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प्रश्नः४. खालील शब्दासाठी चार विशेषणे लिही. बोट​

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Water quality is determined by physical, chemical and microbiological properties of water. These water quality characteristics throughout the world are characterized with wide variability. Therefore the quality of natural water sources used for different purposes should be established in terms of the specific water-quality parameters that most affect the possible use of water. Physical Characteristics of Water Physical characteristics of water (temperature, color, taste, odor etc.) are determined by senses of touch, sight, smell and taste. For example temperature by touch, color, floating debris, turbidity and suspended solids by sight, and taste and odur by smell. Temperature The temperature of water affects some of the important physical properties and characteristics of water: thermal capacity, density, specific weight, viscosity, surface tension, specific conductivity, salinity and solubility of dissolved gases etc. Chemical and biological reaction rates increase with increasing temperature. Reaction rates usually assumed to double for an increase in temperature of 10 °C. The temperature of water in streams and rivers throughout the world varies from 0 to 35 °C. Color Color in water is primarily a concern of water quality for aesthetic reason. Colored water give the appearance of being unfit to drink, even though the water may be perfectly safe for public use. On the other hand, color can indicate the presence of organic substances, such as algae or humic compounds. More recently, color has been used as a quantitative assessment of the presence of potentially hazardous or toxic organic materials in water. Taste and Odor Taste and odor are human perceptions of water quality. Human perception of taste includes sour (hydrochloric acid), salty (sodium chloride), sweet (sucrose) and bitter (caffeine). Relatively simple compounds produce sour and salty tastes. However sweet and bitter tastes are produced by more complex organic compounds. Human detect many more tips of odor than tastes. Organic materials discharged directly to water, such as falling leaves, runoff, etc., are sources of tastes and odor-producing compounds released during biodegradation. Turbidity

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