Essay On Fresh Water Chemistry

The Fresh Water Chemistry

Introduction

FRESH WATER is defined as water having lesser concentrations of dissolved materials usually salts. A significant portion of living beings composed of water, It is a precious element for all living beings. Water is composed of one oxygen bounded covalently by two hydrogen.This makes the water molecule stable.

The positive pole and negative pole generates in the molecule because of the skewed structure form by electronegative oxygen atom.

Water molecule exhibits the property of "Universal solvent." Because of this skewed structure and hydrogen bonding. The two lone pairs of electrons in Oxygen attracts hydrogen atoms of other molecules, forming weak hydrogen bonds.

When many water molecules are bound together through hydrogen bonds,

Hardness is the hard scale forming in pipes, hot water tanks, cooking utensils, and boilers. This scale is metal-carbonate scale which reduces the capacity of pipes to transmit heat and carrying water.

Odor (MCL 3 TON)

The drinkability of fresh water is highly affected by odor. It is measured in the unit of Ton, which is the essential dilution factor before the odor becomes observing.1 Ton shows that water has polluted characteristics relatively from odor-free water.

pH;

A pH of fresh water 6.5-8.5 was set standard for environmental measurements.

Taste

Water has no taste, So it is a qualitative factor, anything causes water to be tasty is determined as a pollutant.

Total Dissolved Solids;

MCL value=500 mg L -1

The (TDS) total dissolved solids are salts and sugars present in water which might have adverse reactions on health and household appliances.

Microbiological MCLS

The MCLs for bacteria are applicable to non community and community water systems.

Maximum contaminant levels for