Potabilization of water It consists of the first elimination of the suspended substance, which is achieved by sedimentation or by filtration , and then the microorganisms that can be harmful to humans are eliminated by chemical means .
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- 1 Composition
- 2 Features
- 3 Consumption
- 4 Sources
It must contain in solution air , metal cations such as Ca 2+ , Mg 2+ , K 1+ , and Na 1+ and anions HCO 3 , CL, Br, I, F, which are necessary for the proper functioning of the human organism, but it is necessary to avoid using sources of water supply contaminated with nitrates , nitrites or ammonia since these substances harm health.
Drinking water has physical , chemical and bacteriological characteristics that define its quality. Within physics are clarity, being odorless and not presenting sediments. In the case of their chemical characteristics, the elements must be within established limits for consumption. Acids , salts and toxic metals such as mercury and lead in high concentrations in water can cause serious damage to the health of living beings.
A good index to measure the healthiness of the waters is the number of coniferous bacteria present in the water. The World Health Organization recommends that drinking water should be free of conifer colonies for every 100 milliliters.
The microbiological quality of the water is important to avoid the spread of diarrheal diseases, parasitosis, hepatitis, typhoid fever and epidemics such as cholera . The microorganisms responsible for these diseases are transmitted via the faecal-oral route, which can be direct or through water -including ice- , milk or food contaminated with excreta, as well as by hands.
Vectors – insects and rodents – can also play an active role in this process. Drinking water guarantees a healthy life and allows the harmonious functioning of the organism .