Abstract
So much attention has been directed to the problem of producing a more palatable water during the past decade, and the progress along this line has been so great that it is now possible under most circumstances either to remove or prevent the formation of taste and odor producing substances sufficiently to give a very satisfactory product. There is so much literature available on the subject that it should be unnecessary to do more than outline very briefly the causes and remedies of tastes and odors before proceeding to our own experience along this line.
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