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KET QUA KIEM NGHI~M NUDeI

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TEN CHI ~IEU DaN V! GIO'I H~N KET QuA PHAN rlcuTiNH TOIDA

CHO PHEP TR~M BaM 1 TR~M BaM 2 TR~M BaM 3Mau sac I (TCU) 15 0 0 0MCIivi

I - Khong Khong co rnui, vi la Khong co rnui, vi la Khong co mui, vi li;l£)0 due NTU 2 0.61 2.83 1.49pH I - 6.5 - 8.5 7.36 6.67 7.07£)0 ci.fng ( tinh th~o CaC03) mg/l 300 99.00 124.74 122.76Ham 1U'Q'ngCloru~ mg/l 250 2.73 2.18 0.14Ham 1U'Q'ngs£t tong 56

mg/l 0.3 0.008 0.198 0.192(Fe2+ + Fe3+) IHam 1U'Q'ngMang~n tong 56 mg/l 0.3 0.004 0.003 0.005Ham 1U'Q'ngNitrat mg/l 50 0.20 0.08 0.09HEJrTl1U'Q'ngNitric I mg/l 3 KPH KPH KPHHam 1U'Q'ngSulfatl mg/l 250 3.19 3.66 1.94Chi s6 Pecmanganat mg/l 2 0.10 0.13 0.80Clo dU' I mg/l 0.3 - 0.5 0.30 0.30 0.30Coliform tong so I VK/100ml 0 0 0 0

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115 Coliform chiu nhi$~ VK/100ml 0 0 0 0

Ii etiu. - KPH Khong !hat hien

~ANXET: Ket qua ph~n tich chi co gia tri tai thoi diem kiem nqhiem . '"1Jh t 1U'Q'ngnuoc du'Q'odanh gia theo QCVN 01: 2009/BYT - Quy chuan ky thuat quae gia ve chat IU'Q'ngnu'o'c antfJr_g,theo thong tu so 0r/~009ITT-BYT nqay 17/06/2009 ,eua BO truocl'IlgBo,Y Te,-~r~nu'o'c tai tram borri s? 1 co cac chi lieu dat tieu chuan tai th?"i diem kien: nghi~m

- ~~ 1lU'&Ctai tram bO'ITlS? 2 co chi tieu so 3 khonq cat t~eu chuan Iai Iho'i ?iem kiern IlghiemMa flU'&e tai tram bO'I so 3 co eac chi tieu dat tieu ehuan tai tho'i diem kiem nghiemI ,. '. .

TOTHi NGT~M

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PHONG KE HO~CH KY THUAT

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rc NG TY CP cAp T~OAT Nlfdc LAM 80NG CONG no.. xi\,HOI CHI) NClllA VIJ~T NAM

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ib I OaNV!GIO'I H~N KET QuA PHAN ricu

T TEN CHIITIEU TOIDA

ITiNH

CHO PHEP TR~M BaM 4 TRAM BaM 5 TR~M BO'M 6

II 1 Mau sac (TCU) 15 0 0 0

I L Mui viI

- Kh6ng Kh6ng co mui, vi 1<;1Kh6ng co rnui, vi 1<;1Kh6ng co mui, vi 1<;1

I 80 due I NTU 2 0.60 1.50 1.88

114 pH I - 6.5 - 8.5 7.44 7.60 6.50II 5 80 clfng ( tinh thee CaC03) mg/l 300 101.97 84.15 99.99

6 Ham 1U'Q'ngClonja mg/l 250 1.37 7.92 9.28

7Ham 1U'Q'ngsat t6ng 56

mg/l 0.3 0.038 0.128 0.098I (Fez+ + Fe3+) I

118 Ham 1U'Q'ngMan4an tong 56 mg/l 0.3 0.005 0.004 0.004

19 Ham 1U'Q'ngNitrat mg/l 50 0.09 0.09 0.10

11 Ham 1U'Q'ngNitrid mg/l 3 KI_)H KPH KPHI1 Ham 1U'Q'ngSulfCljt mg/l 250 3.35 2.25 3.97

i: ' , I mg/I 2 0.16 0.10 0.06Chi 56 Pecrnanqanat,1 Clo du' mg/l 0.3 - 0.5 0.30 0.30 0.30

1l Coliform tong 561 VK/100ml 0 0 0 0

1~ Coliform chiu nhi$t VK/100ml 0 0 0 0

III cbu. - KPH Kh6ngi phat hienGh

~H .IN XET: Ket qua p~an tich chi co qia tri tai thai diem kiern nqhiern.

