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.
