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FOOD STAINS + DETERGENTS, Pocket-Design - Coggle Diagram
FOOD STAINS + DETERGENTS
WHAT ARE SOME MAJOR CATEGORIES OF FOOD STAINS?
Food and beverage stains
Examples: Berries and other fruits, soy sauce, most sweet drinks, wine and coffee
Oil and grease stains
Examples: Butter, cooking oil, suntan lotion and face cream
Ink stains
Examples: Pens and markers
Biological stains
Examples: Crystal violet, iodine and methylene blue
WHY DO SOME TYPES OF FOOD STAIN MORE THAN OTHERS?
Chromogens are chemical compounds that give food and drinks their strong colour
These compounds stain our clothes and teeth, and are harder to remove
HOW ARE FOOD STAINS REMOVED FROM CLOTHES?
Deal with it as early as possible
Pre-treat with a stain remover, then let it soak in
Regular stains should come out in cold water, extra dirty clothing or very tough stains
HOW DO DETERGENTS WITH OR WITHOUT ENZYMES WORK? COMPARE
With enzymes
Most biological laundry detergents contain lipase and protease enzymes
Lipases break down fats and oils
proteases work to break down protein chains
Without enzymes
Non-bio detergents don’t use enzymes.
gentler ingredients and clever technology allow fast removal of stains
WHAT AND HOW OTHER FACTORS CAN AFFECT THE EFFECTIVENESS OF WASHING?
Mechanical action
the movement of textiles in washing cylinder and the flow of washing solution through them
based on cylinder and rib design and speed of the wash step
Three types of pocket design utilized in washer-extractor design are open pocket, split pocket and three pocket.
Time
Time can be regulated by adjusting the number of minutes that each wash step runs
Chemistry
chemistry plays an important role in soil-and-water penetration
allowing mechanical action to free the loosened particles
application of chemicals can lead to damaged fabrics or result in the discoloration of textiles
Temperature
Higher temperatures wash compound and soil particle by reducing tension and water viscosity
