question: why does warm water clean things better?
comment: It's a few things. Temperature as is has more kinetic force and potential force. Temperature is just molecules shaking. So it helps a lot when it comes to certain things. Warm water can dissolve stuff into it self easier. It's called "solubility" solids dissolve into water more easily if it's hot. Meanwhile the opposite happens to gas so cold water has more oxygen. Now since temperature increases solubility it's two hit effect. You can classify everything into two camps. Hydrophilic - Water Loving Hydrophobic - Water Hating Hydrophilic are substances that love to stick to water, so if their "attraction" to water is greater then the attraction to whatever surface they're "stuck on" say your pan it's just get absorbed into the water easily. If you increase the temperature this effects get sped up. It happens faster. This is why you often see people "leaving tough stains in water overnight" as it does indeed help. Most of the things we eat are Hydrophilic and will eventually dissolve in water. Just takes a ton of time if it's cold water. Hydrophobic substances are usually stick to the touch, they like to stick to themselves a lot more than water. This is usually because their molecular structure is too big to get in between the water molecules. These are things like fats, oils, but also the "burn stains" you see on your pans. No matter how long these stay in water they will never dissolve. So what do we do? Well we use force. You scrub them with sponges and scrubers and warm water (that has more kinetic force) and you dislodge them, they then float on the water and get carried away. TL;DR Warm Water has more energy to scrub.
passages: 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.
   Waste heat can be forced to heat incoming fluids and objects before being highly heated. For instance outgoing water can give its waste heat to incoming water in a heat exchanger before heating in homes or power plants.
  
  Section::::Uses.:Electrification of waste heat.
   Although heat was required for perming, it was soon realized that if an improvement had to be made over the Marcel method, other means were necessary to avoid overheating and to speed up the waving process. The use of water on its own was an obvious choice, particularly as the hair was already wet from washing, for no other reason than that it prevented overheating, and that steam seemed to improve the process (hence the expression "steaming time"). It was not long before experiments were carried out on the use of additives, and it was soon apparent that alkaline additives improved the results.
   Section::::Benefits.:Effect on microorganisms.
  
  Microbial inactivation in ohmic heating is achieved by both thermal and non-thermal cellular damage from the electrical field. This method destroys microorganisms due to electroporation of cell membranes, membrane rupture, and cell lysis. In electroporation, excessive leakage of ions and intramolecular components results in cell death. In membrane rupture, cells swell due to an increase in moisture diffusion across the cell membrane. Pronounced disruption and decomposition of cell walls and cytoplasmic membranes causes cells to lyse.
  
  Section::::Benefits.:Effect on nutrition.
   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.
   Water heating
  
  Water heating is a heat transfer process that uses an energy source to heat water above its initial temperature. Typical domestic uses of hot water include cooking, cleaning, bathing, and space heating. In industry, hot water and water heated to steam have many uses.
   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.
   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::::Effects.:Softening.
  
  It is often desirable to soften hard water. Most detergents contain ingredients that counteract the effects of hard water on the surfactants. For this reason, water softening is often unnecessary. Where softening is practised, it is often recommended to soften only the water sent to domestic hot water systems so as to prevent or delay inefficiencies and damage due to scale formation in water heaters. A common method for water softening involves the use of ion exchange resins, which replace ions like Ca by twice the number of monocations such as sodium or potassium ions.
   The technology related to this type of power is still in its infant stages, even though the principle was discovered in the 1950s. Standards and a complete understanding of all the ways salinity gradients can be utilized are important goals to strive for in order make this clean energy source more viable in the future.
  
  Section::::Methods.:Capacitive method.
   Thermal desorption first appeared as an environmental treatment technology in 1985 when it was specified in the Record of Decision for the McKin Company Superfund site within the Royal River watershed in Maine.
   The diversity of cooking worldwide is a reflection of the aesthetic, agricultural, economic, cultural, social and religious diversity throughout the nations, races, creeds and tribes across the globe. Applying heat to a food usually, though not always, chemically transforms it, thus changing its flavor, texture, consistency, appearance, and nutritional properties. Methods of cooking that involve the boiling of liquid in a receptacle have been practised at least since the 10th millennium BC, with the introduction of pottery.
  
