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Why when I add jam to my tea it stops producing thin “membrane” on top?
Storage of UrineWhy is temperature regulation an important factor for producing explosives?Does the synthesis of beta-keto phosphonates from esters have a name?Why add H2O when calculating the pH of an acid?Why do Grignard reagents add to propargyl alcohols?Why does boron add to the less substituted carbon in the hydroboration of an alkene?Why is it easier to add bromine to styrene than cinnamic acid?When we add soap in low concentrations to water it reduces the surface tension. Why? What is the purpose of this?Transesterification of vegetable oils to produce biofuels - problems in the labWhy add NaBH4 slowly to 4-t-butylcyclohexanone in ether solution? [Lab Procedure]
$begingroup$
Thin "membrane" is created if I leave cup of tea for hour or more. And it usually sticks to the inner sides of the cup. But I noticed that when I drink tea with jam or syrup then the cup always clean inside as if the syrup contains some kind of acid that remove that tea-thingy.
organic-chemistry
asked 4 hours ago
AivenAiven
1234
New contributor
Aiven is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
$endgroup$
|
show 3 more comments
$begingroup$
Thin "membrane" is created if I leave cup of tea for hour or more. And it usually sticks to the inner sides of the cup. But I noticed that when I drink tea with jam or syrup then the cup always clean inside as if the syrup contains some kind of acid that remove that tea-thingy.
organic-chemistry
asked 4 hours ago
AivenAiven
1234
New contributor
Aiven is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
$endgroup$
1
$begingroup$
I suspect your tap water is pretty hard and this layer is floating limescale particles.
$endgroup$
– andselisk♦
4 hours ago
$begingroup$
@andselisk It happens with my cup of tea too, only that I don't add water, boil the milk, and add the tea leaves.
$endgroup$
– user79161
4 hours ago
$begingroup$
Hold on, so you observe a similarly looking "membrane" on top of just milk (no water)? Or you add milk to the tea? Also, a photo might help.
$endgroup$
– andselisk♦
3 hours ago
$begingroup$
@andselisk but this layer emerge only in tea. It smells like tea, it has similar color. Also I was sure that everyone saw it :/
$endgroup$
– Aiven
3 hours ago
1
$begingroup$
@andselisk looks like I've found the answer cooking.stackexchange.com/a/78500. You was right, it is all about hard water
$endgroup$
– Aiven
3 hours ago
|
show 3 more comments
$begingroup$
Thin "membrane" is created if I leave cup of tea for hour or more. And it usually sticks to the inner sides of the cup. But I noticed that when I drink tea with jam or syrup then the cup always clean inside as if the syrup contains some kind of acid that remove that tea-thingy.
organic-chemistry
asked 4 hours ago
AivenAiven
1234
New contributor
Aiven is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
$endgroup$
Thin "membrane" is created if I leave cup of tea for hour or more. And it usually sticks to the inner sides of the cup. But I noticed that when I drink tea with jam or syrup then the cup always clean inside as if the syrup contains some kind of acid that remove that tea-thingy.
organic-chemistry
organic-chemistry
asked 4 hours ago
AivenAiven
1234
New contributor
Aiven is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 4 hours ago
AivenAiven
1234
New contributor
Aiven is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 4 hours ago
AivenAiven
1234
New contributor
Aiven is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 4 hours ago
AivenAiven
1234
asked 4 hours ago
AivenAiven
1234
1234
New contributor
Aiven is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Aiven is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
$begingroup$
I suspect your tap water is pretty hard and this layer is floating limescale particles.
$endgroup$
– andselisk♦
4 hours ago
$begingroup$
@andselisk It happens with my cup of tea too, only that I don't add water, boil the milk, and add the tea leaves.
$endgroup$
– user79161
4 hours ago
$begingroup$
Hold on, so you observe a similarly looking "membrane" on top of just milk (no water)? Or you add milk to the tea? Also, a photo might help.
$endgroup$
– andselisk♦
3 hours ago
$begingroup$
@andselisk but this layer emerge only in tea. It smells like tea, it has similar color. Also I was sure that everyone saw it :/
$endgroup$
– Aiven
3 hours ago
1
$begingroup$
@andselisk looks like I've found the answer cooking.stackexchange.com/a/78500. You was right, it is all about hard water
$endgroup$
– Aiven
3 hours ago
|
show 3 more comments
1
$begingroup$
I suspect your tap water is pretty hard and this layer is floating limescale particles.
