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Medical Education Division |
Operational Medicine 2001
Field Medical Service School
Student Handbook
Water PurificationFMST 0602 17
Dec 99
TERMINAL LEARNING OBJECTIVES: 1.
Given a
combat environment (day and night), individual combat equipment and required
water purification materials, perform water purification, per the references.
(FMST.06.02) ENABLING
LEARNING OBJECTIVES: 1.
Without
the aid of reference materials and given a list, select the four general sources
of water used in the field, in order of preference, per the student handbook.
(FMST.06.02a) 2.
Without
the aid of reference materials and given a list, select the characteristics of
the four water sources, per the student handbook. (FMST.06.02b) 3.
Without
the aid of reference materials and given a list of types of water containers and
a list of quantities, correctly put them in proper sequence, per the student
handbook. (FMST.06.02c) 4.
Without
the aid of reference materials and given a list of compounds, select the primary
type of disinfectant used in the field for sanitizing large quantities of water,
per the student handbook. (FMST.06.02d) 5.
Given a
quantity of water, a canteen and cup, and iodine tablets, sanitize a canteen of
water for consumption, per student handbook. (FMST.06.02h) OUTLINE: A. FACTORS AFFECTING SOURCES OF WATER
a.
Provides
adequate quantity for all hands b.
Provide
adequate quantity for duration of exercise/operation
a.
Free of contamination such as runoff from sewage or toxic chemicals from
industrial plants b.
Appearance of water is not excessively turbid and smell is acceptable c.
The water must be able to be treated with available resources like a
Reverse Osmosis Purification Unit (ROWPU)
3. ACCESSIBILITY a.
Easy
accessibility to water purification equipment and transport equipment B.
WATER
SOURCES AND CHARACTERISTICS (IN ORDER OF PREFERENCE)
a. Sources
- Ocean b.
Characteristics: 1.
Plentiful,
generally less contaminated 2.
Unlimited
supply 3.
Best
source of water, if near the sea or ocean and if a ROWPU is available (a)
ROWPU 1)
Processes
up to 600 gallons of water an hour 2)
Removes
suspended and dissolved organic and inorganic matter 3)
Calcium
hypochloride (HTH) used to keep the Free Available Chlorine (FAC) level to 2.0 parts per million (PPM)
a.
Sources: 1.
Wells 2.
Springs b.
Characteristics: 1.
Generally
more desirable and less contaminated than surface water 2.
Considered
best source of water during NBC attack 3.
Generally
less chemical and biological pollution 4.
Quantity
hard to determine
a.
Sources: 1.
Rivers 2.
Lakes 3.
Ponds 4.
Streams b.
Characteristics: 1.
Larger
sources generally less contaminated than small sources 2.
Capable
of supplying adequate quantities 3.
Readily
accessible quantities 4.
Moving
water generally better than still because aeration severely retards growth of
bacteria, algae, or fungus
a.
Not a
reliable source due to fluctuation in annual rainfall levels b.
May not
provide adequate quantities NOTE:
Bottled drinking water may be used in areas overseas if available.
Bottled drinking water source must be approved as, “Fit for human
consumption” by Army Veterinarians C.
QUALITY
OF WATER
a.
Causes of
discoloration: 1.
Vegetable
matter 2.
Mineral
matter 3.
Industry
waste 4.
Turbidity b. May
be harmful or harmless depending on the cause c.
Use
clearest (most colorless) water available
a.
Causes: 1.
Algae 2.
Organic
matter 3.
Dissolved
gases 4.
Industrial
wastes b.
Palatability
is frequently affected, which in turn, affect the amount of water the troops
consume c.
Use of
filters and correct levels of chlorination can improve palatability; too much
chlorine makes most taste and odor problems worse
a.
Causes
which may result in a muddy or unclear condition: 1.
Suspended
particles of sand 2.
Clay 3.
Organic
matter b.
Removal
of turbidity is essential in reducing contamination c.
Suspended
particles often contain organisms that cause diseases such as hepatitis,
cholera, and dysentery d.
Decreases
effectiveness of chlorine
a.
Warm
water tastes flat and more chlorine
must be used b.
Cool
water retains chlorine residual longer c.
Consumption
rate of water for the troops will decrease as the temperature of drinking water
increases
a.
Observe
surrounding vegetation around water source b.
Dead or
decaying vegetation may indicate water contamination
a.
Water that is free from disease producing organisms(hepatitis A,
typhoid), NBC agents, organic and inorganic poisonous substances D.
TYPES OF
WATER CONTAINERS AND CAPACITIES 1.
CANTEEN a.
One or
two quart capacity b.
Durable
plastic construction, impervious to corrosion c.
Issued
two canteens per person 2.
JERRY CAN a.
Five
gallon capacity b.
Plastic
containers must be labeled: POTABLE WATER
ONLY 3.
LYSTER
BAG a.
36 gallon capacity b.
Not recommended for drinking water due to being easily contaminated and
not being properly maintained - primarily used for hand washing c.
Made of canvas, lightweight and collapsible d.
Allows cooling of water by evaporation through wet canvas e.
Do
not use detergent on Lyster bags when cleaning 4.
WATER
TRAILER (WATER BUFFALO, WATER BULL) a.
