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WATER TECHNOLOGY
Dr. RupamSingh
CY1701 ENGG. CHEM.
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“Without food, human can survive for number of
days, but water is such an essential that without it
one cannot survive”.
“Although water is nature’s most wonderful,
abundant and useful compound yet is also the
most misused one”.
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Distribution of water
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Sources of Water
A) Surface Waters
Rain Water - Pure but contaminated with gases
River Water - High dissolved salts moderate organics
Lake Water - Const. composition but high organics
Sea Water - High salinity, pathogens, organics
B) Underground Waters
Spring/Well Water - Crystal clear but high dissolved
salts and high purity from organics
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Classification of Impurities in water
Physical Impurities - Dissolved Solids/Salts
Chemical Impurities - Inorganic & Organic Chemicals
Biological Impurities - Pathogens, algae, fungi,viruses...
1) Acidity (pH)
2) Gases (CO2-
1) Colour
O2, NH3) 1) Microorganism
2) Turbidity
3) Minerals 2) Water Bodies
3) Taste
4) pH
4) Odour
5) Salinity
5) Conductivity
6) Alkalinity
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7) Hardness
Colour
• Colour in water is due to metallic salts of Fe, Mn and due to organic
substances like humus, peat, algae, weed …
• Industrial activities such as textile, paper & pulp, dyeing, tanneries
• Colour intensities of water sample can be measured using
tintometer using Platinum cobalt standard colour complex
Turbidity
• It is due to colloidal, extremely fine suspension such as clay, slit,
finely divided matters, sometimes microorganisms…
• It reflects the optical properties of water in terms of light scattering
ability instead of transmitting in straight lines.
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Taste
• Presence of dissolved salts and gases imparts bitter, soapy, brackish
and palatable taste which normally co-related with odour but it is
not applicable always the case
• Bitter (Fe, Al, Mn, SO4, Ca(OH)2)
• Soapy (NaHCO3)
• Brackish (High salt content - NaCl)
• Palatable (CO2 and NO3)
Odour
• Domestic and industries activities cause undesirable odour to water
• Industrial effluent of organics, sewage discharge, presence of N, S
and P contains compounds, metal ion pollution like Fe
• Substances like algae, peat, bacterias
• Grassy odour, peaty odour, offensive odour, tarry and faint odour
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pH
pH = -log [H+]
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Total dissolved solids (TDS):
TDS is a measure of the combined content of all
inorganic and organic substances contained in a
liquid in molecular, ionized or micro-granular
suspended form.
The two principal methods of measuring total
dissolved solids are gravimetry and
conductometry. Gravimetric methods are the most
accurate and involve evaporating the liquid solvent
and measuring the mass of residues left. 9
Dissolved Oxygen (DO): The stream system both
produces and consumes oxygen. It gains oxygen from the
atmosphere and from plants as a result of photosynthesis
Oxygen is measured in its dissolved form as dissolved
oxygen (DO).
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Chemical Oxygen Demand: The chemical oxygen demand
determines the amount of oxidizable organic pollutants found in
surface water, making COD a useful measure of water quality. It
is expressed in milligrams per litre (mg/L), which indicates the
mass of oxygen consumed per litre of solution. The COD is
determined by refluxing the sample in the presence of excess
K2Cr2O7, which serves as oxidizing agent. The solution is
acidified with H2SO4, and Ag2SO4 is added as a catalyst to
speed the oxidation of low-molecular-weight fatty acids. Mercuric
sulfate, HgSO4, is added to complex any chloride that is present,
thus preventing the precipitation of the Ag+ catalyst as AgCl.
After refluxing for 30 min, the solution is cooled to room
temperature, and the excess Cr2O72- is determined by a back
titration, using ferrous ammonium sulphate as the titrant and
ferroin as the indicator. Since it is difficult to completely remove
all traces of organic matter from the reagents, a blank titration
must be performed. The difference in the amount of FAS needed
to titrate the blank and the sample is proportional to COD. 11
Biological Oxygen Demand (BOD):
BOD is the amount of dissolved oxygen
needed by aerobic biological organisms in a
body of water to break down organic
material present in a given water sample at
certain temperature over a specific time
period.
