1, chromaticity: The average person can detect the chromaticity of drinking water as long as it is greater than 15 degrees, and it is disgusting if it is greater than 30 degrees. The standard stipulates that the chromaticity of drinking water should not exceed 15 degrees.
2. Turbidity: an expression of the optical properties of water samples, which is used to indicate the clarity and turbidity of water. It is one of the most important indicators to measure the good degree of water quality, and it is also an important basis for assessing the purification efficiency of water treatment equipment and evaluating the state of water treatment technology.
The reduction of turbidity means that the content of microorganisms such as organic matter, bacteria and viruses in water is reduced, which not only improves the disinfection and sterilization effect, but also helps to reduce the generation of halogenated organic substances.
3. Odor and taste: The odor of water is mainly caused by the existence of organic matter, which may be caused by the increase of biological activity or industrial pollution. The change of normal odor in public water supply may be a signal of the change of raw water quality or insufficient water treatment.
4. Residual chlorine: Residual chlorine refers to the residual chlorine in water after disinfection with chlorine and contact for a certain period of time. Continuous sterilization ability in water can prevent self-pollution of water supply pipeline and ensure water quality.
5. Chemical oxygen demand: refers to the oxygen demand when chemical oxidants oxidize organic pollutants in water. The higher the chemical oxygen consumption, the more organic pollutants in water.
The organic pollutants in water mainly come from the discharge of domestic sewage or industrial wastewater and the decomposition of animals and plants and then flow into the water body.