• Korean Journal of Organic Agriculture
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• v.30 no.1
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• pp.75-87
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• 2022

Reflux esophagitis (RE) is a gastroesophageal reflux disease (GERD) caused by repeated reflux of gastric acid into the esophagus. The present study investigated the protective effect of natural mineral water on esophageal injury induced by gastric acid reflux. The cytotoxicity of mineral water was confirmed using Cell viability, proliferation and cytotoxicity assay kit. The protective effect of mineral water on esophageal injury was investigated in RE rat model. The results showed that no cytotoxicity of mineral water was observed in RAW264.7 cells. Mineral water decreased the ratio of esophageal damage, inhibited the increase of inflammatory-protein expression levels and increased the mucosa protection and tight junction proteins expression level in RE control rat. The results suggest that mineral water may have the potential to protect esophageal damage caused by gastric acid reflux and the potential to alleviate reflux esophagitis.

• Journal of environmental and Sanitary engineering
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• v.15 no.1
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• pp.88-94
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• 2000

The purpose of this study was to analyze and compare the contents of minerals and ionic components in domestic commercial natural mineral waters, and to investigate the relationship between water quality and characteristics of suspended and rocks there of its source. All mineral waters tested in this study met the korean mineral water quality guideline, although chemical components varied widely depending upon the geological characteristics and degree of urbanization of the source area or physical water treatment method. The water quality of commercial bottled water was different from that of source water, especially in cationic components, and showed a tendency to become worse with time elapsed. The water quality on the bottle was also different from the measured quality.

• Journal of Preventive Medicine and Public Health
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• v.10 no.1
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• pp.59-61
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• 1977

We are calling the erupting ground water as drugwater or mineral water in Korea and thinking those water is good for health from ancient. But most of them were used by mountainer as drinking water and food making water. Authors tried to investigate the evidence of contamination by user on the 10 erupting ground water and gained following results: 1. All of the mineral, waters on 10 area in Seoul were unfitable to drinking water standard. 2. In the view of the bacteriology 80% were contaminated by coliform group. 3. The highest value of the free carbon dioxide contents were 652.96 ppm at Sam Sun Mineral Water.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.105-115
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• 2017

Water is an essential ingredient to brew coffee. Mineral contents in the water can affect both water quality and taste quality of coffee. The effects of minerals in the water on sensory characteristics of coffee were investigated in different water samples (A: Arisu, B: Claris, C: Spring water, D: Samdasoo, E: Evian, Distilled water as control). Based on the results of quantitative descriptive analysis (QDA), there were statistically significant (p<0.01) in flavor, acidity, bitterness, sweetness, body and aftertaste according to different water samples used to brew coffee. The canonical correlation analysis of minerals (Ca, Mg, Na, K) and taste (acidity, bitterness, sweetness) indicated that there were highly correlated in the relationship between bitterness and Mg content. A strong negative relationship was shown between bitterness and acidity, sweetness. A result of preference test using hedonic scale showed an inverse linear relationship between taste quality and total mineral contents.

• Journal of the Korea Safety Management & Science
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• v.16 no.4
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• pp.441-449
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• 2014

As people seek a healthy, wealthy, and quality life more than before, interests in mineral water are picking up and the consumption continues to increase accordingly. In an experiment to examine changes in the water quality after mineral water on the market was kept indoor and outdoor for four weeks, there seemed to be no problem in external appearance. Water kept in an outdoor storage contained more odor-savor than water kept in an indoor storage. Odor was not detected in 90% of the sample, and savor not in 80% of it. As for the mechanism of odor-savor generation, the elution of chemical substances from a container may be taken into consideration. In general, odor and savor have turned out to be in close correlation to each other. The average number of bacteria in the sample mineral water was $200{\pm}10CFU/mL$, and such factors as area of storage and ozone post-treatment did not cause significant effects on the reproduction of common microbes. Hence, it is thought that strict regulations on a production process and reduction of the period of circulation will contribute to customers consumption rates.

