English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

This study was conducted to assess the physical, chemical, and bacteriological parameters of five- brand of sachet water, and their source point consumed in Bo city, southern Sierra Leone. The physical parameters include: pH, temperature, turbidity, total dissolved solid, and conductivity; chemical parameters include: Residual Chlorine, Magnesium, Potassium, Nitrite, Ammonia; and bacteriological parameters include: Escherichia coli, fecal coliform, and non-fecal coliform. Samples were collected and conveyed to the laboratory within 30 min. The result analyzed shows that the physical, chemical and bacteriological parameters of the Spring Box, and the five-brand were in conformity with the World Health Organization (WHO) guidelines. However, the pH of four-brand and the Spring Box fell below WHO standards (6.50-8.50), only Tee Spring had a pH which is within the permissible limit. The temperature of the Spring Box, and the five-Brand fell above the WHO standard (25.00°C). It can be said that the physical, chemical, and bacteriological parameters of all the five-brand and the Spring Box, are all within the WHO guidelines limit, and therefore fit for drinking.   Key words: pH, WHO, brands, sachet, parameter.

Physicochemical and bacteriological analysis of the quality of sachet water and their source point (spring box) consumed in Bo city, Sierra Leone