Is there a way to make laundry detergent by hand How to do it

The main ingredient of laundry detergent is anionic surfactant: sodium alkylbenzene sulfonate, a small amount of nonionic surfactant, plus some additives, phosphate, silicate, yuanming powder, fluorescent, enzyme, etc. It is made by mixing, powder spraying and other processes.

Now most of them use 4a fluorite instead of phosphate.

The main ingredients of a better laundry detergent are: fabric fiber antiscalant, anionic surfactant, nonionic surfactant, water softener, dirt suspension, enzyme, fluorescent agent and fragrance, etc.; Poor laundry detergents often contain harmful ingredients such as phosphorus, aluminum, and alkali. The role of surfactant in laundry detergent is to make laundry detergent soluble, emulsify, soak, clean, sterilize, soften, foam, and prevent static electricity of clothes.

Synthetic surfactants have long been found to make hands thicker***, and now they are regarded as a major public nuisance to the environment. In addition, phosphorus, aluminum alkali, especially phosphorus has been banned in some developed countries in laundry detergent, but many chemical plants in China are still producing this kind of products, especially some foreign-funded enterprises, and then their own local products can not have these harmful substances, and in China, it is the law is not perfect, people's environmental awareness is not strong, boldly add these harmful substances.

There are five categories of ingredients in laundry detergent: active ingredients, washing aids, cushioning ingredients, synergistic ingredients, and auxiliary ingredients.

Just because you don't have it now doesn't mean you won't have it in the future.

Give you the recipe for dish soap first, you give me 20 points and then give you laundry detergent, 6501 5% flavour 2% AES 8% flavor Add salt, coloring, and preservatives.

Brother doesn't have a free lunch, this thing costs money.

Laundry detergent simple production tutorial.

1. The basic formula ratio: sulfonic acid 15% + soda ash 75% + yuan powder 10%, which can be adjusted according to the cost.

2. Raw materials that need to be added according to the function.

1. Enhance particle coagulation: add instant acid-alkali resistant transparent thickening powder.

2. Enhance foaming and degreasing ability: add high-foaming degreasing agent.

3. Add flavor to increase flavor.

4. Add protease to enhance the cleaning ability of blood stains and sweat stains.

5. Production of industrial laundry detergent: add super ionic emulsifier.

Third, the production process.

Mixing all the ingredients and ingredients well, and then expanding the particles through an extruder is a large particle laundry detergent.

Fourth, the main production equipment.

Dry powder mixer and pellet extruder.

Why are steamed buns so white, and some are even dazzlingly white, is this normal?

Mr. Zhang, a citizen, said that nowadays, the vast majority of people are not worried about eating white flour steamed buns, but he feels that the steamed buns sold in the market are so white that they are daunting. Steamed bread is getting whiter and whiter, and it is getting cheaper and cheaper, and the same size of steamed bread can be bought for 1 yuan in the past, and then you can buy 4, and now you can buy 5. Mr. Zhang couldn't help but wonder

Could it be that the quality of the flour is particularly good, and the production process has also improved greatly? Or was something special added?

A supermarket in Yining City has a workshop that makes and sells pasta on site, and is known for not adding any substances. The workshop is doing a thriving business, selling more than 200 kilograms of pasta made from flour every day. Ms. Wang, who was buying steamed buns at the workshop, said that she also recognized the brand because she was skeptical of steamed buns that looked too white and fluffy.

The flour has a light yellow color due to the trace amount of fat-soluble carotene. In order to understand the normal color of steamed bread, the reporter tracked the process of processing and making steamed bread by the master of the workshop. The reporter found that the workshop steamed out of special two flour was a slightly yellow steamed bun.

On March 8, the reporter spent 1 yuan in a market to buy 5 steamed buns, and found that the steamed buns were particularly soft, so he asked a steamed steamed bun master why it was so soft, and the master told the reporter that the steamed buns were soft because of a substance called bubble powder in them. The reporter compared the steamed bread he bought with the steamed bread in a supermarket and found that although the size of the two was about the same, the steamed bread he bought was obviously lighter and whiter. Ms. Li, a citizen, told reporters that the steamed buns steamed from her household special powder are not as white as the steamed buns sold on the market.

According to the staff of the Yining Food Safety Supervision Department, flour whitening agent is the common name of diluted benzoyl peroxide in China's flour industry, which is a synthetic non-nutritive chemical substance that has no benefit to the human body. At present, another brightener found in some products——— formaldehyde sodium bisulfite (commonly known as hanging white block) is a harmful substance prohibited by the state, which will cause great harm to the human body. Excessive use of brighteners will not only reduce the nutritional content of flour, but also bring harm to the human body, because benzoyl peroxide hydrolysis produces benzoic acid residues in the flour and eventually enters the human body.

Benzoic acid in the body part of the synthesis of amino acids hippuric acid from the urine excretion, the other part with glucuronic acid and detoxification, the above two processes are carried out in the liver, excessive benzoic acid is a slightly toxic additive, is very harmful to the liver.

According to the reporter's understanding, at present, although there is no unified safety standard for the requirements for steamed bread, there are strict standards for adding whitening agents to flour. It should be emphasized that steamed bread is one of the main foods of people, and its quality is related to people's nutrition and health. It has been suggested that the relevant state departments revise the standards as soon as possible, explicitly prohibit the use of any flour whitening agent, strengthen market supervision, strictly enforce the law, never allow the use or abuse of whitening agents beyond the standard, and never allow any prohibited substances to be added to flour.

Resources.