With temperatures cooling down the past few days, the Chatham-Kent PUC has been dealing with a natural lake phenomenon.
Lake inversions take place in the spring and fall when temperatures change.
According to the PUC, the top and bottom layers of a lake can switch places if the top layer cools enough and becomes dense.
This causes more organic matter to enter the intake. Water treatment plants use additional chlorine to treat the water, which gives the water a chlorine taste and smell.
PUC officials say the chlorine residual is within regulatory requirements.
To remove the chlorine taste and smell, the PUC recommends running water into a glass container with no lid, and placing it in the refrigerator overnight to allow the chlorine to dissipate.
