question: Why does hot water clean better than cold?
comment: One of the primary cleaning methods is dissolving soils. Warmer water dissolves things faster. Another method of cleaning is emulsification. Since warm water makes oils and fats less viscous, it makes it easier for the emulsifiers to form a bond between the oil and water so it cleans better. There are a few other processes in cleaning, but cleaning anything includes the three major factors of time, temperature, and mechanical action. As each one is raised the cleaning gets better.
passages: Once the chemicals are applied, they are allowed to dwell on the surface of the grease for a period of time, before being washed off of the surface with hot water. In extreme situations, where grease buildup is too heavy for a chemical application and a rinse, scrapers may be used to remove excess buildup from the contaminated surfaces, before chemicals are applied.
  
  Section::::Cleaning processes.:Hot water pressure-washing.
   Section::::Importance of cooking temperature on interfaces.:Smoke points of oils.
   Cooking techniques can be broken down into two major categories: Oil based and water based cooking techniques. Both oil and water based techniques rely on the vaporization of water to cook the food. Oil based cooking techniques have significant surface interactions that greatly affect the quality of the food they produce. These interactions stem from the polar oil molecules interacting with the surface of the food. Water based techniques have far less surface interactions that affect the quality of the food.
  
  Section::::Interaction of cooking techniques.:Pan fry.
   Section::::Factors affecting the effectiveness of the cleaning agents.
  
  Temperature of the cleaning solution. Elevating the temperature of a cleaning solution increases its dirt removal efficiency. Molecules with high kinetic energy dislodge dirt faster than the slow moving molecules of a cold solution.
  
  Concentration of the cleaning agent. A concentrated cleaning solution will clean a dirty surface much better than a dilute one due to the increased surface binding capacity.
  
  Contact time of the cleaning solution. The longer the detergent contact period, the higher the cleaning efficiency. After some time, the detergent eventually dissolves the hard stains/soil from the dirty surface.
   "Q. Can he clean a window sash?"
  
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  "A. Faster than a flash!"
  
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  "Q. Can he clean a dirty mirror?"
  
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  "A. He makes it bright & cleaner!"
  
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  "Q. Can he clean a diamond ring?"
  
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  "A: Mr. Clean cleans anything!"
  
  Reboot lyrics:
  
  "Mr. Clean gets tough on dirt and grime"
  
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  "And grease in just a minute"
  
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  "Mr. Clean will clean your whole house"
  
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  "And every room that's in it."
  
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  "Floors, doors, walls, halls"
  
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  "He's so tough he cleans them all"
  
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  "Grimy tubs and tiles he'll do"
  
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   With other types of pans, some oil or fat is required to prevent hot food from sticking to the pan's surface. Food does not have the same tendency to stick to a non-stick surface; pans can be used with less, or no, oil, and are easier to clean, as residues do not stick to the surface.
   Well done cuts, in addition to being brown, are drier and contain few or no juices. Note that searing (cooking the exterior at a high temperature) in no way "seals in the juices" – water evaporates at the same or higher rates as unseared meat. Searing does play an important role, however, in browning, a crucial contributor to flavor and texture.
   Coating is the application of a layer to a substrate. In general, in order for a thin uniform layer to be applied, the application must be done at low or moderate viscosities. In many cases this low viscosity is achieved by dissolving or dispersing the desired coating in a liquid such as water or a solvent, but this then necessitates the subsequent removal of the liquid by, for instance, a drying process. 
   In pan frying, the water that exits the meat forms a barrier between the meat and the oil or the surface of the pan. This barrier is critical for the success of pan frying meat. 
   A clean glass subsurface that will not interfere with the process is essential before beginning the powder coating procedure. Washing to remove oil, dirt and grease can be accomplished with solvents, wipes or a traditional wash system. Proper temperature control is critical from the very beginning, including during the preparation stage. Certain temperature ranges are recommended, but they are proprietary at the moment to companies who have pioneered the technique.
  
  Section::::The Coating Process.
   BULLET::::- Pearl (Satin) Finish is very durable in terms of washability and resistance to moisture, even in comparison to eggshell finish. It protects walls from dirt, moisture and stains. Accordingly, it is exceptionally valuable for bathrooms, furniture, and kitchens, but it is shinier than eggshell, so it is even more prone to show imperfections.
   Knives and other cooking tools that are made of carbon steel, semi-stainless steels like D2, or specialized, highly hardened cutlery steels like ZDP189 corrode in the extended moisture bath of dishwashers, compared to briefer baths of hand washing. Cookware is made of austenitic stainless steels, which are more stable.
   The process of heating a pan to cause the oil to oxidize is analogous to the hardening of drying oil used in oil paints, or to varnish a painting. But whereas the curing of oils is the result of autoxidation at room temperature for a painting, for a pan, the thermoxidized oil undergoes a conversion into the hard surface of the seasoned pan at the high temperatures of cooking.
   Clean's method for dealing with mutable state and I/O is done through a uniqueness typing system, in contrast to Haskell's use of monads. The compiler takes advantage of the uniqueness type system to generate more efficient code, because it knows that anything with a uniqueness type can only be used once. Therefore, a unique value can be changed in place.
  
