Disinfection of water is of great importance for preserving the healthiness of water for human consumption. The task of water disinfection is the inactivation of harmful microorganisms in order to prevent the transmission of diseases through water. Physical and chemical methods are used for disinfection, and disinfection is carried out in clear water, because even the slightest turbidity affects the disinfection process. Chemical methods of disinfection are carried out using disinfectants. The most commonly used disinfectants are chlorine and chlorine compounds such as chlorine dioxide (ClO2), calcium and sodium hypochlorite (Ca(ClO)2 ; NaClO), elemental chlorine (Cl2), calcium chloridehypochlorite (CaCl(ClO)), and chloramine . Chlorine and chlorine compounds work in different ways, they kill bacteria faster or slower, depending on the form of chlorine, eg gaseous chlorine kills the fastest, then hypochlorite, while chloramine works the slowest. The mentioned chemical agents attack vital parts of microorganisms, and complete water disinfection is achieved by the action of a certain concentration of chlorine agent per total amount of water during contact. In addition to the fact that chlorine and chlorine compounds destroy bacteria in the water, they also remove iron and manganese from the water, as well as the taste and smell.