Estudo da potabilidade de águas minerais e adicionadas de sais

• Autor(a) principal: Borges, Marcelo Rodrigues Mota
• Data de Publicação: 2017
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/35322
• topic: Água; Controle de Qualidade; Tratamento

The increase in groundwater consumption in the social and economic development process has required the systematic control of it’s quality. The aim of this study was to analyze the methods involved in the treatment and purification of mineral waters and added salts, as well as the characterization of physico-chemical parameters that guarantee the potability of the product consumed. Ten (10) brands from Fortaleza were analyzed, being five added of salts and five minerals. The work described the main parameters, presenting their concepts, their origin (natural or anthropogenic), their sanitary importance, their use and the interpretation of the results of the analyzes. Theparameters analyzed were: potential of hydrogen (pH), total dissolved solids (TDS), total permanent water hardness, chlorides (CI), alkalinity (AT and AP) and total iron (Fe). It was verified, also, if they obey the current legislation: For water added salts are ordinance n ° 274, and 309, and for mineral water is 518. Both establish the technical standards for water quality. The methodologies used in the analyzes followed the recommendations of the Standard Methods for the Examination of Water and Wastewater. The results showed that two brands of mineral water didn’t comply with the legislation regarding the pH value and one another in the total hardness parameter. Four brands of water added with salts didn’t present any type of hardness.