Module - 1

Introduction: Environment – Definition, components of environment; Ecosystem: types &structure of

ecosystem, SDG goals; Water resources: sources, quantity and quality, water borne diseases

Environment:
The environment refers to the natural world around us, including the air, water,
land, and living things. It's essential to protect and preserve our environment
for future generations. Some key aspects of the environment include:
- Conservation: preserving natural resources and ecosystems
- Sustainability: meeting our needs without harming the planet
- Climate change: addressing global warming and its impacts
- Biodiversity: protecting the variety of plant and animal species
- Pollution: reducing harm from human activities

Components of environment:
The components of the environment can be broadly classified into two categories: abiotic and biotic. These
components interact with each other in complex ways, forming ecosystems and shaping our environment.

Abiotic Components:
Mainly includes-
1. Air (atmosphere)
2. Water (hydrosphere)
3. Soil (lithosphere)
Others include-
4. Sunlight (solar energy)
5. Temperature
6. Humidity
7. Wind
8. Minerals
9. Rocks

Biotic Components:
1. Plants (producers)
2. Animals (consumers)
3. Microorganisms (decomposers)
4. Fungi
5. Bacteria
Atmosphere:

The Earth's atmosphere is composed of five distinct layers, each with

unique characteristics:

1. Troposphere
- Lowest layer (0-12 km altitude)
- Contains 75% of atmospheric mass
- Weather occurs here (clouds, precipitation)
- Temperature decreases with altitude

2. Stratosphere
- Above troposphere (12-50 km altitude)
- Contains ozone layer (protects from UV)
- Temperature increases with altitude
- Jet streams and atmospheric circulation

3. Mesosphere
- Above stratosphere (50-85 km altitude)
- Temperature decreases with altitude
- Atmospheric pressure drops significantly
- Meteoroids burn up in this layer

4. Thermosphere
- Above mesosphere (85-600 km altitude)
- Temperature increases with altitude
- Aurora borealis (northern lights) and aurora australis (southern lights)
- Atmospheric particles interact with solar radiation

5. Exosphere
- Outermost layer (600-10,000 km altitude)
- Interacts with solar wind and interstellar space
- Atmospheric particles escape into space
- Composed mostly of hydrogen and helium

Hydrosphere:

Total quantity:

1. Oceans
(97.5% of Earth's water)

2. Ice Caps and Glaciers

(2% of Earth's water)

3. Groundwater
(0.5% of Earth's water)

4. Freshwater Lakes,
Rivers, and Wetlands
(0.01% of Earth's water)

5. Atmosphere
(water vapor)
Lithosphere:

Crust:
- Thickness: 5-70 km (average 30 km)
- Composition: Granite, Basalt, Sedimentary rocks
- Temperature: 0-500°C
- Density: 2.7-3.0 g/cm³
- Divided into:
- Continental Crust (thick, buoyant)
- Oceanic Crust (thin, dense)

Mantle
- Thickness: 2,900 km (approx. 84% of Earth's volume)
- Composition: Silicates (Olivine, Pyroxene, Garnet)
- Temperature: 500-3000°C
- Density: 3.3-5.7 g/cm³
- Divided into:
- Upper Mantle (35-410 km)
- Lower Mantle (410-2,900 km)
- Lithospheric Mantle (rigid, outer layer)
- Asthenosphere Mantle (partial melt zone)

Core
- Thickness: 3,470 km (approx. 15% of Earth's volume)
- Composition: Iron (~85%), Nickel (~10%), Sulphur (~5%)
- Temperature: 4,000-6,000°C
- Density: 9.9-13.0 g/cm³
- Divided into:
- Inner Core (solid, 1,220 km)
- Outer Core (liquid, 2,250 km)

Lithospheric Processes:
1. Plate Tectonics (movement, boundaries)
2. Volcanism (magmatic activity)
3. Earthquakes (seismic activity)
4. Weathering and erosion
Food chain (Biotic):

