Rough Draft of the Final Lab Report
Determined_Student
lab_2.docxLab 2: Water Quality and Contamination
Here are some links you can use to research more about the specific test you did on your 3 water samples. This will give you a better understanding of these tests and the chemicals you are testing for.
DO NOT panic if your results from these tests on your own drinking water are in an unsafe range. Most communities have offices that will professionally test your water for free or a small charge.
mg/L = milligram per liter = part per million (ppm)
Ammonia
https://www.wqa.org/Portals/0/Technical/Technical%20Fact%20Sheets/2014_Ammonia.pdf
This portion of the website will help you compare your test results to standards:
“The concentration of ammonia that exists in drinking water has been determined by the US EPA and WHO not to be of a health risk WHO does recognize odor effects at a concentration of 1.5mg/L and taste effects at 35 mg/L”
Use the link above or do further research if the levels you attained in these experiments vary from the basic standard levels. There may be health risks associated with higher or lower levels.
Chloride
https://www.scdhec.gov/HomeAndEnvironment/Docs/Chlorides.pdf
This portion of the website will help you compare your test results to standards:
“The recommended limit for chlorides is 250 milligrams per liter (mg/1). This is the concentration in water where most people will notice a salty taste.”
Use the link above or do further research if the levels you attained in these experiments vary from the basic standard levels. There may be health risks associated with higher or lower levels.
Phosphate
http://osse.ssec.wisc.edu/curriculum/earth/Minifact2_Phosphorus.pdf
Iron
http://waterquality.cce.cornell.edu/publications/CCEWQ-06-IronManganese.pdf
This portion of the website will help you compare your test results to standards:
“The drinking water standard for iron is 0.3 milli-grams per liter (mg/l)”
Use the link above or do further research if the levels you attained in these experiments vary from the basic standard levels. There may be health risks associated with higher or lower levels.
pH
http://www.water-research.net/index.php/ph
“The normal range for pH in surface water systems is 6.5 to 8.5 and for groundwater systems 6 to 8.5.”
Use the link above or do further research if the levels you attained in these experiments vary from the basic standard levels. There may be health risks associated with higher or lower levels.
Total Alkalinity
http://www.uwsp.edu/cnr-ap/weal/Documents/HOPinterp.pdf
“Water with low levels of alkalinity (less than 150mg/L) is more likely to be corrosive. High alkalinity water (greater than 150mg/L) may contribute to scaling.”
Use the link above or do further research if the levels you attained in these experiments vary from the basic standard levels. There may be health risks associated with higher or lower levels.
Total Hardness
http://www.uwsp.edu/cnr-ap/weal/Documents/HOPinterp.pdf
“Values near 150 mg/L are generally ideal from an aesthetic viewpoint. Water less than 150 mg/L are considered soft water while values greater than 200mg/L are considered hard water.
Use the link above or do further research if the levels you attained in these experiments vary from the basic standard levels. There may be health risks associated with higher or lower levels.
Total Chlorine
http://waterquality.cce.cornell.edu/publications/CCEWQ-05-ChlorinationDrinkingWtr.pdf
Use the link above or do further research if the levels you attained in these experiments vary from the basic standard levels. There may be health risks associated with higher or lower levels.
Good General Links:
http://learningstore.uwex.edu/assets/pdfs/G3558-4.pdf
http://www.uwsp.edu/cnr-ap/weal/Documents/HOPinterp.pdf
