Aeration

Aeration

Aeration
Aeration is a water treatment process in which water is brought into intimate contact with air. This is to: (1) increase the oxygen content, (2) reduces the carbon dioxide content, and (3) to remove methane, hydrogen sulfide and other volatile organic compounds responsible for taste and odor. These will result in good drinking water.

High iron and manganese content in water impart a bitter taste to water, discolor rice cooked in it and give brownish - black stains to clothes washed. Aeration is widely used for the treatment of this kind of waters.

During aeration, oxygen is brought into the water which converts the dissolved ferrous and manganous compounds into insoluble ferric and manganic hydroxides. These can be removed by sedimentation or filtration.

However, the formation of these precipitates through aeration is difficult when the water contains organic matter. In such cases a change in alkalinity is required. Moreover, these treatment methods are complex and expensive.

For drinking water treatment aeration can be achieved in many ways. Two important ways are using either waterfall aerators or bubble aerators. In the first type water is dispersed through the air in thin sheets or fine droplets. In the second type water is mixed with dispersed air.

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