• 한국신재생에너지학회:학술대회논문집
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• 2010.11a
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• pp.121.1-121.1
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• 2010

We analyzed the temperature and chemical composition of 376 hot springs in Korea. It took about three days for the temperature to stabilize after the pumping test. After the stabilization, in-situ and laboratory analyses of the hot spring water were carried out. The average temperature and TDS were $29.95^{\circ}C$ and 2,071mg/L, respectively. The temperature ranging $25-30^{\circ}C$ were recorded from 70% of hot springs, and $30-35^{\circ}C$ of 15.4%. The maximum temperature was about $78^{\circ}C$. The value of TDS in 79% of the wells was below 1,000 mg/L. 5.5% of the wells, mostly developed near seashore, shows higher values than 10,000mg/L of TDS suggesting the influence of seawater. The hot spring water shows 8.49 of pH representing a weak alkali. For the mineral compositions dissolved in the hot spring in Korea, Na (431 mg/L) and Ca (188 mg/L) are the major cations, and Cl (840 mg/L) and $SO_4$ (213 mg/L) are the major anions.

• Journal of the Geological Society of Korea
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• v.54 no.5
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• pp.529-544
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• 2018

Dongrae hot spring belongs to the residual magma type and has a long history of bathing since the Silla dynasty in Korea. Due to long development of hot spring water, it is expected that the amount of hot spring water in Dongrae hot spring has been changed. In this study, long-trem water level data of Dongrae hot spring were examined for recognizing the change of the hot spring. By the fluctuation analysis of the hot spring water level from January 1992 to July 2018, the maximum and minimum annual drawdowns of no. 27 well were 137.70 and 71.60 meters, respectively, with an average drawdown of 103.39 m. On the other hand, the maximum and minimum annual drawdowns of no. 29 well were 137.80 and 71.70 meters, with an average drawdown of 103.49 m. Besides, drawdown rate became bigger in recent years. As a result of analyzing autocorrelation of the two wells, the correlation coefficient ranged from 0.919 to 0.991, showing seasonal groundwater level fluctuation. The cross correlation analysis between water level and precipitation as well as water level and hot spring discharge resulted in the correlation coefficients of -0.280 ~ 0.256 and 0.428 ~ 0.553, respectively. Therefore, using Dongnae hot-spring water level data from 1992 to 2018, the Mann-Kendall test and Sen's test showed that the continuous decline of water level was mainly caused by the pumping of the hot spring water among various reasons.

• 한국신재생에너지학회:학술대회논문집
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• 2009.06a
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• pp.565-568
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• 2009

Most of the historic hot springs are artesian wells in Korea. However, many boreholes have been drilled due to the shortage of hot water, and hot water is now being pumped by submersible pump installed at most of hot spring areas. The distribution of boreholes are expected to be related to the geological structure, and the study was carried out to interpret the relationship between two factors. The distributional maps of boreholes were made and the geological structures were interpreted at eight hot spring areas. Some distributions of boreholes have no special direction, and these are not related to the geological structure at Dogo, Suanbo, and Deoksan. The others are consistent with the direction of the geological structure at Goseong, Onyang, Sokcho, Yuseong, and Bugok.

• The Journal of Engineering Geology
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• v.26 no.4
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• pp.561-570
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• 2016

For the investigation of hydrochemical changes in hot spring waters from the Onyang hot spring area, we analyzed water chemistry of 24 hot spring waters in 2011 and 2016. The results showed that there is no significant change in temperature and properties of the hot spring waters. The relationship of 2016 between temperature and $SiO_2$ and F reveals a positive trend ($r^2=0.60$, 0.47), and the relationship between temperature and Ca, Mg, Cl, $SO_4$, $HCO_3$, EC reveals a negative trend ($r^2=0.50$, 0.11, 0.50, 0.63, 0.23, 0.51). The relationship between temperature and pH is a positive trend, while the one between temperature and DO is a negative trend, indicating that the source is from deep groundwater. When plotted on Piper diagram, most of which are $Na-HCO_3$ but several hot waters are classified as the $Na(Ca)-HCO_3$, indicating inflow of shallow groundwater was occurred.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.1
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• pp.56-63
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• 2003

The dough fermentation and the quality of bread prepared with different kinds of water such as distilled water, tap water and diluted hot spring water(SW) from Gyungsan Sipan hot spring were investigated. Content of total soluble solid in the hot spring water was 8,765 ppm and contents of Na, Ca, Mg and K as major elements was 2,296, 287, 65 and 8 ppm, respectively. Content of Fe, Cu, Co, F, Zn, Al, S, Mo, Se and Si as minor elements was in the range of 0.002~5.2 ppm. The pH(6.95~7.68) of the dough prepared with diluted hot spring water(I, 55 times; II, 4 times; III, 2 times) was higher than that of distilled water. The dough volume after the 1st fermentation was expecially lower in the III, but the volume of the dough prepared with III adjusted pH to 5.5 was higher than that of the control. The hardness and the strength were higher than those of the control, but the scores were love. than those of the control in case of pH adjustment(pH 5.5). The cohesiveness was also lower than that of the control in the bread with diluted hot spring water. Softness and stickiness of the bread(III) were hisher than those of the control. But overall acceptability was the highest in the II.

