Kungakhathaliseki ukuthi ungumuntu othanda uviniga noma usanda kuqala ukuhlola izimangaliso zakhona, lesi sihloko sizokunikeza lonke ulwazi oludingayo ukuze ugcine uviniga wakho umusha futhi unambitheka. Kusukela ekuqondeni ukubaluleka kokugcinwa okufanele ukuya ekukhetheni ibhodlela leviniga elilungile, sizocubungula imininingwane yokulondoloza uviniga wakho.
Ukubaluleka kwesitoreji esifanele:
Okokuqala, ukugcina uviniga ngendlela efanele kusiza ukuvimbela i-oxidation. Ukuchayeka emoyeni kubangela ukuba izingxenye zikaviniga zibhidlike, okuholela ekulahlekelweni ukunambitheka namandla. Ngokuvala iziqukathi nokunciphisa ukuchayeka komoya, unganciphisa le nqubo futhi ugcine uviniga wakho umusha.
Okwesibili, ukugcinwa okufanele kusiza ukuvikela uviniga ekukhanyeni. Ukukhanya kwe-Ultraviolet kungehlisa izinga likaviniga futhi kwenze ungabi namandla ngokuhamba kwesikhathi. Ukukhetha opaqueingilazi uviniga iziqukathinoma ukugcina uviniga endaweni emnyama kungawuvikela ekukhanyeni okuyingozi futhi kugcine ubuqotho bawo.
Izindlela ezifanele zokugcina uviniga wakho:
1. Khetha isiqukathi esifanele:
Sebenzisa isitsha esifanele. Uviniga une-asidi. Ngakho-ke, uviniga akufanele ugcinwe ezitsheni ezenziwe ngethusi, ithusi, insimbi, ipulasitiki, noma ithini, njengoba ukugqwala nokucwiliswa kungenzeka, okuholela ekuphenduleni phakathi kwensimbi noviniga okungalimaza ukudla. Isitsha esiphephe kunazo zonke sokugcina uviniga ingilazi. Futhi, qiniseka ukuthi ibhodlela lengilazi elingangeni moya. Nawa amabhodlela kavinigaUmkhiqizi Wokufaka I-ANTincoma.
2. Gcina uviniga wakho kude nokukhanya:
Ukukhanya kungenye yezinto ezibalulekile ezithinta impilo yeshalofu likaviniga. Uma uviniga uchayeka ekukhanyeni, ikakhulukazi elangeni, izinga lawo liyawohloka ngokuhamba kwesikhathi. Imisebe ye-UV evela elangeni ibangela ukusabela kwamakhemikhali kuviniga okushintsha ukunambitheka kwawo, umbala, kanye nokwakheka kwawo sekukonke.
Ukuze uvikele uviniga wakho ekukhanyeni kwelanga, kufanele ugcinwe endaweni emnyama nomaopaque glass uviniga ibhodlela. Khetha iziqukathi ezenziwe ngamabhodlela engilazi azovimba ukukhanya ngempumelelo. Gwema iziqukathi ezicacile noma ezibonisa ngale njengoba zinikeza ukuvikeleka okuncane ekukhanyeni.
3. Gcina uviniga wakho kude nezinga lokushisa eliphezulu:
Izinga lokushisa lidlala indima ebalulekile ekugcineni ikhwalithi nokuphila isikhathi eside kukaviniga. Kubalulekile ukugcina uviniga ekushiseni okuzinzile futhi okulinganiselwe ukuvimbela noma yimiphi imiphumela emibi. Amazinga okushisa aphakeme kakhulu, noma ashisa kakhulu noma abanda kakhulu, angaphazamisa ukunambitheka kanye nokuzinza okuphelele kukaviniga.
Okufanelekile, uviniga kufanele ugcinwe ekamelweni lokushisa, cishe 68 kuya ku-72 degrees Fahrenheit. Gwema ukubeka uviniga ekushiseni ngokweqile, njengaseduze kwesitofu noma kuhhavini, njengoba amazinga okushisa aphezulu angasheshisa ukubola.
4. Gwema ukuchayeka uviniga emoyeni:
Uma uviniga uhlangana nomoya, uthola inqubo eyaziwa ngokuthi i-oxidation, eyehlisa izinga layo ngokuhamba kwesikhathi. I-oxidation idala ukuthi uviniga ulahlekelwe ukunyakazisa kwawo futhi ukhiqize ukunambitheka okungekho okusha.
Ukuze unciphise ukuchayeka komoya, kubalulekile ukuqinisekisa ukuthi isiqukathi sivalwe kahle. Uma usebenzisa iphakheji yasekuqaleni, qiniseka ukuthi ikhava ivikelekile ngemva kokusetshenziswa ngakunye. Uma udlulisela uviniga kwesinye isitsha, khetha esivalekile ukuze kungangeni moya.
Isiphetho:
Okumnyama kungcono, kokubiliuviniga ingilazi ibhodlelakanye nendawo yokugcina. Gwema ukubeka uviniga endaweni enelanga noma eduze neziko lapho ungahlangana khona nomthombo wokushisa. I-pantry noma ikhabethe yindawo engcono kakhulu yokugcina uviniga, futhi uma ugcinwe kahle, unempilo yeshalofu engapheli.
Uma unentshisekelo ngemikhiqizo yethu, sicela ukhululekeXhumana nathi:
Silandele Ukuze uthole Ulwazi Olwengeziwe
Isikhathi sokuthumela: Oct-30-2023