In the context of activated carbon, which term describes the mechanism by which it removes taste and odors?

• A. oxidation
• B. adsorbtion
• C. absorbtion
• D. chlorination

Answer: (B)

Activated carbon removes taste and odors mainly through adsorption: odor- and taste-causing molecules are drawn to and held on the carbon’s enormous surface area and within its tiny pores. They stick to the surface via forces like van der Waals interactions, rather than entering the interior of the material. This surface-based capture is different from absorption, which would mean the substances penetrate into the bulk of the material. It’s also different from oxidation, which would involve chemical reactions that change the molecules, and from chlorination, which adds chlorine. So the mechanism at work is adsorption—the molecules are retained on the carbon surface, removing the unwanted tastes and odors.