What is the most common effect of aeration in raw water reservoirs?

Aeration in raw water reservoirs primarily serves to improve water quality by removing undesirable volatile compounds that contribute to taste and odors. This process involves exposing water to air, which facilitates the transfer of gases; for instance, it helps to strip out dissolved gases like hydrogen sulfide, which can impart a foul smell, as well as other organic compounds that may affect the water's taste.

While aeration can influence other aspects of water quality, such as reducing certain contaminants and improving aesthetics, its most recognized and beneficial effect is the removal of taste and odors, enhancing the overall palatability of the water. By minimizing these sensory issues, aeration plays a crucial role in making water more acceptable for consumption and use.