  Section::::Examples.
  
  Hello world:
  
  Factorial:
  
  Fibonacci sequence:
  
  Infix operator:
   In order to impart the required functional properties to the fiber or fabric, it is customary to subject the material to different types of physical and chemical treatments. For example, wash and wear finish for a cotton fabric is necessary to make it crease-free or wrinkle-free. In a similar way, mercerising, singeing, flame retardant, water repellent, waterproof, anti-static and peach finishing achieve various fabric properties desired by consumers.
   Maude Barlow an environmental activist, head of the Council of Canadians, and founder of the Blue Planet Project has used the term 'hot stain' in regard to water resources. In 2005, Maude Barlow received Sweden's Right Livelihood Award.
  
  Section::::Water resources.
   Section::::Importance of cooking temperature on interfaces.
   Ceramic cookware (as in pans, not baking dishes) is not made of a solid ceramic, but rather is a metal pan, typically aluminum, with a nano-particle ceramic coating. This makes the surface rough on a small-scale and causes solutions to bead up more and not stick to the surface.
  
  The downside is that the increased surface area means less surface contact with the food that is to be cooked and therefore has less heat transfer. Unfortunately, since the surface is fine, it can be scratched off over time, and the benefit from having it in the first place is lost.
   During laundering, temperature and detergent work to reduce microbial contamination levels on fabrics. Soil and microbes from fabrics are severed and suspended in the wash water. These are then "washed away" during the rinse and spin cycles. In addition to physical removal, micro-organisms can be killed by thermal inactivation which increases as the temperature is increased. Chemical inactivation of microbes by the surfactants and activated oxygen-based bleach used in detergents contributes to the hygiene effectiveness of laundering. Adding hypochlorite bleach in the washing process achieves inactivation of microbes. A number of other factors can contribute including drying and ironing.
   When heat is combined with multi-phase extraction, the elevated temperatures will reduce the viscosity and surface tension of the recovered fluids which makes removal faster and easier. This is the original purpose for the development of ERH - to enhance oil recovery (see above).
  
  Section::::Weaknesses.
  
  BULLET::::- Weaknesses of ERH include heat losses on small sites. Treatment volumes that have a large surface area but are thin with respect to depth will have significant heat losses which makes ERH less efficient. The minimum treatment interval for efficient ERH remediation is approximately 10 vertical feet.
   low-fusibility object) so it helps in cooking such as the utensils, cooking containers (e.g. pan).
  
  Section::::Scientific methods.
  
  To find the fusibility of certain compounds/materials, there are 2 methods:
  
  Section::::Scientific methods.:Heat test.
  
  The most common test used to determine fusibility is to use a variable heat source and increasing with relative amounts.
  
  Section::::Scientific methods.:Ash fusibility test.
   The other effect that the seasoning oil has is to make the surface of a cast iron pan hydrophobic. This makes the pan non-stick during cooking, since the food will combine with the oil and not the pan. It also makes the pan easier to clean, but eventually the polymerized oil layer which seasons it comes off and it needs to be re-seasoned.
  
  Section::::Materials in cooking.:Ceramic.
   Chlorinating water also reduces dissolved lead. It causes the interiors of lead pipes to become coated with lead chloride, which is very insoluble in cold water. However, lead chloride is fairly soluble in hot water. For this reason, water that is to be used for drinking or the preparation of food should never be taken from a hot-water tap, if the water may have been in contact with lead. Water should be taken from a cold-water tap, and heated in a pan or kettle that does not contain lead or lead solder.
  
  Section::::References.
   Section::::Industry.
  
  In industry, certain processes such as those related to integrated circuit manufacturing, require conditions of exceptional cleanliness which are achieved by working in cleanrooms. Cleanliness is essential to successful electroplating, since molecular layers of oil can prevent adhesion of the coating. The industry has developed specialized techniques for parts cleaning, as well as tests for cleanliness. The most commonly used tests rely on the wetting behaviour of a clean hydrophilic metal surface. Cleanliness is also important to vacuum systems to reduce outgassing. Cleanliness is also crucial for semiconductor manufacturing.
  
  Section::::See also.
  
  BULLET::::- Antiseptic
  
  BULLET::::- Aseptic technique
  
  BULLET::::- Cleaner
   As can be seen, Clean outruns Haskell (GHC) on almost all test cases. Only parser combinators are faster in Haskell. Using GHC -O we get some optimisations, making pattern matching and higher order functions faster than in Clean as well. In most cases, however, Clean outperforms GHC -O or at least isn't slower.
  
  The programs used were:
  
  BULLET::::- Pri: Prime sieve; codice_6
  
  BULLET::::- Sym: Prime sieve using Peano numbers; codice_7
  
  BULLET::::- Inter: A small SAPL interpreter, calculating the 100th prime number using a sieve
  
  BULLET::::- Fib: Fibonacci; the naive Fibonacci function, calculating codice_8
  