Components of a Food Chain:

1. Producers (Autotrophs):
Make own food (plants, algae)
2. Primary Consumers (Herbivores):
Eat producers (insects, deer)
3. Secondary Consumers (Carnivores):
Eat primary consumers (frogs, snakes)
4. Tertiary Consumers (Top Predators):
Eat secondary consumers (hawks, lions)
5. Decomposers:
Break down dead organisms (bacteria, fungi)

Ecosystem:
An ecosystem is a community of living organisms (plants, animals, microorganisms) and non-living
components (air, water, soil, sunlight) that interact and depend on each other in a specific environment.
Ecosystems can be small (like a puddle) or large (like a desert), and they can be freshwater, marine, or
terrestrial.

Key components of an ecosystem:

1. Producers (plants, algae): make food using sunlight
2. Consumers (animals): obtain energy by consuming other organisms
3. Decomposers (microorganisms): break down dead organisms, recycling nutrients
4. Habitat: the physical environment where organisms live

Types of Ecosystems:
There are several types of ecosystems, which can be classified based on their location, characteristics, and
species composition. Here are some of the main types of ecosystems:

1. Terrestrial Ecosystems:
- Forests
- Grasslands
- Deserts
- Tundra’s
- Mountains

2. Freshwater Ecosystems:
- Rivers
- Lakes
- Wetlands
- Ponds
- Streams

3. Marine Ecosystems:
- Coral reefs
- Estuaries
- Coastal ecosystems
- Open ocean
- Deep-sea ecosystems

4. Atmospheric Ecosystems:
- Atmosphere (including weather patterns and climate)

5. Soil Ecosystems:
- Soil microorganisms
 - Decomposers
- Nutrient cycles

6. Aquatic Ecosystems:
- Freshwater and marine ecosystems combined

7. Arctic/Antarctic Ecosystems:
- Tundra’s
- Ice caps
- Polar regions

8. Artificial Ecosystems:
- Urban ecosystems
- Agricultural ecosystems
- Managed forests

9. Transitional Ecosystems:
- Ecotones (transition zones between two ecosystems)
- Edge ecosystems

10. Endangered Ecosystems:

- Threatened or vulnerable ecosystems due to human activities or climate change.

Structure of Ecosystems:
The structure of an ecosystem typically consists of the following components:

1. Producers (Autotrophs):
- Plants
- Algae
- Phytoplankton
- Photosynthetic bacteria

2. Consumers (Heterotrophs):
- Primary consumers (Herbivores):
- Insects
- Herbivorous mammals
- Birds
- Secondary consumers (Carnivores):
- Predatory mammals
- Birds of prey
- Fish
- Tertiary consumers (Top predators):
- Apex predators

3. Decomposers:
- Bacteria
- Fungi
- Detritivores (e.g., earthworms, millipedes)

4. Abiotic factors:
- Light
- Temperature
- Water
- Nutrients
- Soil
- Air
5. Ecological niches:
- Specific roles and positions occupied by organisms within the ecosystem

6. Food chains and food webs:

- Energy flow from producers to consumers
- Nutrient cycling

7. Trophic levels:
- Producer-consumer-decomposer hierarchy

8. Ecosystem processes:
- Energy flow
- Nutrient cycling
- Primary production
- Decomposition
- Disturbances (e.g., natural disasters, human activities)

Sustainable Development Goals:

The United Nations' Sustainable Development Goals (SDGs) are 17 goals aimed at achieving a more
sustainable and equitable world by 2030. Achieving these goals requires collaboration and effort from
governments, businesses, civil society, and individuals around the world. The following are 17 SDGs:

1. No Poverty
2. Zero Hunger
3. Good Health and Well-being
4. Quality Education
5. Gender Equality
6. Clean Water and Sanitation
7. Affordable and Clean Energy
8. Decent Work and Economic Growth
9. Industry, Innovation, and Infrastructure
10. Reduced Inequalities
11. Sustainable Cities and Communities
12. Responsible Consumption and Production
13. Climate Action
14. Life Below Water
15. Life on Land
16. Peace, Justice, and Strong Institutions
17. Partnerships for the Goals

These goals cover a wide range of areas, including:

- Human well-being and dignity
- Environmental protection and sustainability
- Economic growth and development
- Social justice and equality
- Global partnerships and cooperation

Water resources:
Water resources refer to the availability of water for various uses, including drinking water, irrigation,
industrial processes, energy production, recreation, etc. The following are the importance of the water
resources:
1. Human consumption
2. Food production
3. Energy generation
4. Economic development
5. Ecosystem balance
Water sources:
Surface Water: Includes rivers, lakes, reservoirs, and oceans.
Groundwater: Found in aquifers, wells and springs beneath the Earth's surface.
Atmospheric water: rainfall, snowfall, fog, dew
Alternative Water Sources: recycled water, desalinated water, brackish water, greywater
Renewable Water Sources: precipitation (rain, snow), runoff (rivers, streams), groundwater recharge
Non-Renewable Water Sources: fossil groundwater, mineral water

Water Quantity:
Approximately 1.386 billion cubic kilometres (km³) is distributed as:
1. Oceans, Seas, and Bays: 96.5% (1.329 billion km³)
2. Ice Caps, Glaciers, and Permanent Snow: 1.4% (19,000 km³)
3. Groundwater: 1.7% (22,900 km³)
4. Freshwater Lakes, Rivers, and Wetlands: 0.3% (3,900 km³). Freshwater availability is approximately
2.5% of total water (35 million km³) in the form of: ice caps, glaciers, and permanent snow: 68.7%,
groundwater: 29.9%, freshwater lakes, rivers, and wetlands: 1.2%. Accessible freshwater is
approximately 0.7% of total water (10 million km³)
5. Soil Moisture: 0.2%
6. Atmosphere: 0.04% (5,600 km³)

Water Quality:
Drinking water quality standards are regulatory limits that ensure the safety of water for human consumption
by setting permissible levels of contaminants. International and national drinking water quality standards set
guidelines for drinking water quality by different organizations:
• World Health Organization (WHO) Standards
• Bureau of Indian Standards (BIS) – IS 10500: 2012
• United States Environmental Protection Agency (EPA) Standards

Drinking water quality is assessed based on several physical, chemical, biological, and radiological
parameters:

A. Physical Parameters
• Turbidity: Measures the clarity of water; high turbidity can shield harmful microorganisms.
Standard: Less than 5 NTU (Nephelometric Turbidity Units).
• Colour: Natural water is clear; discoloration indicates contamination.
Standard: Should be colourless or have a low colour value (typically less than 15 colour units).
• Taste and Odor: Water should be free of any objectionable taste and odour.
Standard: No noticeable taste or smell.

B. Chemical Parameters
• pH: Indicates the acidity or alkalinity of water.
Standard: 6.5 – 8.5 (WHO Guidelines).
• Total Dissolved Solids (TDS): Indicates the concentration of dissolved substances.
Standard: Less than 500 mg/L.
• Hardness: Caused by calcium and magnesium salts.
Standard: Less than 300 mg/L.
• Fluoride: Helps in preventing dental cavities, but excessive fluoride leads to fluorosis.
Standard: 0.5 – 1.5 mg/L.
• Nitrates: High levels can cause methemoglobinemia or "blue baby syndrome."
Standard: Less than 50 mg/L.
• Heavy Metals: Includes lead, arsenic, mercury, etc., which are toxic even in low concentrations.
Standard: Lead: <0.01 mg/L, Arsenic: <0.01 mg/L, Mercury: <0.001 mg/L
• Chloride: An ion that occurs naturally in water and is often used as an indicator of salinity
Standard: ≤250 mg/L
• Sulfate: A substance that can have a range of effects on human health.
 Standard: ≤250 mg/L

