A. Physical Aspects1. Taste

2. Odor

3. Color

4. Turbidity

5. pH

6. Total Dissolved Solids

B. Chemical Aspects1. Arsenic

2. Cadmium

3. Lead

4. Benzene

5. Iron

6. Manganese

7. Chloride

8. Sulfate

** Chlorine Residual

C. Radiological Aspects

1. Gross Alpha Activity

2. Gross Beta Activity

3. Radon

D. Microbiological Aspects

1. Multiple Tube Fermentation Technique

2. Membrane Filter Technique

3. Chromogenic Substrate Test

4. Heterotrophic Plate Count

This part deals primarily with the measurement of the physical properties of the sample

Provides first warning of potential hazards in the environment

Refers to the gustatory sensations◦ Bitter – caffeine ( Strong coffee)◦ Salty – sodium chloride (Chlorinated water)◦ Sour – citric acid (lemon juice)◦ Sweet – sugar (syrup)

Flavor – gustatory, olfactory and trigeminal sensations

Methods:◦ Sensory Evaluation Technique

Only used on samples known to be safe for ingestion

Standard: No Objectionable Taste

Affected by organic and inorganic chemicals present in water

Provide qualitative descriptions of odor intensity

Method:◦ Sensory Evaluation Technique

Standard: No Objectionable Odor

Color of surface and groundwater results primarily from the presence of natural organic matter, particularly aquatic humicmatter◦ Humic matter consists of humic and fulvic acids –

yellow-brown color

Substances that adds color to water:◦ Suspended particles

Clays, algae, iron, manganese oxides

Color usually removed from potable water for aesthetic purposes

True Color◦ Color of water from which the turbidity has been

removed

◦ Standard: ≦ 5 Color Units

Apparent Color◦ Color due to substances in the solution and

suspended matter

◦ Contributed principally by colloidal or suspended material

◦ Standard: ≦ 10 Color Units

Methods: Visual Comparison Colorimetric

Caused by suspended and colloidal material ◦ Clay, silt, finely divided organic and inorganic

matter, plankton and other microbes

Method: Turbidimetry

Standard: 5 NTU

Acidity◦ Attributed to the presence of strong mineral acids and

weak acids and hydrolizing salts such as iron and aluminum sulfate

◦ Contribute to corrosiveness and influence chemical rates, chemical speciation and biological processes

Alkalinity◦ Refers to the acid-neutralizing capacity of water◦ Attributed to the carbonate, bicarbonate and hydroxide

content and borates, phosphates and silicates or other bases

Method: Electrometric method (pH meter)

Standard: 6.5 to 8.5

Waters with high dissolved solids generally are of inferior palatability

Portions of solids that passes through a filter of nominal pore size

Methods: Gravimetric, dried at 180°C

Standard: ≦ 500

Various forms of chemicals are present in drinking water that may lead to some health problems

Inorganic constituents◦ Arsenic, lead, chromium and cadmium

Suspected carcinogens

Organic constituents◦ Due to decomposition of organic debris, domestic,

agricultural, industrial, water treatment

Presence of arsenic in water is due to mineral dissolution, industrial discharges, application of pesticides

Health Effects: severe poisoning and carcinogenic

Methods: Inductively Couple Plasma/Mass Spectrophotometry; hydride generation Atomic Absorption Spectrophotometry; Silver Diethyldithiocarbamate Method, ElectrothermalAtomic Absorption Spectrophotometry (Graphite furnace AAS)

Standard: ≦ 0.05 mg/L

extremely toxic and accumulate in the kidneys and liver◦ Causes dysfunction of the kidneys

Methods: Inductively Couple Plasma/Mass Spectrophotometry (ICP/MS), Flame Atomic Absorption Spectrophotometry (FAAS)

Standard: ≦ 0.003 mg/L

Presence in water supply comes from industrial, mine and smelts discharges or from the dissolution of plumbing and plumbing fixtures