$endgroup$
– andselisk♦
4 hours ago
$begingroup$
@andselisk It happens with my cup of tea too, only that I don't add water, boil the milk, and add the tea leaves.
$endgroup$
– user79161
4 hours ago
$begingroup$
Hold on, so you observe a similarly looking "membrane" on top of just milk (no water)? Or you add milk to the tea? Also, a photo might help.
$endgroup$
– andselisk♦
3 hours ago
$begingroup$
@andselisk but this layer emerge only in tea. It smells like tea, it has similar color. Also I was sure that everyone saw it :/
$endgroup$
– Aiven
3 hours ago
1
$begingroup$
@andselisk looks like I've found the answer cooking.stackexchange.com/a/78500. You was right, it is all about hard water
$endgroup$
– Aiven
3 hours ago
1
1
$begingroup$
I suspect your tap water is pretty hard and this layer is floating limescale particles.
$endgroup$
– andselisk♦
4 hours ago
$begingroup$
I suspect your tap water is pretty hard and this layer is floating limescale particles.
$endgroup$
– andselisk♦
4 hours ago
$begingroup$
@andselisk It happens with my cup of tea too, only that I don't add water, boil the milk, and add the tea leaves.
$endgroup$
– user79161
4 hours ago
$begingroup$
@andselisk It happens with my cup of tea too, only that I don't add water, boil the milk, and add the tea leaves.
$endgroup$
– user79161
4 hours ago
$begingroup$
Hold on, so you observe a similarly looking "membrane" on top of just milk (no water)? Or you add milk to the tea? Also, a photo might help.
$endgroup$
– andselisk♦
3 hours ago
$begingroup$
Hold on, so you observe a similarly looking "membrane" on top of just milk (no water)? Or you add milk to the tea? Also, a photo might help.
$endgroup$
– andselisk♦
3 hours ago
$begingroup$
@andselisk but this layer emerge only in tea. It smells like tea, it has similar color. Also I was sure that everyone saw it :/
$endgroup$
– Aiven
3 hours ago
$begingroup$
@andselisk but this layer emerge only in tea. It smells like tea, it has similar color. Also I was sure that everyone saw it :/
$endgroup$
– Aiven
3 hours ago
1
1
$begingroup$
@andselisk looks like I've found the answer cooking.stackexchange.com/a/78500. You was right, it is all about hard water
$endgroup$
– Aiven
3 hours ago
$begingroup$
@andselisk looks like I've found the answer cooking.stackexchange.com/a/78500. You was right, it is all about hard water
$endgroup$
– Aiven
3 hours ago
|
show 3 more comments
2 Answers
2
active
oldest
votes
$begingroup$
The parallel process to deposition of limescale ( that is inhibited by acidic jam) is deposition of products of oxidation of epigallocatechine gallate(EGCG) and similar compounds, that are getting adsorbed on limescale particles and cup walls.
Epigallocatechin gallate (EGCG), also known as epigallocatechin-3-gallate, is the ester of epigallocatechin and gallic acid, and is a type of catechin.
It is found in high content in the dried leaves of green tea (7380 mg per 100 g), white tea(4245 mg per 100 g), and in smaller quantities, black tea (936 mg per 100 g).During black tea production, the catechins are mostly converted to theaflavins and thearubigins via polyphenol oxidases.
EGCG is a polyphenol, vulnerable to oxidation on neutral/alkalic environment, forming insoluble product of intense brown color.
Acidic environment, caused by addition of jam or lemon juice, stabilizes the compound.
Minor natural content of ascorbic acid in fruit juice is protected by abundance of organic acids by similar way.
answered 3 hours ago
PoutnikPoutnik
2,486617
$endgroup$
$begingroup$
"It does similar thing to ascorbic acid" Do you mean "It does a similar thing as ascorbic acid [does]"/"It does a thing similar to what ascorbic acid does"?
