Hotel Service Unit 14 Q2 Quiz

Hotel Service Unit 14 Fresh water Q2

1 / 8

Which process is often used to remove turbidity from domestic water?

B) Carbon filtration

C) Sedimentation and filtration

D) Chlorination

A) Boiling

2 / 8

How is microbial content commonly controlled in domestic water?

C) By freezing the water

A) By adding salts

D) By adding minerals

B) Through chlorination or ultraviolet (UV) sterilization

3 / 8

Why must domestic water have low microbial content?

A) Microbes improve water taste

B) High microbial content increases the risk of disease

D) Microbes add nutrients to the water

C) It reduces water pH

4 / 8

What method can be used to ensure the pH of domestic water remains slightly alkaline?

D) Deionizing the water

C) Filtering through carbon

A) Adding an acid

B) Adding hydrated lime

5 / 8

Which of the following is a desired property of domestic water for safe use?

B) Neutral or slightly alkaline pH to prevent corrosion

C) High salt content

A) High turbidity

D) High levels of chlorine

6 / 8

Why is it important for domestic water to be free from turbidity?

C) Turbidity increases water's temperature

B) Clear water without turbidity is less likely to harbor pathogens and is aesthetically pleasing

A) Turbidity enhances the taste of the water

D) Turbid water prevents chlorine from acting effectively

7 / 8

What is the primary treatment required for fresh water taken on board from ashore?

C) Filtering it through a sand filter

B) Adding chlorine or other disinfectants to ensure it is free from bacteria

D) Reducing the water's pH level

A) Heating the water

8 / 8

Why is chlorination often used when taking on fresh water from ashore?

A) To decrease the water’s temperature

D) To increase the water pressure

C) To add minerals to the water

B) To kill any bacteria or pathogens that might be present

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