Exceptional Performance of 6.5mm Thin Marble under Oil, Vinegar, and Soy Sauce Backside Reverse Osmosis Tests
Traditional marble is prone to problems such as efflorescence and yellowing, which to some extent limits its application in certain scenarios. However, the emergence of 6.5mm thin marble is gradually changing this situation. To thoroughly explore the unique properties of this type of marble, we specifically conducted backside reverse osmosis experiments using oil, vinegar, and soy sauce.
In this experiment, several samples of 6.5mm thin marble with the same size and uniform texture were selected. A certain amount of edible oil, vinegar, and soy sauce were respectively and evenly smeared on the backside of the thin marble samples. After the smearing was completed, the samples were placed in a specific experimental environment with relatively stable temperature and humidity, waiting for the penetration of grease, acetic acid, and pigments.
After standing for one day, a knife was used to scrape off the stained parts to observe the penetration situation of the mortar. By scraping off the contaminated layer, it could be seen that the liquids only contaminated the surface layer without penetrating through.
The backside reverse osmosis experiment of the 6.5mm marble was successful. This new type of marble product has undergone a special treatment process, and the bottom mortar completely protects the marble surface from efflorescence and yellowing. This not only prolongs the service life of the marble and reduces the later maintenance costs but also provides a more reliable, aesthetically pleasing, and durable option for designers and homeowners when selecting materials for decoration.
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