Threshold odor test

68
Q

Color may be present in these two forms of water.

A
  • Dissolved organic material, called true color (True color is the color that remains after the sample has been filtered to remove suspended particles)
  • Suspended collodial particles, which contribute to the apparent color of the water.
69
Q

Temporary cloudiness in recently drawn water samples may be caused by this.

70
Q

Free carbon dioxide in water can create this problem.

71
Q

Water suitable for drinking.

72
Q

Per capita water consumption per day

A

50-150 gallons per person per day

DW Distribution (8 decks)

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