Taste and Odor in Water
The most common method is the use of the adsorption process in home and business treatment for the reduction and removal of taste and odor causing substances in water. Certain compounds and organisms in water, while they have no bearing on the hygienic safety of a home water supply, are, nevertheless, offensive to either taste or smell or both. Some people have greater sensitivity to smells and taste than others. Basically, there are four categories for taste: bitter, sweet, sour, and saline. Since human taste buds and olfactory organs generally function in unison, it is difficult to separate the two. One way to distinguish taste from odor is by holding the nose and swallowing a sample of water. Out, accustomed to and no longer notice. Undesirable taste/odor characteristics in water supplies emanate from several sources. First are those that result from chemical disinfection. Second are those arising from the presence of certain organisms (nonpathogenic) usually found in such water supplies as rivers and lakes. Third are those due to man-made conditions, such an-made chemicals, solvents, and pesticides will impart a distinctive odor to water can be more subtle. A fourth category includes odors associated with dissolved gases such as the "sulfur odor" where hydrogen sulfide exists.