  Section::::Housekeeping.:Cleaning.
   Following on from the above, it is possible (in a thermal context) to regard lower entropy as an indicator or measure of the "effectiveness" or "usefulness" of a particular quantity of energy. This is because energy supplied at a higher temperature (i.e. with low entropy) tends to be more useful than the same amount of energy available at a lower temperature. Mixing a hot parcel of a fluid with a cold one produces a parcel of intermediate temperature, in which the overall increase in entropy represents a "loss" which can never be replaced.
   A limitation to hot water blanching is the leaching of water-soluble nutrients and the degradation of thermal sensitive compounds. Vitamins, minerals, and other water-soluble compounds, such as proteins, sugars, and flavor compounds, diffuse out of the food and into the water, lowering the overall quality of the food. The degree to which compounds diffuse out of food depends on the food's composition and characteristics, the water to food ratio, the blanching temperature, and other variables. Ascorbic acid, thiamin, and many aromatic compounds are heat-sensitive.
   Hot water that is comfortable for washing hands is not hot enough to kill bacteria. Bacteria grow much faster at body temperature (37 C). However, warm, soapy water is more effective than cold, soapy water at removing natural oils which hold soils and bacteria. Contrary to popular belief however, scientific studies have shown that using warm water has no effect on reducing the microbial load on hands.
  
  Section::::Substances used.:Hand antiseptics.
   To remove heat from wastewater generated by power plants or manufacturing plants the following technologies are used:
  
  BULLET::::- cooling ponds, man-made bodies of water designed for cooling by evaporation, convection, and radiation
  
  BULLET::::- cooling towers, which transfer waste heat to the atmosphere through evaporation or heat transfer
  
  BULLET::::- cogeneration, a process where waste heat is recycled for domestic or industrial heating purposes.
  
  Section::::Control of pollution.:Agricultural wastewater treatment.
  
  Non point source controls
   Section::::Interaction of cooking techniques.:Water-based cooking techniques.
   Section::::Thermal Coping Mechanisms.
   With the exception of bare, polished metals, the appearance of a surface to the eye is not a good guide to emissivities near room temperature. Thus white paint absorbs very little visible light. However, at an infrared wavelength of 10x10 metres, paint absorbs light very well, and has a high emissivity. Similarly, pure water absorbs very little visible light, but water is nonetheless a strong infrared absorber and has a correspondingly high emissivity.
  
  Section::::Absorptivity.:Directional spectral emissivity.
   Thermal cleaning
  
  Thermal cleaning is a combined process involving pyrolysis and oxidation. As an industrial application, thermal cleaning is used to remove organic substances such as polymers, plastics and coatings from parts, products or production components like extruder screws, spinnerets and static mixers. Thermal cleaning is the most common cleaning method in industrial environment. A variety of different methods have been developed so far for a wide range of applications.
  
  Section::::Process.
   Section::::Benefits of destratification.
  
  This method has the most benefits through its application in the heating, ventilation, and air conditioning (HVAC) industry and in heating and cooling for buildings and it has been found that "stratification is the single biggest waste of energy in buildings today." 
  
  Section::::Benefits of destratification.:For reducing energy consumption.
   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:
   Various effects of heat on the freezing of water were described by ancient scientists such as Aristotle: "The fact that the water has previously been warmed contributes to its freezing quickly: for so it cools sooner. Hence many people, when they want to cool water quickly, begin by putting it in the sun. So the inhabitants of Pontus when they encamp on the ice to fish (they cut a hole in the ice and then fish) pour warm water round their reeds that it may freeze the quicker, for they use the ice like lead to fix the reeds." Aristotle's explanation involved "antiperistasis", "the supposed increase in the intensity of a quality as a result of being surrounded by its contrary quality."
   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. 
   It was using this explanation that academic philosophers claimed that cold, on many occasions, increases a body's temperature, and dryness increases its moisture. Thus, it was said, quicklime (CaO) was apparently set ablaze when doused with cold water (an effect later explained as an exothermic reaction). It was also the understood reason for why water, such as that in wells, appeared warmer in winter than in summer (later explained as an example of sensory adaptation). It was also suggested that thunder and lightning were the results of antiperistasis caused by the coldness of the sky.
  