통도사지역 차샘(茶泉)의 이화화적 수질특성에 관한 연구

• 영문명: Study on the Physiochemical Water Quality Characteristics of Tea Springs in Tongdosa Areas
• 발행기관: 한국차학회
• 저자명: 이병인(Pyong-In Yi) 권정환(Jung-hwan Kwon) 고소희(So-hui Ko) 서정민(Jeong-min Suh) 장성호(Seong-ho Jang) 홍성철(Sung-chul Hong) 이영경(Young-kyoung Yi)
• 간행물 정보: 『한국차학회지』제24권 제3호, 48~56쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2018.09.30

영문 초록

Through an analysis of the physiochemical water characteristics according to the drinking water standard, the following conclusions on the tea spring waters of Tongdo temple areas were drawn. First, an onsite survey within the Tongdo temple areas revealed a pH 6.40~8.60 (pH 7.09 on average), ORP of 7.10~165.70 mv (132.66 mv on average), DO of 5.70~9.90 mg/L (7.65 mg/L on average), and conductivity of 32.20 ~ 213.70 μs/cm (69.32 μs/cm on average) showing acceptable quality overall according to the drinking water standard of spring water. Second, according to microorganism analysis, mineral waters in some parts within the subject areas of Tongdo temple exceeded the standard value of the drinking water standard. Therefore, better quality of water is expected if an ultraviolet ray disinfectant is installed, or periodical management of hygiene is implemented. Third, inorganic and organic substances detrimental to human health were not detected overall, and those substances detected in minimal levels, such as fluorine, nitrate nitrogen and boron, were in conformity with the drinking water standard, representing favorable quality of water. Fourth, according to the research of aesthetic impact, subject mineral water was found to be soft water, and was suitable overall with the drinking water quality standard. Executive tea spring waters in Tongdo temple areas were generally in conformity with the drinking water quality standard, showing superior water quality, and can to be used effectively for drinking or tea water.

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tea spring physiochemical water characteristics drinking water standard tea water mineral water