All ceramic plates were previously cleaned and dried when two grams of DCC 18 (44% Water, 21.3% Soybean Oil, 13% Whole Egg Powder, 11% Potato Flour, 10.7% Lard) distributed onto each plate. The respective dish soap was measured out to two grams. The dish soap then was distributed onto a clean sponge through a pipette in a figure eight pattern. Four liters of water were heated to 112° F and poured into a basin, and then was allowed to fall to a temperature of 110° F, and the manual cleaning method began. This consisted of washing each plate at angle, with one-eighth of the plate submerged in the water, cleaning both the front and back sides of each plate in a circular motion for 10 to 20 seconds. After every plate, the tester would press a thumb in the middle of the sponge of the dish soap covered side to see if any bubbles remained. This process continued until when pressure was applied there were no bubbles appeared. The number of plates cleaned as well as the final temperature of the water in the basin were recorded. The process was repeated once for each dish soap.