I-chocolate yindlela enhle eyenza imizwelo emihle, engenakutsho ngezikhathi ezithile ezigqoke izingubo ezishiywe yi-mass mass. Sifunda mayelana nokuthi singasusa kanjani amathini avela kushokoledi kulesi sihloko.
Ungathola kanjani ibala elisha le-chocolate ezembatho?
Yiqiniso, kulula ukulwa nanoma yikuphi ukungcola, baze bangabanjwa. I-staoleta yakamuva yakhululwa isusiwe ngenye yezindlela ezilandelayo:
- Phatha indawo ecolile nge-ammonia, noma kunalokho ngesisombululo sayo. Ngokushesha, kungcono.
- Idayi encane nehlanzekile ye-chocolate ingahlanjululwa kwisisombululo semanzi esiphezulu bese ilandelwa ukuhlanza amanzi.
- Emikhiqizweni eyenziwe nge-silika kanye noboya, izinsalela zakamuva ze-chocolate zingasuswa, zihambisana nesisombululo sensiphu kanye ne-ammonia (1 ilitha yamanzi amabili wezipuni utshwala) nge-swab yekotini. Emva kwalokho, ugeza le nto ngendlela evamile.
Ungasusa kanjani ibala elidala kusuka ushokoledi?
Lapho le ndawo ingatholakali ngokushesha, noma kwakungenakwenzeka ukuyikhipha ngesikhathi, kubalulekile ukusebenzisa "izikhali ezinzima". Ungasiza enye yezindlela:
- Ngendwangu emhlophe, ungazama i- hydrogen peroxide : cwilisa ibala bese ubamba imizuzu eyishumi nanhlanu, bese ugeza ngamanzi angenayo.
- I-oxalic acid ingasiza. Lungisa isisombululo: hlanganisa isigamu sesipuni sesipuni ngesilazi samanzi bese usibeka esitini. Bese uhlanza le nto ngesisombululo samanzi asozini kanye ne-ammonia (2 tsp ngalinye ilitha lamanzi). Okokugcina, udinga ukususa into ngaphansi kwamanzi asebenzayo.
- Ngendwangu yoboya noma isililika, ibala elidala lingasuswa ne-glycerine lifudumele libe ngama-40 degrees. Faka ku-stain, bese emva kwemizuzu engu-15 hlambulula ngamanzi afudumele.
- Kunokuba ungakwazi ukususa ibala leshokoledi kusuka kwendwangu emnyama: mix izingxenye ezingamashumi amabili ze-glycerin, ingxenye eyodwa ye-ammonia, izingxenye ezingamashumi amabili zamanzi. Endaweni egcotshweyo ihlutswe ngendwangu, isula ngendwangu bese uhlanza emanzini afudumele.