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examBoard: Pearson Edexcel
examType: IGCSE
lessonTitle: Water Quality Control
Water is essential for all forms of life and plays a crucial role in food production. From irrigating crops to raising fish and processing food products, the quality of water directly affects the safety and yield of our food supply. Poor water quality can lead to reduced crop yields, contaminated food products and health risks for consumers.
Key Definitions:
Clean water is vital for growing healthy crops and raising livestock. Contaminated water can introduce harmful substances into the food chain, affecting both the quantity and quality of food produced. For example, heavy metals in irrigation water can accumulate in plant tissues, while pathogens can cause disease in both plants and animals used for food.
Agriculture accounts for about 70% of global freshwater use. Water is needed for irrigation, applying fertilisers and pesticides and for livestock. In food processing, water is used for cleaning, cooking and as an ingredient. The quality of this water directly impacts food safety and nutritional value.
Scientists use various parameters to assess water quality. These measurements help determine if water is suitable for different uses in food production.
Water pollution can have serious consequences for food production and the wider ecosystem. Understanding these impacts is crucial for maintaining sustainable food systems.
Agricultural activities themselves can be major sources of water pollution, creating a harmful cycle that affects food production.
This comes from a specific, identifiable source such as:
This comes from diffuse sources such as:
In the Norfolk Broads, UK, excessive fertiliser runoff from surrounding farmland has led to eutrophication in many lakes and waterways. The high levels of nitrates and phosphates caused algal blooms that blocked sunlight from reaching underwater plants. As these algae died and decomposed, they depleted oxygen levels, killing fish and other aquatic life. This affected not only the local fishing industry but also required expensive water treatment for agricultural use. Farmers now implement buffer zones and precision fertiliser application to reduce runoff, showing how water quality control directly impacts sustainable food production.
Scientists can assess water quality by examining the presence or absence of certain organisms that are sensitive to pollution. These biological indicators provide valuable information about the long-term health of aquatic ecosystems.
Different aquatic insects and other invertebrates have varying tolerance to pollution:
Scientists also look at:
Before water can be used in food production, it often needs to be treated to remove contaminants and ensure safety. Different methods are used depending on the source of water and its intended use.
These methods remove visible particles and some microorganisms from water.
Chemical treatments kill pathogens and remove dissolved contaminants.
With growing concerns about water scarcity and pollution, sustainable water management practices are becoming increasingly important in food production.
Methods to reduce water usage include:
Techniques to prevent water contamination:
Methods for reusing water:
Different uses of water in food production require different quality standards:
As global food demand increases and climate change affects water availability, maintaining water quality will become even more critical for sustainable food production. New technologies like real-time water quality monitoring, precision irrigation systems and biological water treatment methods are being developed to address these challenges. By understanding and controlling water quality, we can ensure safer, more efficient food production while protecting our valuable water resources for future generations.
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