Manganese concentrations above 0.02 mg L(-1) are sufficient to promote organoleptic changes in water. The impact known as black water is capable of staining clothes and utensils. It is generated by the spontaneous oxidation of Mn(II) to Mn(IV) and its consequent precipitation in the form of MnO2. Thisoxidation occurs by different oxidizing agents such as chlorine and dissolved oxygen. In water treatment plants, the removal of this contaminant generally occurs through oxidation, starting in the peroxidation stage and ending with filtration. The most used oxidants are potassium permanganate, chlorine, and ozone. The present work aims to study the efficiency in removing manganese withthe oxidizing agent hydrogen peroxide through the process of adsorption and oxidation. Water used in the present work was prepared trying to mimic natural water. The system consists of solid Fe(OH)3 responsible for the adsorption of dissolved manganese and two flocculants: FeSO4 and Fe2(SO4)3. Four complete factorial groups were created with 3 factors 2 levels each. Two of these groups are using FeSO4 as flocculant while the other two groups use the flocculant Fe2(SO4)3. For each flocculant, one factorial group has initial hydrogen peroxide concentrations equal to 3.7 and 7.4 mg L(-1) while the other group has initial concentrations equal to 0 and 7.4 mg L(-1). The last factor analyzed was the pH, which in all four groups presented levels 6 and 9. Two types of main results were obtained for each experiment, one being the concentration of manganese through ICP-OES technique and the other is concentration of residual hydrogen peroxideby the reflectance technique. All results underwent analysis of variance to indicate which factors were significant for both manganese removal and hydrogen peroxide consumption. The pH was observed to be a significant factor, which was expected from the literature review. The oxidizing agent was only observed assignificant in the group with Fe(3+) ion and initial concentrations of H2O2 equal to 0and 7.4 mg L(-1). Out of the 30 experiments, 8 showed Mn(2+) concentrations belowthe legal limit of 0.1 mg L(-1)(Brazilian Drinking water standard MS 888/2021). Of the 8 experiments, 6 contained at least one of the iron ions and all had a pH of 9. One of these results had no oxidizing agent nor iron ions. In pH 7.5, the [Mn] canachieve 0.2 mg L(-1) as long as [H2O2] = 5.5 mg L(-1) and [Fe] = 7.5 mg L(-1). Iron ions have their effects increased in the removal of manganese as the reaction advancesin time.