Which chemical is frequently used to remove taste and odor from water?

Activated carbon is commonly used to remove taste and odor from water due to its porous structure and large surface area, which allows it to effectively adsorb a wide range of organic compounds and impurities that contribute to undesirable tastes and odors. When water passes through activated carbon filters, the contaminants adhere to the carbon, thereby improving the water's overall sensory qualities.

In contrast, chlorine is primarily utilized for disinfection purposes to kill bacteria and other pathogens, and while it can also affect taste and odor, it tends to impart its own taste. Ozone is another powerful oxidant used mainly for disinfection and can enhance taste by breaking down certain contaminants, but it is not primarily used for taste or odor removal. Calcium carbonate, although beneficial for adjusting pH and hardness in water, does not remove taste and odors effectively. Thus, activated carbon stands out as the most effective solution specifically for that purpose.