• Environmental Engineering Research
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• v.11 no.2
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• pp.77-83
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• 2006

The hot spring water of the north Jeonla province such as Wanggung, Jookrim, Seokjung, and Hwasim, has fluoride concentration of 3.9 mg/L, 12.7 mg/L, 1.9 mg/L, and 6.3 mg/L, respectively. These figures fairly exceed the Korean and WHO standard for potable water, which is 1.5 mg/L. Therefore, in this study, research on elimination of fluoride in a hot spring water of Jookrim region, which has the highest level of fluoride concentration level in the north Jeonla province, was carried out. In analysis of Jookrim hot spring water according to the water quality standard for potable water, pH was very high at 9.25 and the concentration of fluoride was 10 times higher than the standard at 18.2 mg/L. Other measurements were within the standard or not detected. After injecting 10g of activated carbon for elimination of fluoride, the fluoride concentration was measured at 13.5 mg/L, and when 70mL or more of alum 10 g/L solution was injected, the concentration was measured at 2.8 mg/L, and injecting 3g of lime was measured at 9 mg/L. Alum showed the best elimination performance among all individual injections. Injection of 25 mL of activated carbon and 100 mL of alum solution together reduced the fluoride concentration down to 1.3 mg/L, which is under the potable standard. Injection of lime 1g and 75 mL of alum 10 g/L solution together reduced fluoride concentration to 4.1 mg/L. From the modifying HRT, by using ion exchange resin column, the pH was stabilized when HRT was Imin and showed range of $6.7{\sim}7.8$. The fluoride concentration reduced gradually as the HRT increased, and satisfied the potable standard when HRT passed 6 min, and after 30 min HRT, the concentration of fluoride was 0.05 mg/L: almost eliminated.

• Journal of The Korean Society of Integrative Medicine
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• v.11 no.4
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• pp.189-198
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• 2023

Purpose: This study aims to investigate the preferences of hot spring users regarding the utilization of Asan's hot springs after the COVID-19 pandemic. Methods: A survey was conducted on 340 hot spring users visiting hot spring resorts in the Onyang, Dogo, and Asan hot spring districts. The survey was conducted twice from November 5th to November 7th, 2021, and from May 25th to 26th, 2022. The survey included general questions, such as the frequency of hot spring usage, the purpose of visits, and the intention for future visits. Specific questions were related to Asan hot springs, focusing on the reasons for choosing Asan, its perceived advantages, and improvement suggestions. Results: The survey revealed that the average number of visits to hot springs was less than five in the past five years, and the main reason for visiting was to recover from fatigue. A percentage of respondents said they would use hot springs more often when the COVID-19 pandemic ends. When asked about their reasons for visiting Asan hot springs, responses varied by age. However, across all groups, the majority considered "good water" as an advantage of Asan hot springs, while improvements to "hot spring facilities" was the highest response among all age groups. Thus, despite the decline in the number of customers due to COVID-19, the overall perception of hot springs remains positive. This suggests a promising future for the hot spring industry, with the potential for a return to pre-pandemic usage levels. Conclusion: These results provide valuable foundational data for informing policy development aimed at revitalizing the hot spring industry in the post-COVID-19 era.

• Journal of Food Hygiene and Safety
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• v.21 no.1
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• pp.36-40
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• 2006

This study was conducted to investigate the effects of hot spring water against the survival of food-borne and pathogenic microorganisms. Staphylococcus aureus, Bacillus cereus, and Escherichia coli, which are food-borne microorganisms, Candida albicans and Trichophyton mentagrophytes, which are skin disease pathogens, and Helicobacter pylori, gastritis inducing microorganism, were tested. The content of fluoride in tested hot spring water is 14.1 mg/L, which is higher than the standard of safe for drinking water 1.5 mg/L, but the results on 48 other items were up to the standard. Hot spring water didn't show the bactericidal effects against food-borne microorganisms, C. albicans, and H. pylori tested. However, the viable cell populations of B. cereus and T. mentagrophytes were decreased, which were depends on the temperature of hot spring water. From these results, we confirmed that hot spring water didn't show the bactericidal effects against food-borne microorganisms, skin disease pathogens, and gastritis inducing microorganism, but the growth of some microorganisms were inhibited by high temperature ($41^{\circ}C$).

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.1418-1423
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• 2009

This study describes experimental study on the performance characteristics with load condition in hybrid solar heating system during spring season. The room temperatures, the hot water conditions and the lower part temperatures of heat storage tank were changed to analyze the system performances. As a results, the hot water was significantly affected by the ambient temperature. The indoor setting temperature affected the solar fraction. When the low part temperature of the storage tank increased, the temperature of the hot water rose and the temperature of the hot water in morning was affected by the ambient temperature.

• Journal of Haehwa Medicine
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• v.25 no.1
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• pp.119-132
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• 2016

Objectives : The aim of this study is to investigate the effect of natural carbonated hot spring water (NCHW) on DNCB-induced NC/Nga mice, an atopic dermatitis (AD) model. Methods :At first, NC/Nga mice were prepared and induced to have atopic lesion on their back skin by dinitrochlorobenzene (DNCB). They swam for 20 minutes everyday in tanks where the one is filled with $28^{\circ}C$ NCHW, the other is with $25^{\circ}C$ carbonated hot spring water and another is with artificial carbonated hot spring water (ACHW). After 3 weeks, We assessed the skin clinical score and macroscopic appearance, total IgE, IgG1 levels, WBC differential counting, IFN-${\gamma}$, IL-4, IL-13, TNF-${\alpha}$ production levels and histological changes. Results : There are meaningful results of improving atopic lesion-state by relieving the count of total IgE, IgG1 levels, WBC differential counting, IFN-${\gamma}$, IL-4, IL-13, TNF-${\alpha}$ production levels and recovering skin clinical score in the group with $28^{\circ}C$ NCHW in comparison with the other groups. Conclusions : The NCHW may have potential as an effective treatment for atopic dermatitis.