Environmental Studies

Module1
 Syllabus`

✓Introduction: Environment – Definition

components of environment Ecosystem: types
& structure of ecosystem
✓SDG goals
✓Water resources: sources, quantity and
quality, water borne diseases
 Introduction to
Environment
Definition of Environment
The sum total of all living and non-living elements and their
interactions.
Natural and Built Environments
Natural Environment: Includes naturally occurring elements like
air, water, land, flora, and fauna.
Built (or Man-made) Environment: Includes all human-made
surroundings that provide the setting for human activity, e.g.,
buildings, roads, and cities.
Components: Biotic and Abiotic
• Biotic Components: Living things such as plants, animals,
microorganisms.
• Abiotic Components: Non-living things such as air, water,
temperature, sunlight, soil.
 Importance of Environment
Supports Life
Provides essential elements such as oxygen, water, food,
and shelter for survival of all organisms.
Provides Resources
• Supplies raw materials like minerals, fossil fuels,
timber, and medicinal plants essential for human
development and industry.
Maintains Ecological Balance
• Ensures natural cycles like carbon, nitrogen, and water
cycles function properly; sustains biodiversity and
regulates climate.
 Environmental Components
Atmosphere – Air
The layer of gases surrounding the Earth; essential for
respiration, climate regulation, and protection from harmful
solar radiation.
Hydrosphere – Water
• All water bodies including oceans, rivers, lakes, groundwater,
and glaciers; supports aquatic life and regulates temperature.
Lithosphere – Land
• The solid outer layer of the Earth (crust and upper mantle);
provides habitat, minerals, and soil for agriculture.
Biosphere – Living Organisms
• The global sum of all ecosystems; includes all forms of life
interacting with the other spheres (air, water, land).
 Ecosystem Overview
Definition and Functioning of Ecosystem
→ An ecosystem is a community of living organisms interacting with each
other and with their physical (non-living) environment.
→ It maintains a dynamic balance through energy flow and material
cycling.
Energy Flow and Nutrient Cycle
Energy flows in a one-way direction—from the sun to producers and then
to consumers.
→ Nutrients (e.g., carbon, nitrogen) are recycled through biogeochemical
cycles.
Producers, Consumers, Decomposers
• → Producers (Autotrophs): Plants and algae that synthesize food using
sunlight.
→ Consumers (Heterotrophs): Animals that depend on other
organisms for food.
→ Decomposers: Microorganisms like fungi and bacteria that break
down dead matter and recycle nutrients.
 Types of Ecosystems
Natural Ecosystems: Forest, Desert, Aquatic
Formed and maintained by nature without human intervention.
• Forest Ecosystems: Dense tree cover, high biodiversity, self-
sustaining.
• Desert Ecosystems: Low rainfall, sparse vegetation, adapted
flora and fauna.
• Aquatic Ecosystems: Includes freshwater (rivers, lakes) and
marine (oceans, estuaries) systems.
Artificial Ecosystems: Urban, Agricultural
Created, modified, or maintained by humans for specific
purposes.
• Urban Ecosystems: Cities and towns with buildings, roads,
pollution, and altered energy flow.
• Agricultural Ecosystems: Farmlands designed for crop and
livestock production, often monoculture and dependent on
human inputs.
 Structure of Ecosystems
Biotic Components: Flora and Fauna
→ Producers (Plants, Algae) – Autotrophs that synthesize food via
photosynthesis
→ Consumers (Herbivores, Carnivores, Omnivores) – Depend on
others for food
→ Decomposers (Bacteria, Fungi) – Break down dead matter and
recycle nutrients
Abiotic Components: Sunlight, Temperature, Water
→ Non-living physical and chemical factors that influence living
organisms
→ Includes soil, pH, minerals, humidity, air, and climate conditions
Trophic Levels and Food Chains
→ Trophic Levels represent positions in the food chain (Producers
→ Primary → Secondary → Tertiary consumers)
→ Food Chain: Linear flow of energy from one organism to another
→ Food Web: Interconnected food chains showing more realistic
energy relationships
 Ecosystem Services
Provisioning: Food, Water
• → Tangible products obtained from ecosystems
• Examples: Food, water, timber, fiber, medicinal plants
Regulating: Climate, Disease
• Benefits from natural regulation of ecosystem processes
• Examples: Climate regulation, disease control, flood moderation, water
purification
Supporting: Nutrient Cycling