$endgroup$
– Acccumulation
1 hour ago
$begingroup$
No. I mean high abundance of organic acids ( citric, tartaric, acetic, malleic ) protects oxidation of minor ascorbic acid, that gets oxidized much slowly in acidic environment. OTOH, if ascorbic acid gets alkalized, it quickly oxidizes by oxygen, turning quite clear solution to intense yellow. But of course, abundance of ascorbic acid would protect EGCG as well.
$endgroup$
– Poutnik
1 hour ago
add a comment |
$begingroup$
As @andselisk suggested the problem lied in hard water. And calling that thingy "layer" instead of "membrane" helped to google the problem properly: cooking.stackexchange.com >, www.teamuse.com >
"The scum on the top of the tea is due to hard water (ie calcium carbonate) deposits combining with the tea and reacting with oxygen."
To dissolve that layer we need to rise acid level: add lemon, jam, syrup or even make stronger tea.
answered 3 hours ago
AivenAiven
1234
New contributor
Aiven is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
$endgroup$
add a comment |
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2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
$begingroup$
The parallel process to deposition of limescale ( that is inhibited by acidic jam) is deposition of products of oxidation of epigallocatechine gallate(EGCG) and similar compounds, that are getting adsorbed on limescale particles and cup walls.
Epigallocatechin gallate (EGCG), also known as epigallocatechin-3-gallate, is the ester of epigallocatechin and gallic acid, and is a type of catechin.
It is found in high content in the dried leaves of green tea (7380 mg per 100 g), white tea(4245 mg per 100 g), and in smaller quantities, black tea (936 mg per 100 g).During black tea production, the catechins are mostly converted to theaflavins and thearubigins via polyphenol oxidases.
EGCG is a polyphenol, vulnerable to oxidation on neutral/alkalic environment, forming insoluble product of intense brown color.
Acidic environment, caused by addition of jam or lemon juice, stabilizes the compound.
Minor natural content of ascorbic acid in fruit juice is protected by abundance of organic acids by similar way.
answered 3 hours ago
PoutnikPoutnik
2,486617
$endgroup$
$begingroup$
"It does similar thing to ascorbic acid" Do you mean "It does a similar thing as ascorbic acid [does]"/"It does a thing similar to what ascorbic acid does"?
$endgroup$
– Acccumulation
1 hour ago
$begingroup$
No. I mean high abundance of organic acids ( citric, tartaric, acetic, malleic ) protects oxidation of minor ascorbic acid, that gets oxidized much slowly in acidic environment. OTOH, if ascorbic acid gets alkalized, it quickly oxidizes by oxygen, turning quite clear solution to intense yellow. But of course, abundance of ascorbic acid would protect EGCG as well.
$endgroup$
– Poutnik
1 hour ago
add a comment |
$begingroup$
The parallel process to deposition of limescale ( that is inhibited by acidic jam) is deposition of products of oxidation of epigallocatechine gallate(EGCG) and similar compounds, that are getting adsorbed on limescale particles and cup walls.
Epigallocatechin gallate (EGCG), also known as epigallocatechin-3-gallate, is the ester of epigallocatechin and gallic acid, and is a type of catechin.
It is found in high content in the dried leaves of green tea (7380 mg per 100 g), white tea(4245 mg per 100 g), and in smaller quantities, black tea (936 mg per 100 g).During black tea production, the catechins are mostly converted to theaflavins and thearubigins via polyphenol oxidases.
EGCG is a polyphenol, vulnerable to oxidation on neutral/alkalic environment, forming insoluble product of intense brown color.
Acidic environment, caused by addition of jam or lemon juice, stabilizes the compound.
Minor natural content of ascorbic acid in fruit juice is protected by abundance of organic acids by similar way.
answered 3 hours ago
PoutnikPoutnik
2,486617
$endgroup$
$begingroup$
"It does similar thing to ascorbic acid" Do you mean "It does a similar thing as ascorbic acid [does]"/"It does a thing similar to what ascorbic acid does"?
$endgroup$
– Acccumulation
1 hour ago
$begingroup$
No. I mean high abundance of organic acids ( citric, tartaric, acetic, malleic ) protects oxidation of minor ascorbic acid, that gets oxidized much slowly in acidic environment. OTOH, if ascorbic acid gets alkalized, it quickly oxidizes by oxygen, turning quite clear solution to intense yellow. But of course, abundance of ascorbic acid would protect EGCG as well.
