Which primary physical characteristics are assessed in drinking water quality?

The primary physical characteristics assessed in drinking water quality focus on attributes that directly relate to the water's appearance and sensory properties. Color, odor, turbidity, and temperature are fundamental physical parameters because they are observable and can indicate potential issues with the water's purity and safety.

Color can give insights into the presence of pollutants or organic matter, while odor may suggest contamination or the presence of certain chemicals. Turbidity measures the clarity of water and is crucial since high turbidity can harbor pathogens and interfere with disinfection processes. Temperature can affect chemical reactions in water and the biological processes of microorganisms, thereby influencing the overall quality of drinking water.

In contrast, while viscosity and density, pH and mineral content, and conductivity and salinity do relate to water quality, they are more associated with chemical properties or specific constituents rather than primary physical characteristics that are readily assessed by consumers or during routine inspections. Hence, the emphasis on color, odor, turbidity, and temperature makes it clear why this choice represents the primary physical characteristics in drinking water quality assessments.