Taste and Odor Removal

A fairly common characteristic of water delivered from public/municipal utility system is its "chlorine condition. This "off” taste is more apparent in treated surface water sources, as higher levels of disinfection are needed because of high organic content. These higher levels of oxidizing agents of chlorine or chlorine plus ammonia tend to leave excess chlorine or chloramines in treated water. These disinfectant agents, in turn, create some new by-product contaminants; most common are the trihalomethanes. Excess chlorine and chloramines from the disinfection of drinking water can affect the taste of water.

Categories: Taste and Odor Treatments