Not getting your whites whiter than white? Fed up with those greasy marks on your clothes after stir frying? Applied Science Level 2 Diploma students have been hard at work analysing the performance of different cleaning agents on different stains at different temperatures – and checking how long it takes products to get to work. John Jagger explained that he was testing tomato ketchup, apple and blackcurrant juice and vegetable oil. Apparently, products with bleaching agents work better at 60 degrees and above, whilst enzymes in biological washing powers are happier at 30 degrees – and to get rid of those greasy marks, you need surfactants.
Photo from left: John Jagger, Luke Yiasoumi-Smith, Kelvin Mamvura and Ed Coppen.