SOAP

·         originally defined as Simple Object Access Protocol

·         Sodium or potassium salts of long-chain fatty acids.

·         Can form the foundation layer of a web services protocol stack, providing a basic messaging framework upon which web services can be built.

·         Produced when alkalis react with fatty acids.

       Fatty Acid           +             Alkali      -->      Soap         +        Water

                                                                              Sodium hydroxide/        sodium or
                                                           potassium hydroxide        potassium
                                                                                                    salt of fatty
                                                                                                         acid

·         Fatty acid are obtained from animal fats or vegetables oils.

Special types of soap

 ·         Castile soap
·         Cream soaps
·         Deodorant soaps
·         Floating soaps
·         Hypo-allergenic soaps
·         Medicated soaps           
·         Milled soaps            
·         Oatmeal soap 

            Procedure

·         Two procedures for soap making

·         “cold” and a “hot” process

·         The cold process, suitable for homemade soaps, produces soap bars which retain the glycreine by-  product, and if the amount of alkali employed in the saponification is limited, an excess of fat (superfatted).

·         The hot process, more suitable for laboratory or industrial preparation, yields a more chemically pure powder; by-products and excess starting materials are separated.

                                                                                                         

Detergent

Ø  Any cleaning agent is not a soap is a detergent.

Ø  Sodium salts of suphonic acid

Ø  A detergent is a surfactant or a mixture of surfactants with "cleaning properties in dilute solutions."

Ø  Usually make from synthetic resources such as petroleum fractions

Ø  Work because they are amphiphilic - partly hydrophilic (polar) and partly hydrophobic (non-polar).

TWO COMMON DETERGENTS

Sodium Alkyl sulhate

Sodiu  Alkylbenzene Sulphonate

 Classified into three broad groupings, depending on the electrical charge of the surfactants.

            Anionic detergents

ü  Typical anionic detergents are alkylbenzenesulfonates. The alkylbenzene portion of these anions is lipophilic and the sulfonate is hydrophilic

           Cationic detergents

ü  Cationic detergents are similar to the anionic ones, with a hydrophobic component, but, instead of the anionic sulfonate group, the cationic surfactants have quaternary ammonium as the polar end.

           Non-ionic and zwitterionic detergents

ü  Non-ionic detergents are characterized by their uncharged, hydrophilic headgroupsionic detergents are based on polyoxyethylene or a glycoside.

           See surfactants for more applications

           Major applications of detergents

           Laundry detergents

           Main article: laundry detergent

           One of the largest applications of detergents is for cleaning clothing.

                                                                                     

Detergent Preparation Process

SOAP AND DETERGENT

Detergent Preparation Process

Prepared through two process

• Sulphonation
• Neutralization

BY NUR SYAZWANI ABDUL HAFIDZ

CLEANSING ACTION OF SOAP

CLEANSING ACTION OF SOAP

• Sodium soap dissolves in water to form soapanions and sodiumcations.
• Soap anion consists of two part:

• Carboxylate ion – a hydrophilic part that is soluble in water
• Long hydrocarbon tail – a hydrophobic part that is soluble in greaseor oils
  

  
  

  
  
  

  
  
  
  

  BY NUR SYAZWANI BINTI ABDUL HAFIDZ

CLEANSING ACTION OF DETERGENT

CLEANSING ACTION OF DETERGENT

• Detergent dissolves in water to form detergentanions and sodiumcations.
• Detergent anion consists of two part:

• Sulphate ion orsulphonate ion – a hydrophilic part that is soluble in water
• Long hydrocarbon tail – a hydrophobic part that is soluble in grease or oils

The cleansing action of soap and detergent

@The cleansing action of soap and detergent is same.

@soaps and detergent have to ability to ~ Lower the surface tension of water.

~ Emulsify oil or grease.

~ Hold the emulsion in suspension in water.

BY NUR SYAZWANI ABDUL HAFIDZ

COMPARISON BETWEEN SOAP AND DETERGENT

THE ADDITIVES IN DETERGENT

IDENTIFY THE ADDITIVES IN DETERGENT AND THEIR RESPECTIVE FUNCTIONS

-Detergent are used to enhance efficiency.

 THE ADDITIVES IN DETERGENT AND THEIR RESPECTIVE FUNCTIONS

Additive	Function
Biological enzyme (e.g. amylase, protease, cellulase, lipase)	To break down and remove stains such as proteins, fats, carbohydrates, blood and oils.
Builder (e.g. sodium phosphate, sodium tripolyphosphate)	To enhance the surfactant efficiency by lowering the water hardness because magnesium and calcium ions will combine with phosphate ions to form metal phosphate precipitates.
Filler (Drying agent) (e.g. sodium sulphate, sodium silicate)	To make the solid detergent dry and enable the liquid detergent to be poured easily.
Fragrance	To give detergent and fabric smells better.
Optical brightener (e.g. fluorescent dye)	To convert some ultraviolet radiation to blue light and cause the fabrics look brighter and whiter rather than yellow.
Stabilising agent (e.g. silicones, diethanolamide)	To lower the production of foam especially during the usage in a washing machine.
Suspension agent (e.g. sodium carboxymethylcellulose)	To increase the negative charge on cellulosic fabrics such as cotton and rayon. This will prevent the dirt particles removed from redepositing onto the cleaned fabric.
Whitening agent (e.g. sodium hypochlorite, sodium percarbonate, sodium perborate)	To bleach the white fabrics but does not bleach the dye on the coloured fabric.

BY NURANIS FITRIANA ROSLI

food additive

Types of Food Additives
Food additives are chemicals that keep food fresh or enhance its color, flavor or texture. Some people are sensitive to food additives, but this is rare. Reactions to food additives include hives or diarrhea, other digestive disorders and respiratory problems such as asthma.

Types of food that commonly used are:

• Preservative

• Preservatives stop microbes from multiplying and spoiling the food.

• Anti-caking agents stop ingredients from becoming lumpy.

• Antioxidants

•Antioxidants prevent foods from oxidising, or going rancid. Natural ones are vitamins C, E, A, selenium and beta-carotene. Artificial ones are BHA and BHT.

• Flavourings

• Flavors add flavor. There are approximately 1100 to 1400 natural and synthetic flavorings available.
• Flavor enhancers give foods a more acceptable taste, restore flavor lost in processing.
• Artificial sweeteners increase the sweetness; artificial sweeteners can make foods more palatable

• Aroma Enhancers: An example is yellowish-green liquid diacetyl which is used in some cottage cheeses to produce an artificial butter aroma.

• Stabilizers

• Stabilizers maintain uniformity of food dispersion. The more common ones are modified food starch and vegetable gum.

• Thickness

• Thickeners enhance texture.

• Dyes or colouring

• Colors enhance or add color for foods that may lose theirs during processing. For example, maraschino cherries are dyed red and green.

THE ENVIRONMENT
Easy! The environment affects food in many ways. For an example, if their is a drought, that affects our food of course, because the plant does not get enough water so the plant dies, resulting in losing our food (the veggie) and if there is too much water drowning the soil and the roots of the plant, as a result the plant dies. The environment in third-world countries that are experiencing phanom right now is all because even though they are TRYING to grow food, their efforts are useless because eventually the plant will wither away from getting too much sunlight and no more water. If you are in places like the United States or maybe Canada, you should be totally thankful you are not in the same position as some other countries right now! So, in conclusion to my answer, the weather severely impacts on our food supply!

BY NURUL SHAFARINA SAIDDIN