Qualidade das águas de poços e redes utilizadas em alguns restaurantes de Fortaleza

Abstract

Water is an indispensable asset for the maintenance of our lives. Today it is quite common to find alternatives to lessen the lack of it, one of them is the construction of artesian wells. So the objective of this work is to analyze the water quality of the wells that are used in some Fortaleza restaurants, which at the moment we live is not valid, as long as it is within the standards required by the Ministry of Health for human consumption and To compare them with the water supplied by CAGECE. The physicochemical parameters such as turbidity, pH, free residual chlorine and microbiological parameters were used to indicate the presence of fecal coliforms or escherichia coli, the methodology used in the analyzes was as follows: Nephelometric, potentiometric, oxy-reduction volumetry and multi-tube technique, respectively. The results obtained were favorable, since only 25% of the samples did not correspond to the potability standards.