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The black tea stain formed on the surface of teacups consists of oxidized tea polyphenols together with several percent calcium silicates, as shown in our preceding paper. The previous study introduced the hypothesis that the calcium bridging in the polyphenols and the oxidative polymerization promote the stain formation and development. The present infrared spectroscopy (IR) study showed that the...
Repeated use of teacups and teapots results in stains that are difficult to remove with normal dish-washing detergent and a soft sponge. The tea scum and tea cream formed in black tea infusion have been investigated previously. On the other hand, the composition and the formation mechanism of the stain are not well understood. The present study deals with phenomena occurring on the surface of porcelain...
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