WTO Source Water Characteristics 2

Question 1

Which parameter best indicates the presence of fecal contamination in a surface water source?

Accepted Answer

Fecal coliform count

Answer

Fecal coliform bacteria, particularly E. coli, are the primary indicators of fecal contamination in source water.

Question 2

What is the primary cause of seasonal taste and odor problems in reservoir source water?

Accepted Answer

Algal blooms producing geosmin and MIB

Answer

Algae produce geosmin and 2-methylisoborneol (MIB) as metabolic byproducts, causing earthy or musty taste and odor complaints.

Question 3

A source water with a pH of 9.5 is best described as:

Accepted Answer

Strongly alkaline

Answer

A pH of 9.5 is well above the neutral point of 7.0, placing it firmly in the alkaline (basic) range.

Question 4

What does a high total organic carbon (TOC) level in source water indicate to a water treatment operator?

Accepted Answer

Greater potential for DBP formation during chlorination

Answer

High TOC provides more precursor material that reacts with chlorine to form disinfection byproducts such as trihalomethanes and haloacetic acids.

Question 5

Which source water type is most susceptible to rapid quality changes following a heavy rainfall event?

Accepted Answer

Surface water reservoir

Answer

Surface water reservoirs are directly exposed to watershed runoff, causing rapid increases in turbidity, pathogens, and contaminants after rain events.

(WTO) Water Treatment Operator Certification Practice Test

(WTO) Water Treatment Operator Certification Practice Test

WTO Source Water Characteristics 2