How is powdered activated carbon used to remove odors and tastes in drinking water?

Powdered activated carbon (PAC) is primarily used to remove odors and tastes in drinking water through the process of adsorption. This method involves the attachment of organic compounds, which often cause undesirable tastes and odors, to the surface of the activated carbon particles. Activated carbon has a highly porous structure and a large surface area, allowing it to effectively capture and hold impurities from water.

During the treatment process, as water passes through the PAC, the contaminants are adsorbed onto the carbon particles rather than simply passing through or being filtered out. This results in the removal of compounds such as volatile organic chemicals, which are often responsible for unpleasant odors and flavors in drinking water. Consequently, the quality of the water improves, making it more palatable without introducing harmful byproducts or chemicals.

This method is different from coagulation, which involves the aggregation of particles, filtration, which physically removes particles, and oxidation, which typically involves chemical reactions to break down pollutants. Adsorption specifically targets the adsorption of specific components onto the activated carbon, making it a highly effective solution for enhancing drinking water quality.