Water Crisis Final PDF

### **Introduction** #### **1. Overview of Water Sustainability** - - - #### **2. Egypt\'s 2030 Strategic Vision for the Environment** - 1. - - - 2. - - 3. - 4. - - #### **3. Significance of Water Sustainability** - - ### **1. Water Resou...

### **Introduction** #### **1. Overview of Water Sustainability** - - - #### **2. Egypt\'s 2030 Strategic Vision for the Environment** - 1. - - - 2. - - 3. - 4. - - #### **3. Significance of Water Sustainability** - - ### **1. Water Resources (Chapter 1)** #### **Types of Water Resources:** 1. - - - - - 2. - - #### **Importance of Water:** - - - - #### **Hydrologic Cycle:** - - - - - - - #### **Water Scarcity:** 1. - - - - 2. - - 3. - - - #### **Uses of Water:** - - - ### **2. Water Pollution: Causes and Sources** #### **Definition:** - #### **Levels of Pollution:** 1. 2. 3. #### **Causes of Water Pollution:** 1. - - - 2. - 3. - - - 4. - - 5. - - 6. - - #### **Pollution Sources:** - - - - - ### **3. Specific Water Pollutants and Impacts** #### **Major Pollutants:** 1. - - - 2. - - - 3. - - 4. - - - 5. - - - #### **Impacts of Water Pollution:** 1. - - 2. - - 3. - 4. - #### **Combating Water Pollution:** 1. - - 2. - - - - - - **4- Water and Health** **Water Hygiene** - - **Types of hygiene** - - - - **Types of Water Hygiene** **Personal** - - **Environmental** - - **Domestic** - - **Food** - - **Water, sanitation, and Hygiene (WASH)** - - - **Importance of water for human health** ***Water makes up (by wt%) about:*** - - - - - - **Some functions of water in the human body** - - - - - - - - - **Some Signs of dehydration** - - - - - - - - **Water-associated Diseases** - - - - **Water-borne Diseases** - - - **Water-washed Diseases** - - ***Examples:* fungal skin diseases, such as ringworm infections, bacterial eye infections like Trachoma** **Water-based Diseases** - ***Examples:* Bilharzia: a disease caused by parasitic worms that enter the body by penetrating through the skin.** **Water-related Diseases** - - ***Examples:* Malaria which spread by mosquitos** **5- Water Quality** **What is Water Quality?** Water Quality refers to: conditions of water that make it suitable for a particular purpose or use physical, chemical, and biological characteristics **Water Quality Classification** **Potable water or drinking water** ▪ Suitable for human consumption ▪ Safe for domestic purposes such as drinking and food preparation ** Palatable water** ▪ Pleasant to taste and drink ▪ Free from detectable unpleasant tastes, odors, colors, and turbidity ▪ Considers the presence of some unharmful chemicals **Water Quality Classification** ** Wholesome water** ▪ there's absolutely no 'pure' water ▪ Wholesome means both potable and palatable ▪ Wholesome water contains chemicals and impurities that are either beneficial or not harmful such as salts and minerals **Water Quality Classification** Contaminated or polluted water ▪ Contains undesirable substances that are not suitable for drinking or domestic use since it negatively impacts human health Infected water ▪ Special type of contaminated water ▪ Contains pathogenic organisms **Water Quality Parameters** Physical **▪ Temperature** **▪ Color** **▪ Taste and Odor** **▪ Total Suspended Solids (TSS) ▪ Total Dissolved Solids (TDS) ▪ Turbidity** **▪ Electrical Conductivity (EC)** **Physical Parameters** **Temperature** ▪ An important parameter in evaluating water quality in natural surface water ▪ controls the life of aquatic organisms and their activity ▪ governs the chemical reactions occurring in the natural water system ▪ affects taste and odor of water ▪ affects viscosity and density of water **Physical Parameters** **Temperature** ▪ Affects solubility of gasses (like DO) ▪ influences toxicity of chemical pollutants ▪ affects algal growth ▪ affects solubility of solids in water like salts and pollutants 3 Easy Ways to Measure Pond Water Temperature ▪ For potable and palatable water, a temperature of about 10-15oC is desirable, not more than 25oC. **Physical Parameters - Odor and taste** - - **Physical Parameters** **Odor and taste measurements** ▪ Threshold Odor Number (TON) and Threshold Taste Number (TTN) TON or TTN = (A+B)/A [A: volume of sample to be measured] [B: volume of odor-free distilled water that is added gradually to dilute the sample until the odor is not detected by human observation] Desirable TON is between 1 and 3. **Physical Parameters** **Color** Water with algae sediments, soil, stones, metals like iron\...etc. ▪ Algae can cause the water to be [greener in color] ▪ Organic compounds give it a [dark brown color] ▪ Iron can give it a [reddish color] ▪ Manganese and zinc can [impart a black