C. Microbiological Parameters
• Coliform Bacteria: Indicates the presence of faecal contamination and pathogens.
Standard: 0 colony-forming units (CFU) per 100 mL (no coliforms should be detectable).
• Escherichia coli (E. coli): Specific type of coliform that directly indicates faecal contamination.
Standard: 0 CFU per 100 mL

D. Radiological Parameters: Indicate the concentration of radioactive elements in water.

Standard: Gross Alpha (≤0.1 Bq/L), Gross Beta (≤1 Bq/L)

Water-borne diseases:
Water-borne diseases are caused by pathogenic microorganisms that are transmitted via contaminated water.
They can affect both individuals and communities, leading to significant public health issues. Water-borne
diseases are classified based on the type of pathogen involved:

A. Bacterial Diseases
• Cholera: Caused by Vibrio cholerae; it leads to severe diarrhoea and dehydration. It is transmitted through
contaminated drinking water and food.
Symptoms: Acute watery diarrhoea, vomiting, rapid dehydration.
• Typhoid Fever: Caused by Salmonella typhi; commonly transmitted through contaminated water or food.
Symptoms: High fever, weakness, stomach pain, headache, and loss of appetite.
• Dysentery: Caused by Shigella bacteria; it leads to severe diarrhoea with blood.
Symptoms: Bloody diarrhoea, abdominal cramps, fever.

B. Viral Diseases
• Hepatitis A: Caused by the hepatitis A virus (HAV); transmitted through the ingestion of contaminated
water.
Symptoms: Fatigue, jaundice, nausea, fever, and abdominal discomfort.
• Norovirus Infection: Commonly associated with outbreaks of gastroenteritis.
Symptoms: Nausea, vomiting, diarrhoea, and stomach pain.

C. Protozoal Diseases
• Giardiasis: Caused by the protozoan Giardia lamblia; found in water contaminated by faeces.
Symptoms: Diarrhoea, fatigue, stomach cramps, bloating, and weight loss.
• Amoebiasis: Caused by Entamoeba histolytica; typically results from consuming contaminated water or
food.
Symptoms: Severe diarrhoea, abdominal pain, and fever.

D. Parasitic Diseases
• Schistosomiasis: Caused by parasitic worms known as schistosomes; humans become infected by contact
with contaminated water.
Symptoms: Rash, fever, muscle aches, and liver damage over time.
• Dracunculiasis (Guinea Worm Disease): Caused by drinking water contaminated with Dracunculus
medinensis larvae.
Symptoms: Painful blisters, fever, swelling as the worm emerges through the skin.

Water-borne diseases are spread through:

• Contaminated Drinking Water: Pathogens enter water sources through sewage, animal waste, or untreated
water.
• Improper Sanitation: Lack of proper sanitation facilities leads to contamination of water bodies.
• Poor Hygiene Practices: Not washing hands properly can spread pathogens.
• Natural Disasters: Floods and earthquakes often disrupt water supply systems, leading to the spread of
water-borne diseases.
Preventive measures and control of water-borne diseases focus on improving water quality, sanitation, and
hygiene:

A. Water Treatment
• Chlorination: Adding chlorine to water kills harmful microorganisms.
• Boiling: Boiling water for at least 1 minute effectively kills most pathogens.
• Filtration: Using household water filters can reduce microbial contamination.
• UV Treatment: Ultraviolet light treatment can disinfect water without chemicals.

B. Sanitation and Hygiene

• Proper Disposal of Waste: Prevents contamination of water sources.
• Use of Toilets: Ensures that human waste is contained and does not reach water supplies.
• Handwashing with Soap: Reduces the transmission of diseases.

C. Safe Water Storage

• Clean Containers: Storing water in clean, covered containers to prevent contamination.
• Separation of Drinking Water: Ensuring drinking water is stored separately from other water sources.