Potential Use of Kilibwoni Bubbling Spring Water, Nandi County, Kenya

The demand for carbonated water in Kenya is in the rise, owing to increasing lifestyle diseases like obesity, which requires that to reduce weight and remain healthy; a lot of carbonated water should be taken throughout the day. This research was set to determine the potetntial use of Kilibwoni bubbling springs in Nandi County, Kenya. Six sampling points were identified; three bubbling points labeled as (P1, P2, and P4), a shallow well (P3), river (P5), and a spring (P6). A total of 60 samples were collected during the dry and rainy seasons. The samples were selected cations and anions, indicator bacteria, carbonation and physio-chemical properties. Spectrophotometry (HACH DR6000) was used to determine the concentrations of Nitrates, Phosphates, iron, manganese, Flame photometry was used for sodium and potassium determination, argentometric method for chloride, membrane filtration was used to determine total and feacal coliforms, dissolved carbon dioxide was determined using a carbonation meter (CarboQC). The water temperature, electrical conductivity, total dissolved solids (TDS) were measured in situ, using portable pre-calibrated HANNA waterproof Tester pH, TDS, Temperature, and Electrical Conductivity Meter (model HI 98129), complexiometric titration was used to establish the total hardness in the water. Results: The water was contaminated with feacal and total coliforms in all the sampling points P1, P2, P3, P4, P5, and P6. High turbidity was recorded in sampling points P1, P2, P4, high amounts of iron and manganese above those recommended by WHO and KEBS for drinking water were recorded in most sampling points. The water recorded low pH values in both seasons for all but P5 sampling points with 6.8 and 6.37 in the rainy and dry seasons. The pH values for the other samples ranged between 3.41 - 4.93 in the rainy season and 3.8-5.25 in the dry season. The dissolved CO2 concentration of the water ranged from 1.20 g/L to 2.65 g/L in the rainy season and 1.50 g/L to 3.00 g/L in the dry season for all sampling points but P5 recorded CO2 values of 0.5 and 0.4 g/L for rainy and dry season respectively. The results showed the water from all the sampling points except P5, contained sufficient dissolved carbon dioxide for use as natural carbonated water. However, purification and treatment is necessary to lower the turbidity of the water, eliminate the microbial contaminants and adjust pH to at least 4, to conform to the KEBS recommendation for naturally carbonated water.