Black tea interfacial rheology and calcium carbonate ...
An interfacial phenomenon can be observed in the kitchen in a cup of black tea. When tea is left to cool after steeping, a thin film at the air-water interface can form. In certain conditions, this film is observable by naked eye and, when disturbed, cracks visibly like sea ice. The mechanical prope...
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ETH Zurich
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Online Access: | https://dx.doi.org/10.3929/ethz-b-000505412 http://hdl.handle.net/20.500.11850/505412 |
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ftdatacite:10.3929/ethz-b-000505412 2024-04-28T08:37:53+00:00 Black tea interfacial rheology and calcium carbonate ... Giacomin, Caroline Fischer, Peter 2021 application/pdf https://dx.doi.org/10.3929/ethz-b-000505412 http://hdl.handle.net/20.500.11850/505412 en eng ETH Zurich info:eu-repo/semantics/openAccess Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode cc-by-4.0 article-journal Text ScholarlyArticle Journal Article 2021 ftdatacite https://doi.org/10.3929/ethz-b-000505412 2024-04-02T12:34:54Z An interfacial phenomenon can be observed in the kitchen in a cup of black tea. When tea is left to cool after steeping, a thin film at the air-water interface can form. In certain conditions, this film is observable by naked eye and, when disturbed, cracks visibly like sea ice. The mechanical properties of this interfacial film are assessed using bicone interfacial rheometry. Water hardness, acidity, the presence of sugar or milk, tea concentration, and brewing temperature all affect the formation of this film. Interfaces formed in hard water (200 mg CaCO3/L) exhibit increased elastic modulus vs those in moderately hard water (100 mg CaCO3/L), soft water (50 mg CaCO3/L), and Milli-Q water. All films formed in chemically hardened water exhibit yielding point behavior in the interfacial oscillatory shear. Film physical thickness shows no correlation with measured physical strength. Conditions forming the strongest film, chemically hardened water, may be industrially useful in packaged tea beverages for ... : Physics of Fluids, 33 (9) ... Article in Journal/Newspaper Sea ice DataCite Metadata Store (German National Library of Science and Technology) |
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Open Polar |
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DataCite Metadata Store (German National Library of Science and Technology) |
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ftdatacite |
language |
English |
description |
An interfacial phenomenon can be observed in the kitchen in a cup of black tea. When tea is left to cool after steeping, a thin film at the air-water interface can form. In certain conditions, this film is observable by naked eye and, when disturbed, cracks visibly like sea ice. The mechanical properties of this interfacial film are assessed using bicone interfacial rheometry. Water hardness, acidity, the presence of sugar or milk, tea concentration, and brewing temperature all affect the formation of this film. Interfaces formed in hard water (200 mg CaCO3/L) exhibit increased elastic modulus vs those in moderately hard water (100 mg CaCO3/L), soft water (50 mg CaCO3/L), and Milli-Q water. All films formed in chemically hardened water exhibit yielding point behavior in the interfacial oscillatory shear. Film physical thickness shows no correlation with measured physical strength. Conditions forming the strongest film, chemically hardened water, may be industrially useful in packaged tea beverages for ... : Physics of Fluids, 33 (9) ... |
format |
Article in Journal/Newspaper |
author |
Giacomin, Caroline Fischer, Peter |
spellingShingle |
Giacomin, Caroline Fischer, Peter Black tea interfacial rheology and calcium carbonate ... |
author_facet |
Giacomin, Caroline Fischer, Peter |
author_sort |
Giacomin, Caroline |
title |
Black tea interfacial rheology and calcium carbonate ... |
title_short |
Black tea interfacial rheology and calcium carbonate ... |
title_full |
Black tea interfacial rheology and calcium carbonate ... |
title_fullStr |
Black tea interfacial rheology and calcium carbonate ... |
title_full_unstemmed |
Black tea interfacial rheology and calcium carbonate ... |
title_sort |
black tea interfacial rheology and calcium carbonate ... |
publisher |
ETH Zurich |
publishDate |
2021 |
url |
https://dx.doi.org/10.3929/ethz-b-000505412 http://hdl.handle.net/20.500.11850/505412 |
genre |
Sea ice |
genre_facet |
Sea ice |
op_rights |
info:eu-repo/semantics/openAccess Creative Commons Attribution 4.0 International https://creativecommons.org/licenses/by/4.0/legalcode cc-by-4.0 |
op_doi |
https://doi.org/10.3929/ethz-b-000505412 |
_version_ |
1797569142436397056 |