1. Gukaraba buri gihe. Mubisanzwe, ibishishwa bisanzwe byubwoya tugura bifite amabwiriza yo gukaraba, bityo ubikurikire kugirango ukarabe neza. Ibishishwa byinshi byubwoya birakwiriye kozwa byumye, ariko birashobora no gukaraba intoki. Niba ukaraba intoki, ni ngombwa gukoresha ibikoresho bidasanzwe byo koga ubwoya. Suka amazi yo mumazi ashyushye munsi ya 30 ° C, koga neza hanyuma ugende muminota icumi. Shira icyuya cy'ubwoya mu mazi, wibande ahantu hasize irangi nka cola na cuffs. Kwoza amazi nyuma yo kuyungurura. Urashobora kandi gusohora amazi muri swater yubwoya ukoresheje intoki hanyuma ukayirambika kumeza kugirango yumuke ahantu hafite umwuka. Shira mucyumba gishyushye kugirango wirinde icyuma.
2. Koresha vinegere. Niba kubwimpanuka ubonye wino kuri swater yawe yubwoya, urashobora gukoresha vinegere iribwa kugirango uyisukure. Shira urupapuro muri vinegere hanyuma ubisige hejuru yumurongo inshuro nyinshi kugirango ukureho wino.