Evaluation of some Physical-Chemical and Biological Properties of Wells Water and its Suitability for Drinking in Al-Muthanna Governorate/Iraq
Abstract
The current study was conducted in Al-Muthanna Governorate, five wells were selected and some physical, chemical and bacteriological properties were measured, starting from the first well in the Wadi Kharaz region and ending with the fifth well in the Al-Rehab region to determine the water quality of these wells and their suitability for use and to monitor the differences in months and locations during the study period from (January to June) 2021. The study included the measurement of some physical factors, including Water temperature, Turbidity and some chemical factors, including pH,Total hardness (TH), Phosphate (PO4), Nitrite (NO2), Nitrate (NO3) and bacterial contamination, which includes calculating the total number for coliforms bacteria (TC) Fecal Coliform Bacteria (FC) and Fecal Streptococci bacteria (FS). By conducting tests on this water, it was revealed that some of the physicochemical values were not within the acceptable value of the Iraqi drink and WHO as mentioned in (Table, 2), such as the value of the total hardness, which ranged between (1600-3600) mg /l. The results showed that the water temperatures ranged between ( 23-27 degrees Celsius. The turbidity values in all studied wells were low and within the standard specifications, ranging between (0.10-3.70) NTU, and the pH values in low basal wells water ranged between (-7.3). 8.4). The concentration of phosphate was (0.001-0.004) mg/l, while the level of Nitrite ranged (0.001-0.006) mg/l and Nitrate (0.131-0.302) mg/l, as for the microbial examination, the total coliform bacteria ranged between (4200-86000) CFU/ml,Fecal coliform (3900-69000) CFU /ml and Fecal Streptococci (1230-120000/) CFU/ml. The study showed that the sources of bacterial contamination were among human and animal sources for the water of all wells during all months, depending on the ratio of FC / FS as mentioned in (Table,3).
