Which of the following is NOT a method for dealing with taste and odor in water?

Ultrafiltration is primarily a physical separation process that uses membranes to filter out particles, colloids, and some microorganisms based on size. While ultrafiltration is effective in removing suspended solids and certain chemical contaminants, it does not specifically target taste and odor compounds in water.

In contrast, methods like activated carbon treatment are highly effective for addressing taste and odor issues because activated carbon has a large surface area and porous structure that allow it to adsorb organic compounds responsible for undesirable tastes and smells. Chlorine removal processes are also essential, as chlorine can contribute to tastes and odors in treated drinking water, so methods to remove or reduce chlorine are directly relevant to improving flavor. Aeration helps in removing volatile compounds and gases that may contribute to odor by promoting their escape into the atmosphere.

Thus, while ultrafiltration plays a crucial role in water treatment, it is not a method specifically aimed at dealing with taste and odor, which is why it is the correct choice in this context.