Uzigeza kanjani kahle izithelo nemifino

-Delile

• Ezinye izindlela zokugeza imifino
• Ngabe uviniga ungasetshenziselwa ukubulala amagciwane?

Ukuwasha izihlakala zezithelo nemifino kahle nge-bicarbonate ye-sodium, i-bleach noma i-bleach, ngaphezu kokususa ukungcola, amanye ama-pesticides kanye ne-pesticides, akhona esikhungweni sokudla, futhi kuvumela ukususwa kwamagciwane kanye nama-bacteria abhekele izifo ezifana ne-hepatitis, ikholera, i-salmonellosis kanye ne-coronavirus, isibonelo.

Ngaphambi kokugeza izithelo nemifino, kubalulekile ukuthi ugeze izandla zakho kahle futhi ususe izingxenye ezilimele. Ngemuva kwalokho, kumele kulandelwe lezi zinyathelo ezilandelayo:

1. Geza imifino ngebhulashi, amanzi afudumele nensipho, ukususa ukungcola okubonakala ngamehlo;
2. Shiya izithelo nemifino ukuze ucwilise endishini ene-1 litre lamanzi no-1 isipuni sesoda noma i-bleach, cishe imizuzu eyi-15;
3. Geza izithelo nemifino emanzini okuphuza ukususa i-bicarbonate, i-bleach eyeqile noma umkhiqizo osetshenziswe ekubulaleni amagciwane.

Ngaphezu kwalokho, kubalulekile ukuthi uqaphele ukuthi ungahlanganisi ukudla okuhlanzekile nalokho okungcolile noma okuluhlaza, ngoba kungenzeka kube nokungcola futhi.

Ukudla okuphekiwe kungagezwa kuphela ngaphansi kwamanzi agobhozayo ukuze kususwe ukungcola, ngoba ukushisa kuyakwazi ukuqeda ama-microorganisms akhona kulokhu kudla.

Kubalulekile ukukhumbula ukuthi noma nini lapho usebenzisa amakhemikhali ezentengiselwano afanele ukuwashwa kwemifino, imiyalo esekupakisheni kufanele ifundwe ukuhlonipha ubuningi obuzosetshenziswa, kugweme ukuqongelela kwento esemzimbeni. Kulokhu, okuhle ukulandela imihlahlandlela yokupakisha.

Ukusetshenziswa kwemikhiqizo efana ne-bleach, i-chlorine noma i-remover stain kudikibala ngokuphelele ngoba kungaba yingozi empilweni, uma kungasuswa ngokuphelele ekudleni ngaphambi kokudla.

Ezinye izindlela zokugeza imifino

Ezinye izindlela ezinempilo nezisebenzayo zokuqeda ama-microorganisms kanye ne-pesticides emifino ukusetshenziswa kwe-hydrogen peroxide noma i-organic acids, njenge-citric, i-lactic noma i-ascorbic acid. Kodwa-ke, kuzimo zombili kudingeka uqaphele. Endabeni ye-hydrogen peroxide kubalulekile ukusebenzisa amaphesenti angaphansi kuka-5%, ngoba angadala ukucasuka kwesikhumba noma kwamehlo. Endabeni yama-organic acid, ngaso sonke isikhathi kungcono kakhulu ukusebenzisa ingxube yama-acid ama-2 noma ngaphezulu.

Ukuze usebenzise lezi ezinye izindlela, kufanele unciphise isipuni esingu-1 somkhiqizo ngelitha ngalinye lamanzi, ushiye imifino icwilisa imizuzu eyi-15. Ngemuva kwalesi sikhathi, kufanele ugeze imifino ngaphansi kwamanzi agobhozayo ukuze ususe umkhiqizo okweqile bese ugcina ukudla esiqandisini.

Kubalulekile ukukhumbula ukuthi ukudla ukudla okuluhlaza okungagezwanga kahle kungaba yingozi empilweni ngenxa yenani lama-microorganisms ayingozi kanye ne-pesticides ekhona esikhungweni semifino, okungadala izinkinga ezifana nobuhlungu besisu, isifo sohudo, umkhuhlane kanye ne-malaise. Bona izifo ezi-3 ezibangelwa ukudla okungcolisiwe.

Ngabe uviniga ungasetshenziselwa ukubulala amagciwane?

Iviniga elimhlophe, ibhalsamu, iwayini noma i-apula cider lingasetshenziselwa ukubulala amagciwane ngemifino nezithelo, kepha-ke akubhekwa njengokukhetha okungcono kakhulu. Lokhu kungenxa yokuthi ezinye izifundo zibonisa ukuthi ayisebenzi kahle uma iqhathaniswa nemikhiqizo equkethe i-sodium hypochlorite ukuqeda ezinye izinto ezincane eziphilayo.

Ngaphezu kwalokho, olunye ucwaningo lukhombisa ukuthi ukuze uviniga usebenze kahle, kufanele ugxilwe kakhulu, okungukuthi, inani elikhulu leviniga emanzini liyadingeka ukuqeda ama-microorganisms ayingozi kanye ne-pesticides. Ngaphezu kwalokho, uviniga ungashintsha ukunambitheka kweminye imifino.