One of the most popular and effective ways to eliminate ferrous iron is to convert it to ferric iron and then remove it from the water. Water treatment systems that use this tactic are called oxidizing filters. Manganese greensand is a powerful oxidizer. Though rusty water may look and taste unpleasant, it is not generally a health concern. Iron in water is not a sign of harmful bacteria or lead, which are hazards. The Environmental Protection Agency (EPA) limits for iron in drinking water are based on aesthetics (taste, odor, color), not safety concerns. Iron oxide is an important biological agent that has a key role in medical processes; however, the mechanism whereby it provides iron for human and animal cells and its biological uses remains unclear. Iron gives water a bitter, metallic taste and an unpleasant odor. Any food and drinks made with iron-contaminated water also taste harsh. Your coffee and tea may taste extra bitter, and any food cooked in water, such as pasta, may become discolored and metallic. A molecule of ferrous oxide (FeO) contains one ferrous ion (Fe2+) and one oxygen ion (O2-). A molecule of ferric oxide (Fe2O3) contains two ferric ions (Fe3+) and three oxygen ions (O2-). Color is one key difference between ferrous oxide, black, and ferric oxide, red. If you are looking for high quality, high purity and cost-effective iron oxide, or if you require the latest price of iron oxide, please feel free to email contact mis-asia.