Answer
Oct 01, 2024 - 11:01 AM
The theory of dishwashing liquid is based on its ability to act as a surfactant, which reduces the surface tension of water, allowing it to more effectively penetrate and break down grease and food residues on dishes. The surfactant molecules have hydrophilic (water-attracting) and hydrophobic (water-repelling) ends, which help emulsify oils and fats, making them easier to rinse away.
