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pedantsamaritan | 5 years ago

I think most dishwasher detergents switched to enzymes to replace phosphates: https://www.cnet.com/news/appliance-science-how-dishwasher-d...

That article implies the enzymes do some work, so that surfactants/soap can carry away the tougher components (protein and starch)

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refurb|5 years ago

Yes, there can be a lot of additional ingredients added to dishwasher soap and I had heard of enzymes before.

I have to admit I'm a bit skeptical of their effectiveness. Enzymes can usually be denatured pretty easily and if they are in a solution of hot detergent, I'd be amazed they'd stay intact enough to actually do what enzymes do.

That said, there are enzymes that are pretty robust, so I could be completely off base.

Edit: I am off-base, apparently there are super stable amylases that can survive 106C water.[1]

[1]https://www.sciencedirect.com/science/article/pii/S157096391...

Scoundreller|5 years ago

I could believe the enzyme bit. Soaps require 3 things to work well: sheer force, concentration and temperature. The higher the better for all 3.

Dishwashers can’t do consistent sheer force unless the sprayer hits your dish just right.

So makes sense that their cleaning agent will use some other mechanism just requiring application/soaking and not sheer force.

twic|5 years ago

Dishwasher powder is also extremely alkaline, i believe. I (cosmetically) ruined an aluminium Moka coffee pot by putting it through a dishwasher.