Carbon can affect the quality of drinking water through two main mechanisms: activated carbon filtration and carbon dioxide (CO2) absorption. Activated carbon filtration is commonly used in water treatment processes to remove organic contaminants, chemicals, and odors, improving the taste and odor of drinking water. On the other hand, excessive dissolved carbon dioxide in water can make it acidic and affect the pH level, potentially making it corrosive and altering the taste. However, carbon itself is not harmful to human health and can be beneficial in certain forms, such as in the form of activated carbon filters.
