Analytical Science and Technology (분석과학)

The Korean Society of Analytical Sciences (한국분석과학회)
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Determination of the Chemical Constituents to Affect the Health and Taste in Bottled Drinking Waters

먹는샘물 중의 건강과 맛에 영향을 미치는 화학성분의 분석

  • Lee, Nam-Rae (Research Institute of Basic Sciences and Department of Chemistry, Kyung Hee University) ;
  • Kim, Young-Man (Advanced Analysis Center, Korea Institute of Science and Technology) ;
  • Choi, Beom-Suk (Research Institute of Basic Sciences and Department of Chemistry, Kyung Hee University)
  • 이남례 (경희대학교 기초과학연구소, 자연과학대학 화학과) ;
  • 김영만 (한국과학기술연구원 특성분석센터) ;
  • 최범석 (경희대학교 기초과학연구소, 자연과학대학 화학과)
  • Received : 1997.04.17
  • Published : 1997.12.25
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Abstract

Due to the growing demand for bottled mineral waters, a study was undertaken to determine the quality of the twenty six brands of domestic and imported drinking waters. The quality of water was evaluated by analyzing the twenty four elements including minerals, essential and/or toxic trace elements, and the analytical items to affect the taste of water. The contribution of drinking water to the mineral nutrition of human was calculated in order to investigate the health effect of drinking water. The taste of water was evaluated in terms of minerals, anions, TDS, alkalinity, hardness and pH.

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Acknowledgement

Supported by : 교육부 기초과학연구소