What is commonly used to remove tastes and odors from water?

Carbon is commonly used to remove tastes and odors from water due to its highly porous structure and large surface area, which allows it to adsorb impurities and contaminants effectively. Activated carbon, in particular, is treated to enhance its absorptive properties and is widely used in water filtration systems to capture organic compounds, chlorine, and other substances that may impart unwanted tastes or smells.

The ability of carbon to engage in adsorption (the adhesion of molecules from a fluid to a solid surface) is key in water treatment processes. When water passes through activated carbon filters, various pollutants are trapped on the surface, reducing undesirable elements and improving the overall quality and palatability of the water. This method is especially effective for removing chlorine and volatile organic compounds, which are often responsible for unpleasant tastes and odors in drinking water.

Other substances listed have different purposes. For instance, chlorine is primarily used for disinfection to kill bacteria and pathogens rather than for addressing tastes and odors. Sodium can be involved in chemical reactions and water softening but does not specifically target flavor or scent. Iron, while essential in small quantities, can cause undesirable tastes and stains when present in excess and is not typically used to enhance water quality in terms of taste and odor removal.