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Survey on the Local Residental Utilization and the Mineral Content of Mineral Water in Chung Nam Area  

Song, Eun-Seung (Dept. of Food Science and Nutrition, Hoseo University)
Kim, Eun-Gyung (Dept. of Food Science and Nutrition, Hoseo University)
Woo, Na-Ri-Yah (Dept. of Food Science and Nutrition, Hoseo University)
Publication Information
The Korean Journal of Food And Nutrition / v.19, no.4, 2006 , pp. 515-525 More about this Journal
Abstract
Survey was done to total 250 people to analyze characteristics of water quality in 5 widely used mineral water springs-(Teajosan(a), Leechungmukong(b), Onju(c), Yeongin(d), Crown(e))-in Chung-nam area and local mineral water usage. And the content of mineral and physico-chemical properties were compared in 5 sites. The largest users of mineral water spring was $40{\sim}50 of ages. Among those mineral water spring users, 52.5% had regular dietary habit and 32% showed improvement in lift habit after using mineral water spring. The mineral water spring users were engaged in student, housewife, professional, self-employed, etc. Those who were highly interested in health were likely to use mineral spring water more often regardless of age and occupation. Five mineral water springs differed in contents of mineral. The average content of minerals was $Ca\;28.5mg/{\ell},\;K\;1.5mg/{\ell},\;Mg\;5.3mg/{\ell},\;Na\;14.3mg/{\ell}$. 'K index' was an indicator of healthy water, and 'O index' was an indicator of tasty water. According to K indek and O index, waters of a b, c and e area were classified as 'tasty and healthy water', and water of e area had the highest values in both K and O index d area was classified as 'tasty water.'
Keywords
mineral water; spring water; K index; O index;
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