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2. 4 Reasons Why Your Carpet Smells and What You Can Do ... - AOL

   www.aol.com/finance/4-reasons-why-carpet-smells...

   Unlike liquid stains that concentrate in one spot, smoke tends to pervade every inch of your carpet and padding. If you smoke, live with a smoker, or purchased a home that a smoker lived in ...

3. How To Get Stains Out Of Your Carpet For Good - AOL

   www.aol.com/stains-carpet-good-115709895.html

   How To Get Stains Out Of Carpet Method 1: Hydrogen Peroxide and Baking Soda Blot the stain : Start by blotting up as much of the stain as possible with a clean cloth.

4. Stain removal - Wikipedia

   en.wikipedia.org/wiki/Stain_removal

   This can be used for pet stains and out of doors. [3] There is no chief underlying chemical reason why club soda would be superior to plain water in stain removal. [8] Glycerine This can be used to soften "set" stains, especially on wool and non-water-washable fabrics. [3] Boiling water This can be used to take out fruit juice stains.

5. How to Remove Wine Stains from Table Linens, Carpet ... - AOL

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   Here’s how to remove wine stains from table linens, carpet, clothing and more. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...

6. Carpet cleaning - Wikipedia

   en.wikipedia.org/wiki/Carpet_cleaning

   A 98% biodegradable or other, [2] slightly moist absorbent cleaning compound may be spread evenly over carpet and brushed or scrubbed in. For small areas, a household hand brush can work such a compound into carpet pile; working like "tiny sponges", the attracted cleaning solution dissolves dirt, and dirt and grime is attracted/absorbed to the compound.

7. Cork taint - Wikipedia

   en.wikipedia.org/wiki/Cork_taint

   Chemical structure of 2,4,6-trichloroanisole (TCA), the compound primarily responsible for cork taint. Cork taint is a broad term referring to an off-odor and off-flavor wine fault [1] arising from the presence of 2,4,6-trichloroanisole (TCA), a chemical compound that represents one of the strongest off-flavors, and one "generated naturally in foods/beverages", in particular wines, that ...