Mohammed Asrar

• Laundering includes soaking, washing, rinsing, drying, ironing, finishing, and storing.

• Soaking loosens dirt but should not be done for too long to prevent dust from resettling.

• Strong fabrics like cotton are washed using friction methods (hand rubbing, scrubbing, beating).

• Delicate fabrics like silk and wool are cleaned by gentle kneading and squeezing.

• Washing machines provide friction and save labour; automatic machines also spin clothes nearly dry.

• Care is needed in machine washing to avoid colour bleeding between clothes.

• Stains are grouped as vegetable, animal, grease, mineral, and miscellaneous stains.

• Two main stain-removal techniques: Sponging (treat from the wrong side using a blotter) and Dipping (soak the fabric in a cleaning solution).

• Vegetable stains (tea, coffee): removed using alkaline reagents like borax.

• Animal stains (blood, milk, egg): avoid heat; use cold water or mild ammonia.

• Grease stains (oil, butter, paint): use absorbents such as talcum/chalk and solvents like kerosene or turpentine.

• Mineral stains (rust): treat with mild acids like lemon juice or oxalic acid, followed by neutralisation with borax.

• 1. Vegetable Stains

  • Examples: Tea, coffee, fruit stains

• 2. Grease Stains

  • Examples: Butter, ghee, oil, curry, shoe polish, tar, oil paints

• 3. Animal Stains

  • Examples: Blood, milk, egg

• Stains like ink, lipstick, nail polish, grease, paint, tea, and coffee can spoil clothes.

• A stain is an unwanted mark of discolouration caused by contact with another substance.

• Fresh stains are easier to remove, while old stains take more effort and may not come off completely.

• Stains should be removed immediately and before washing, as some may become permanent when exposed to soap, detergent, hot water, or ironing.

• Different types of stains need specific removal techniques and agents based on the type of fabric.

• Using the wrong stain remover can damage the fabric or its colour.

Collection of Clothes and Supplies

• Collect all dirty clothes and washing supplies (like detergent, brush, water, etc.) in one place.

• Helps to save time and conserve energy during washing.

• Having a fixed placeMending Damaged Garments

  • The saying “A stitch in time saves nine” means repairing small damages early prevents bigger tears.

  • Wash only after mending small tears or loose stitches, otherwise washing may worsen the damage.

• Communicable diseases are infectious, while

• Non-communicable (lifestyle) diseases are non-infectious and mainly caused by poor lifestyle choices.

a. Influenza

• Fever and body ache

• Cough and sore throat

b. Tetanus

• Muscle stiffness (especially in the jaw and neck)

• Difficulty swallowing

• Exercise regularly – walk, do yoga, dance, aerobics, or cycle.

• Use stairs instead of lifts or escalators.

• Eat a balanced diet at proper meal times; avoid overeating.

• Avoid processed & packaged foods high in sugar, fat, and salt.

• Choose whole grains (wheat, jowar, bajra) instead of refined foods (maida).

• Eat 400–500 gms of fruits & vegetables daily.

Definition

• Diseases that do not spread from one person to another.

• Caused by faulty eating and living habits.

• Examples: Obesity, Diabetes, Hypertension, Heart Disease.

  Nature

  • Chronic (long-term), not due to infection.

• Keep the belongings (clothes, utensils, etc.) of a patient separately.

• Store water in clean, covered containers; boil drinking water for at least 10 minutes; boil milk before use.

• Always keep food (fruits, vegetables, sweets, leftovers, etc.) covered.

• Avoid eating/buying cut fruits and vegetables sold uncovered in markets.

• Wash utensils before storing food, milk, or water.

• Wash hands thoroughly before cooking, before eating, and after using the toilet.

germs are present everywhere around us and they can spread through four modes: (i) Food and water (ii) Air (iii) Contact (iv) Insects

1.discuss 5 questions

Communicable diseases are caused by very tiny organisms called germs and parasites. These germs are present everywhere- in air, water, soil, etc. When germs enter a healthy body, they multiply and upset the normal functioning of the body.The gap between the entry of germs into our body and the appearance of symptoms is called the incubation period.During incubation, a person may look healthy but still carry the germs.They can spread the disease to others.