물맛평가지표를 이용한 우리나라 물의 수질특성 연구

• 영문명: Study of the Water Quality Characteristics of Tasty & Healthy Water Index in Korea
• 발행기관: 한국차학회
• 저자명: 이병인(Pyong-in Yi) 권정환(Jung-hwan Kwon) 고소희(So-hui Ko) 구희수(Hee-soo Goo) 박제성(Je-sung Park) 홍성철(Sung-chul Hong) 이영경(Young-kyoung Yi)
• 간행물 정보: 『한국차학회지』제21권 제4호, 38~45쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2015.12.30

영문 초록

The aim of this study was to provide basic information on the water quality characteristics of Korean water using the tasty and healthy water index. As a result of the analysis, the composition of minerals and anions, 0.152~4.491 mg/L(1.558 mg/L in average) of sodium, 0.925~19.650 mg/L(5.522 mg/L on average) of calcium, 0.219~3.394 mg/L (1.055 mg/L on average) of magnesium, undetected ~1.600 mg/L (0.665 mg/L on average) of potassium, 1.988~14.120 (7.791 mg/L on average) mg/L of silica and undetected (11 places)~12 mg/L (2.000 mg/L on average) sulfate ion were detected, showing the water to be potable. In addition, the hardness was measured to be 7~49 mg/L, and soft water also emerged during the overall process of analyzation. According to the analysis based on the tasty and healthy water index, the O- and K-indices were 0.81~51.29 (11.13 on average) and -0.23~17.33 (4.17 on average), respectively. The O- and K-indices of domestic water products were 2.81~8.71(5.30 in average) and 6.85~13.68 (9.96 on average), respectively. A comparison of tea water revealed O- and K-indices of 2.85~46.14 (16.86 on average) and 1.79~17.33 (5.78 on average), respectively, showing waters the O- and K-indices to be approximately 3 times higher and approximately 1.78 lower than that of the domestic water product, indicating the water to have a much better taste.

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water quality characteristics tasty healthy water index K-index O-index