Journal of Environmental Health Sciences (한국환경보건학회지)

Korean Society of Environmental Health (한국환경보건학회)
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Changes of Tap Water from the Preparation of Green Tea Leaves

녹차엽 주입에 따른 수돗물의 수질 변화

  • Kim Chang Mo (Waterworks Research Institute, Seoul Metropolitan Government) ;
  • Park Hyeon (Waterworks Research Institute, Seoul Metropolitan Government) ;
  • Chang Hyun Seong (Waterworks Research Institute, Seoul Metropolitan Government) ;
  • Kim Hyun Suk (Waterworks Research Institute, Seoul Metropolitan Government)
  • 김창모 (서울특별시 상수도연구소) ;
  • 박현 (서울특별시 상수도연구소) ;
  • 장현성 (서울특별시 상수도연구소) ;
  • 김현숙 (서울특별시 상수도연구소)
  • Published : 2006.02.01
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Abstract

This study was carried out to investigate the physicochemical characteristics with the elapsed time of $1\~10$ minutes after adding green tea leaves in the tap water. The results are summarized as follows: 1. $UV_{254}$ measurement increased sharply in direct opposition to increasing conductivity slowly. It is expected that the water soluble organic matters were better extracted than minerals. 2. Residual chlorine decay coefficients evaluated by assuming first-order reaction was increased in proportion to adding weights of green tea leaves. 3. In DBP formation experiments, residual chlorine decreased when reaction time was elapsed. whereas DBPs such as HAAs and THMs increased with the passing of time. From these results, it was showed that residual chlorine decay was related with the formation of DBPs. Therefore, use of boiled tap water in preparation of green tea is suggested if the residual chlorine in the tap water is high.

Keywords

References

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