Laundry: Wet and Dry Methods

# Laundry ## Wet & Dry 1. Cleaning & removing dirt. 2. Ironing. 3. Folding & storing. 4. Finishing. **No** **Water** & **Solvents**. - No uses absorbants (absorbs dirt & water from clothes) - Ex: talcum, box, borax, powders, breadcrumbs. **Solvents** - Liquids: Benzene, while Petroleum: jelly...

# Laundry ## Wet & Dry 1. Cleaning & removing dirt. 2. Ironing. 3. Folding & storing. 4. Finishing. **No** **Water** & **Solvents**. - No uses absorbants (absorbs dirt & water from clothes) - Ex: talcum, box, borax, powders, breadcrumbs. **Solvents** - Liquids: Benzene, while Petroleum: jelly. - Dry: Zari clothes, delicates & water. - Can loosen the fabric & lace. **Wet:** - Water. - **Advantages:** Removes stains more efficiently, no harm to fabric, no shrinking. -Fabric doesn't loose its shine & luster. -**Disadvantages:** Expensive, special needs to the person when doing it - health hazard, reduces shelf life, harmful to the environment. **The advantages of wet is disadvantages of dry & vice versa. ** **Dry:** Silks, Gari, Embroidered, delicate. **Wet:** Leather. ## Wet Cleaning | Machine Wash | Hand Washing | Friction Washing | |---|---|---| | Manual, Semi automatic, and Automatic | Kneeding, Squeezing, Brushing (for delicates), Silk (Micolin Chanseri), Undergarments, Organza, orsatin silks. | Suction pumps, Brushing, Scrubbing, Stone (Phobi ghat), Subling, Washing. | ## Materials Required for Wet Laundry - Iron - Steam Iron - Water - Warm water - Soft water - Spoil Shelf life of minerals. ## Clothes & Detergents - Soup & detergents made of alkali. - Fat & Imulsifier made of animal fat. - Earlier detergents: Best to wash. - Liquid detergents: Bad to wash. <br/> # Steps: Wet Laundry 1. **Pre Preparation:** - Check if there are any holes. - Loose ends, is button broken. - Check for damages. 2. **Sorting:** - Material, - By color, - Similar Washing methods. 3. **Dry rubbing:** - Surface level brain rubbing **without** water. 4. **Steeping/Soaking:** - Soak clothes in water 15 to half an hour - To loosen up dirt particles. - Delacites cannot be soaked. 5. **Washing:** - Machine, or hand washing. 6. **Bluing:** - Agent: White. 7. **Starching:** - Cotton & Linen - Wool & silk: Light starching. 8. **Bleaching:** - Cathi while soaking, and before washing. - After bluing and starching only if the stain hasn't come out. 9. **Dry:** - Indirect Sunlight - Iron & Steaming - Temp Depends on material. 10. **Folding & Storing:** - Wool: like warm or a cloak. - Mild detergents. - Soaking - **No** silk - Low iron temp, or no iron - No moisture cupboard - Silver fish & more proof for natural fibers. <br/> # Nutrients ## Macro - Water, Dietary Fibre. - The body requires it in large quantities on a daily basis. - Proteins, Fats, Carbohydrates. - Provides the body with energy. - Measured using Kilo Calories & Kilo Joules. ## Micro - Vitamins and Minerals. | Roles and Functions | |---|---| | Energy Giving | Protective | Regulatory | Body Building | | Macro | Vitamins & Minerals and Fats | Water and Dietary Fibre | Proteins and Fluids (Vitamins & Minerals) | | | Protective layer | | | <br/> # Carbohydrates: C6 H12 O6 - Carbon, Hydrogen, and Oxygen. - 1 gm Carbs gives 4 Kilo Calories. - RDA for a healthy person is 1000 - 250gnis. of carbohydrates per day. - Gives energy. - Protein sparer - Sparers proteins for loosing energy. - Only derived from plant based sources. - Photosynthesis - if it is produced (building blocks of energy). <br/> # Carbohydrates | Monosacchride | Disaccharides | Polysaccharides | |---|---|---| | Monosaccharides - Single units of Sugars - (Simple Sugar) No Digestion required | Disaccharides - 2 units of - (Simple Sugar) - Little digestion | Polysaccharides - Long & complex chains of monosaccharides - (Simple Sugar) - Some Digestion (complex sugars) | - Present in foods. - **Sucrose** - is made of glucose and fructose. - **Lactose** - is made of glucose and galactose. - Glucose + glucose → maltose (sweet). - Glucose + fructose → sucrose (fruit). - Glucose + galactose → Lactose (milk). - Glucose directly goes to the blood stream (Does not need to be digested) so that's why they give immediate energy. - Complex (poly) - Keeps you full for a longer period of time. - Polysaccarides - First need to be broken down into disaccharides are further broken down into glucose. (Digestion