Which chemicals are usually most effective in removing odors and tastes due to inorganic matter in a water supply?

• A. Activated carbon
• B. Chlorine
• C. Antioxidants
• D. Oxidizing compounds

Answer: (D)

Odors and tastes from inorganic matter are best addressed by oxidation. Many inorganic odor sources, like hydrogen sulfide, iron, and manganese, are reduced species that cause noticeable smells or tastes. Oxidizing chemicals react with these substances, turning them into forms that either precipitate as solid oxides/hydroxides or convert to non-odorous species that can be removed by filtration. For example, chlorine, chlorine dioxide, ozone, or potassium permanganate oxidize sulfide to sulfate or sulfur, and oxidize Fe2+ and Mn2+ to insoluble oxides that are then filtered out. Activated carbon targets organic compounds and is less reliable for inorganic odors, while antioxidants aren’t used to remove inorganic odor compounds. So the effective approach is using oxidizing compounds.