Thread Number: 73938
/ Tag: Detergents and Additives
Enzyme Development for Detergents - NYT |
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Post# 976810   1/4/2018 at 07:37 (2,275 days old) by gansky1 (Omaha, The Home of the TV Dinner!)   |   | |
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Interesting read on the the discovery and development of enzymes for laundry detergents:
"Modern detergents contain as many as eight different enzymes. In 2016, Novozymes generated about $2.2 billion in revenue and provided enzymes for detergents including Tide, Ariel and Seventh Generation." CLICK HERE TO GO TO gansky1's LINK
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Post# 976817 , Reply# 1   1/4/2018 at 08:55 (2,275 days old) by MrAlex (London, UK)   |   | |
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Post# 976893 , Reply# 2   1/4/2018 at 20:05 (2,274 days old) by bajaespuma (Connecticut)   |   | |
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Really interesting article.
Bakers still use and reckon with diastase as it is indispensable in the production of most yeasted breads (and Scotch Whiskey and most Beers, btw). If you frequent health food stores, you'll see there are usually two types of malt available for the retail consumer, Diastatic and Non-diastatic. I can tell you from personal experience, diastatic malt makes you fart a whole lot.
Did the Times writer get these things mixed up: "A tenth of a teaspoon of enzymes in a typical European laundry load cuts by half the amount of soap from petrochemicals or palm oil in a detergent."? |
Post# 976981 , Reply# 6   1/5/2018 at 12:47 (2,274 days old) by MrAlex (London, UK)   |   | |
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Post# 976991 , Reply# 7   1/5/2018 at 14:41 (2,274 days old) by mrboilwash (Munich,Germany)   |   | |
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Post# 977003 , Reply# 9   1/5/2018 at 16:32 (2,273 days old) by Tomturbomatic (Beltsville, MD)   |   | |
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I wonder if the little washer at the end of his counter is a modified toy for testing on a micro level or just a toy. |
Post# 977010 , Reply# 11   1/5/2018 at 17:19 (2,273 days old) by MrAlex (London, UK)   |   | |
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Post# 977090 , Reply# 12   1/6/2018 at 02:51 (2,273 days old) by MrAlex (London, UK)   |   | |
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Post# 977095 , Reply# 13   1/6/2018 at 03:53 (2,273 days old) by mrboilwash (Munich,Germany)   |   | |
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There are limits regarding how much of a detergent`s surfactants load can be reduced by enzymes.
AFAIK enzymes work by breaking up stains into smaller particles which in turn can be removed more easily by surfactants. They are not capable of keeping those small particles in suspension! I think some detergent manufacturers have already stressed out going low on surfactants too much. This shows in consumer tests when some products score very well in removal of paricular stains but also rather bad in general soil removal because of a redepositing problem. Great stain removal counts for nothing if the stains are only evenly distributed on the wash load instead of being rinsed away. Also lets not forget the bulk of dirt in our clothes is oily sebum and not the occasional food stain. While there are lipases in some of the better detergents today they have a rather weak effect and can only help the surfactants to work more efficiently but could never replace them. No doubt enzymes revolutionized washday and will continue to do so but I think the article is a bit of a promotional read as well. This post was last edited 01/06/2018 at 06:12 |
Post# 977100 , Reply# 14   1/6/2018 at 06:22 (2,273 days old) by Launderess (Quiet Please, There´s a Lady on Stage)   |   | |
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Including body oils while one is thankful for enzymes there are other ways to shift certain marks/soils.
Professional laundries for years relied upon nothing more than soap and sodium sodium metasilicate to get out everything from blood to albumin and other protein based stains. A good dose oxygen bleach will finish off the process. Mind you this requires hot to boiling water, but still. As have mentioned previously even today commercial laundries largely rely upon chemicals, pH and water temperatures to shift soils and stains. Yes, there are enzyme products available to them, but all such products require certain contact time to be effective. When a domestic Miele washer takes almost two hours to do a wash, that isn't an issue. But when you're total cycle from start to finish is only about 30 to 40 minutes as with commercial laundries, something has to give. Of course commercial laundries start with a series of cold water flushes and or a pre-wash, that deals with rinsing a good amount of soils/and some marks, plus keeps protein based ones from being set in by starting with a hot wash. Do believe some detergents now being sold in Europe are designed to work in "quick wash" cycles. |