Abstract
Recently, natural water such as ground water and/or spring water of various places is popular for the environmental preservation and safety of food. Measurement of the radon concentration in ground water is important for risk estimate of drinking water and whether the water can be authorized as the mineral spring(74Bq/L). In this work, radon concentration in ground water from eight places which were utilized for Saijo sake breweries was measured by means of γ-ray spectrometry. Radon concentration in each well was measured every month for two years. The variation in the radon concentration was investigated for seasonal variation, difference between the type of well, correlations with pH, water temperature and atmospheric temperature. The results are as follows:An average value of the radon concentration was 160Bq/L which meant most of ground water satisfies the mineral spring standard. The radon concentration of the drilling well was higher than that of the punched well. The variation in the radon concentration shows no seasonal variations, nor depends on the water temperature, the atmospheric temperature and the pH.
