Documente Academic
Documente Profesional
Documente Cultură
Preparation of Soap:
Saponification Reaction
C17H35COOCH2 C17H35COOCH C17H35COOCH2 fat/oil alkali soap + NaOH 3 C17H35COO-Na+ + CH2OH CHOH CH2OH glycerol
An Amphifilic Molecule
C17H35COO Na
nonpolar tail polar head
- Na+
- Na+ H2O
Na+
Water molecules attract each other by hydrogen bonding a strong type of IMFA. Thus, it is said that the surface tension of water is very high.
Laminar Micelle
The nonpolar tails of soap molecules interact by van der Waals forces only thus lowering of the surface tension of water. (Soap acts as a surfactant.)
air
soap bubble
Soap bubbles readily form when the water is disturb because the surface tension of water is now weaker.
- - - -
- - - -
The spherical micelles are of colloidal dimensions. They remain suspended in the water due to the repulsion of the negatively charged polar heads.
water globules
greasy surface
When soap is used, wetting of the greasy or oily surface takes place. (Soap acts as a wetting agent.)
Gradually, the grease or oil is removed. It becomes embedded inside the spherical micelles. The soap allows the grease or oil to mix with water. (Soap acts as emulsifying agent.)
wetting agent
emulsifying agent
carboxylate salt
C17H35COO Na + Mg / Ca
soluble in water
+2
+2
hardness ions
+ C17H35OSO2 Na + C17H35OSO3 Na
Mg / Ca+2
hardness ions
+2
soluble in water
NO REACTION
Detergents are not precipitated by the hardness ions, Mg+2/Ca+2; they retain their cleansing action even when used with hard water.
Types of Detergent
ABS - alkyl benzene sulfonate/sulfate
R SO3-Na+/
nonbiodegradable
- + SO4 Na
Types of Detergents
1. Cationic detergent 2. Anionic detergent 3. Non-ionic detergent
Types of Detergents
1. Automatic dishwashing detergent 2. Hand dishwashing detergent 3. Enzyme detergent 4. Low-phosphate detergent
Less toxic than automatic dishwashing detergents Combinations of anionic and non-ionic detergents (glycols, alcohols, and salts) May cause irritation to mouth, throat, and gastro-intestinal tract
Enzyme Detergents
Used in laundry detergents and pre-soaks to loosen soil and remove stains Enzymes obtained from selected strains of bacteria May have irritating and sensitizing properties Exposure may cause asthma and dematitis Granulated detergents, which encapsulate the enzyme, are less toxic than powdered formulations
Components of Detergent
1. Surfactants (Surface Active Agents) 2. Builders 3. Anti-redeposition agents 4. Corrosion inhibitor 5. Bleach 6. TAED (Tetra Acetyl Ethylene Diamine) 7. Phosphonate 8. Fluorescers 9. Lather Control Agents 10. Enzymes 11. Fragrances 12. Preservative
Builders
Phosphates, carbonates, silicates, citrates and zeolites Combines with minerals which would interfere with cleaning Soften the water
Antiredeposition Agents
Carboxymethylcellulose (CMC) To minimize redeposition of dirt that has already been removed by washing
Corrosion Inhibitor
Sodium silicate To protect the appliance surfaces against corrosion To protect china and metal utensils cleaned in automatic dishwasher
Bleach
Ingredient to break down the natural color that constitute the stain Sodium perborate (produced from borax and hydrogen peroxide)
TAED
Tetra Acetyl Ethylene Diamine
A more active bleach than hydrogen peroxide Maximum efficiency between 50o 60 oC
Phosphonate
To delay the decomposition of the oxygen bleach until the appropriate stage in the laundry program
Fluorescers
To create a visual whitening or brightening effect To offset the yellowing of white cellulosics by absorbing ultraviolet light and reemitting it as visible light in the blue region Increases the total amount of light reflected by a surface giving a whiter white effect
Enzymes
Protease, lipase, cellulase, amylase Protease breaks down proteinaceous stains such as blood, glass and egg Lipase enhances the removal of grease/fats such as butter, lipstick and mayonnaise Amylase breaks down starchy substances
Fragrances
To give the product a pleasant or distinctive aroma To mask any unpleasant wash water odor May be synthetic or naturally occurring materials
Preservative
To protect the product against the natural effects of ageing such as decay, discoloration, oxidation and bacterial degradation To protect color and fragrance
THE END