Back in school, in chemistry class, we were told that how difficult it is to break down fats and proteins, the components of which our menu consists. And detergents «jokingly» cope with this difficult task. How do they do it all so quickly? The composition of detergents includes «surfactants» (surfactants). They perfectly clean dishes from food debris. But it is already more difficult to wash off the surface of the «surfactant».
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As a result, all uncleaned chemicals enter our body and accumulate in it. The dishwashing detergent will not wash off completely if you rinse the dishes once under the tap. Experiments show that even three rinsing times are not able to remove the remaining detergent.
Few women dare to replace detergents with ash and soda, as in the old days. But how do you solve the table acute problem. You can buy a dishwasher. The dishwashing machine uses a special powder (tablets). The components that they contain begin to act actively at a temperature of 47-50 degrees, which is higher than the skin of hands can withstand when washing dishes by hand. Therefore, less active substances are required and as a result, less «chemistry» remains on the dishes