Laundry Techniques and Tips
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Questions and Answers

Which of the following is an advantage of wet cleaning?

  • Does not require special handling
  • Removes stains more efficiently (correct)
  • It is less expensive
  • Increases shelf life of fabrics

Dry cleaning is suitable for delicate fabrics such as silk and embroidery.

True (A)

What is the first step in the wet laundry process?

Pre Preparation

In wet cleaning, it is advisable to soak clothes for _____ to _____ minutes to loosen dirt particles.

<p>15 to 30</p> Signup and view all the answers

Which of the following is NOT a required material for wet laundry?

<p>Oil (B)</p> Signup and view all the answers

Match the laundry methods with their descriptions:

<p>Machine Wash = Uses washing machines for convenience Hand Washing = Manual method using water and detergents Friction Washing = Involves scrubbing and brushing for delicates Steeping = Soaking clothes to loosen dirt particles</p> Signup and view all the answers

Bleaching should only be done after bluing and starching.

<p>True (A)</p> Signup and view all the answers

_____ is the process of checking for damages and loose ends before doing laundry.

<p>Pre Preparation</p> Signup and view all the answers

How many kilo calories are produced by 1 gram of carbohydrates?

<p>4 Kilo Calories (B)</p> Signup and view all the answers

Proteins can be derived only from plant-based sources.

<p>False (B)</p> Signup and view all the answers

What are the two components that make up sucrose?

<p>Glucose and Fructose</p> Signup and view all the answers

Carbohydrates are made of carbon, hydrogen, and _____.

<p>oxygen</p> Signup and view all the answers

Match the types of carbohydrates with their descriptions:

<p>Monosaccharides = Single units of sugar, no digestion required Disaccharides = Two sugar units, little digestion needed Polysaccharides = Complex chains of monosaccharides, requires some digestion</p> Signup and view all the answers

What is the RDA (Recommended Dietary Allowance) for carbohydrates per day for a healthy person?

<p>1000 - 2500 grams (B)</p> Signup and view all the answers

Polysaccharides provide immediate energy as they are easily digested.

<p>False (B)</p> Signup and view all the answers

What are essential amino acids?

<p>Amino acids that must be obtained through diet as the body cannot produce them.</p> Signup and view all the answers

What is an example of combining two LBV foods to create a complete protein?

<p>Rajma + Rice (C)</p> Signup and view all the answers

HBV proteins are those that contain all essential amino acids.

<p>True (A)</p> Signup and view all the answers

List one function of proteins.

<p>Repair and build muscles and tissues.</p> Signup and view all the answers

The protein content required daily is approximately _____ grams per kg of body weight.

<p>1</p> Signup and view all the answers

Match the following food combinations with their protein type:

<p>Daal + Rice = Complete protein (HBV) Rice + Curd = Complete protein (HBV) Paneer + Tofu = Substituting protein Cow Milk + Soy Milk = Substituting protein</p> Signup and view all the answers

Which of the following is a method of substitution in protein sources?

<p>Substituting cow milk with soy milk (B)</p> Signup and view all the answers

Collagen is only found in plant-based foods.

<p>False (B)</p> Signup and view all the answers

Name one effect of aging on connective tissue.

<p>Wrinkles due to breakdown of elastin and collagen.</p> Signup and view all the answers

Flashcards

Energy value of food

The amount of energy contained in food, usually measured in kilocalories (kcal) or kilojoules (kJ).

Vitamins and Minerals

A group of nutrients essential for various bodily functions, including growth, development, and maintaining health.

Carbohydrates (C6 H12 O6)

Carbohydrates are composed of carbon, hydrogen, and oxygen atoms and provide energy to the body.

Glucose

A simple sugar molecule that serves as the primary source of energy for the body.

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Digestion

The process of breaking down food into smaller molecules that the body can absorb.

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Polysaccharide

A complex carbohydrate composed of long chains of sugar molecules.

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Proteins

Organic compounds composed of amino acids that are essential for building and repairing tissues, enzymes, hormones, and other important components.

