Estudo de caso das condições da fossa séptica do restaurante universitário do Campus do Araguaia.

Abstract

Basic sanitation is one of the basic rights of modern life and comprises a series of services, among them is the collection, transportation and treatment of sanitary sewage. There are two kind of sewage collection and treatment services: collective and individual. Among the different types of individual sewage collection systems, that will be the object of study of this work is the septic tank system that is still widely used nowadays and is recommended for a certain number of inhabitants, isolated sites or places without access to the public sewage collection network. The septic tank studied is that of the university restaurant of the Araguaia valley, where it was verified the occurrence of the overflow of the tank, which generated the leakage of organic matter in decomposition on the surface and, consequently, the bad smell. As a result of this fact, the objective of this work is to identify possible causes for the appearance of this pathology in a system that must be watertight and durable, and for this, several analyzes was done, such as: current dimensioning of the tank and a dimensioning based on the average of meals served for both the tank and the sink, soil infiltration profile among others. This objective is necessary because any type of error in the sewage treatment system makes impossible the integrity of the basic sanitation in that location, which can generate diseases to the population and pathologies to nature such as water and soil pollution. Other aspects are analyzed, such as the execution of the tank, the compatibility of the project with the execution, conferencing of the sizing presented in project, as well as photographic records of the current installations. After the analysis, it was verified errors in the execution, generating non-compliance in some aspects; a high infiltration area for the sink, and a new sewage treatment facility was also promoted by the campus itself, which was checked if its size meets the use of the restaurant.