Toxic and cummulative poison

Method: Inductively Couple Plasma/Mass Spectrophotometry (ICP/MS), Flame Atomic Absorption Spectrophotometry (FAAS), Electrothermal Atomic Absorption Spectrophotometry (EAAS), Anodic Stripping Voltammetry; Dithizone

Standard: ≦ 0.01 mg/L

Results with high contamination from human or animal waste

Methods: Cd Reduction Method, Capillary Ion Electrophoresis Colorimetric (Diazotization); Flow Injection Analysis

Standard: ≦ 0.01 mg/L

Presence is due to industrial effluents, atmospheric pollution due to vehicular emissions

Method: Gas Chromatography/Mass Spectrophotometry

Standard: ≦ 0.01 mg/L

Elevated iron levels can cause stains in plumbing, laundry, and cooking utensils

Imparts objectionable taste and color

Ferrous state -> oxidized -> ferric state (reddish precipitate)

Method: Phenanthroline, Atomic Absorption Spectrophotometry, Colorimetric Method

Standard: ≦ 0.01 mg/L

Elevated manganese can cause stains in plumbing, laundry, cooking utensils

Mn2+ -> oxidized -> MnO2 black precipitate

Methods: Perfurate Method, Atomic Absorption Spectrophotometry, Inductively Color Plasma/Mass Spectrophotometry

Standard: ≦ 0.04 mg/L

Major inorganic anions in water

Produces salty taste if the cation is sodium

High chloride content may harm metallic pipes and structures

Method: Argentometric Method, IC

Standard: ≦ 250 mg/L

Occurs naturally in water

Method: Turbidimetric Method, Ion Chromatography, Gravimetric Method

Standard: ≦ 250 mg/L

Chlorine if not within limits may produce adverse effects

Taste and color of water is intensified

Potential organic chloroform may be form in the process of chlorination

Methods: Iodometric, AmperometricTitrations, DPD Colorimetric Method

Standard: 0.3 to 1.5 mg/L

Does not provide a complete water quality picture◦ If possible a series of analysis must be conducted

over a protracted period

Coliform group consists of several genera of bacteria belonging to the family of Enterobacteriaceae◦ Facultative anaerobic, gram-negative, non-

sporeforming bacteria that ferments lactose with gas and acid within 48 hours @ 35°C

Uses MPN table to estimate coliform density

Presumptive Phase◦ Lauryl Sulfate Broth (Triple Strength)

10mL media plus 20mL sample in 5 tubes Incubate for 48hours at 35 +/- 0.5°C

Confirmatory Phase◦ Brilliant Green Bile Broth

1 loopful or 1 drop of positive samples in 5 tubes of 10mL media

Incubate for 48hours at 35 +/- 0.5°C◦ EC Broth

1 loopful or 1 drop of positive samples in 5 tubes of 10mL media

Incubate in water bath for 24 hours at 44.5 +/- 0.2°C

Completed Phase◦ Lauryl Sulfate Broth (Single Strength)

Presumptive Phase

Preparation of Lauryl Sulfate Broth Dissolve 35.6 grams in one liter distilled water. Dispense 10 ml to clean culture tubes. Place fermentation/durham tube in an inverted position. Put the screw cap on the culture tubes. Place all tubes in the autoclavable rack and wrap with brown paper. Sterilize for 15 minutes at 121 psi pressure.

Procedure Pipette 20 ml of water sample into five (5) tubes of primary lactose broth. Mix by gentle shaking. Incubate at 35°C for 24 hours. Read at the end of 24 hours and record the presence or absence of gas. Incubate for another 24 hours if no gas has developed. Examine for gas formation after 48 hours.

Confirmatory Test

Brilliant Green Bile Broth

Preparation Dissolve 40 grams in one liter distilled water. Dispense 10 ml to clean culture tubes. Place fermentation/durham tube in an inverted position. Put the screw cap on the culture tubes. Place all tubes in the autoclavable rack and wrap with brown paper. Sterilize for 15 minutes at 121 psi pressure.

