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

Aeration in raw water reservoirs primarily serves to improve water quality by addressing aesthetic and health-related concerns. The most common effect of this process is the removal of taste and odors that can often be present in untreated water. When air is introduced into the water, it promotes the oxidation of dissolved gases such as hydrogen sulfide and volatile organic compounds that contribute to undesirable flavors and smells. By facilitating the escape of these compounds, aeration helps to enhance the overall palatability of the water.

While aeration may have some impact on temperature due to exposure to the air, and it can influence various other parameters like turbidity and color, the most significant and noticeable effect in terms of what consumers experience is the reduction of unpleasant tastes and odors. This makes treated water more pleasant and acceptable for drinking, thereby improving its overall quality.