Which of the following is NOT a method for controlling taste and odor problems?

Biological filtration is not traditionally recognized as a primary method for controlling taste and odor issues in water treatment. While it is effective in removing certain contaminants and can contribute to overall water quality improvement, taste and odor problems are often more directly addressed through other methods.

Algae control is essential because algae can produce compounds that lead to unpleasant tastes and odors, particularly in drinking water. By managing algae growth in water sources, operators can reduce the occurrence of these issues.

Aeration is another effective method, as it helps to remove volatile compounds and oxidize certain odor-causing substances by increasing the interaction between water and air. This process can significantly enhance the sensory characteristics of water.

Chemical oxidation plays a critical role by using oxidizing agents to neutralize or eliminate specific contaminants that contribute to undesirable tastes and odors.

While biological filtration may have secondary benefits, it does not primarily target the specific control of taste and odor, thereby making it the least suitable choice among the options listed for this particular problem.