• → Essential services that support all other ecosystem functions
• Examples: Nutrient cycling, soil formation, photosynthesis, habitat
provision
Cultural: Recreational, Spiritual
• → Non-material benefits that contribute to spiritual and cultural well-
being
• Examples: Recreation, tourism, spiritual enrichment, aesthetics
SDG
Sustainable Development Goals (SDGs)
• WHAT ARE THE SUSTAINABLE DEVELOPMENT
GOALS?
Purpose : The Sustainable Development Goals
(SDGs) also known as the Global Goals, were
adopted by all United Nations Member States in
2015 as a universal call to action to end poverty,
protect the planet and ensure that all people
enjoy peace and prosperity by 2030.
• Aim : The SDGs are a bold commitment to tackle
some of the more pressing challenges facing the
world today. All 17 Goals interconnect, meaning
success in one affects success for others.
• Dealing with the threat of climate change impacts
how we manage our fragile natural resources,
achieving gender equality or better health helps
eradicate poverty, and fostering peace and
inclusive societies will reduce inequalities and
help economies prosper.
 Key SDGs Related to Environment
• Goal 6: Clean Water and Sanitation
• Goal 13: Climate Action
• Goal 14: Life Below Water
• Goal 15: Life on Land
SDG 13 Climate Action
SDG 13 Climate Action
SDG 13 Climate Action
SDG 13 Climate Action
SDG 14
SDG 14
SDG 15
SDG 15
 Interconnection of SDGs
Water, Energy, and Food Nexus
→ These three resources are deeply interconnected.
→ Efficient water use is crucial for energy production and
agriculture.
→ Energy is needed to treat and distribute water and to produce
food.
→ Food production depends on both water and energy availability.
Sustainability and Equity
→ Sustainable development ensures long-term use of resources
without compromising future generations.
→ Equity promotes fair access to resources for all—regardless of
geography, income, or social status.
Global Partnership for Development
→ Achieving SDGs requires collaboration between nations,
industries, academia, and communities.
→ Encourages technology transfer, capacity building, and financing
for sustainable initiatives.
 Water Resources
Definition and Classification
→ Water resources refer to sources of water that are useful or potentially
useful to humans.
→ Classified based on location and usability: surface water, groundwater,
and atmospheric water.
Surface Water and Groundwater
→ Surface Water: Found in rivers, lakes, reservoirs, and wetlands; directly
accessible but prone to pollution and seasonal variation.
→ Groundwater: Stored in aquifers beneath the Earth's surface; tapped
using wells and boreholes; more stable but susceptible to over-extraction.
Freshwater vs. Saltwater
→ Freshwater: Contains low concentrations of dissolved salts (<0.05%),
used for drinking, agriculture, and industry.
→ Saltwater: Found in seas and oceans; high salinity makes it unsuitable for
direct consumption without desalination.
 Sources of Water
Rainwater
✓ Direct precipitation collected from rooftops or catchment areas.
✓ Can be stored in tanks or reservoirs for domestic, agricultural, and industrial use.
Rivers, Lakes, and Glaciers
✓ Rivers: Flowing freshwater channels, replenished by rainfall and snowmelt.
✓ Lakes: Large inland bodies of still or slow-moving water.
✓ Glaciers: Massive ice reserves that release freshwater through melting, especially
in summer.
Groundwater: Aquifers
✓ Water stored beneath the Earth's surface in soil pores and rock formations.
✓ Accessed through wells, boreholes, and springs.
✓ Classified as shallow or deep aquifers depending on depth and recharge rate.
 Water Quantity
1. Global Water Distribution
Total water on Earth: 1.386 billion km³
Saltwater: 97.5% (mainly in oceans) – not directly usable for
drinking or irrigation.
Freshwater: 2.5% of total water.
– Glaciers & ice caps: 68.7% of freshwater.
– Groundwater: 30.1%.
– Surface water (rivers, lakes): 0.3%.
Water Scarcity and Stress
Water Scarcity: When demand exceeds available supply in a region.
Water Stress: When water quality and quantity cannot meet
societal and environmental needs.
Causes: Overpopulation, over-extraction, pollution, climate change.
Impact: Reduced agriculture output, health risks, conflicts over
water resources.
 Water Quantity
• India’s Water Availability
• Average annual precipitation: ~4,000 BCM
(billion cubic meters).
• Usable water resources: ~1,123 BCM (due to
losses in evaporation, runoff, etc.).
Per capita availability:

Regional variation: States like Rajasthan & Gujarat face acute scarcity; NE states have
abundant water.
 Water Quality
Physical, Chemical, and Biological Parameters
Physical Parameters
– Color, Odor, Taste – indicate contamination or pollution.
– Turbidity – presence of suspended solids; affects light penetration.
– Temperature – influences aquatic life and dissolved oxygen.
– Total Dissolved Solids (TDS) – measure of minerals/salts in water.
Chemical Parameters
pH (6.5–8.5) – acidity/alkalinity.
Dissolved Oxygen (DO) – essential for aquatic life (> 5 mg/L desirable).
Biochemical Oxygen Demand (BOD) – organic matter load; should be low for
drinking water.
Hardness – due to calcium and magnesium.
Nitrates, Fluoride, Chlorides, Heavy Metals (Arsenic, Lead, Mercury,
Cadmium) – toxic in high concentrations.
Biological Parameters
• Coliform bacteria (E. coli) – indicator of faecal contamination.
• Pathogens – viruses, protozoa, helminths; cause waterborne diseases.
 Standards for Drinking Water

BIS (Bureau of Indian Standards – IS 10500:2012)

✓ TDS: ≤ 500 mg/L (acceptable), up to 2000 mg/L (permissible).
✓ pH: 6.5–8.5.
✓ Nitrate: ≤ 45 mg/L.
✓ Fluoride: 0.6–1.2 mg/L.
✓ Coliform: 0/100 ml (should be absent).
WHO Guidelines
✓ Similar ranges; slightly stricter for toxic chemicals like arsenic
(≤ 0.01 mg/L).
✓ Strong emphasis on microbial safety.
 Major Water Pollutants

✓ Organic Pollutants: Sewage, agricultural runoff,

pesticides, detergents.
✓ Inorganic Pollutants: Heavy metals (arsenic,
lead, mercury), nitrates, fluorides, phosphates.
✓ Biological Pollutants: Pathogens (bacteria,
viruses, protozoa).
✓ Industrial & Chemical Wastes: Oil spills, dyes,
plastics, toxic chemicals.
 Factors Affecting Water Quality
1. Industrial Discharge
• Source: Effluents from factories, refineries,
chemical plants, textile industries, tanneries, etc.
• Impact:
– Increases heavy metals (lead, mercury, arsenic,
cadmium) in water.
– Adds toxic chemicals, dyes, and solvents.
– Raises water temperature (thermal pollution).
• Result: Harms aquatic life, bioaccumulation of
toxins, unsafe for human consumption.
 Agricultural Runoff

Source: Fertilizers, pesticides, herbicides, and

animal waste washed into rivers, lakes, and
groundwater.
Impact:
Nitrate & phosphate enrichment → causes
eutrophication (algal blooms, oxygen depletion).
•Pesticide residues contaminate water and enter the
food chain.
•Pathogen contamination from livestock waste.
•Result: Reduced water quality, fish kills, and risk of
waterborne diseases
 Domestic Waste