color] ▪ [Pure water is colorless] **Physical Parameters** **Color can be:** ▪ [Apparent:] color of the whole water sample including suspended and dissolved components, before removing suspended matter by either filtration or centrifugation. ▪ [True:] color due to dissolved matter only after filtration or centrifugation to remove turbidity. **Physical Parameters** Color measurement ▪ Measured on a scale of 0-500 ▪ Pure water is graded 0 on this scale ▪ Measured by comparing the water sample to a [standard Platinum Cobalt solution of 1 mg/L.] ▪ One color unit is equivalent to the color of 1 mg/L of this solution. ▪ The instrument used to measure the intensity of the color is called [tintometer.] **Physical Parameters** **Solids** [Total Suspended Solids (TSS)] ▪ Can be separated by filtration or centrifugation ▪ Measured as the dry weight on the filter [Total Dissolved Solids (TDS)] ▪ Measured as the dry weight that passes through the filter ▪ The filtrate is heated on a small dish to evaporate the water and the solids will be left as a Residue **Physical Parameters** **Solids** [Total solids (TS) = TDS + TSS] Water can be classified into: \* freshwater: \5000 mg/L TDS **Physical Parameters** **Solids** TSS and TDS measure the amount of particulate matter in water such as algae, organic matter, clay, and inorganic substances (such as minerals, salts, and metals) TSS is related to [turbidity] **Physical Parameters** **Turbidity** A measure of the ability of light to pass through water Degree of opaqueness of water due to suspended matter Suspended particles can clog fish gills Leads to less photosynthesis and DO levels and hence less growth of organisms Can raise the temperature of water because the particles absorb more heat, leading to less DO **Physical Parameters** **Turbidity** Suspended particles act as adsorbents for heavy metals and organic contaminants Measured by [nephelometric turbidity units] (NTU or TU) Measured by an electronic hand-held meter [ 1 NTU is equivalent to 1 mg/L of silica in suspension] **Physical Parameters** **Turbidity** According to WHO, turbidity of [water should not exceed 5 NTU] Turbidity \> 5 NTU can be visible to the average person Turbidity in muddy water \>100 NTU. Groundwater is normally low in turbidity due to the natural filtration that occurs as the water penetrates through the soil **Physical Parameters** **Electrical Conductivity (EC)** Measures the ability of water to conduct or transport electricity Water allows for flow of electricity through it due to the presence of salts (ions) dissolved in it **Physical Parameters** **Electrical Conductivity (EC)** If water is pure, conductivity will be zero Conductivity is a measure of water salinity (saltiness) Conductivity increases with salinity Some fish cannot adapt to highly saline conditions **Physical Parameters** **Electrical Conductivity (EC)** Measured using a conductivity meter (a probe with a conductivity sensor typically measured in microsiemens per centimeter (μS/cm) at 25oC. Conductivity increases with increasing temperature and excessive evaporation, why? **Water Quality Parameters** Chemical ▪ Acidity and alkalinity ▪ Hardness ▪ Chlorides and Chlorine Residual ▪ Sulfates ▪ Nitrates ▪ Fluorides ▪ Heavy metals ▪ Dissolved oxygen **Chemical Parameters** **Acidity and alkalinity** pH can be measured by [litmus pH paper or a pH meter] Causes of acidity: mineral acids, salts such as sulfates Causes of alkalinity: **carbonates and hydroxides** **Chemical Parameters** **Water Hardness** Measure of dissolved minerals **[(particularly Ca and Mg salts)]** in water Hard water does not produce lather (foam) with soaps and detergents Hardness causes the build-up of scale deposits in pipes **Chemical Parameters** **Water Hardness: Types** [ Temporary hardness] ▪ Causes: ***[carbonates and bicarbonates of Mg and Ca ]*** ▪ Solution: remove by boiling or adding lime to water [ Permanent hardness] ▪ Causes: ***[sulfates and chlorides of Mg and Ca]*** ▪ Solution: remains after boiling so requires chemical treatment by softening processes **Chemical Parameters** **Water Hardness** \* Soft Water: hardness up to 75 ppm (mg/L) \* Hard Water: \> 200 ppm \* Moderately Hard Water: in between 75-200 ppm ❑Measured by **[colorimetric measurements]** **Chemical Parameters** **Chloride Content** Chlorides (Cl-)exist commonly in natural waters due to sodium chloride salts and sometimes potassium and calcium salts do not pose a health threat in drinking water however, high concentrations have an undesirable salty taste for most people measured by adding [silver nitrate and observing the white precipitate] [\ ]**Chemical