Journal of Korean Society of Water and Wastewater (상하수도학회지)

The Korean Society of Water and Wastewater (대한상하수도학회)
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Assessment of Korean spring waters using a new mineral water index

맛있는 물 지표 개발을 통한 국내 약수 평가

  • Published : 2011.02.15
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Abstract

This study was motivated by the purpose of improving the O-Index, currently used to quantify water tasty. The authors first develop the M-Index after normalizing Ca, K, and $SiO_{2}$ concentrations in the spring water, in that the concentrations are subject to their log-normal distributions. The M-Index is then compared with the O-Index based on the results of sensory tests, revealing that sensory tests are correlated with the M-Index much more than the O-Index. Furthermore, the developed index is applied to evaluate water sampled from 53 springs in Korea. It is concluded that water, sampled from five most famous springs, has high values in M-Index. In addition, water, collected from springs that are relatively accessible, contains low values, and thus is expected not to tasty good.

Keywords

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