Procedure Pipette 0.3 ml of broth from positive presumptive tubes to five (5) to ten

(10) ml portions of BGB tubes. Mix by gentle shaking. Incubate the inoculated tubes for 24-48 hours, at 35°C.

Confirmatory Test

EC Media

Preparation Dissolve 37 grams in one liter distilled water. Dispense 10 ml broth to culture tubes. Place fermentation tube in an inverted position. Put the screw cap on the culture tubes. Place all tubes in the autoclavable rack and wrap with brown

paper. Sterilize for 15 minutes at 121 psi pressure.

Procedure Transfer 0.3 ml water sample from positive presumptive tubes. Incubate at 44.5 ± 2 °C for 24 hours in water bath.

Used to test large sample volumes

Released numerical results more rapidly than MTFT

Greatly affected by:◦ high levels of turbidity

Clogs the membrane filter

◦ High heterotrophic bacteria count

Interferes with the growth of coliforms on the filter

Procedure

Also called Enzyme Substrate Coliform Test

Qualitative test

Principle:◦ Total Coliform Bacteria

Chromogenic Substrate

1. ONPG – ortho-nitrophenyl-β-D-galactopyranoside

2. CPRG – chlorophenol red- β-D-galactopyranoside

3. X-GAL – 5-chromo-4-chloro-3-indoyl- β-D-galactopyranoside

Detects enzyme β-D-galactosidase which is produced by total coliform bacteria

Principle:◦ Escherichia coli

Fluorogenic Substrate

1. MUG – 4-methylumbellferyl-β-D-glucoronide

o Detects enzyme β-D-glucoronidase which is produced by E. coli

FLUOROCULT Modified LMX Broth◦ Increased sensitivity

◦ Detection time is shorten

Contains IPTG: 1-Isopropyl-β-D-1-thiogalactopyranoside

Increase activity of β-D-galactosidase

◦ Chromogenic Substrate: X-GAL

◦ Fluorogenic Substrate: MUG

◦ Contains tryptophan

Indole test – Kovac’s reagent added

Useful in checking water treatments’ effectiveness◦ Indirect indicator of pathogen removal

High HPC – false negative coliform resultsa) Pour Plate – R2A, NWRI agar

b) Spread Plate – R2A, NWRI agar

c) Membrane Filter – mHPC, R2A, NWRI agar

Procedure

Gross alpha activity◦ Alpha-emitting radionuclides

Radium

Uranium

Thorium

Gross beta activity

Radon

If it’s only an idea!

“The analytical laboratory provides qualitative and quantitative data for use in decision-making. To be

valuable, the data must accurately describe the characteristics and concentrations of constituents in

the samples submitted to the laboratory. In many cases, because they lead to faulty interpretations,

approximate or incorrect results are worse than no result at all.”

set of operating principles that, if strictly followed during sample collection and analysis, will produce data of known and defensible quality

Everyone involved with the lab:◦ Person sampling

◦ Person running the test

◦ Person washing the glassware

◦ Person doing maintenance on the instruments

◦ Person interpreting the results

Staff Organization and Responsibilities

Sample Control and Documentation

SOP for Analytical Methods & Procedures

Analyst Training Requirements

Equipment Preventative Maintenance

Calibration Procedures

Corrective Actions

Internal Quality Control Activities

Performance Audits

Data Assessment for Bias and Precision

Data Validation and Reporting

Documentation

Communication

Training

Cross-Training

Updating

part of quality management focused on fulfilling

quality requirements

examining “control” materials of known

substances along with patient samples to monitor

the accuracy and precision of the complete

examination (analytic) process

GOAL: to detect errors and correct them before results are reported

Certification of Analyst Competence

Recovery of Known Additions

Analysis of Standards

Analysis of Reagent Blanks

Calibration with Standards

Analysis of Duplicates

Maintenance of Control Charts