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| # | Observation | Evidence | |---|-------------|----------| | | The deposit is a mixture of vegetable oil (≈ 62 %) , synthetic polymer binder (≈ 28 %) , and trace food‑grade flavoring agents (≈ 10 %) . | GC‑MS chromatograms matched soybean oil standards; FTIR showed ester peaks. | | 5.2 Source Identification | The majority of the oil originates from snack‑stand spillages (particularly from the on‑site “Fruit‑Blast” kiosk). | Interviews confirmed a recent change to a higher‑oil fruit‑smoothie recipe (introduced 18 Nov 2022). | | 5.3 Seams as Accumulation Zones | Seam geometry (V‑groove profile) creates a capillary action that traps liquid droplets, preventing runoff. | UV‑flashlight highlighted oil films concentrated in the groove; flat panels showed negligible residue. | | 5.4 Safety Impact | Slip‑resistance testing (ASTM D2047) showed a 30 % reduction in coefficient of friction on affected seams. | Measured µ = 0.45 (clean) vs µ = 0.31 (oil‑covered). | | 5.5 Material Degradation | No immediate structural degradation noted; however, prolonged exposure may cause plasticizer leaching and micro‑cracking at the joint interface. | Preliminary tensile tests after 6 weeks of simulated exposure show a 5 % loss in tensile strength. | | 5.6 Cleaning Effectiveness | Standard high‑pressure rinse (150 psi) removed only ≈ 40 % of the deposit; manual scrubbing with a pH‑neutral degreaser removed ≈ 85 %. | Cleaning logs and post‑clean swab analysis. | If "Spunk on My Seams Part" from November
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