DO for Drinking Purposes:

 

The acronym DO in the context of drinking water typically stands for Dissolved Oxygen.

 

Definition: Dissolved Oxygen (DO) refers to the level of free, non-compound oxygen present in water or other liquids. It is a crucial parameter for aquatic life, as most aerobic organisms need it to survive.

Drinking Water Quality: For drinking water, a certain level of DO is desirable as it contributes to the taste and can prevent the growth of anaerobic bacteria that might produce unpleasant odors and tastes (like sulfurous smells).

Acceptable Levels: While DO is more critical for the ecological health of water sources, drinking water should ideally have a reasonable level of dissolved oxygen. Very low DO can indicate stagnant water and potential contamination. However, drinking water treatment processes usually ensure adequate oxygen levels. Specific guidelines might vary, but generally, water with a fresh taste will have a sufficient DO level.

Bangladesh Context: The Department of Environment (DOE) of Bangladesh in its drinking water quality standards will likely consider parameters that indicate the overall health and quality of the water source, and extremely low DO in a raw water source might trigger further investigation for potential pollution. However, the final treated drinking water should have acceptable aesthetic qualities, which includes adequate oxygen.

TH in Groundwater:

TH stands for Total Hardness in the context of groundwater (and other water sources).

 

Definition: Total Hardness is a measure of the concentration of divalent metallic cations (positively charged ions with a valence of two) in water. The primary cations that contribute to hardness are calcium (Ca²⁺) and magnesium (Mg²⁺). Other divalent ions like strontium (Sr²⁺) and iron (Fe²⁺) can also contribute but are usually present in much smaller amounts in groundwater.

Expression: Hardness is typically expressed as the equivalent concentration of calcium carbonate (CaCO₃) in milligrams per liter (mg/L) or parts per million (ppm).

Sources in Groundwater: Hardness in groundwater originates from the natural dissolution of minerals containing calcium and magnesium as water percolates through soil and rocks like limestone (calcium carbonate), dolomite (calcium-magnesium carbonate), and gypsum (calcium sulfate).

Impact on Water Quality:

Aesthetic Issues: Hard water can cause scale buildup in pipes, water heaters, and appliances. It also reduces the lathering ability of soap and detergents, leading to increased usage. It can leave a film or spots on washed surfaces.

Industrial Use: Hardness can cause problems in many industrial processes, such as boiler scaling and interference with chemical reactions.

Health: Generally, moderate levels of hardness are not considered harmful to health and can even provide some essential minerals. However, very hard water might have a slightly unpleasant taste for some individuals.

Classification of Groundwater based on TH: Groundwater is often classified based on its total hardness levels:

Soft: < 75 mg/L as CaCO₃

Moderately Hard: 75 – 150 mg/L as CaCO₃

Hard: 150 – 300 mg/L as CaCO₃

Very Hard: > 300 mg/L as CaCO₃

Drinking Water Standards (Bangladesh Context): The Department of Environment (DOE) of Bangladesh sets standards for drinking water quality. For Total Hardness, their guidelines typically suggest a desirable range (though not strictly a health-based limit) to minimize aesthetic issues like scaling and taste. It’s common for such guidelines to be within the range of 200-500 mg/L as CaCO₃, but you should refer to the most recent official DOE guidelines for precise values. Very high hardness levels might lead to consumer complaints even if they don’t pose direct health risks.