Chlorine, a common disinfectant in municipal water systems, ensures water is safe for consumption by eliminating harmful bacteria and viruses. While effective, its presence can impart an undesirable taste and odor. Addressing this involves removing the chemical from potable water to improve palatability and minimize potential health concerns related to long-term exposure to disinfection byproducts.
Eliminating this compound from water sources offers several advantages. Improved taste and smell are immediate benefits, encouraging greater water consumption. Moreover, reducing exposure to chlorine byproducts contributes to a reduced risk of potential health issues associated with prolonged intake. Historically, methods for removing chlorine have evolved from simple aeration to more sophisticated filtration techniques, driven by an increasing understanding of water chemistry and public health concerns.