FOOD TECHNOLOGY

Detailed explanation-1: -These properties can be physical, chemical or biological factors. Physical properties of water quality include temperature and turbidity. Chemical characteristics involve parameters such as pH and dissolved oxygen. Biological indicators of water quality include algae and phytoplankton.

Detailed explanation-2: -The physical parameters include color, taste, odor, temperature, turbidity, solids, and electrical conductivity. On the other hand, chemical parameters can include pH, acidity, alkalinity, chlorine, hardness, dissolved oxygen, and biological oxygen demand.

Detailed explanation-3: -Water quality refers to the chemical, physical, and biological characteristics of water based on the standards of its usage. It is most frequently used by reference to a set of standards against which compliance, generally achieved through treatment of the water, can be assessed.

Detailed explanation-4: -Water quality describes the condition of the water, including chemical, physical, and biological characteristics, usually with respect to its suitability for a particular purpose such as drinking or swimming.

Detailed explanation-5: -Some of the most typical characteristics of groundwater are weak turbidity, a constant temperature and chemical composition and almost overall absence of oxygen. Circulating groundwater can have extreme variation in the composition with the appearance of pollutants and various contaminants.