of carbohydrates). - Glucose - Everywhere carbohydrates - Galactose - Milk, honey. <br/> # Proteins - In total amino acids (Essential & non-essential). - Sugar cane, sugar. - Big complex macro nutrients - need to be broken down. - 8-10 amino acids are essential, rest are non-essential (they are in long chains). - Essential amino acids - make complete proteins, and have high biological value (HBV). - Low Biological value (LBV) - non-essential amino acids - incomplete/partially complete proteins, missing one or more essential amino acids. - Food Sources. - Just because it has a LBV doesn't mean we al lot of it - its composition wont change, it will always have less proteins (they will almost always be missing that essential proteins). - We will just get more calories. - Only exception (they will always be missing that essential LBV). - Animal products & by-products - HBV. - Plant based foods - LBV. - Exception - soy and soy by-products - HBO. - Made of carbon, hydrogen, phosphorus, nitrogen, and oxygen. <br/> # Substitution - Different ways to get your protein intake (Complete HBV) ## Combination: - LBV + LBV → HBV - Ex: Daal + rice → Complete protein. - The essential amino acid that one LBV does doesn't have the other LBV can make up for it. - Nada + Sambar - Idlá + Chatney - Rajma + Rice - Chok + Nice → Complete proteins. ## Combining to make a balanced meal. - LBV + HBV → HBV. - Ex: Rice + curd → - Rice + paneer curry - Roti + batter paneer ← Gluton is a protein. - Dunga and trust ## HBV + HBV → HBY - Ex: Biryani, Soy biryani. ## Substitution: - Substituting the same value protein with another protein. - Ex: Substituting cow milk with soy milk. - Paneer with tofu. - Rice with red rice. - Dairy substitute with soy. ## Complementary: - A protein that's lacking a amino acid and one that doesn't lack that amino acid should be complementing each other. - When a meal lacks the other. <br/> # Cooking: - Recipe: Indian. - Take from BBC - co. uk - Collagen - only found in tissues & flesh. - Paneer is marinated with curd - in nutrition some amino acids are missing, the paneer curd makes up for it. ## Functions 1. Energy 2. Repair, build muscles & tissues. 3. 1g per kg per day of proteins. 4. Oxygen Barrier. 5. Synthesis of enzymes, hormones and antibodies. 6. Helps producing. 7. Transport of nutrients. 8. Helps in the growth and development of the body. 9. Helps in building and binding of cells. 10. Important component of blood which helps in the transportation of nutrients. 11. Helps in appropriate absorption. 12. Helps in wear and tear. 13. Helps in maintaining - skin, nails, and hair. 14. Helps in building connective tissue. 15. After a certain age the enzyme helping in building connective tissue stops elastin and collagen breaks down - this is what causes wrinkles. <br/> # Bleaching Agents - - Indigo, Ugala. - Dairy, wash white clothes white. - A Persianah, thu, indigo, analine is more than required, makes clothes blue. ## Bleaching Agents: - Printing & masking. - Staris. - Oxidising - Sudineing. - Templem with star - removes stain. - It removes stain or dirt. - It makes it colorless. ## Starch: - Carbohydrate - Is to matk cloths stiff and crisp. - Cotton & linen. - Gives shine & body to garment. <br/> # Steps Of Laundry: 1. **Natural:** - Cotton, silk, linen, wool - come from natural fibers. - Jute - animal fibre. - Plant fibre. 2. **Man Made:** - Chemically made, not found in nature, ex, you make it, you like ex: Hilon, shifon, polyester, raon, organza. 3. **Man made fibers:** - Make thread <br/> # Section CI ## 3 Markers - Long Answers (Intro, body, summary) - Application of Nutrition & health (introduced this year). - Things that need to be avoided for packed lunch: - Dairy. - Sea Food - Meats - Eggs - Pork, lamb, mutton, beef. - No butter cream frosting. - As there are changes of contamination. - Nothing that is liquid & spilable. - No plastics. - Sugar and Salt are natural preservatives. <br/> # Protein Deficiency diseases - Protein energy malnutrition. (PEM). - Marasmus. - There is a lack of proteins and carbohydrates - Kwashoikan - Only deficiency of proteins ## Symptoms: (Common in children). - Pot belly - because of water. - Discolored, pale eyes. - Dry, brittle hair, brownish golden. - Fatigue. - Delayed growth. - Oedema - swelling of knees. - Very common in developing countries. <br/>