Which technique can be used for taste and color problems, in a water supply?

• A. Air stripping
• B. Chlorination
• C. Sedimentation
• D. Filtration

Answer: (D)

Taste and odor issues in drinking water come from dissolved organic compounds and fine particulates that affect how the water tastes and looks color-wise. Filtration addresses this by using media that can remove those substances—especially activated carbon, which adsorbs odor- and taste-causing compounds as well as many color-causing dissolved organics. In addition, filtration can remove turbidity that contributes to color.

Other options don’t fit as well. Air stripping targets dissolved gases and some volatile compounds, not the common taste and color culprits in a typical water supply. Chlorination is a disinfection step and can introduce or emphasize a chlorine taste if residuals are high, rather than removing taste- and odor-causing substances. Sedimentation reduces suspended solids but does little to remove dissolved substances that cause taste or color.

So filtration is the technique used to address taste and color problems, especially when paired with media like activated carbon.