-Ie at IU'Q'ngnuoc dU'Q'cdanh gia thea QCVN 01: 2009/BYT - Quy chuan ky thuat qu6c gia ve chat IU'Q'ngruroc anMn g, thea th6ng tu s6104/2009/TT-BYT nqay 17/06/2009 cua BO tru'o'nq BO Y Te.JM u nuoc tai tram born 564 co cac chi tieu dat lieu chuan tai thai diem kiern nqhiern.-M u nuo'c tai tram born 56 5 co cac chi tieu cat lieu chuan tai thai diem kiern nqhiern.JM u IlLl'cYCtai tram bO'~ 56 6 co cac crli lieu d<;lllieu chuan t<;liIho'l diem kiem nghienL

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,,' ? ~ " ,KE'rQUA KIEM NGHI~MNUDe

~ gay gui mau 11/03/2019i' gay nhan mau 12/03/2019[\ gay kiern nqhiern: 12/03/2019 -15/03/2019f'v au IlU'O'C: NU'O'cmay - Huyen Da Huoai

TEN CH~TI£UD0NV!

GHYI HJ;\N KET QuA PHAN TICHS T

TINHTOI DACHO

PHEP NMN Darn Ri NMN MadaguiMau sac I (TCU) 15 0 0

, Mui vi I - Khollg KhOllg co rnui, vi la Khong co rnui, vi lac Do due I NTU 2 0.31 0.41L pH I - 6.5 - 8.5 6.67 6.60

I ~ Do c(fng ( tinh t~eo CaC03) mg/l 300 41.58 16.836 Ham IU'Q'llg Clor~a mg/l 250 5.19 1.82

117Ham luonq s~t t®ng so

mg/l 0.3 0.040 0.128(Fe2+ + Fe3+) I8 Ham hronq Man~all tong s6 mg/l 0.3 0.001 0.0059 Ham 1U'Q'llgNitral mg/l 50 0.10 0.091( Ham luonq Nitrid mg/l 3 KPH KPH11 Ham 1U'Q'llgSUlfalt mg/l 250 16.80 12.891L Chi s6 Pecmang$nat mg/l 2 0.22 0.161' Clo du' I mg/I 0.3 - 0.5 0.30 0.3014 Coliform tong so I VK/100ml 0 0 0

I15 Coliform chiu Ilhi$t VKl100ml 0 0 0

~; M - KPH, Kh609 phat hi.o

V, N XET: Ket qua phan tlch chi co gia tri lai IhO'i diem kiem nqhiern.I~h~l 1U'Q'ngnuoc dU:Q'pdanh gia theo QCVN 01: 2009/BYT - Quy chuan ky thuat qUClCgia ve chat IU'Q'ngflU'C'C allf .theo Ih609 '" so @4/200grrT-BYT °9'Y 17106/2009 cua B6 ".609 86 Y re.

~u IllYO'CNMN Darn fi c6 cac chi tieu dal lieu chua~ tal tho: diem kler:n nqhiern"" nuoc NMNMadar co cac chi tieu dat tieu chuan I" thoi diem k,em ogh'e"',

TO THI NGr'I;:M PHONG KE HOJ;\CH KY THU~T

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GlcYl HAN Tal OA KET QuA PHAN ricuS T TEN C1i TIEU OO'N V! TiNH

CHO PHEP NMN 0CilTeh

II Mau sac I (TCU) 15 0

II Mui vi I - Khong Khong co rnui, vi la

II Do due I NTU 2 1.11

II pH I - 6.5 - 8.5 6.78I [ Do cling ( linh t~eo CaC03) rng/l 300 23.76

II E Ham Ill'O'ng ClorGa mg/l 250 0.27

IIHam Ill'O'ng sat t6ng so

mg/l 0.3 0.018(Fe2+ + Fe3+) I1 e Ham Ill'O'ng Mangan t6ng so mg/l 0.3 0.003

I ~ Ham Ill'O'ng Nitral mg/l 50 0.20

I 1 Ham Ill'O'ng Nitrid mg/l 3 KPH

111 Ham hro'nq SUlf~t rng/l 250 6.47111, Chi so Pecmang anat mg/l 2 0.0611, Cia dll' mg/l 0.3 - 0.5 0.30111L Coliform t6ng so VK/100ml 0 011'

