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CHAPTER -2
STAIN REMOVAL.
OBJECTIVES.
• At the end of this learning unit learner will
be able to.
• State definition of stains.
• Explain General procedure for stain
removal.
• Identify different types of stains.
• classify different types of stains.
Definition of stain.
• A stain is a spot or discolouration left on
fabric by reaction with or absorption of
foreign substance.
what one needs to keep in mind while
attempting to remove stains.
• COMPOSITION
COLOUR OF THE FABRICS.
• NATURE AND AGE OF THE STAIN.
General procedure for stain removal.
• Identify the stain.
• Classify the stain.
• Selection of reagents required for spotting.
• Selecting the right procedure for stain removal.
• Step by step procedure must be adopted for
removing of stains
Identification of stain.
• colour
• Texture.
• odour.
• location.
Principles of stain removal.
• Important points to be kept in mind for
stain removal.
• All stains should be removed as earliest as
possible ,while they are still fresh.
• Known stains should be treated with
specific reagents meant for their removal.
• If the nature of stain is unknown it should be
treated with simple to complex reagents.
• Old stains are difficult to remove and may be
soaked in glycerine to soften.
• Nature and texture of the fabrics should be kept
in mind while selecting the reagent for stain
removal.
• The reagent and the fabrics should stay in contact with
each other for the minimum time , for effective stain
removal.
• The reagent bottle should be tightly capped after every
use.
• The room should have a good ventilation.
• After stain removal,the spotted area must be neutralized.
• Shortcuts should be avoided.
classification of stains
• ANIMAL STAIN.
• BLOOD
• EGGS
• MILK
• MEAT
• PERSPIRATION
• (Note.Warm water should never
be used on them as the protein
present will coagulates.)
• VEGETABLE STAIN
• TEA
• COFFEE
• JUICES
• FRUITS
• GRASS
• TOMATO
• GRAVY
• WINES.
• Grease stain.
Butter,greasy,curry,oil,paint,ghee,grease etc.
• Mineral stains.
• Writing ink,medicines,rust
• Natural dyes and pigments.
• Henna ,betal leaf,tobacco,chocolate,coffee,tea,
Types of stain.
• Absorbed stain.These Type of stains penetrate
the fabric easily.e.g coffee,tea
• Built-up stain.These are caused by liquid which
fail to penetrate the fabric and lie on the fabric
surface.e.g paint,distemper,glues.
• compound stain.These are a combination of
both absorbed and built up stains.it can both
pentrate aswell as built residue on the
surface.e.g blood

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vdocuments.mx_housekeeping-notes-2nd-year-stain-removal.ppt

  • 2. OBJECTIVES. • At the end of this learning unit learner will be able to. • State definition of stains. • Explain General procedure for stain removal. • Identify different types of stains. • classify different types of stains.
  • 3. Definition of stain. • A stain is a spot or discolouration left on fabric by reaction with or absorption of foreign substance.
  • 4. what one needs to keep in mind while attempting to remove stains. • COMPOSITION COLOUR OF THE FABRICS. • NATURE AND AGE OF THE STAIN.
  • 5. General procedure for stain removal. • Identify the stain. • Classify the stain. • Selection of reagents required for spotting. • Selecting the right procedure for stain removal. • Step by step procedure must be adopted for removing of stains
  • 6. Identification of stain. • colour • Texture. • odour. • location.
  • 7. Principles of stain removal. • Important points to be kept in mind for stain removal. • All stains should be removed as earliest as possible ,while they are still fresh. • Known stains should be treated with specific reagents meant for their removal.
  • 8. • If the nature of stain is unknown it should be treated with simple to complex reagents. • Old stains are difficult to remove and may be soaked in glycerine to soften. • Nature and texture of the fabrics should be kept in mind while selecting the reagent for stain removal.
  • 9. • The reagent and the fabrics should stay in contact with each other for the minimum time , for effective stain removal. • The reagent bottle should be tightly capped after every use. • The room should have a good ventilation. • After stain removal,the spotted area must be neutralized. • Shortcuts should be avoided.
  • 10. classification of stains • ANIMAL STAIN. • BLOOD • EGGS • MILK • MEAT • PERSPIRATION • (Note.Warm water should never be used on them as the protein present will coagulates.) • VEGETABLE STAIN • TEA • COFFEE • JUICES • FRUITS • GRASS • TOMATO • GRAVY • WINES.
  • 11. • Grease stain. Butter,greasy,curry,oil,paint,ghee,grease etc. • Mineral stains. • Writing ink,medicines,rust • Natural dyes and pigments. • Henna ,betal leaf,tobacco,chocolate,coffee,tea,
  • 12. Types of stain. • Absorbed stain.These Type of stains penetrate the fabric easily.e.g coffee,tea • Built-up stain.These are caused by liquid which fail to penetrate the fabric and lie on the fabric surface.e.g paint,distemper,glues. • compound stain.These are a combination of both absorbed and built up stains.it can both pentrate aswell as built residue on the surface.e.g blood