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Essential Amino Acids

Amino acids that the body cannot produce and must be obtained through diet.

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Complete Protein (HBV)

A combination of different protein sources that provide all essential amino acids, even though each individual source may be incomplete.

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Incomplete Protein (LBV)

A type of protein source that lacks one or more essential amino acids, such as beans or rice.

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Protein Combining

Combining two or more incomplete protein sources to create a complete protein. This can be done with legumes and grains.

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Protein Substitution

Replacing one protein source with another that provides similar nutrients. Example: replacing cow milk with soy milk.

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Bleaching Agent

A chemical agent used to remove stains and whiten fabrics.

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Starch

A type of carbohydrate used to stiffen and add crispness to fabrics, especially cotton and linen.

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Laundry

The process of cleaning and maintaining clothing, involving steps like washing, drying, and ironing.

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Protein Functions

Important for energy, repairing tissues, building muscles, and more.

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Wet Cleaning

The process of cleaning and removing dirt from clothes using water, detergents, and mechanical or manual agitation.

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Machine Wash

A type of wet cleaning that involves using a machine to wash clothes. There are manual, semi-automatic, and automatic machines.

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Hand Washing

A type of wet cleaning that involves manually washing clothes by hand, often using gentle techniques like kneading, squeezing, and brushing.

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Friction Washing

A method of wet cleaning that involves rubbing the fabric against a rough surface to remove dirt. It often uses a stone, brush, or suction pump.

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Detergent

A substance added to laundry water to remove stains, kill bacteria, and brighten clothes.

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Steeping/Soaking

The process of soaking clothes in water for a period of time to loosen dirt particles and prepare them for washing. This step is not recommended for delicate items.

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Bleaching

A substance used to whiten clothes and remove stains. It is typically added during soaking or before washing.

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Ironing

The process of using an iron to smooth out wrinkles and creases in clothes. The temperature setting varies depending on the fabric.

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Study Notes

Laundry

  • Wet & Dry: Cleaning, removing stains, ironing, folding, storing
  • Dry: Uses absorbents to remove dirt (e.g., talcum, borax, powders) and solvents
  • Solvents: Benzene and liquids (like petroleum jelly), can loosen fabric and fade lace
  • Advantages of Water Wash: Removes stains more efficiently, doesn't harm fabric, maintains shine and luster
  • Disadvantages of Water Wash: Expensive, special needs, very time consuming, harmful to the person, reduces shelf life, and harmful to the environment

Wet Laundry

  • Machine Wash: Manual, semi-automatic, automatic
  • Hand Washing: Kneading, squeezing, brushing, scrubbing
  • Friction Washing: Suction pumps, squeezing, brushing, scrubbing.
  • Materials Required: Iron, steam iron
  • Water: Hard water, soft water, mineral water, spoils shelf life of clothes

Steps Wet Laundry

  • Preparation: Check for damage, holes, loose seams, broken buttons
  • Sorting: By color and material
  • Dry Rubbing: Surface level, brain rubbing, without water
  • Soaking: Soak clothes in water to loosen particles
  • Washing: Machine or hand wash
  • Bluing: Agent to add white color.
  • Starching: Cotton and linen (light starch), wool and silk (light starch)
  • Bleaching: (Only if needed) Before washing while soaking

Additional Laundry Information

  • Drying: Indirect sunlight, iron, steaming, depends on material
  • Holding & Storing: Wool - Luke warm or cool, Mild detergents, No soaking (silk)
  • Nutrients: Most important, communication, extension, notes, textbooks, pages, notes, blue text books, scope, concept

Other Information

  • Laundry: Bleaching, whitening clothes (indigo, analine. etc.), rinsing
  • Starch: Carbohydrate, makes cloth stiff and crisp

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Description

Explore the essential techniques for effective laundry care, including wet and dry cleaning methods. Learn about the advantages and disadvantages of water washing, as well as the necessary materials and proper sorting techniques. This quiz covers various aspects of laundry, ensuring your clothes stay clean and well-maintained.

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