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J\ljiA\J XET Ket qua phan tich chi co gla tn tal thoi diem kiern nghlem '. .~~ t Ill'O'ng n~o'c du'O'cldanh gla thea QCVN 01 2009/BYT - Quy chuan ky thuat quoc qra ve chat Ill'O'ng nuoc an uonq,

a hong tll' so 04/2009VTT -BYT nqay 17/06/2009 cua Bo tmang Bo Y TeMa nuoc tren co cac chi lieu oat tieu chuan tal thoi diem kiem nqhiern

1-' .PHONG KE HOACH KY THUATTO THi N1H'~M

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IGlcYl HAN TOI 8A KET QUA PHAN ncnI STT TEN CriTIEU DO'N V! TiNH

CHO PHEP NMN Dam Rang1 Mau sac I (TCU) 15 0

I 2 Mui vi I - Khong Khong co mui, vi la.3 80 due NTU 2 0.504 pH I - 6.5 - 8.5 6.645 80 cling ( tinh theo CaC03) mg/l 300 31.68

I 6 Ham lU'o'ng Clo~ua mg/l 250 2.737 Ham IU'Q'ngsatTtong s6

mg/l 0.3 KPH(Fe2+ + Fe31) I~ Ham IU'O'ngMargan tong s6 mg/l 0.3 0.003S Ham IU'O'ngNit~at mg/l 50 0.110 Ham IU'O'ngNit~ic mg/l 3 KPHI ' I1 Ham IU'O'ngSulfat mg/l 250 4 912 Chi s6 Pecmanbanat mg/l 2 0.543 Clo dU' mg/l 0.3 - 0.5 0.304 COliform long s6 VK/100ml 0 0,I 5 Coliform chiu n~i$t VK/100ml 0 0L. chu. - KPH Khong phat hien

L AN XET: Ket qua phan tich chi co gia tri tai lrl<Yidiem kiern nqhiernC lal IU'O'ngnuoc dU'9c danh gla theo QCVN 01 2009/BYT - Quy chuan ~Y thuat qu6c qra ve chat luonq nuoc an uonq,hEp lhong tu so 04/20J9/TT-BYT nqay 17/06/2009 cua Bo ImcYng Bo Y TeM,,, mroc tren ,'6 ca Ichi tieu Oat tieu chuan Iai 'hoc d,"m kiern nqhiern

PHONG KE HOACH KY THUATTO THI rGH1l;:M

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,," OJ ~ ~ ,KE1'QUA KIEM NGI-II~M Nuoe

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DONV!GICYIH.I;\N KET QuA PHAN TICH

S T TEN CH iTIEUTINH

TOI DACHOPHEP NMN Dran NMN Thanh My

1 Mau sac [ (TCU) 15 0 0b Mui vi - Kh6ng Khonq co mui, vi la Khong co mui, vi la

b Do due NTU 2 1 13 0.25~ pH I - 6.5 - 8.5 6.61 6.61

I 5 Do cunq ( tinh ~heo CaC03) mg/l 300 43.56 248.49

I 3 Ham IUQ'ng Clo~ua mg/l 250 7.92 3.00

I Ham IUQ'ng sat Itong somg/l 0.3 0.016 0.094(Fe2+ + Fe3+) ,

s Ham IUQ'ng Ma~gan tong so mg/l 0.3 0.003 0.005j Ham IUQ'ng Nitrbt mg/l 50 0.10 0.090 Ham IUQ'ng Nitric mg/l 3 KPH KPH,

1 Ham IUQ'ng Sui 'at mg/l 250 11.79 6.6312 Chi so Pecmanqanat mg/l 2 0.45 0.223 Clo du I mg/l 0.3 - 0.5 0.30 0.30

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14 Coliform tong S0 VK/100ml 0 0 0I 15 Coliform chiu nijiet VK/100ml 0 0 0

G/ i ctiu. - KPH: Khong phat hien

NilAN XET: Ket qua jhc3n tich chi co qia tri tai thai diem kiern nqhiern.Chat IU'Q'ngnuoc dulQ'Cdanh gia theo OCVN 01: 2009/BYT - Ouy chuan ky thuat quoc gia ve chat IU'Q'ngnuoc an

II101_g,theo thong tu S9 04/2009/TT-BYT ngay 17/0?/2009 cua ~O tn.i'C'mg80 Y re.~ ~u IWC)'CNMN Drar co cac chi tieu dat lieu chuan tai ~hai diem ki~rn nghieill.

