What method is commonly used to treat water for taste and odor issues?

What method is commonly used to treat water for taste and odor issues?

• A. Chlorination
• B. Activated carbon filtration
• C. Ultraviolet light treatment
• D. Ozonation

Answer: (B)

Activated carbon filtration is a widely used method for addressing taste and odor issues in drinking water. This process works because activated carbon has a high surface area and porous structure, allowing it to adsorb a variety of organic compounds that can contribute to undesirable flavors and smells. Many of these compounds, such as chlorine, volatile organic compounds (VOCs), and even some natural organic matter, can be effectively captured by the activated carbon, improving the overall quality of the water. This method is particularly effective for removing substances that are not easily treated by other means, such as chlorination or ozonation. While chlorination is primarily used for disinfection, and UV light treatment is effective for eliminating pathogens, neither directly targets the compounds responsible for taste and odor. Ozonation can degrade taste and odor-causing substances but may not be as effective as activated carbon in removing them from the water. Overall, activated carbon filtration stands out as the most efficient, practical solution specifically aimed at improving the sensory qualities of water, making it the preferred choice for treating taste and odor issues.

Activated carbon filtration is a widely used method for addressing taste and odor issues in drinking water. This process works because activated carbon has a high surface area and porous structure, allowing it to adsorb a variety of organic compounds that can contribute to undesirable flavors and smells. Many of these compounds, such as chlorine, volatile organic compounds (VOCs), and even some natural organic matter, can be effectively captured by the activated carbon, improving the overall quality of the water.

This method is particularly effective for removing substances that are not easily treated by other means, such as chlorination or ozonation. While chlorination is primarily used for disinfection, and UV light treatment is effective for eliminating pathogens, neither directly targets the compounds responsible for taste and odor. Ozonation can degrade taste and odor-causing substances but may not be as effective as activated carbon in removing them from the water.

Overall, activated carbon filtration stands out as the most efficient, practical solution specifically aimed at improving the sensory qualities of water, making it the preferred choice for treating taste and odor issues.