Preliminary assessment for physicochemical quality parameters of groundwater in tirunelveli district

Jose, J. Michael Ahitha; Shinu, P.M. Shajin; Gladis, E.H. Edinsha; Arthi, D.; Joseph, J.

doi:10.1016/j.matpr.2020.09.040

Cited by 3 publications

(2 citation statements)

References 5 publications

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“…Despite being a necessary component of the human diet, copper levels exceeding 1 mg/L can give water an unpleasant flavor. Mineral dissolution, industrial discharges, and pesticide use are all ways that copper enters the water system [ 102 ]. The mean Cu concentrations in water samples from Nnewi exceeded the WHO [ 75 ] allowable limit (0.05 mg/L), with a mean of 0.071 mg/L.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of oral and dermal health risk exposures of contaminants in groundwater resources for nine age groups in two densely populated districts, Nigeria

Ayejoto¹,

Agbasi²,

Egbueri³

et al. 2023

Heliyon

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Section: Resultsmentioning

confidence: 99%

Evaluation of oral and dermal health risk exposures of contaminants in groundwater resources for nine age groups in two densely populated districts, Nigeria

Ayejoto¹,

Agbasi²,

Egbueri³

et al. 2023

Heliyon

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“…In other studies, many valuable studies were related to the water quality, including soaking water of soy-bulgur , integrated urban drainage systems (Vezzaro et al, 2014), drinking water sources (Manickum et al, 2014), dam water (Nthunya et al, 2019), and groundwater (Jose et al, 2020). Therefore, many studies are related to the quality of groundwater, wastewater, and others.…”

Section: Introductionmentioning

confidence: 99%

Effects of flowing water on soaking water quality during the retting process of pepper berries (Piper nigrum L.)

Azman

Shamsudin

Man

et al. 2021

Adv Agric Food Res J

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This study assesses the effects of flowing water on soaking water quality during the retting process of pepper berries. Generally, there are organic matters and the bioactive compounds that naturally exist in pepper that may have leached out into the soaking water because of the prolonged retting process. Daily samplings were carried out by triplicate of water sample for 7 consecutive days. The soaking test was carried out by having 5 kg of pepper berries soaked under the flowing water with the flow rate 70 L/min. Six parameters were measured based on standard methods: pH, turbidity, dissolved oxygen, chemical oxygen demand total dissolved solids and colour. The results showed the changes of soaking water in turbidity (from 13.73 ±0.85 NTU to 33.53 ±0.71 NTU), pH (from 6.95 ±0.02 to 6.23), dissolved oxygen (from 7.75 ±0.09 g/ml to 6.15 ±0.02 g/ml), chemical oxygen demand (from 24.33 ±1.53 g/ml to 27.67 ±1.53 g/ml), total dissolved solid (from 39.53 ±2.36 g/ml to 58.50 ±0.65 g/ml) and total colour change (from 0.53 ±0.09 to 0.87 ±0.03) during the retting process were corresponding to the soaking time. As a result, this study reveals that the use of flow water for the retting process has a higher tendency to avoid sedimentation and, in the meantime, to ensure the quality of the white pepper.

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Groundwater recharge and quality in the upstream of Ciliwung Sub-watershed, West Java, Indonesia

Dewi,

Wilopo,

Susilo

et al. 2024

The 8th International Conference on Technology and Vocational Teachers 2022

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Preliminary assessment for physicochemical quality parameters of groundwater in tirunelveli district

Cited by 3 publications

References 5 publications

Evaluation of oral and dermal health risk exposures of contaminants in groundwater resources for nine age groups in two densely populated districts, Nigeria

Evaluation of oral and dermal health risk exposures of contaminants in groundwater resources for nine age groups in two densely populated districts, Nigeria

Effects of flowing water on soaking water quality during the retting process of pepper berries (Piper nigrum L.)

Groundwater recharge and quality in the upstream of Ciliwung Sub-watershed, West Java, Indonesia

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