Source: Sewage, household detergents, soaps,

greywater, and garbage disposal.
Impact:
•Increases organic matter load (high BOD &
COD).
•Presence of coliform bacteria indicates fecal
contamination.
•Detergents cause foaming and affect aquatic
ecosystems.
Result: Unsafe drinking water, spread of
diseases (cholera, typhoid, dysentery)
 Water Pollution
Types: Point and Non-point Sources
1. Point Sources
• Definition: Pollution discharged from a single, identifiable source.
• Examples: Factory effluent pipes, sewage treatment plant outlets,
oil refineries.
• Characteristics: Easier to monitor and regulate because the origin is
clear.
2. Non-point Sources
• Definition: Pollution from multiple, diffuse sources over a wide
area.
• Examples: Agricultural runoff, stormwater carrying
pesticides/fertilizers, urban surface runoff.
• Characteristics: Harder to control; varies with rainfall, land use, and
human activities.
 Eutrophication and Algal Blooms
Eutrophication:
➢ Excess nutrients (mainly nitrates and phosphates)
enter water bodies.
➢ Leads to excessive growth of algae and aquatic
plants.
Algal Blooms:
➢ Rapid algae growth forms a dense layer on the water
surface.
➢ Reduces sunlight penetration → kills submerged
plants.
➢ Decomposition of algae consumes oxygen → causes
fish kills (oxygen depletion).
➢ Some blooms release toxins harmful to humans and
animals
 Thermal and Chemical Pollution
Thermal Pollution:
– Caused by discharge of hot water from industries (e.g.,
power plants, steel mills).
– Raises water temperature → reduces dissolved oxygen.
– Affects aquatic ecosystems and fish populations.
Chemical Pollution:
– Industrial effluents, pesticides, oil spills, heavy metals, and
plastics.
– Alters water pH, adds toxins, and bioaccumulates in food
chains.
– Long-term health hazards: cancer, neurological disorders,
reproductive issues.
 Water Borne Diseases
Definition and Transmission
• Definition: Illnesses caused by consuming
contaminated water containing pathogens (bacteria,
viruses, protozoa, helminths).
• Transmission Routes:
– Drinking water contaminated with fecal matter.
– Eating food washed/prepared with polluted water.
– Direct contact with contaminated water (bathing,
swimming).
– Poor sanitation and inadequate sewage disposal.

• Impact on Public Health

 Common Diseases: Cholera, Typhoid,
Dysentery
Cholera (Vibrio cholerae)
➢ Causes severe diarrhea, dehydration, and electrolyte
imbalance.
➢ Spread via ingestion of water or food contaminated by
feces.
Typhoid (Salmonella typhi)
➢ Symptoms: high fever, abdominal pain, rashes,
weakness.
➢ Spread through ingestion of contaminated water or
food.
Dysentery (Shigella / Entamoeba histolytica)
➢ Causes bloody diarrhea, abdominal cramps, fever.
➢ Spread via contaminated water and poor hygiene
 Impact on Public Health

➢ High Mortality & Morbidity – Especially in children

under 5 years.
➢ Outbreaks & Epidemics – Rapid spread in areas with
poor sanitation.
➢ Economic Burden – High healthcare costs and
reduced productivity.
➢ Global Statistics (WHO):
➢ ~2 billion people use contaminated drinking water.
➢ ~485,000 deaths annually due to diarrheal diseases
linked to unsafe water
Disease Pathogen Symptoms Transmission
Cholera Vibrio cholerae Severe watery Drinking water/food
(Bacterium) diarrhea, contaminated with
dehydration, muscle feces
cramps

Typhoid Salmonella typhi High fever, abdominal Consumption of

(Bacterium) pain, weakness, contaminated water
rashes or food
Dysentery Shigella (Bacterium) / Bloody diarrhea, Water/food
Entamoeba histolytica abdominal cramps, contamination; poor
(Protozoa) fever hygiene

Hepatitis A Hepatitis A Virus Jaundice, fever, Consumption of

fatigue, loss of contaminated water
appetite and food
Giardiasis Giardia lamblia Diarrhea, nausea, Ingestion of
(Protozoa) stomach cramps contaminated water
 Prevention of Water Borne Diseases
A. Ensuring Safe Water
➢ Ensure the water is visibly clean and free from sand
and silt. Filter the water to get rid of visible dirt.
➢ Drink only clean and safe water – either potable
water or water filtered through water purifiers.
➢ Get water purifying devices like filters, RO unit, etc.,
regularly serviced and maintained.
➢ Ensure stored water is germ-free.
➢ Add antiseptic liquid, such as Dettol, to dubious-
looking bathing water
 Prevention of Water Borne Diseases
B. Practicing Good Hand Hygiene
➢Regularly wash hands with soap after
returning home, after using the toilet, before
and after preparing food, and before eating or
drinking anything.
➢Teach hand hygiene to children. Children
should make it a habit to always wash hands
when returning home after playing games.
 Prevention of Water Borne Diseases
C. Ensuring Safe Food Practices
➢Ensure food is washed and thoroughly cooked.
➢Avoid eating stale cooked food or
unrefrigerated food kept exposed outside for
long hours.
➢Use disposable glass and plates whenever
possible when eating outside food,
particularly street food.
 Prevention of Water Borne Diseases
D. Medical Prevention
• Take vaccinations for immunization against
preventable diseases like Typhoid, Hepatitis A,
Polio, etc.