However, with regard to many protein-based or blood stains found on rented linen in hospitals or the work clothes of butchers and cooks, isn't the use of an enzyme essential in order to break down protein? Though counting cellulase out, isn't some kind of enzyme necessary? In other words, when it comes to protein-based stains, the action of surfactants is too weak.

In Japan, with comparatively fewer chances of there being a necessity to remove meat-juice stains from table-cloths, the application of protein-dissolving enzymes in washing has been rather limited. In Europe, a series of 'standard stained cloths', such as a 'blood-stained cloth' or a 'milk-stained cloth', was traditionally used in evaluating washability, available from institutes that promoted standardization. Detergent manufacturers purchased such cloths for use in their research into superior detergency for protein-based staining.

Individual stain treatments can stretch only so far. Whenever a stain is determined to be protein-based, it should be allocated to a solution containing an enzyme capable of breaking it down.

The development of biotechnology has brought the enzyme manufacturing industry closer to us. New words such as 'bio-washing' and 'bio-bleaching' have already appeared. It will be an area of challenge that we should rise to, without dwelling on failures made in the past.

(T.T.)