National Clothesline

Digestion is a process that uses enzymes to convert insoluble protein stains from soluble substances. The advantages of using and understanding digestion is that the process removes stains by eliminating mechanical action, lubrication and chemical action that can affect the safety of many fabrics.

I have been successful in using digestive action for 35 years in my role as a garment analyst, spotting instructor and handling fabrics for the Metropolitan Museum of Art as well as other museums. Many cleaners shy away from using this process claiming it does not work or it takes too long.

The fact of the matter is that most cleaners do not fully understand the digestion process and those that do use it are not using it properly.

Digestion can be used alone as a stain remover or in combination with other methods, thus increasing the range of stain removal.

Enzymes associated with stain removal in digestion are proteins that act as a catalyst in a bio-chemical reaction. Catalysts effect chemical change, but they themselves are not used up and do not appear in the final product. This differs from using acid, alkali or bleach, which undergo chemical changes themselves.

In general enzymes accelerate reaction by lowering the free energy necessary to initiate the reaction, which may be compared to lubricating oil in an engine.

Today over 2,000 enzymes have been identified. Each enzyme will react with a different type of staining which includes protein, albumin, food oils and starch.

The digesters that are manufactured for stain removal contain a mixture of enzymes so they can be used on a wide variety of stains. In general, enzymes are used for stains originating from a living body. These include albumin, milk, blood, urine, perspiration, animal glue, some fats, etc.

Remember, enzymes do not remove stains but convert them to a soluble substance that can be removed by simply flushing with water.

The classic riddle that I used in my spotting class that explains enzymes is as follows:

Question: How do they get the liquid center inside the liquid filled chocolate covered cherry candy?

Answer: The cherries are put into a solid mode which contains an enzyme. The cherries are then dipped in chocolate. They are then put into storage that control time and heat. The enzymes then convert the solid substance on the cherries to a liquid sugar.

Water activated enzymes. These enzymes are in powder form. The enzymes are activated when in contact with water and heat.

When the solution of enzymes is mixed with water, it begins working. If the solution of enzymes is left overnight it will use itself up. Therefore the solution must be made up daily.

These enzymes are very useful for spotting delicate wools, silks and rayons with color problems. Museum curators use these enzymes for their delicate stain removal. I have found them useful for staining on Indian and South American blankets that have old, crusty stains.

These enzymes require specific conditions to make them work.

Water is needed to activate the enzymes.

Heat at 100° to 120°F. If the temperature goes above 120°F the enzymes are destroyed. Temperature under 100°F only slows down the enzyme process.

No chemicals. Acid, alkali or bleach will destroy the enzymes.

Time must be more than 20 minutes.

Some cleaners make up the enzyme formula and put it in a coffee thermos bottle to keep it at the proper temperature. This will keep the enzymes at a proper temperature for several hours.

The solution can then be transferred to a spotting bottle for application. The formula for the spotting board is one pint of warm water, one-half teaspoon of enzymes and one teaspoon of glycerin.

The glycerin is added so the area will stay wet longer. Remember, you do not have to add large amounts of enzyme solution to make it work effectively. The quantity of enzymes compared to the staining is very small. It is claimed that the enzyme sucrase will digest 200,000 times its own weight.

After applying the enzyme to the stain, simply hang it up for one-half hour and then flush the area. You do not have to roll it up to keep it warm or hang it in a boiler room.

Bath method. Use a clean bucket that is free of chemicals. Add one teaspoon of enzyme to warm water and one teaspoon of salt as a dye setter (except silk).

Protein activated enzymes. These are enzymes that are capsulated and are stable in liquid form. They are activated by protein and albuminous staining.

The formulation of the product also includes lubricants and leveling agents. This means that mechanical action can be applied to the staining. The leveling agent means rings will be eliminated when the garment is drycleaned.

The capsulated property of the enzymes gives it some resistance when in contact with mild acids and alkalis. Strong bleaches, however, will destroy the enzyme action.

The enzymes work anywhere from 60°F to 140°F. Warm water (110°F) can accelerate the enzyme process. Temperatures over 140°F will destroy the enzymes. The ingredients present give the product flexibility.

Bath method. Use two to three ounces of product per gallon of water. Soak for one-half hour. Use a mild acid or salt as a dye setter.