Hydrochemical Characteristics and Quality Assessment of Supply Water

This book provides an overview of hydrochemical characteristics and quality of supply water served for drinking purposes at different food shops of an urban city in a developing country like Bangladesh. The results of the water analyses show that pH varies from 6.30 to 6.94, TDS from 525 to 1223 mg/l, salinity from 0.33 to 1.17 ppt. The results of the potability assessment also reveal that almost all of the water samples satisfy the Bangladesh drinking water quality standard except calcium parameter and only 20% of the water samples are above the permissible limit of magnesium. Finally, the study suggests that the served water at different food shops can be used for drinking purposes with no health risk if E. coli counts in drinking water satisfy the country standard and the present study has developed a framework guideline to meet the standard of drinking water for the food shops.

Autorentext

Prosun Kumar Ghosh has obtained his M.Sc degree from Bangladesh University of Engineering and Technology (BUET), Dhaka, and is currently working as Lecturer in Environmental Science Discipline of Khulna University of Bangladesh. Dr. M. Shahjahan Mondal has obtained his PhD from Australia.