• Analytical Science and Technology
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• v.31 no.3
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• pp.122-133
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• 2018

In this study, groundwater quality data measured for 11 years from 2006 to 2016 were analyzed statistically for 101 civil defense emergency water supply facilities (CDEWSF) in the Gwangju area. The contamination level was quantified into four grades by using excess drinking water quality standards, average concentration analysis, and tendency analysis results for each facility. On the basis of this approach, the groundwater contamination degree of each item was evaluated according to land use status, installation year, depth, and geological distribution. The contamination grade ratios, which were obtained by analyzing three contamination indicators (water quality exceeded frequency, average concentration analysis, and trend analysis) for 15 items on statistically significant of civil defense emergency water was relatively high, in the order of Turbidity (51.5 %) > Color (32.7 %) > Nitrate nitrogen (28.7 %) > Hardness (25.7 %). As a result of the contamination grade analysis, except for the items of Turbidity, Color, and Nitrate nitrogen, the contamination levels were distributed in various degrees from "clean (0)" to "seriously contaminated (3)." Regarding the contamination grade of 12 items, 25 % of the total were classified as "possibly contaminated (1)," and 75 % were rated "clean (0)." The four items (Turbidity, Color, Nitrate nitrogen, and Hardness) for which contamination indication rate were evaluated as "high" by the were visualized on a contamination map.

• Applied Biological Chemistry
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• v.22 no.1
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• pp.18-23
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• 1979

To prepare the objective quality control index of red pepper powder, the relationships among the color appearance, capsanthin red pigment and the contamination of coliform bacteria were studied and summarized as followings; 1. Visual method by human eyes was inadequate to grade the quality of red pepper powder, because of the different personal color evaluation. 2. Grading upon capsanthin contents are well agreed with the color appearance of the red pepper powder. Therefore, color appearance can be correlated with the capsanthin content. 3. Color appearance of the red pepper can be numerically expressed with Hunter-value a/b; Capsanthin $content(mg/g-red pepper)=0.257{\times}10^{0.703}(a/b)$ and it can be used as an index of the quality control of red pepper powder. 4. There was no distinct correlation between the comtamination of coliform bacteria and the color value.