녹차엽 주입에 따른 수돗물의 수질 변화
Changes of Tap Water from the Preparation of Green TeaLeaves
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Abstract
This study was carried out to investigate the physicochemical characteristics with the elapsed time of 1~10 minutes after adding green tea leaves in the tap water. The results are summarized as follows : 1. UV254 measurement increased sharply in direct opposition to increasing conductivity slowly. It is expected that the water soluble organic matters were better extracted than minerals. 2. Residual chlorine decay coefficients evaluated by assuming first-order reaction was increased in proportion to adding weights of green tea leaves. 3. In DBP formation experiments, residual chlorine decreased when reaction time was elapsed. whereas DBPs such as HAAs and THMs increased with the passing of time. From these results, it was showed that residual chlorine decay was related with the formation of DBPs. Therefore, use of boiled tap water in preparation of green tea is suggested if the residual chlorine in the tap water is high.
참고문헌 (21)
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