Carbon Filter System for taste and odor

How does Chlorine impact Water Quality?
One of the most common methods for addressing “aesthetic” and chemical concerns in drinking water is by using filters that contain Carbon Filtration Media. Carbon is a naturally absorptive material that can improve the taste and smell of drinking water. Additionally, certain kinds of carbon can help reduce the amount of treatment-related chemicals and other unwanted substances in one’s drinking water.

The primary substance used in modern water treatment is chlorine. Chlorine is a well-known and widely used oxidizing agent, which means it contains powerful disinfecting and bleaching properties.

For example, it is used to sterilize swimming pools and is added to drinking water to kill harmful bacteria and viruses.

Continued exposure to high levels of chlorine can raise potential health concerns. Chlorine can cause dry skin, damaged hair, and brittle nails. Chlorine is a very potent chemical that strips hair and skin of its natural oils that keep it from drying out.

In addition, according to the U.S. Council of Environmental Quality, the risk of cancer for people who consume chlorinated water is 93% higher than for those whose water does not include chlorine. Drinking water can be tested for chlorine levels, and city water reports are available in most communities.

Water Filters that contain activated carbon will help to keep your water at safe levels of chlorine as well as improve its taste and smell.
What is Carbon and why is it used in water filters?
Activated carbon is highly porous substance that collects and bonds organic chemicals to itself. Because carbon is so porous, it has an increased amount of surface area available to attract chemicals and contaminants. Factors that affect carbon’s capacity are molecular weigh, pH balace, particle size, flow rate, and temperature. Carbon is made of tiny atoms that bind together. It is usually obtained from coal deposits.
How do Carbon Filters work?
Unfiltered water first enters the filtration system, and flows through the active carbon. When water encounters carbon media, chemical absorption takes place, and water exits the filter purified. Water flows through the filter and the chemicals adhere to the carbon which results in clean water. The flow rate and water temperature of the water determine the effectiveness of this process.

Carbon can diminish multiple toxic chemicals like VOCs (Volitile Organic Compounds), which include Benzene, Toluene, and some chlorinated compounds.

Carbon Filters are also able to eliminate odors and discoloration from water. However, Carbon filters struggle to reduce inorganic contaminants (e.g. arsenic, nitrates) and other heavy metals. These inorganic contaminants require more robust filtration solutions-reverse osmosis systems or specially designed filters. Factors that affect carbon’s capacity are molecular weight, pH balance, particle size, flow rate, and temperature.

The capacity of the active carbon to adsorb the contaminant is what actually diminishes the contaminants in the water, not how much carbon is put in place. The more substantial the ability is, the more contaminants the carbon can adsorb in the process.
How do I remove bad tastes and odors in drinking water?
Drinking water can sometimes give off unusual flavors and odors. When water has a bleach-like taste, it is usually due to the presence of chlorine. The bad taste is because of an insufficient residual or the lack of chlorine in the water. If you can smell or taste chlorine, then there isn’t enough chlorine residual in the water. The correct amount of chlorine to sustain the required minimum residual of “free” chlorine is essential. If the residual falls below the “free” minimum, the reforming of chlororganics and chloramines takes place.