Chlorophenols impart unpleasant taste and odor to drinking water at concentrations as low as 5 mg/m3. They are formed when the chlorine dis- infection process is applied to phenol-containing waters. What is the threshold for unpleasant taste and odor in units of (a) mg/L, (b) mg/L, (c) ppmm, and (d) ppbm

no, i was listening to water by schoolboy q while and i saw this question

explenation:

water isn't wet. wetness is a description of our experience of water; what happens to us when we come into contact with water in such a way that it impinges on our state of being. we, or our possessions, 'get wet'. a less impinging sense experience of water is that it is cold or warm, while visual experience tells us that it is green or blue or muddy or fast-flowing. we learn by experience that a sensation of wetness is associated with water: 'there must be a leak/i must have sat in something.'