400 gallon capacity b.
Newer trailers made of stainless steel without interior enamel c.
Old trailers lined with epoxy enamel which, after prolonged use, could
harbor bacteria when chipped or cracked d.
Equipped with round hatch on the top for entry of servicing personnel,
cleaning, and filling with water 5.
SIX-CON a.
900 gallon capacity b.
Stainless steel and insulated c.
Has capability of attaching to other six-cons, six maximum per flat bed
truck 6.
WATER
TANKER a.
1,000 gallon capacity b.
Should only be used as fuel truck when emergency circumstances arises 7.
COLLAPSIBLE
TANK INSTALLATION (Water Bladder) a.
Capacity ranges from 3,000 gallons for laundry and showers to 50,000
gallons b.
Made of rubberized material c.
Used for large quantities of water in operations, when engineers are
using the ROWPU for producing potable water E.
MECHANICAL
CLEANING OF CONTAINERS 1.
PROCEDURES: a.
Drain
container or system b.
Scrub
interior surfaces with soft brush and a detergent solution c.
Scrub all
gaskets, lids, and spigot openings d.
High
pressure water stream should be used to rinse out container e.
Open all
valves, lids, taps or spigots and allow detergent solution to drain out f.
Rinse
with potable water (Several rinses may be necessary) g.
Superchlorinate
container or system 2.
SUPERCHLORINATION a.
Fill container with water b.
Introduce sufficient chemical into tank to provide at least 100 PPM c.
Hold for four hours contact time d.
The Free Available Chlorine (FAC) residual after four hours must not be
less than 50 PPM. If FAC residual
falls below 50 PPM, chlorine must be added to bring residual to 100 PPM and the
four-hour period starts again e.
Drain and fill container with potable water NOTE: “POISON DO NOT DRINK” MUST BE WRITTEN ON ALL SIDES OF THE CONTAINER F.
TYPES OF
WATER DISINFECTION 1.
BOILING a.
Boil
vigorously for two minutes; kills any pathogen in the water b.
Used for
small quantities of water such as a canteen cup in emergency situations c.
Impractical
for large quantities d.
No
residual disinfection capability e.
Must be
protected from contamination 2.
CHEMICAL
DISINFECTION- THREE HALOGEN COMPOUNDS ARE USED: a.
Iodine
purification tablets 1.
The
recommended and preferred treatment for emergency water supply 2.
Must
be inspected periodically to ensure efficiency b.
Calcium
Hypochlorite 60-75% (HTH) 1.
The
primary method to disinfect large quantities of water in the field 2.
A
potential hazard due to its corrosiveness and chemically active nature, as a
result it requires special storage precautions 3.
Should be
obtained in six-ounce containers and stored in a cool, dry, well
ventilated area. 4.
Available
through Logistics/Supply (S-4) from Navy Stock Number (NSN) c.
Sodium
Hypochlorite 5.25-10% 1.
Common
household bleach 2.
Available
through the S-4 from NSN stock G.
PROCEDURES
FOR WATER DISINFECTION
a.
Iodine
tablets- Add two Iodine tablets per canteen of water regardless of color b.
Replace
cap loosely and wait five minutes for the tablets to dissolve c.
Shake
well allowing leakage around threads of cap and neck of canteen d.
Tighten
cap and wait an additional 25 minutes before drinking e.
Water
will be golden brown in color -OR-a.
Tincture of Iodine 2%- Add 5 drops to canteen or 10 drops if water is
cold or cloudy b.
Mix thoroughly by shaking canteen c.
Slightly loosen cap and tip over to allow leakage around threads d.
Tighten cap and wait 30 minutes before drinking -OR-a. Household/common bleach 4-6%- Add 2 drops to canteen or 4 drops if water is cold or cloudy b.
Place cap on and shake c.
Slightly loosen cap and tip over to allow leakage over threads d.
Tighten cap and wait 30 minutes before drinking
a.
Use calcium hypochlorite to disinfect large amounts of water.
Refer to NAVMED P-5010-9 for proper dosages b.
Dissolve powder in half canteen cup of water (empty MRE bag can be used) c.
Pour supernate into container d.
Allow 30 minutes contact time before drinking e.
Test for chlorine residual, it must have 5 PPM f.
Must maintain between 2-5 PPM H.
TESTING OF WATER a.
All bulk
water supplied to personnel for drinking must be chlorinated properly then
tested to ensure its potability b.
A
chemical tablet, Diethylphenyline Diamine (DPD) is added to a sample of water
producing a color change reaction that is then compared to a color standard
comparator. 1.
Standard: a.
2.0 ppm free available chlorine (FAC) for chlorine test b.
pH between 7.2 to 7.6 using the phenyl red tablet c.
Perform
weekly bacteriological tests d.
Results
of the daily FAC’s and weekly bacteriological tests are to be recorded in the
Medical Department log NOTE: The DPD water test kit is the primary method for using chlorine residual under field conditions. It is available through the S-4 from the Stock System, open purchase, or from the local preventive Medicine Unit on a temporary loan basis. REFERENCE (S):
1.
Field Hygiene and Sanitation (FM 21-10) 2.
Manual of Preventive Medicine (NAVMED P-5010, Chapter 6)
Field Medical Service School
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