Water
Turtle Sanctuary
Water
Waste
Extreme Weather
Erosion
Availability and access to clean water to all is Goal No.6 of the UN Sustainable Development Goals. Measuring the availability and the biophysical properties of water in rural areas is a significant challenge for developing countries like El Salvador.
Tasajera Tides along with the local Multi-Sector Committee identified that drinking water has become an important concern to the community. In Tasajera, there is no potable water system, and people mostly drink underground water, either through a well or an electric pump. Data on well water samples is largely non-existent in the community, and some measurements that exist are not scientifically legitimate. However, Tasajera Tides was able to get a study of local well water from Luis Recio, a Spanish scientist working in El Salvador in collaboration with the University of Alcala de Henares, Sol de Tasajera, and CORDES Foundation.
In this study, Recio took samples of 3 locations of the community covering different distances from the estuarine shore. The samples were taken to a government certified laboratory and tested for microbiologic, physiochemical, and metallic properties. Recio noted that one limitation of this assessment is that it did not test samples for agrichemicals, which is a reasonable observation given the intensive cotton plantations that were managed in Tasajera in the past.
Figure 1.This map shows the 3 sample locations in the Tasajera community.
Conclusions:The water study provides data that indicates the existence of pollutants and contaminants in the samples collected. Sample 2 showed high levels of nitrates, and sample 3 showed high levels of salinity and microbiologic contamination. The author concluded that awareness campaigns needed to be executed to educate the community of the risks.
Data:Water Sample 1
| Indicators | Reference | Result | Maximum allowed limit* |
|---|---|---|---|
| pH** | Standard Methods 19th Edition 4500 H B | 7.84 | 6.0-8.5 |
| Olor | Standard Methods 19th Edition 2150 B | NR | NR |
| Color verdadero | Standard Methods 19th Edition 2120 B | 0 mg/L | 15 |
| Turbidez** | Standard Methods 19th Edition 2130 B | <0.07 UNT | 5*** |
| Temperatura | Standard Methods 19th Edition 2550 B | 27ºC | NR |
| Sólidos Totales Disueltos** | Standard Methods 19th Edition 2540 C | 203.00 mg/L | 1000 |
| Hierro Total** (Fe) | Standard Methods 19th Edition 3500 Fe 3111B | <0.02 mg/L | 0.30 |
| Manganeso** (Mn) | Standard Methods 19th Edition 3500 Mn 3111B | <0.02 | 0.1 |
| Dureza Total** (CaCO3) | Standard Methods 19th Edition 2340 C | 92.00 mg/L | 500 |
| Sulfatos (SO4) | Método desarrollado y validado por el Laboratorio de Control de Calidad de Alimentos y Aguas. Basado en Standard Methods 19th Edition 4500-SO42-F | 12.18 mg/L | 400.00 |
| Nitratos** (NO3) | Standard Methods 19th Edition 4500 NO3 B | 30.86 mg/L | 45.00 |
| Fluoruros (F) | Standard Methods 19th Edition 4500 F D | <0.20 mg/L | 1.00 |
| Cloro residual | Standard Methods 19th Edition 4500 Cl G | 0.0 mg/L | 0.3-1.1 |
| Indicators | Reference | Result | Maximum allowed limit* |
|---|---|---|---|
| pH** | Standard Methods 19th Edition 4500 H B | 7.65 | 6.0-8.5 |
| Olor | Standard Methods 19th Edition 2150 B | NR | NR |
| Color verdadero | Standard Methods 19th Edition 2120 B | 0 mg/L | 15 |
| Turbidez** | Standard Methods 19th Edition 2130 B | <0.07 UNT | 5*** |
| Temperatura | Standard Methods 19th Edition 2550 B | 27ºC | NR |
| Sólidos Totales Disueltos** | Standard Methods 19th Edition 2540 C | 495.50 mg/L | 1000 |
| Hierro Total** (Fe) | Standard Methods 19th Edition 3500 Fe 3111B | <0.02 | 0.30 |
| Manganeso** (Mn) | Standard Methods 19th Edition 3500 Mn 3111B | 0.18 mg/L | 0.1 |
| Dureza Total** (CaCO3) | Standard Methods 19th Edition 2340 C | 244.00 mg/L | 500 |
| Sulfatos (SO4) | Método desarrollado y validado por el Laboratorio de Control de Calidad de Alimentos y Aguas. Basado en Standard Methods 19th Edition 4500-SO42-F | 62.35 mg/L | 400.00 |
| Nitratos** (NO3) | Standard Methods 19th Edition 4500 NO3 B | 52.92 mg/L | 45.00 |
| Fluoruros (F) | Standard Methods 19th Edition 4500 F D | <0.20 mg/L | 1.00 |
| Cloro residual | Standard Methods 19th Edition 4500 Cl G | 0.0 mg/L | 0.3-1.1 |
| Indicators | Reference | Result | Maximum allowed limit* |
|---|---|---|---|
| pH** | Standard Methods 19th Edition 4500 H B | 7.22 | 6.0-8.5 |
| Olor | Standard Methods 19th Edition 2150 B | NR | NR |
| Color verdadero | Standard Methods 19th Edition 2120 B | 0 mg/L | 15 |
| Turbidez** | Standard Methods 19th Edition 2130 B | <0.07 mg/L | 5*** |
| Temperatura | Standard Methods 19th Edition 2550 B | 27ºC | NR |
| Sólidos Totales Disueltos** | Standard Methods 19th Edition 2540 C | 6,050.00 mg/L | 1000 |
| Hierro Total** (Fe) | Standard Methods 19th Edition 3500 Fe 3111B | <0.02 mg/L | 0.30 |
| Manganeso** (Mn) | Standard Methods 19th Edition 3500 Mn 3111B | 1.51 mg/L | 0.1 |
| Dureza Total** (CaCO3) | Standard Methods 19th Edition 2340 C | 2350.00 mg/L | 500 |
| Sulfatos (SO4) | Método desarrollado y validado por el Laboratorio de Control de Calidad de Alimentos y Aguas. Basado en Standard Methods 19th Edition 4500-SO42-F | 303.66 mg/L | 400.00 |
| Nitratos** (NO3) | Standard Methods 19th Edition 4500 NO3 B | 2.38 mg/L | 45.00 |
| Fluoruros (F) | Standard Methods 19th Edition 4500 F D | <0.20 mg/L | 1.00 |
| Cloro residual | Standard Methods 19th Edition 4500 Cl G | 0.0 mg/L | 0.3-1.1 |
For download the entire study, click here:Recio 2015 Thanks to Luis Recio, CORDES, for making this study available to Tasajera Tides.
Economy
Economic indicators are essential for securing the long-term sustainability of a community.
Society
The social dimension of a community influences the health and wellbeing of its members.
Environment
Environmental issues have a strong impact on the wellbeing of a community.