stackyFACTSMaking tap water taste slightly better strictly relies on the magic of excessive surface area.
Making tap water taste slightly better strictly relies on the magic of excessive surface area. The black specks inside a typical pitcher filter are activated carbon, which has been treated with steam to crack it open microscopically. A single gram of this material has enough internal nooks and crannies to cover an entire tennis court. Contaminants get permanently trapped inside these microscopic caves as the water effortlessly flows past.
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