Mineral matter in water. The amount and nature of the mineral matter present in different waters vary greatly, depending on the character of the rocks and soil with which the waters come in contact. The more common of the substances present are common salt and compounds of calcium, magnesium, and iron. One liter of the average river water contains about 175 mg. of mineral matter. Water from deep wells naturally contains more mineral matter than river water, generally two or three times as much, while sea water contains as much as 35,000 mg. to the liter.
Effect of impurities on health. The mineral matter in water does not, save in very exceptional cases, render the water injurious to the human system. In fact the presence of a certain amount of such matter is advantageous, supplying the mineral constituents necessary for the formation of the solid tissues of the body. The presence of organic matter, on the other hand, must always be regarded with suspicion. This organic matter may consist not only of the products of animal and vegetable life but also of certain microscopic forms of living organisms which are likely to accompany such products. Contagious diseases are known to be due to the presence in the body of minute living organisms or germs. Each disease is caused by its own particular kind of germ. Through sewage these germs may find their way from persons afflicted with disease into the water supply, and it is principally through the drinking water that certain of these diseases, especially typhoid fever, are spread. It becomes of great importance, therefore, to be able to detect such matter when present in drinking water as well as to devise methods whereby it can be removed or at least rendered harmless.
Analysis of water. The mineral analysis of a water is, as the name suggests, simply the determination of the mineral matter present. Sanitary analysis, on the other hand, is the determination of the organic matter present. The physical properties of a water give no conclusive evidence as to its purity, since a water may be unfit for drinking purposes and yet be perfectly clear and odorless. Neither can any reliance be placed on the simple methods often given for testing the purity of water. Only the trained chemist can carry out such methods of analysis as can be relied upon.
Fig. 24
Purification of water. Three general methods are used for the purification of water, namely, distillation, filtration, and boiling.
1. Distillation. The most effective way of purifying natural waters is by the process of distillation. This consists in boiling the water and condensing the steam. Fig. 24 illustrates the process of distillation, as commonly conducted in the laboratory. Ordinary water is poured into the flask A and boiled. The steam is conducted through the condenser B, which consists essentially of a narrow glass tube sealed within a larger one, the space between the two being filled with cold water, which is admitted at C and escapes at D. The inner tube is thus kept cool and the steam in passing through it is condensed. The water formed by the condensation of the steam collects in the receiver E and is known as distilled water. Such water is practically pure, since the impurities are nonvolatile and remain in the flask A.
Commercial distillation. In preparing distilled water on a large scale, the steam is generated in a boiler or other metal container and condensed by passing it through a pipe made of metal, generally tin. This pipe is wound into a spiral and is surrounded by a current of cold water. Distilled water is used by the chemist in almost all of his work. It is also used in the manufacture of artificial ice and for drinking water.
Fractional distillation. In preparing distilled water, it is evident that if the natural water contains some substance which is volatile its vapor will pass over and be condensed with the steam, so that the distillate will not be pure water. Even such mixtures, however, may generally be separated by repeated distillation. Thus, if a mixture of water (boiling point 100°) and alcohol (boiling point 78°) is distilled, the alcohol, having the lower boiling point, tends to distill first, followed by the water. The separation of the two is not perfect, however, but may be made nearly so by repeated distillations. The process of separating a mixture of volatile substances by distillation is known as fractional distillation.
2. Filtration. The process of distillation practically removes all nonvolatile foreign matter, mineral as well as organic. In purifying water for drinking purposes, however, it is only necessary to eliminate the latter or to render it harmless. This is ordinarily done either by filtration or boiling. In filtration the water is passed through some medium which will retain the organic matter. Ordinary charcoal is a porous substance and will condense within its pores the organic matter in water if brought in contact with it. It is therefore well adapted to the construction of filters. Such filters to be effective must be kept clean, since it is evident that the charcoal is useless after its pores are filled. A more effective type of filter is the Chamberlain-Pasteur filter. In this the water is forced through a porous cylindrical cup, the pores being so minute as to strain out the organic matter.