Oxidizing power knocks out unpleasant odor, color and taste.
High-quality water sources for municipal use are dwindling, forcing utilities to seek alternate sources. Many times, aesthetics are the only problem preventing the use of these alternate water sources for potable purposes. Due to its oxidizing power, ozone is used successfully to reduce aesthetically unpleasant color, taste and odor. It has also proven beneficial as a microflocculent, aiding in the filtration process. Colored water is typically caused by a combination of dissolved organic matter, which absorbs visible light, and suspended colloidal and particulate matter, which scatters light.