(1) Nta kata na nbung katsi ai shara hta galaw ai:
Active ingredients ni hpe n law htum sum mat ai, grau nna n-gun ja ai arung arai ni hpe garan ginhka nna shinggyin la na matu htuk manu ai, ga shadawn, ana zinli makawp ninghkap tsi ni hte kaga tsi mawan ni, namsi namsaw ntsin ni, enzymes ni, protein ni hpe garan ginhka nna shinggyin la lu na matu htuk manu ai.
(2) Phase galai shai ai lam n nga ai:
Shawng nnan na manam pyaw ai hpe makawp maga ya ai.
(3) Chemical galai shai ai lam n nga ai:
Hkum hkrang hku garan ginhka ai ladat langai mi, chemical reagents (sh) additives n ra ai sha, arung arai ni hpe n-gun jaw ya ai.
(4) Laksan lata la ai lam tsaw ai:
Molecular madang hta substance hpe garan ginhka lu na matu ahkang jaw ai, grau kaja ai bungli galaw lu ai atsam hpe madu da ai rai nna, dai hpe common filter media hte n mai galai shai ai.
(5) Htap htuk ai atsam tsaw ai:
Processing scale gaw kaba ai (sh) kaji ai, matut manoi galaw ai (sh) aten kadun laman galaw ai, asan sha galaw mai ai, loi ai hku galaw mai ai.
(6) N-gun n law ai:
Wan n-gun sha ra ai majaw, n-gun grai yawm ai; shi a manu gaw, hka lim ai (evaporation) shing nrai, hka lim ai (freeze) a manu hta na 1/3 kaw nna 1/8 daram rai nga ai.
