Small amounts of Iron are frequently present in water because iron in present in the soil and because corrosive water will pick up iron from unprotected pipes. The presence of iron in water is considered objectionable because it imparts a brownish color to laundered goods and affects the taste of beverages such as tea and coffee. The Pa. DEP MCL for iron is 0.30 mg/l.  A variety of methods are available for iron removal. Conventional treatment consisting of coagulation/flocculation, sedimentation, and filtration are generally effective. Chemical oxidation or aeration followed by filtration may also be required, and certain softening processes can be used.