中津市近郊の湧水、水道水および市販ミネラルウォーター類の水質評価
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概要
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This study was designed to clarify the characteristics of a tap water, four kinds of spring water and nine kinds of commercial mineral water. The samples of spring water were collected at four spots in Nakatsu city and its vicinity area. The water samples were investigated by Standard Methods of Analysis for Hygienic Chemists, and the minerals were analyzed by the atomic absorption spectrophometer. The results were as follows: 1) The samples of spring water collected at mountain areas were approximately 15℃, which was lower than the ambient temperature. 2) The pH values of the waters were ranged 6-8, and conformed to water quality criteria, except that of "ALKALI ION SUI" (9.01). 3) The residue on evaporation of "UMI NO SHINSOUSUI" was the highest (772mg/L) and the others were within the range of water quality criteria. 4) The total hardness of "Evian" showed the highest value (300.6mg/L), and classified as hard water. The others were classified as soft water. 5) As to the values of potassium permanganate consumption, seven commercial mineral waters and one spring water showed below 3mg/L. They were within the range of water quality criteria. 6) The concentrations indicated on labels were higher than the measurements of calcium in mineral waters, also magnesium, potassium and sodium in "UMI NO SHINSOUSUI". 7) Each value of eight samples (five commercial mineral waters and three spring waters) exceed the criteria of good-tasting water: [(Ca+K+SiO_2)/(Mg+SO_4^<2->)]=2mg/L. 8) Bacteria were detected from all samples of spring water, however the numbers of these plate count bacteria were smaller than that of the water quality criteria. 9) Positive correlations were observed between the residue on evaporation and the total hardness, and between the contents of sulfuric ion and magnesium, potassium or sodium as well. On the other hand, there was a negative correlation between the index of good-tasting water and water temperature.
- 2006-03-20
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