What is the primary effect of aeration in raw water reservoirs?

The primary effect of aeration in raw water reservoirs is the removal of taste and odors. Aeration is a process that involves exposing water to air, which helps to oxidize soluble and colloidal substances. This exposure allows volatile compounds associated with taste and odors to dissipate into the atmosphere, thus improving the overall quality of the water.

When air is introduced into the water, it can also facilitate chemical reactions that help to break down organic materials and other contaminants, further contributing to the reduction of undesirable tastes and smells. By promoting the degassing of these compounds, aeration enhances the aesthetic quality of water, making it more palatable for consumption.

In addition, while aeration can have effects on turbidity and may influence chemical processes such as coagulation, these are secondary benefits compared to the primary goal of reducing taste and odors in water treatment processes.