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Food stains - Coggle Diagram
Food stains
detergent with enzyme and without enzyme
it contain protease and lipase enzymes
lipase breaks down fats and oil
protease breaks down the protein chain
detergent containing enzymes helps to remove difficult stains
detergent without enzymes
it relies on water to remove stains on fabrics
some people use detergent without enzymes as it may cause skin irritation or damage the fabric
major categories of food stains
protein based stain
this stain are not immediately visible but it will be hard to remove once it is dry
meat
eggs
milk
oil-based stain
create oily marks on clothes
cooking oil
butter
salad dressing
tannin based stain
leave a brown stain and it is hard to remove overtime
coffee
red wine
juice
sugar stain
leaves a sticky stain that can attract dirt and make it harder to remove :
chocolate
syrup
soda
why some stains are harder to removed compared to other stains
as protein contains a long chain of amino acid linked together
oil based does not dissolve in water
sugar stain is hard to remove because of it stickinesss
tannin based stain is harder to remove due to chemical composition
how are they removed
rinse and dab the stain with white vinegar and soak in cold water
react to the stain quickly
use detergent to remove as detergent contains alkaline which can neutralise with the acidic stain
factors affect the effectiveness of washing
water temperature
water temperature between 40 - 60 degree can remove oil-based stain
cold water between 0-20 degree is recommended to remove tannin based stain
types of fabric
cotton
it is hard to remove on cotton as it will absorb the stain quickly
wool
it is hard to remove as wool fibre traps stain and make it hard to remove
silk
silk is hard to remove as the fabric can be easily damage upon chemical reaction
polyester
stains on polyester is easier to remove as it is less absorbent
nylon
stains on nylon is easier to remove as is resistant
type of detergent being used
the quality of soap or detergent
