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Assessment of Korean spring waters using a new mineral water index  

Lee, Seung-Jae (KAIST 건설 및 환경공학과)
Lee, Sang-Eun (KAIST 미래도시연구소)
Kim, Jong-Gon ((주)삼성 엔지니어링)
Park, Hee-Kyung (KAIST 건설 및 환경공학과)
Publication Information
Journal of Korean Society of Water and Wastewater / v.25, no.1, 2011 , pp. 7-14 More about this Journal
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
M-Index; Water Tasty; Spring Water; Mineral Contents;
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