What is commonly used to remove tastes and odors from decaying vegetation during water treatment?

Activated carbon is widely recognized for its effectiveness in removing tastes and odors from water, particularly those caused by decaying vegetation. This material has a large surface area and porous structure, making it highly adsorbent. As water passes through activated carbon, contaminants such as organic compounds—which often contribute to undesirable tastes and scents—adhere to its surface. Thus, the treatment process effectively reduces or eliminates the sensory impacts that can arise from decaying matter in the water.

In contrast, chlorine is primarily used for disinfection rather than for taste and odor removal. While it can control certain microorganisms, it doesn't have the same adsorption capabilities as activated carbon when it comes to organic compounds causing taste or odor issues. Alum is typically utilized for coagulation and sedimentation in water treatment processes, helping to settle out particulates but not specifically for eliminating tastes and odors. Copper sulfate is often employed as an algaecide and can be detrimental to both the water quality and aquatic life, but it is not a common method for correcting taste and smell issues.