The principle of degreasing kitchen wipes

Due to frequent contact with oil fumes and other substances in the kitchen, the surface of the furniture will inevitably be contaminated with a certain amount of oil. If these oils are not treated in time, they will become extremely difficult to remove over time. This is why kitchen cleaning wipes are now so Popularity: These wipes are great for removing stains from kitchen utensils.

Kitchen wipes generally contain degreasing agents, which mainly use the principle of surfactants to remove oil. Surfactants are a class of chemicals with hydrophilic and hydrophobic parts that create a connection between water and oil, allowing the oil to disperse in the water, thus achieving the oil removal effect. This principle is called emulsification.

In emulsification, there are both hydrophilic and hydrophobic parts in the molecular structure of the surfactant. The hydrophilic part is attracted to water molecules, while the hydrophobic part is attracted to oil molecules. When a wet wipe wipes an oily surface, the surfactant molecules surround the oil particles and disperse them in the water.

This dispersion process is due to the surfactant reducing the mutual attraction between oils and fats, causing them to become tiny particles suspended in the water. In this way, oil particles can be easily captured by the wipe and removed with the wipe.

This emulsification of surfactants plays an important role in kitchen wipes, not only helping to remove oil and food residue from the surface, but also making it easier for the wipes to physically interact with oil during the cleaning process. In this way, the process of using wet wipes is not only more efficient, but also more convenient, allowing users to quickly keep the kitchen clean and hygienic. This principle is also the key reason why kitchen wipes have strong detergency when cleaning kitchen oil stains.