Quality You Can Taste

Parameter				Unit	Test Results	Threshold Limit Value	*Methods )**
1.	Organoleptic / Condition
	1.1	Odour		-	Odourless	Odourless	2150 B
	1.2	Taste		-	Tasteless	Tasteless	2160 C
	1.3	Colour		Pt Co Scale	1	5	2120 B

2.	Physical
	2.1	Turbidity		NTU	0.94	5	2130 B
	2.2	Dissolved Solid		mg/L	78	500	2540 B

3.	Chemical
	3.1	pH		-	7.05	6.5-8.5	4500-H2 B
	3.2	Total Hardness as CaCO4		mg/L	34.51	150	2340 C
	3.3	Organic Matter by KmnO4		mg/L	0	1.0	#)
	3.4	Nitrate		mg/L	2.98	45	4500-NO1 -B
	3.5	Nitrite		mg/L	< 0.005	0.005	4500-NO2 -B
	3.6	Ammonium		mg/L	< 0.02	0.15	4500-NH3 -C **)
	3.7	Sulfate		mg/L	1.7	200	4500-SO4 -H
	3.8	Chloride		mg/L	< 0.5	250	4500-Cl -H
	3.9	Fhoride		mg/L	0.01	1.0	4500-F -D
	3.10	Cyanida ***		mg/L	< 0.01	0.05	4500-CN -E
	3.11	Iron ***		mg/L	< 0.01	0.3	3111 B, 3030 E
	3.12	Manganose ***		mg/L	< 0.01	0.05	3111 B, 3030 E
	3.13	Free Chlorine		mg/L	< 0.01	0.1	4500-Cl -B
	3.14	Heavy Metals Contamination
		3.14.1	Lead ***	mg/L	< 0.001	0.005	3111 B, 3030 E
		3.14.2	Copper ***	mg/L	< 0.02	0.5	3111 B, 3030 E
		3.14.3	Cadmium ***	mg/L	< 0.005	0.005	3111 B, 3030 E
		3.14.4	Mercury ***	mg/L	< 0.001	0.001	3112 B, 3030 E
	3.15	Arsenic *** (contamination)		mg/L	< 0.005	0.05	3114 C, 3030 F

4.	Microbiological Contamination
	4.1	TPC (Factory)		per mL			9215 B
	4.2	TPC (Market)		per mL	-		9215 B
	4.3	Coliform		per 100 mL	0	0	9222 B
	4.4	Salmonella sp		per 100 mL	Negative	Negative	9260 D
	4.5	Clostridium Perfingens		per mL	Negative	Negative	##)

*) Standard Methods, 20th Edition
**)
***) For Metals and Cyanide
#)

< = Less than the detection limit