The Science of Cleaning: Use the Power of Chemistry to Clean Smarter, Easier, and Safer-With Solutions for Every Kind of Dirt
اس ای بک کے بارے میں
“A great reference for anyone stumped by reluctant-to-leave dirt—and far cheaper than hiring a professional.”—Booklist
Countless cleaning hacks for every kind of household dirt may vie for our attention, but how do we know which ones really work and which ones will only leave you with a sticky mess that doesn’t actually do the job? Scientific evidence comes to the rescue, as chemistry professor Dario Bressanini teaches you everything worth knowing about cleaning agents and processes (and dispels plenty of myths, too). He answers all of our most pressing housekeeping questions:
- Is it more efficient to wash dishes in the sink or in the dishwasher?
- Does bleach remove dirt?
- Which cleaning supplies should I buy, and which can I make at home?
- Can vinegar and baking soda actually unclog your drain?
- How can I most effectively tackle different types of stains?
- What can get rid of that stuff on my showerhead?
Bressanini covers subjects like these by digging into chemistry basics such as solubility, pH, and concentration, bringing them out of the classroom and into the real-world chores that we deal with every day. Laundry, dishes, sinks, bathtubs, counters, floors, and more—no matter what you’re cleaning, this book explains how to choose the right tools for the task, save yourself unnecessary effort, and stay eco-friendly by avoiding waste.
The Science of Cleaning reminds us that science can be both useful and exciting. With Bressanini’s help, you can keep your home, your belongings, and yourself clean—with the confidence that only centuries of advancements in chemistry can provide.
مصنف کے بارے میں
Dario Bressanini, PhD, is a chemist, science communicator, and YouTuber. He is a professor at the Department of Science and High Technology of the University of Insubria in Como, Italy, where he teaches and conducts research. In his home country, Bressanini has a large social media following and has published several bestselling books about the science of everyday things. He also writes monthly articles about chemistry in the kitchen for the Italian edition of Scientific American (Le Scienze).
