The use of sachet water has become an important primary source of drinking water, but little is known about bacteriological quality and improvements to quality control. The report examines bacteriological indicators for 10 sachet water samples from some communities in Kumasi, Ghana. It was conducted in some areas in the Kumasi metropolis, Ghana to examine the suitability of packaged water for consumption by evaluating their bacteriological, physical and chemical characteristics. These were total coliform, faecal coliform, pH, conductivity, total dissolved solids, nitrate, sulphate, chloride, phosphate, total alkalinity, flourides, sodium total hardness, calcium and magnesium hardness and their ions. Standard methods were used for the sample analysis.
Table of Contents
1 Introduction
1.1 Problem Statement
1.2 Justification
1.3 General Objectives
1.4 Specific Objectives
2 Literature Review
2.1 The Global need for clean water
2.2 The importance of quality water
2.3 Sachet water in Ghana
2.4 Typically packaged water production process
2.5 Packaged water contamination
2.6 Physico-chemical parameters
2.6.1 PH
2.6.2 Conductivity
2.6.3 Total dissolved solids
2.6.4 Total hardness
2.6.5 Alkalinity
2.6.6. Phosphate
2.6.7 Sulphate
2.6.8 Nitrate
2.6.9 Chlorides
2.6.10 Flourides
2.6.11 Potassium ion
2.6.12 Sodium ion
2.6.13 Calcium ion
2.6.14 Magnesium ion
2.6.15 Bacteriological indicators of Drinking water quality.
3 Materials and Methodology
3.1 Sampling
3.2 Physical parameters
3.2.1 pH
3.2.2 Conductivity
3.2.3 Total dissolved solids
3.2.4 Sodium
3.2.5 Phosphate
3.2.6 Nitrate
3.2.7 Sulphate
3.2.8 Flouride
3.2.9 Chloride
3.2.10 Potassium
3.2.11 Magnesium
3.2.12 Calcium
3.2.13 Total hardness
3.2.14 Total Alkalinity
3.2.15 Total and Faecal coliform
3.2.16 E-Coli
4 Results and Discussion
4.1.1 PH
41.2 Conductivity
4.1.3 TDS
4.1.4 Total hardness
4.1.5 Alkalinity
4.16 Ionic Balance
4.1.7 Calcium ions
4.1.8 Sodium ions
4.1.9 Potassium ions
4.1.10 Magnesium ion
4.1.11 Flourides
4.1.12 Chloride ion
4.1.13 Nitrate ion
4.1.14 Phosphate ion
4.1.15 Sulphate ion
4.2 Bacteriological properties
4.2.1 Bacteriological discussion of samples
5.0 Conclusion and Recommendation
5.1 Conclusion
5.2 Recommendation
Research Objectives and Topics
This study aims to assess the bacteriological, physical, and chemical quality of various brands of sachet water sold in the Kumasi metropolis, Ghana, to evaluate their suitability for human consumption relative to international and local health standards.
- Bacteriological assessment including total and faecal coliform counts and E. coli presence.
- Physico-chemical characterization including pH, conductivity, and total dissolved solids (TDS).
- Nutrient and mineral level analysis (nitrates, sulphates, phosphates, calcium, magnesium, sodium, potassium).
- Comparison of sampled water quality against World Health Organization (WHO) and Ghana Standards Board guidelines.
- Evaluation of potential health risks associated with sachet water consumption in the study area.
Excerpt from the Book
2.6.4 Total Hardness
The traditional measure of the capacity of water to react with soap and hard water requiring considerably more soap to produce lather is known as the hardness of water. Hardness of water is mainly caused by a variety of dissolved polyvalent metallic cations such as calcium and magnesium and not by a single substance causing the hardness. Although other cations such as Barium, Iron, Manganese, Strontium and Zinc may also contribute, but calcium and magnesium are the main cause of the hardness. The principal natural sources of hardness in water are dissolved polyvalent metallic ions from sedimentary rocks, seepage and run-offs from soils.
Hardness is most commonly expressed as mg/l of CaCO3. Water that contains less than 60mg of CaCO3 per liter is considered as being soft but concentrations of up to 100 mg of CaCO3 per liter are fairly common in natural sources of water. The hardness of water doesn’t make it a health hazard, but in every cleaning task, water hardness interferes. Hair washed in hard water may feel sticky and look dull, bathing with soap and hard water leaves a film of sticky soap curd on the skin and may prevent removal of soil and bacteria. It has been suggested that intake of very soft waters may have an adverse effect of mineral balance and cause cardiovascular diseases such as rectal and oesophageal cancer. In drinking water, hardness is in the range of 10-500mg CaCO3 per liter and it appears there is no convincing evidence to indicate that water hardness causes adverse health effects in humans. Depending on the interaction of other factors such as pH and alkalinity, water with hardness above approximately 200mg/l may cause scale deposition in the treatment works, distribution system and pipe work and tanks (KYEREMATENG 2014).
Summary of Chapters
1 Introduction: Provides an overview of the critical global and local need for safe drinking water, defining the problem of sachet water quality in Ghana and outlining the research objectives.
2 Literature Review: Discusses the global water crisis, the health importance of water quality, and the specific production processes and contamination risks associated with sachet water in Ghana.
3 Materials and Methodology: Details the sampling strategies, analytical laboratory instruments, and procedures used to measure physico-chemical and bacteriological parameters in sachet water samples.
4 Results and Discussion: Presents the analytical findings, comparing the measured water quality data against WHO and national standards and evaluating the implications for consumer health.
5.0 Conclusion and Recommendation: Summarizes that while physical and chemical standards were generally met, the high prevalence of bacteriological contamination necessitates stricter regulatory oversight and consumer education.
Keywords
Sachet Water, Water Quality, Bacteriological Contamination, Physico-chemical Parameters, Coliform, Faecal Coliform, E. coli, Kumasi, Ghana, Public Health, Drinking Water Standards, Water Treatment, Total Hardness, Nutrient Levels.
Frequently Asked Questions
What is the primary focus of this research?
The research assesses the bacteriological, physical, and chemical quality of sachet water sold in the Kumasi metropolis in Ghana to determine if it meets safe drinking water standards.
What are the central thematic fields covered?
The work covers water quality monitoring, public health, microbiological analysis, and the chemical composition of drinking water, specifically regarding pollutants and mineral content.
What is the main goal of the study?
The main objective is to evaluate whether commercially produced sachet water in the study area is safe for human consumption by testing for coliform bacteria and various physico-chemical parameters.
Which scientific methodology is applied?
The study utilizes random sampling of various sachet water brands, followed by laboratory analysis using pH meters, flame photometry, ion chromatography, and Most Probable Number (MPN) methods for microbiological testing.
What topics are discussed in the main body?
The main body examines the global need for clean water, the production process of sachet water, detailed chemical profiles of parameters like pH and hardness, and the specific impact of coliform contamination on public health.
Which keywords characterize this work?
Key terms include sachet water, water quality, bacteriological contamination, physico-chemical parameters, faecal coliform, public health, and water standards.
How does the presence of E. coli in the samples affect the findings?
The presence of E. coli indicates recent faecal contamination, which suggests that the water is not safe for drinking and poses a significant risk of gastrointestinal diseases to consumers.
What does the study conclude regarding the quality of sachet water?
The study concludes that while most samples met physical and chemical standards, 90% failed to meet bacteriological safety requirements, rendering them unsuitable for human consumption.
- Arbeit zitieren
- Stephen Amoah (Autor:in), 2016, The Quality of Sachet Water vended in the Kumasi Metropolis, München, GRIN Verlag, https://www.grin.com/document/1150227