$endgroup$
– Poutnik
1 hour ago
add a comment |
$begingroup$
The parallel process to deposition of limescale ( that is inhibited by acidic jam) is deposition of products of oxidation of epigallocatechine gallate(EGCG) and similar compounds, that are getting adsorbed on limescale particles and cup walls.
Epigallocatechin gallate (EGCG), also known as epigallocatechin-3-gallate, is the ester of epigallocatechin and gallic acid, and is a type of catechin.
It is found in high content in the dried leaves of green tea (7380 mg per 100 g), white tea(4245 mg per 100 g), and in smaller quantities, black tea (936 mg per 100 g).During black tea production, the catechins are mostly converted to theaflavins and thearubigins via polyphenol oxidases.
EGCG is a polyphenol, vulnerable to oxidation on neutral/alkalic environment, forming insoluble product of intense brown color.
Acidic environment, caused by addition of jam or lemon juice, stabilizes the compound.
Minor natural content of ascorbic acid in fruit juice is protected by abundance of organic acids by similar way.
answered 3 hours ago
PoutnikPoutnik
2,486617
$endgroup$
The parallel process to deposition of limescale ( that is inhibited by acidic jam) is deposition of products of oxidation of epigallocatechine gallate(EGCG) and similar compounds, that are getting adsorbed on limescale particles and cup walls.
Epigallocatechin gallate (EGCG), also known as epigallocatechin-3-gallate, is the ester of epigallocatechin and gallic acid, and is a type of catechin.
It is found in high content in the dried leaves of green tea (7380 mg per 100 g), white tea(4245 mg per 100 g), and in smaller quantities, black tea (936 mg per 100 g).During black tea production, the catechins are mostly converted to theaflavins and thearubigins via polyphenol oxidases.
EGCG is a polyphenol, vulnerable to oxidation on neutral/alkalic environment, forming insoluble product of intense brown color.
Acidic environment, caused by addition of jam or lemon juice, stabilizes the compound.
Minor natural content of ascorbic acid in fruit juice is protected by abundance of organic acids by similar way.
answered 3 hours ago
PoutnikPoutnik
2,486617
edited 1 hour ago
answered 3 hours ago
PoutnikPoutnik
2,486617
answered 3 hours ago
PoutnikPoutnik
2,486617
answered 3 hours ago
PoutnikPoutnik
2,486617
2,486617
$begingroup$
"It does similar thing to ascorbic acid" Do you mean "It does a similar thing as ascorbic acid [does]"/"It does a thing similar to what ascorbic acid does"?
$endgroup$
– Acccumulation
1 hour ago
$begingroup$
No. I mean high abundance of organic acids ( citric, tartaric, acetic, malleic ) protects oxidation of minor ascorbic acid, that gets oxidized much slowly in acidic environment. OTOH, if ascorbic acid gets alkalized, it quickly oxidizes by oxygen, turning quite clear solution to intense yellow. But of course, abundance of ascorbic acid would protect EGCG as well.
$endgroup$
– Poutnik
1 hour ago
add a comment |
$begingroup$
"It does similar thing to ascorbic acid" Do you mean "It does a similar thing as ascorbic acid [does]"/"It does a thing similar to what ascorbic acid does"?
$endgroup$
– Acccumulation
1 hour ago
$begingroup$
No. I mean high abundance of organic acids ( citric, tartaric, acetic, malleic ) protects oxidation of minor ascorbic acid, that gets oxidized much slowly in acidic environment. OTOH, if ascorbic acid gets alkalized, it quickly oxidizes by oxygen, turning quite clear solution to intense yellow. But of course, abundance of ascorbic acid would protect EGCG as well.
$endgroup$
– Poutnik
1 hour ago
$begingroup$
"It does similar thing to ascorbic acid" Do you mean "It does a similar thing as ascorbic acid [does]"/"It does a thing similar to what ascorbic acid does"?
$endgroup$
– Acccumulation
1 hour ago
$begingroup$
"It does similar thing to ascorbic acid" Do you mean "It does a similar thing as ascorbic acid [does]"/"It does a thing similar to what ascorbic acid does"?
