The latest controversy to strike the office at my place of work is the vexed issue of tea scum. One half of the office insists it's caused by leaving the teabag in too long; the other half have an unshakeable belief that scum will occur if you put the milk in last.
I once had the formation of tea scum explained to me by a scientist friend, so when the debate got heated for the second time and my opinion was canvassed, I couldn't stop myself from pointing out that although I couldn't remember the scientific explanation, I knew that neither camp was right and that the scum could be reduced by introducing acidity to the tea in the form of a drop or two of lemon juice.
This was met with a stony silence and then my colleagues resumed the debate. But my curiosity was piqued again and so I had to Google it. Turns out that tea scum was unexplained by science until the 1990s when research was conducted into the question that concluded that the calcium carbonate found in hard water is what allows scum to form in tea through oxidation at the tea's surface, and that scum can be eliminated either by using soft water or by introducing acid to the mix, for example with a drop or two of lemon juice.
Who knew?
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