This document provides information on stain removal, including definitions, general procedures, and stain classification. It defines a stain as a discoloration on fabric from a foreign substance. The general procedure for stain removal is to identify and classify the stain, select reagents, and follow steps to remove it. Stains are classified as animal, vegetable, grease, mineral, dye, and by type (absorbed, built-up, compound). Principles of removal include treating fresh stains, using specific reagents, and considering fabric properties.

1. CHAPTER -2
STAIN REMOVAL.

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