• Journal of Environmental Health Sciences
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• v.22 no.1
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• pp.1-4
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• 1996

I have conducted two testings to find out which water is better for drinking water. First, I made 20 mM L-DOPA solutions by solving L-DOPA (3,4-Dihydroxyphenylalanine) in tap water, Waters' mineral water and reverse osmotic water. Then I measured activities after adding Tyrosinase (purifide enzyme, step 3), which was extracted from Salanum melongena(mad apple), in each L-DOPA solution. Second, I solved 0.1, 0.5 and 0.9% salt in each 20 mM L-DOPA distilled water to measure activity of each salt solution. The results of the testings are as follows: 1. 10 minutes after adding Salanum melongena(mad apple) tyrosinase in each L-DOPA solution, activity of Waters' mineral water was 0.867 tap water 0.777 and reverse osmotic water 0.742. 2. Activity of Waters' mineral water was higher than that of tap water by 10.4% and higher then reverse osmotic by 14.4%. 3. Activity of Waters' mineral water was much higher than that of 0.9% salt water by 41.8%. 4. The optimum pH of Salanum melongena (mad apple) tyrosinase is 9.0. Most enzymes working in the human metabolism are alkaline and body fluids' pH also alkaline. In conclusion, an alkaline water is believed better than an acidic water for drinking.

• Journal of Food Hygiene and Safety
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• v.20 no.1
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• pp.53-57
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• 2005

This study was performed to observe the components, antioxidative, antimutagenic and cytotoxic effects of the mineral water using AOAC method, DPPH free radical donating method, Ames test and SRB assay. Mineral water contained eleven kinds of minerals among the total seventeen components and sodium and potassium ion were main components. Mineral water showed electron donating activities ($175.9{\mu}g$). The inhibition rate of mineral water ($200{\mu}g/plate$) in the Sallmonella typhimurium TA98 strain showed $54\%$ against the mutagenesis induced by Trp-P-1. In addition, same concentration of mineral water the Sallmonella typhimurium TA100 strain showed highest $67\%,\;65.8\%\;and\;63\%$ inhibition against $B({\alpha})P$, 4NQO and Trp-P-1, respectively. The cytotoxic effects of mineral water against the cell lines with Human lung carcinoma (A549), Human breast adenocarcinoma (MCF-7), Human stomach adenocarcinoma (AGS) and Human cervical adenocarcinoma (Hela) were inhibited with the increase of the mineral water. The treatment of $50{\mu}g/well$ of mineral water showed cytotoxicities of $66\%,\;47.6\%,\;37.7\%\;and\;45.6\%$ against A549, MCF-7, AGS and Hela.

• Journal of Environmental Science International
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• v.9 no.5
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• pp.423-428
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• 2000

The characteristics of Far-infrared rays mineral water(FIR water) have been compared to the tap water by means of relationship between FIR water and Nuclear Magnetic Resonance spectroscopy(NMR), FIR water and thermography FIR water and velocity of blood FIR-water and pH, FIR water and dissolved oxygen(DO), FIR water and Oxidation-Reduction Potential(ORP) using the development FIR water purification of grand prix system. From the experimental result are quite satisfactory when compared with the tap water. Also the FIR water were evaluated to see if those are tasty and healthy using the Hashimoto's Mineral Balance Index. As a result FIR-water was found as tasty and healthy.

• Proceedings of the Korean Geotechical Society Conference
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• 2004.03b
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• pp.847-854
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• 2004

The resistivity of soils depends on grains size, porosity, water saturation, pore fluid resistivity, caly contents and son on. It is very important to understand the relationship between resistivity and such physical properties of soils, in order to interpret and evaluate ground conditions by using resistivity data obtained from electrical resistivity prospecting. In this paper, to study the relationship between resistivity and physical properties of soils, the resistivity of glass beads and compacted soil samples both in saturated and unsaturated conditions is measured. As the results, the resistivity of saturated soils depends mainly on porosity and clay contents, while that of unsaturated soils is sensitive to compaction conditions, and decreases with increasing water content until the optimum water condition, that is the maximum dry density. But, the relationship between resistivity and water saturation for soils is unique, being independent of compaction energy. Also, the resistivity ratio decrease with increasing water saturation, followed by no significant change of resistivity ratio over 80 percent of water saturation (the optimum water content).

• Journal of Environmental Science International
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• v.8 no.5
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• pp.601-605
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• 1999

This study has been performed to evaluate mineral water quality by using four parameters [Mg]/[Ca], [Na]/[K], [Mg]+[Ca]/[Na]+[K] and total hardness(as CaCO3 mg/ℓ). The four parameters has been ploted in a general scale and logarithmic scale, respectively. The method of general scale is not applicable for evaluation on several parameters. Therefore, the logarithmic scale is applied instead to settle the problem. The evaluation of the water quality is based on standard sample S, and the results of the 6 domestics and 5 overseas sample evaluation are as follow. At present, evaluation of the water quality on the mineral water can be done by using four parameters calculated from only cation concentration printed on the bottle's marking.