Values between 0 and 7 are acidic, with 0 being most acidic. Values between 7 and 14 are alkaline, with 14 being the most alkaline. A pH in the range of 7.2 to 7.8 is generally the most desirable. An acidic water will deteriorate and corrode piping and have a sour taste. An alkaline water will form deposits on piping and in cooking utensils and have a bitter taste.
Some compounds are volatile and readily dissolved.
Activated carbon is sometimes added to the treatment process in powder form. Agriculture-based chemicals can also get in raw, untreated water supplies. Illinois-American increases its detection efforts during peak agriculture seasons.