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Iron is a naturally occurring element in the earth's crust and tends to leave a reddish-brown residue in water that tastes unpleasant and stains clothing, therefore removal is required. There are a few different ways to remove iron, but generally filtration and biologically-enhanced methods are used and most practiced. Sometimes using multiple filters gives the best results. Installing an [[upflow roughing filter]] before a [[slow sand filter]] increases iron removal to an acceptable level, even with high initial concentrations as high as 42mg/l (like in Uganda).<ref> [http://www.lboro.ac.uk/garnet/tncironm.html Iron and manganese removal. ] From report: Iron removal from groundwater in Rakai District, Uganda: a minor field study. By: Andersson, Hanna and Jenny Johansson]</ref>