I-Lifehaki esebenzayo izosiza ekwenzeni indlu ihlanza isikhathi esincane.
Ngokusho kwezibalo, ukusekela indlu ngesimo esihlanzekile, iningi labanikazi bachitha nsuku zonke imizuzu engama-30 ukuya kwengama-40 yokuhlanza. Lokhu akuyona indawo emnandi kunazo zonke, ngaphezu kwalokhu, futhi nesidina. Amathiphu amaningana alula angalungisa lesi simo futhi anciphise isikhathi sokuhlanza okungenani kabili.
1. Ama-shit ahlanzekile
Uma ungashisi abashiseli e-ammonia, ungasusa kalula ngisho nokungcola okuqinile.
Ungaqala uzama ukugeza izingxenye ezikhiphekayo zamapuleti ngamanzi ngensipho. Uma kungasebenzi, kufanele uzibeke kwiphakheji enkulu bese uthele ikota yezinkomishi ze-ammonia. Ngemuva kwalokho, udinga ukuvala amaphakheji ngokucophelela. Ukuqeda konke ukungcoliswa, udinga ukushiya amaphakheji ebusuku, futhi ekuseni kulula ukusula wonke amanoni nodaka, oluzofika luthambisa kahle.
Imininingwane ebalulekile evela eNovate.Ru: Ngokusho kwezibalo, ama-41% ayo yonke imililo yasekhaya aqala ekhishini. Futhi imvamisa umthombo uba yisitofu sasekhishini. Ngakho-ke, kubaluleke kakhulu ukuqeda ngesikhathi esifanele nangokucophelela ngokucophelela konke ukungcola kusuka kumafutha ahlanganayo namafutha kubashisi. Kuzosiza ukugcina ukuphepha futhi kuthuthukise kakhulu ukubukeka kwekhishi.
2. Azikho amabala ku-upholstery
Susa izindawo ze-upholstery kuzosiza ngokuphelele ukushefa ukhilimu.
Ukususa amabala ngefenisha upholstery, ungazama izindlela eziningi futhi ungalokothi uthole okusebenzayo. Esikhundleni sokuchitha isikhathi, ungaya ngokushesha ebalani ukhilimu omncane noma ushelele amagwebu, ushiye isigamu sehora noma ebusuku, bese ukomisa. Ijeli yale mpilo ayifanele, inokuthungwa okungafanele. Ukuze ungalimazi i-upholstery, kufanele uqale ufake igwebu elifihlekile lengxenye encane efihliwe ye-upholstery.
3. Izitsha ezicwebezelayo
Uviniga usiza ukuqeda amabala emanzi anzima.
Manje ikhwalithi yamanzi kusuka ngaphansi kompompi ishiya okuningi ukuze ifuneke. Kungakho endishini egezwe ngokuphelele, kwesinye isikhathi kunezinye izikhathi ezimbi eziphuzi, imiphumela noma isehlukaniso. Susa kabusha ngokushesha nangempumelelo usize ingxube ka-50% uviniga kanye nama-50% amanzi. Kufanele isetshenziswe kumabala avela emanzini bese uyishiya imizuzu engaba ngu-15. Ngokushesha nje lapho isixazululo sikaviniga sithambisa imali enamanzi aqinile, kuyadingeka ukuthatha ibhulashi lamazinyo noma enye ibhulashi elithambile bese usula izinsalela zokungcola. Lapho-ke kufanele usule ingaphezulu ngendwangu eyomile.
4. I-Pan ephathekayo yokuthosa esebenzayo yokuhlanza
Amazambane abhekana kahle nokungcoliswa okubi kakhulu.
Uma kwenzeka ukuhlanzwa okungafanele, isembozo samapani we-cast weron angakhanga noma ukugqwala. Ngenhlanhla, kunendlela ephumelelayo yokulungisa lawa maphutha, konke okudingayo ukusebenzisa usawoti namazambane. Usawoti omncane onolaka ofakwe epanini lakhe lokuthosa ngensimbi futhi uthathe uhhafu wamazambane aluhlaza ukuze ugcobe usawoti kuze kube yilapho ukungcola kuthambile futhi kungageza kalula.
5. ukuhlanza okugeza nge-grapefruit
Le ndlela yokuhlanza iBhathi Isebenza ngaphandle kwezinkinga.
