When it comes to the aesthetics (taste and odor) of their local public water, respondents to the latest Water Tech Online® online poll were about equally divided between those who like it and those who may need more convincing.
The largest group of respondents, about 35.2 percent, rated the taste and odor of the drinking water in their local public water system "excellent," with the next-largest group — at 29.2 percent — rating it "poor."
Between these two ends of the response spectrum were those who believe their public water has a taste and odor that is "good" (13.9 percent) or "fair" (19.9 percent). The remaining 1.9 percent responded "don't know."
Combining response groups, a total of 49.1 responded "excellent" or "good," and a total of 49.1 percent responded "fair" or "poor."
The poll question was: "How would you rate the taste and odor of the drinking water in your local public water system (or the public system nearest you)?" Answer options were: excellent, good, fair, poor, or don't know.
As with any online poll, results in the Water Tech Online poll are considered unscientific because they are based on responses from all who choose to participate, in contrast to a poll obtaining a sufficient number of responses from a statistically representative sample of respondents sought by the pollster.
A new poll question will be posted soon for November; look for a new question every month on the Water Tech Online home page, by clicking here.
To participate in a Water Tech Online online poll, go to the Web site home page, scroll down, and look along the left side of the page.
For related information on this story, click here.
Every month in Water Technology Magazine, "Professor POU/POE" answers reader questions about point-of-use/point-of-entry water treatment.
If you have a question for the Professor (also known as David Bauman, Technical Editor), send an e-mail to rdipaolo@ntpmedia.com and we'll pass it along. With your question, please indicate your general location (region, state, province, etc.). Not all questions will be chosen for publication.
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