What is one method for controlling taste and odor problems in water?

Lake destratification is an effective method for controlling taste and odor problems in water because it involves mixing the layers of water in a stratified lake. In many lakes, particularly those with significant depth and warmer seasons, water can stratify into layers that do not mix. This stratification can lead to the accumulation of materials at the bottom of the lake, including organic matter and nutrients, which can contribute to unpleasant tastes and odors when that water is treated or distributed.

By destratifying the lake, the water becomes homogenized, and undesirable compounds can be diluted and dispersed. This physical mixing helps reduce the concentration of substances that may lead to taste and odor issues, ultimately resulting in better quality water.

Other methods, while useful in water treatment, do not directly address the sources of taste and odor originating from the water body itself. Chlorination is primarily used for disinfection rather than for taste and odor control, micron filtration physically removes particulates but not necessarily the cause of taste and odor, and heliotherapy pertains to using sunlight for treatment, which is not practical for addressing this specific problem in a water supply context.