Water Treatment Flash Cards #1

Front 1

The difference between static level and pumping level on a well

Back 1

Drawdown

Front 2

Typical characteristics of groundwater and surface water sources.

- Monthly changes in chemical and physical characteristics

Back 2

Groundwater: consistent year around

Surface Water: highly variable

Front 3

Typical characteristics of groundwater and surface water sources.

- Coliform and other enteric bacteria

Back 3

Groundwater: normally absent

Surface Water: normally present

Front 4

Typical characteristics of groundwater and surface water sources.

- Important dissolved gasses

Back 4

Groundwater: CO2 and H2S

Surface Water: O2

Front 5

Typical characteristics of groundwater and surface water sources.

- Hardness and TDS

Back 5

Groundwater: generally high

Surface Water: generally low

Front 6

Typical characteristics of groundwater and surface water sources.

-Turbidity

Back 6

Groundwater: normally low

Surface Water: highly variable

Front 7

This allows intake structures on lakes and reservoirs to pump water of the best quality.

Back 7

The ability to pump from various levels.

Front 8

Layers in a stratified lake or reservoir.

Back 8

Upper layer: Epilimnion (warm layer that "floats" over cooler layers)

Middle layer: Mesolimnion

Lower layer: Hypolimnion

Front 9

Conditions that can cause water in the bottom of a lake or reservoir to be circulated to upper levels.

Back 9

- Fall turnover

- Prevailing directional winds, which cause "upwelling"

Front 10

Minimum grouting necessary for the exterior of a well casing.

Back 10

The casing should be grouted from the surface down to the first impermeable layer.

Front 11

Water in the well casing moves above the upper confining layer in the aquifer.

Back 11

Artesian well

Front 12

Subterranean strata able to yield or produce water.

Back 12

Aquifer

Front 13

Aquifer with no upper confining layer.

Back 13

Water table aquifer

Front 14

Water wells should not be located too close to these.

Back 14

- Septic tank or cess pool (100 ft min)

- Septic system leach field (200 ft min)

- Sanitary sewer (100 ft min)

Front 15

Nuisance algae in lakes and reservoirs can be controlled with this chemical.

Back 15

Copper sulfate (Bluestone) CuSO4

Front 16

This chemical can enhance the effectiveness of copper sulfate when the total alkalinity of the water is greater that 150 mg/L.

Back 16

Citric acid

Front 17

The land area draining into a reservoir or stream.

Back 17

Watershed

Front 18

Industrial or agricultural activity directly above a shallow water table well can cause this.

Back 18

Contamination of the aquifer and well

Front 19

The upper saturated zone of an unconfined aquifer.

Back 19

Water table

Front 20

The development of significant daily changes in the pH and total alkalinity of surface water indicates this.

Back 20

An increase in the algae population, with possible taste and odor problems

Front 21

When the static water level in a well is normal and drawdown is less than normal, this is indicated.

Back 21

Worn or damaged pump impellers or turbines

Front 22

When the static water level in a well is normal and drawdown is excessive, this is indicated.

Back 22

- Well screen incrustation

-Silting or mudding-in of the well screen

Front 23

The proper way to abandon an existing well.

Back 23

Fill the well casing with cement grout or bentonite clay

Front 24

The most common sources of taste and odor in surface water sources.

Back 24

Algae and decayed vegetation

Front 25

Algae in sufficient numbers to alter the color of the water.

Back 25

Bloom

Front 26

The most common causes of taste and odor in well water.

Back 26

- Dissolved gas such as hydrogen sulfide

- Minerals such as sulfates and iron

Front 27

This condition at the bottom of stratified lakes and reservoirs may cause sediment minerals such as iron, manganese, and phosphate to be released into the water and may cause the production of hydrogen sulfide.

Back 27

Anaerobic conditions

Front 28

Activities that should be limited or regulated on a watershed.

Back 28

- Recreations such as hunting and camping

- Logging

- Agriculture

- Mining

Front 29

In stratified lakes or reservoirs, this is the region between the upper warm water layer and the colder water below.

Back 29

Thermocline

Front 30

These conditions can indicate that a groundwater source is under the influence of surface water.

Back 30

- Significant seasonal changes in water temperature.

- Significant seasonal changes in water chemistry such as pH and alkalinity.

- Detection of insect body parts in the water.

Front 31

Typical range of pH for ground water and surface water.

Back 31

pH 6.5 to 8.5

Front 32

Components of a water well.

Back 32

- Sanitary seal

- Casing

- Well screen

- Vent

Front 33

This test procedure can provide a quick estimate of the total dissolved solids (TDS) in water.

Back 33

Specific Conductance, or Conductivity

Front 34

This may contribute to excessive nitrate levels in groundwater

Back 34

- leaching from septic systems

- agricultural fertilizers

- barnyard run-off

Front 35

The presence of dissolved iron and manganese in water may stimulate this.

Back 35

The growth of nuisance microorganisms such as the iron bacteria Crenothrix.

Front 36

These conditions contribute to the corrosive characteristics of water.

Back 36

- high dissolved oxygen

- low pH

- low alkalinity

- soft water

- high water temperature

- excess free CO2

Front 37

An estimate of the taste and odor characteristics of drinking water can be determined by this test.

Back 37

The threshold odor test.

The threshold odor test is determined by diluting water samples with "odor free water" until there is no detectable odor. The amount of dilution determines the threshold odor number for the sample.

Front 38

Microorganisms that can grow in the presence or absence of oxygen.

Back 38

Facultative Anaerobes

Front 39

Characteristics of ferrous iron "clear water iron".

- Solubility

- appearance

- valence charge

Back 39

- Soluble in water

- Colorless

- Fe+2

Front 40

Characteristics of ferric iron "red water iron".

- Solubility

- appearance

- valence charge

Back 40

- Low solubility

- red-brown rust color

- Fe+3

Front 41

High nitrate levels are more likely found in this type of water well.

Back 41

Shallow water wells

Front 42

Colder water temperatures have this affect on the solubility of oxygen.

Back 42

The oxygen solubility increases

Front 43

Appearance of deposits left by minerals in water.

- calcium and magnesium

- iron

- manganese

Back 43

calcium and magnesium = Chalky white

iron = Reddish brown - rust color

manganese = Dark purple to black

Front 44

These ions contribute to the total alkalinity of water.

Back 44

Bicarbonate - HCO3

Carbonate - CO3-2

Hydroxide - OH-

Front 45

These microorganisms are often associated with taste and odor problems in drinking water.

Back 45

Diatoms, such as Asterionella and Fyceteragilaria

Green algae, such as Chlorella

Blue-green "algae" such as Anabaena

Bacteria, such as Actinom

Front 46

Characteristics of P-Alkalinity (Phenolphthalein)

- pH of endpoint

- Alkalinity measured

Back 46

Endpoint: pH 8.3

Alkalinity measured: All of hydroxide and 1/2 of carbonate

Front 47

These ions are associated with water hardness

Back 47

Calcium and Magnesium

Front 48

These methods are used to determine the corrosive or aggressive characteristics of water.

Back 48

- Langlier Stability Index (LSI)

- Rysner Stability Index (RSI)

- Baylis Curve

- Marble Test (Calcium Carbonate Stability Test)

- Coupon Test

Front 49

Term used for corrosion caused by contact of two dissimilar metals.

Back 49

Galvanic Corrosion

Front 50

Exess carbon dioxide in well water can produce these effects.

Back 50

- Lower the pH

- cause the water to be corrosive