Parameters** **Chlorine Residual** Added to water as a gas for disinfection Chlorine is a toxic gas; however, it is not harmful to human health when added in low concentrations In drinking water, 0.2 mg/L residual chlorine is safe Can react with organics to form toxic compounds **Chemical Parameters** **Sulfates** Found in almost all natural waters Can result from leaching of rocks, acid rain, and industrial wastes **High concentrations can give the water an objectionable bitter taste and may cause some laxative effects** **Chemical Parameters** **Nitrates** Found in all-natural waters Can result from erosion of natural deposits, acid rain, industrial wastes, agricultural runoff, and fertilizers Excessive nitrates in surface water can stimulate the rapid growth of the algae and may lead to **[eutrophication]** **High concentrations (\>10 mg/L) in drinking water cause an immediate and severe health threat to infants** **Chemical Parameters** **Fluorides (F-)** Very small amounts in drinking water prevent tooth decay, especially in children Very high concentrations cause discolored teeth, a condition known as **[dental fluorosis]** public water supplies depend on the local climate The maximum allowable levels of fluoride in the Management of fluorosis lesions with differing treatment modalities **Chemical Parameters** **Heavy Metals** ** Iron and Manganese** give water a bitter taste and may stain laundry [with black or brown colors] ** Copper and Zinc** ❑are non-toxic in low concentrations ❑cause undesirable taste in drinking water ❑at high concentrations, zinc makes water turbid ❑essential and beneficial for human health and growth of plants and animals **Chemical Parameters** **Dissolved Oxygen** The **higher** the concentration of dissolved oxygen in streams, rivers, and lakes, **the better the water quality** DO level varies with **[pressure, temperature, and salinity of the water.]** Public health is not affected by DO, but very little or no oxygen tastes unpalatable to some people **Chemical Parameters** **Biochemical Oxygen Demand (BOD)** [The oxygen used by the decomposer microorganisms to break down the organic matter into nutrients for their food] The higher the amount of organic material in water, the higher is the BOD BOD is a measure of water pollution by organics **Water Quality Parameters** ** Biological** ▪ Bacteria ▪ Algae ▪ Viruses ▪ Protozoa **Biological Parameters** An important biological indicator of water quality and pollution is the group of bacteria called **[coliforms]** Water contaminated with domestic sewage contains **[coliforms such as Escherichia coli or E. coli]** The coliform bacteria test is essential for public health **6- Water Sustainability and Water-Energy-Food Nexus** **Sustainable Development** - - - - - - - - **Elements of water** **sustainability** - - - - **Water-Energy-Food Nexus** - **Water-Energy-Food Nexus** - - **Water-Energy-Food Nexus** **Water-Energy** ❑Water and wastewater utilities are typically the largest consumers of energy in municipalities, often accounting for **[30 to 40% of total energy consumed.]** ❑Implementing energy efficiency measures in water sector systems can significantly reduce operating costs. ❑The most common solutions are related to improving the [efficiency and sustainability] with which water and energy are used and finding win-win options that create savings for both. **Water-Food** ❑ Agriculture accounts for **70% (on average)** of water withdrawals worldwide. Agriculture is by far the largest consumer of water globally. ❑ Rain-fed agriculture is the predominant agricultural production system around the world. This method is little more than half as effective as optimal agricultural management.  **Water-Energy-Food Nexus** - - - **Water-Energy-Food Nexus** ❑Agriculture uses [11% of the world's land surface] and [30% of total global energy consumption] when considering food production and supply chain. ❑Clean water supplies need energy. ❑Food production, processing, and transport need energy. ❑Energy production (hydropower, fuel cells) needs water. ❑Energy production impacts water quality. **Water-Energy-Food Nexus** ❑Food production needs clean water ❑Food production impacts water quality. ❑Water infrastructure and use impact water quality, land use, and water supply ### ### ### ### **7- Water Management​** - #### **Key Aspects:** 1. - - - - - - - - 2. - - - - - - - - - 3. - - - - - - - - - - - - - - - 4. - - - - - - - - - - - - - - ### **8- Water Safety Plans (WSP)​** #### **What is a Water Safety Plan?** - #### **Objectives:** 1. 2. 3. #### **Steps in Developing a WSP:** 1. - - - - 2. - - 3. - - - - - - - - 4. - 5. - - 6. - - 7. - -