I-Grapefruit akuyona indlela enhle yokunciphisa isisindo. Kungasiza ekuhlanzeni kwasekhaya, ngakho-ke kuyadingeka njalo ukugcina izithelo ezisele esiqandisini sakho. Ukuhlanza ukugeza kusuka kunoma yikuphi ukungcoliswa, udinga ukusika okokufaka kwamagilebhisi bese ufafaza usawoti kusuka phezulu, bese usula zonke izindawo eziphezulu. Usawoti udala ukuthungwa okuhlangene, futhi i-citric acid e-grapefruit isiza ukucekela phansi amabala avela ngaphakathi.
6. Azikho amabala ekhaphethini
Ngisho namabala avela ewayinini ekhaphethini awesabi nalokhu okuphilayo.
Amabala ekhaphethini lasekhaya avela kaningi ukuba aphumule kule nkinga. Ikakhulu bavela kaningi emakhaya lapho kunezingane nezilwane ezifuywayo. Kungakho kubaluleke kakhulu ukuthi sishebheze amathuluzi asebenzayo ukuze ulwe nokungcoliswa okuhlukahlukene. Nayi enye yazo: Thatha uviniga omncane, amanzi athile anamanzi futhi athumba amabala angabonakali. Kuyadingeka ukumane uhlanganise uviniga namanzi ngesilinganiso esingu-1 kuye ku-3, faka ingxube ebala, bese uwamboza ngendwangu emanzi bese unyamalala imizuzu engama-30.
7. Isiponji esiphephile
Izipanji ku-microwave ziqede wonke amagciwane.
Iziponji zasekhishini zisetshenziselwa ukugeza izitsha, ama-countertops nokunye ukuhlanzwa. Uma benziwa babulawa magciwane njalo, bangasebenza inkonzo emibi futhi basakaze izigidi zamagciwane endlini yonke. Ukugwema izinkinga, kufanele kuthathwe kancane ngesiponji bese usifaka kuhhavini we-microwave imizuzwana engama-90, ukhetha amandla agcwele. Kuzobulala ama-99% ama-bacterium.
8. Ukuhlanza Amabhodi wokusika
Ebhodini lokusika lihlala lihlale amagciwane namaphunga angathandeki ngemuva kokupheka ngakunye.
Amabhodi amaningi okusika epulasitiki angathunyelwa esitsheni sokugeza, kepha kuyinkimbinkimbi ngokwengeziwe ngokhuni. Ngenhlanhla, bangahlanzwa kalula kunoma yikuphi ukungcoliswa. Ukuze wenze lokhu, kufanele babweziwe ngenani elincane le-lemom nosawoti. Ekuqaleni, ibhodi lifafaza usawoti, bese lihlikihla uhhafu welamula. Ngemuva kokuthi ingxube isetshenziswa ebusweni, udinga ukushiya i-chalkboard imizuzu embalwa. Ngemuva kwalokho hlambulula ngamanzi ahlanzekile futhi ujabulele umphumela ongenakuqhathaniswa.
9. Amapuleti okudla okudla okunempele
Ukuhlanzeka okuhle kwamapuleti kuzonikeza indlela elula yokuhlanza.
Usebenzisa ummese, ukunyakaza okubukhali kakhulu kwemfoloko, futhi ukuklwebheka okungathandeki kuhlala ngaphezulu kwamapuleti, okuphanga konke ukubuka kwezitsha. Ngenhlanhla, bangaziqeda kalula futhi benze amapuleti acishe abe amasha anodoti onoshukela wokudla. Okokuqala udinga ukulungiselela ukunamathisela kwe-soda yokudla namanzi, ngemuva kwalokho kuthobela indawo yezitsha kumphumela oyifunayo.
10. Udoti omusha angakwazi
Udoti ungadinga iphunga elimnandi ngezikhathi ezithile.
Udoti ungadalulwa nsuku zonke imithwalo ngesimo sephunga elinamandla nokungcola. Kungakho kudinga ukubulala amagciwane njalo kanye ne-freshenener. Yenza ukuhlanza kube lula: udinga nje ukwehla ngejusi kalamula bese usula indawo yangaphakathi yebhakede.