\1 ~ au IW0'C NMN ThTh My co cac chi lieu dat tieu chuan tai thai diem kiern nqhiernI,

Ii TO THI NfHI~M PHONG KE HO.l;\CH KY THUAT

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TEN CHilTiEUGIOI H~N T61 KET QuA PHAN TicHS T DaN V! TiNH DACHO

PHEP NMN Dinh Van NMN Tan Hi!Mau sac I (TCU) 15 0 0

Mui vjI

- KhOng Khong co rnui, vi la Khong co rnui, vi la

86 due I NTU 2 2.70 1.22pH I - 6.5 - 8.5 6.67 6.838<) clfng ( tinh t~eo CaC03) mg/l 300 17.82 25.74Ham 1U'Q'ngClorua mg/l 250 1.37 0.55

, Ham 1U'Q'ngsat t6ng s60.3 0.002 KPHI! (Fe2+ + Fe3') I

mg/lII Ham IU'Q'ngMa~gan t6ng s6 mg/l 0.3 0.005 0.005

Ham IU'Q'ngNitr~t mg/l 50 0.57 0.771] Ham IU'Q'ngNitri¢ mg/l 3 KPH KPH1 Ham 1U'Q'ngSulf$t mg/l 250 6.32 3.661 Chi s6 Pecrnanqanat mg/l 2 045 0.741 Clo dU' mg/l 0.3 - 0.5 0.30 0.30

I 1 Coliform t6ng s61 VK/100rni 0 0 01 Coliform chiu nhl$t VK/100rni 0 0 0

p/l chu. - KPH: Khonj phat hien

NJHf\N XET: Ket qua p~an tich chi co gia tri ta: thai diem kiern nghi!;!m

Ii ~C~at IU'Q'ngnuoc dU'Q'C,danh qia thea QCVN 01 2009/8YT - Quy chuan ky thu~t q,uoc gia ve chat 1U'Q'ngnLI'O'CI ~ 11 long, theo th6ng tu so 04/20091TT-8YT nqay 17/06/2009 cua 86 tmcmg 86 Y Te.

I!f M" ""OC NMN Eli"l." co chi tieu ,6 3 kh6"g dat tieu chuan tai tho: diem kiOm nqhiernM~u nu'cYcNMN Tan a co cac chi tieu dat lieu chuan tai thai diem kiern nghiem.

T6 THi N,HI(:M PHONG KE HO~CH KY THUJ?,TII

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CHO PHEPNMN Dankia

MaLI sac I (TCU) 15 0Mui vi I - Khong Khong co mui, vi laDo Ol,JC I NTU 2 0.91

L pH I - 6.5 - 8.5 6.505 Do cling ( tinh t~eo CaC03) mg/l 300 25.74

1 6 Ham IU'O'ngClonia mg/I 250 2.377 Ham IU'O'ngsat ttng s6

mg/I 0.3 KPH(Fe2+ + Fe3+)

8 Ham IU'O'ngMan~an t6ng so mg/l 0.3 0.0031 9 Ham IU'O'ngNitra] mg/l 50 0.521110 Ham IU'O'ngNitricl mg/l 3 KPH1111

IHam IU'O'ngSulfa] mg/I 250 4.28j~2 Chi so Pecma~~nat mg/l 2 0.13

I n3 Clo dU' 1 mg/l 0.3 - 0.5 0.301 4 Coliform t6ng s61 VK/100ml 0 01 5 Coliform chiu nhi~t VK/100ml 0 0

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I7 Ham 1U'Q'ngsat /t6ng s6mg/l 0.3 KPH(Fe2+ + Fe3+)

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