%0 Journal Article
	%A A. S. Kipcak and  O. Dere Ozdemir and  E. Moroydor Derun and  M. B. Piskin
	%D 2012
	%J International Journal of Chemical and Molecular Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 67, 2012
	%T Lemon Effect on Some Elements in Turkish Teas
	%U https://publications.waset.org/pdf/13014
	%V 67
	%X Tea has several types of essential elements. Potassium,
magnesium and phosphorus are some examples of these elements.
Tea is widely used drink in Turkey, also some people puts a lemon
wedge to tea for different taste. In this study potassium, magnesium
and phosphorus contents after the hot water brewing of black and
green tea were determined by Optical Emission Spectroscopy (ICPOES).
Furthermore, how the lemon addition to teas affects the
concentrations of the potassium, magnesium and phosphorus
amount are investigated.
From the results, potassium, magnesium and phosphorus
concentrations are found as 3003.3, 597.1, 1167.2 ppm in black tea
and 3718.0, 3830.5, 376.4 ppm in green tea, respectively. After
lemon addition potassium, magnesium and phosphorus
concentrations are changed to 14930, 830.4, 1113.5 ppm in black tea
and 15460.0, 909.5, 1152.5 ppm in green tea, respectively.
It is seen that lemon addition affects some essential elements in
black and green Turkish teas.
	%P 612 - 615