Slacking~ lalala~~~, few more hours to term test and I'm slacking. GGNESS. I'm gonna flunk. I'm so distracted that I can't concentrate on my studies. But come to think of it, distracted by what? I've no idea. Actually, I'm in "holiday mood" now, and of course with this, I don't have the mood to study. Ha Ha Ha...

What should I do to savage myself from this situation? Need some pros to help me! =/ Maybe I should spend my time to type what I had revise here? Haha. It could really force me to study as I prefer typing stuff rather than writting=X. Hmm those who not interested in my subject-based content, you can stop reading here. So... BYE! hahas...

Here I go:

Enviromental Technology - Topic 1 (Water quality and water treatment)

Physical Parameters

• Solid contents
• Turbidity
• Colour
• Odour
• Taste
• Temperature

1. Soild contents

Well. Nothing much. It means solid content in the water consist of TSS(total suspended solid), TDS(Total dissolved solid), TS(Total solid).

Units: mg/L

2. Turbidity

Turbidity is the measurement of cloudiness in the water. Cloudiness is caused by TSS where the particles are big enough to scatter light.

Cloudiness in water affects aquatic life as it blocks out light to don't allow aquatic plants to photosynthise. This reduces the DO in the water, hence fishes may not have enough DO.

Cloudiness also affects water treatment process such as UV disinfection.

Unit: NTU (Nephelometric Turbidity Unit)= FTU (Formanzine Turbidity Unit)

3. Colour

Colour is caused by dyes, humic substances, dissolved minerals, microogranism.

Colour causes the water's aesthetic to be decreased, affects aquatic life, more expensive in water treatment.

Colour of the water is measured using a water sample comparing with colour comparasion tubes which is prepared using 0 to 70 mg/L of Pt-Co.

4. Odour

It is caused by organic and inorganic chemicals, and also decaying organic matter.

Odour is measured by dilution of odour-free water till the smell is preceptible. The results is expressed in terms of ratio.

5. Taste

It is caused by decaying mircoorganisms and high concentration of CCM (Cl-, Ca2+, Mg 2+).

Similar to odour, it is measured by dilition of taste-free water till the taste is preceptible, the results is expressed in terms of ratio.

6. Temperature

High temperature may cause:

1. The DO in water to decrease and DO solubility decreases with increasing temperature, this may affect marine life
2. Affects metabolism of mircobes. Mircobes used in water treatment may not be able to function well as high temperature affects their metabolism.
3. Affects solubility, some mineral salt's solubility decrease with higher temperature, this may cause scaling to piping. Heavy metals' solubility may increase, and the water may carry high concentration of heavy metal.
4. The above 3 affects water treatment process as the mircobes that are used do not have sufficient DO, affected metabolism, and heavy metal is able to kill the mircobes used in water treatment processes.

Phew the physical parameters is done. The chemical properties is a headache-_-... Oh well... I think I'll go play audi now, then later continue with my chemical paremeters for water quality.