What could worsen the taste and odor problem in treated water?

The presence of colored water from algae can significantly contribute to taste and odor problems in treated water. Algae, particularly when they bloom, can produce various organic compounds that affect the sensory qualities of drinking water. These compounds, such as geosmin and 2-methylisoborneol (MIB), are known for imparting earthy and musty flavors and odors, which can become pronounced during periods of algal blooms in water sources.

In comparison, other options like clear water, chlorinated water, and cold water typically do not have the same detrimental impact on taste and odor. Clear water is often considered ideal as it indicates minimal turbidity and the absence of suspended particles. Chlorinated water can have a distinctive taste due to the disinfectant used, but it is not usually a source of off-putting flavors or smells unless at excessively high levels. Cold water can enhance the perception of taste and is not inherently responsible for causing unpleasant sensory characteristics.

Therefore, colored water resulting from algal growth has a direct correlation with worsening taste and odor issues in treated water.