$endgroup$
– Acccumulation
1 hour ago
$begingroup$
No. I mean high abundance of organic acids ( citric, tartaric, acetic, malleic ) protects oxidation of minor ascorbic acid, that gets oxidized much slowly in acidic environment. OTOH, if ascorbic acid gets alkalized, it quickly oxidizes by oxygen, turning quite clear solution to intense yellow. But of course, abundance of ascorbic acid would protect EGCG as well.
$endgroup$
– Poutnik
1 hour ago
$begingroup$
No. I mean high abundance of organic acids ( citric, tartaric, acetic, malleic ) protects oxidation of minor ascorbic acid, that gets oxidized much slowly in acidic environment. OTOH, if ascorbic acid gets alkalized, it quickly oxidizes by oxygen, turning quite clear solution to intense yellow. But of course, abundance of ascorbic acid would protect EGCG as well.
$endgroup$
– Poutnik
1 hour ago
add a comment |
$begingroup$
As @andselisk suggested the problem lied in hard water. And calling that thingy "layer" instead of "membrane" helped to google the problem properly: cooking.stackexchange.com >, www.teamuse.com >
"The scum on the top of the tea is due to hard water (ie calcium carbonate) deposits combining with the tea and reacting with oxygen."
To dissolve that layer we need to rise acid level: add lemon, jam, syrup or even make stronger tea.
answered 3 hours ago
AivenAiven
1234
New contributor
Aiven is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
$endgroup$
add a comment |
$begingroup$
As @andselisk suggested the problem lied in hard water. And calling that thingy "layer" instead of "membrane" helped to google the problem properly: cooking.stackexchange.com >, www.teamuse.com >
"The scum on the top of the tea is due to hard water (ie calcium carbonate) deposits combining with the tea and reacting with oxygen."
To dissolve that layer we need to rise acid level: add lemon, jam, syrup or even make stronger tea.
answered 3 hours ago
AivenAiven
1234
New contributor
Aiven is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
$endgroup$
add a comment |
$begingroup$
As @andselisk suggested the problem lied in hard water. And calling that thingy "layer" instead of "membrane" helped to google the problem properly: cooking.stackexchange.com >, www.teamuse.com >
"The scum on the top of the tea is due to hard water (ie calcium carbonate) deposits combining with the tea and reacting with oxygen."
To dissolve that layer we need to rise acid level: add lemon, jam, syrup or even make stronger tea.
answered 3 hours ago
AivenAiven
1234
New contributor
Aiven is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
$endgroup$
As @andselisk suggested the problem lied in hard water. And calling that thingy "layer" instead of "membrane" helped to google the problem properly: cooking.stackexchange.com >, www.teamuse.com >
"The scum on the top of the tea is due to hard water (ie calcium carbonate) deposits combining with the tea and reacting with oxygen."
To dissolve that layer we need to rise acid level: add lemon, jam, syrup or even make stronger tea.
answered 3 hours ago
AivenAiven
1234
New contributor
Aiven is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 3 hours ago
AivenAiven
1234
New contributor
Aiven is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 3 hours ago
AivenAiven
1234
answered 3 hours ago
AivenAiven
1234
1234
New contributor
Aiven is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Aiven is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
Aiven is a new contributor. Be nice, and check out our Code of Conduct.
Aiven is a new contributor. Be nice, and check out our Code of Conduct.
Aiven is a new contributor. Be nice, and check out our Code of Conduct.
Aiven is a new contributor. Be nice, and check out our Code of Conduct.
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I suspect your tap water is pretty hard and this layer is floating limescale particles.
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– andselisk♦
4 hours ago
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@andselisk It happens with my cup of tea too, only that I don't add water, boil the milk, and add the tea leaves.
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– user79161
4 hours ago
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Hold on, so you observe a similarly looking "membrane" on top of just milk (no water)? Or you add milk to the tea? Also, a photo might help.
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– andselisk♦
3 hours ago
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@andselisk but this layer emerge only in tea. It smells like tea, it has similar color. Also I was sure that everyone saw it :/
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– Aiven
3 hours ago
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@andselisk looks like I've found the answer cooking.stackexchange.com/a/78500. You was right, it is all about hard water
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– Aiven
3 hours ago