Aeration

Aeration removes odour and

tastes due to volatile gases like
hydrogen sulphide and due to
algae and related organisms.
Aeration also oxidise iron and
manganese, increases dissolved
oxygen content in water,
removes CO2 and reduces
corrosion and removes methane
and other flammable gases.
Types of Aerators
Gravity aerators
Fountain aerators
Diffused aerators
Mechanical aerators.
Removal of colours, odours and
tastes from water
• By Aeration
• Treatment with Activated Carbon
• Treatment with copper sulphate- to kill
algae.
• Treatment with oxidising agents –
(potassium permanganate, Cl,O3)by
oxidising organic matter
Iron and manganese removal
Iron > 0.3 mg/l
Mn > 0.05 mg/l objectionable

• They cause discolouration of clothes,

incrustation, unpleasant taste, growth of
iron bacteria.
1)When iron and Mn present in water without
combination with organic matter, they can be
removed by aeration,followed by
coagulation,sedimentation and filtration
2)When present in combination with
organic matter, the bond can be broken
either by adding lime, chlorine or
potassium permanganate. Then they can be
removed by aeration,followed by coagulation,sedimentation
and filtration

3) Manganese zeolite, a natural green

sand, coated with manganese dioxide can
also be used.