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MAJOR IMPURITIES OF WATER
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Hard Water
What’s hard water?
Soft 0-60
Moderately hard (Medium) 60-120
Hard 120-180
Very hard 180 & over
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Why be concerned about Hard Water?
• Hard water does cause soap scum, clogs pipes and clogs
boilers as lime scale
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Hardness of Water
• Type of Hardness
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Temporary Hardness
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Permanent Hardness
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Units of Hardness
Most Commonly used
• Parts per million (ppm)
1ppm=1 part of CaCO3 equivalence hardness causing substance present in 106
parts of water
• Clare's Degree(oCl)
1o Clarke= 1part of CaCO3 equivalent hardness in 70000 parts of water
Solution :
204 X 100
Calcium carbonate equivalent hardness = = 150 mg of CaCO3/L
136
= 150 ppm
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Calcium carbonate equivalence conversion during
hardness calculation
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Problems
1. A water sample from an industry in Bombay had the following data
Mg(HCO3)2 = 16.8mg/L, MgCl2 = 19 mg/L, CaCO3 = 20 ppm, MgSO4 =24.0mg/L
and KOH = 1 ppm. Calculate the temporary, permanent and total hardness of
the water sample.
Solution
Step 1 conversion in to CaCO3 equivalent
Calculation
Boiler wall
Sludge is a soft, loose and slimy precipitate formed within the boiler.
It can be easily scrapped off with a wire brush.
It is formed at comparatively colder portions of the boiler and collects
in areas of the system, where the flow rate is slow or at bends.
It is formed by substances which have greater solubility's in hot water
than in cold water, e.g. MgCO3, MgCl2, CaCl2, MgSO4 etc.,
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Remedy: Sludges can be removed using wire brush or mild acid
1. Scale
Hard adherent coating on
inner walls of boiler
water
Boiler
wall
Scales are hard substances which sticks very firmly to the inner
surfaces of the boiler wall.
Scales are difficult to remove even with the help of a hammer
and chisel.
Examples: CaSO4, CaCO3, Mg(OH)2 25
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Reasons for formation of scale
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II. Caustic embitterment
NaOH has better mobility and can percolate into fine cracks present in
boiler walls.
Na2CO3 + H2O → 2 NaOH + CO2
NaOH gets concentrated in the fine cracks present in the boiler walls.
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III. Priming and foaming
Foaming
It is the production of continuous foam
or hard bubblers in boilers. Foaming is
due to the presence of substance like oil
in boiling water.
Priming
Foaming It is the process in which some particles
Normal bubble in water are carried along with the
steam. The resulting process is called as
wet steam or carry over. The process of
formation of wet steam in boilers is
called as priming.
Causes of Priming,
1. Presence of dissolved salts
Priming 2. High velocity steam due to sudden boiling
Carry over bubble
3. Improper boiler design
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IV. Boiler corrosion
2 Fe + 2 H2O + O2 2 Fe(OH)2
4 Fe(OH)2 + O2 2 [Fe2O3.2H2O]
Ferrous Rust
hydroxide
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Removal of Dissolved Oxygen (DO)
2 Na2SO3 + O2 2 Na2SO4
Sodium DO Sodium
sulphite sulphate Water feed
N2H4 + O2 N2 + 2H2O
O2 To vacuum
Hydrazine Nitrogen
Steam jacket
2. By mechanical deaeration
Presence of bicarbonate salts of either magnesium or calcium also causes the release of
CO2 inside the boiler apart from the dissolved CO2
Fe + 2 HCl FeCl2 + H2
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Softening of Water
1. Phosphate conditioning
Scale formation can be prevented by adding sodium phosphate to the boiler water which reacts
with the hardness producing ions and forms easily removable phosphate salts of respective ions
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2. Calgon conditioning
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