The commonly measured physical characteristics are temperature, colour, taste, odour and turbidity. These can be subjectively evaluated through use of our five senses. Quantitative measurements require special instruments to accurately measure temperature (ºC), dissolved oxygen (DO) and the conventional variables: pH, total dissolved solids (TDS), electrical conductivity (EC), and total suspended sediment (TSS). Taste and odour tests typically require panels of specially trained individuals in a controlled environment to obtain reproducible results.
Physical characteristics are explored further through the following subjects:
Good water quality assures the conservation of ecosystems along the Kunene River.
Source: Quick 2008
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