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MANUFACTURING
• Soaps have been used for more than 3000 years. In ancient times, soaps were
made from plant ashes (contain potassium carbonate) and animal fats. Plant ashes
were dispersed in water, and fat was added to the solution.
Ash + Lime boiled Caustic Potash
• Animal fats contain fatty acids which helped to get the process started. In the end
of the Middle Ages, slaked lime used to causticise the alkali carbonate. Through
this process, chemically neutral fats could be saponified easily.
• The introduction of the Leblanc process for the production of soda ash from brine
and by the work of a French chemist, Michel Chevreul, who showed that the
process of saponification is the chemical process of splitting fat into the alkali salt
of fatty acids (that is, soap) and glycerin help in the manufacturing of soap.
SOAP
• Soap is the sodium or potassium salts formed when a fatty acid that contain 12 to 18
carbon atoms per molecule is neutralized by an alkali.
Fats or vegetable oils + concentrated alkalis soap +glycerol
• Soap is cleansing agent made from animal fats or vegetable oils by saponification.
• Saponification is the alkaline hydrolysis of ester using alkali solutions.
• Soap is prepared by heating fats and oils with an alkali such as sodium hydroxide,
NaOH. The oil and fat malecules are hydrolysed to form glycerol and fatty acids.
This process is also known as saponification as is the reverse of esterification.
Saponication of oils or fats
O
ll
R’—C—O—CH₂ OH—CH₂
O l
ll OH⁻ OH—CH + R’COOH + R”COOH R”’COOH
R”— C—O—CH + 3H₂O l
O OH—CH₂ fatty acids
ll
R”’—C—O—CH₂ glycerol
Ester
+ Na + (aq)
• The active substance in soap is the carboxylate ion, for example, stearate ion. The
stearate ion consist of two parts : the ‘head’ and the ‘tail’. The ‘head’ id negatively
charged and the ‘tail’ isOa long hydrocarbon chain.
• The ‘head’ contains the -C-O- ions which dissolves readily in water (hydrophilic)
but does not dissolve in oil. Conversely, the ‘tail’ contains a long hydrocarbon
chain which is insoluble in water (hydrophobic) but dissolves readily in oil.
• Soaps made from palmitic acid are known as sodium palmitate. Figure 5.2 shows
the structure of the palmitate ion in soaps.
• The figure 5.3 9a) shows the molecular model of palmitate ion and Figure 5.3 (b)
shows the simple representation of the structure of the palmitate ion.
Where R represents a
long hydrocarbon chain.
We can represent the detergent ion, alkylbenzene sulphonate ion, more simply as :
c) Neutralisation
• Alkylbenzene suphonic acid reacts with sodium hydroxide to form
sodium alkylbenze sulphonate (detergent)
The structure of detergent molecule
• Detergents dissolve in water to form sodium ions, Na+ and detergent ions.
• The detergent ions consists of two parts; the head and the tail.
• The head is the sulphate group, -OSO3- or the sulphonate group, -OSO3- , which
is negatively charged and hydrophilic (dissolves in water).
• The tail is the long hydrocarbon chain, which is neutral and insoluble in water
(hydrophobic) but dissolves readily in oil or grease.
• The structure of alkyl sulphate ion in detergent
a)When soap or detergent is added to the dirty surface of a piece of cloth, the hydrophohic
part of the soap or detergent ions dissolves in grease. The hydrophilic part of the soap or
detergent ions dissolves in water.
b) If the water is agitated and lifted off the surface.
c) The grease is lifted off the surface and suspended in water. The hydrophilic part of the
soap or detergent ions surround the grease.
d) The grease is dispersed into smaller drops that float in water. Heating, rubbing, and
scrubbing can help this process.
e) When the cloth is rinsed with water, the grease droplets will be removed.
The Effectiveness Of soap And Detergent as Cleansing Agent
Advantages of soaps
1. Soaps are effective cleansing agents in soft water, that is water does not contain Mg2+ and
Ca2+ ions.
2. Soaps do not cause pollution problems to the environment. This is because soaps are made
from chemical found in animals and plants. This means that soaps are biodegradable, that
is they can be composed by the action of bacteria.
Disadvantages of soaps
1. Soaps are ineffective in hard water, that is, water that contains magnesium and calcium
salts.
2. In hard water, soaps will react with Mg2+ and thus, soaps do not lather in hard water.
3. Scum is grey solid that is insoluble in water. It consists of magnesium stearate and
calcium stearate.
4. Soaps are not also effective in acidic water, for example rainwater containing dissolves
acids. H+ ions from acids will react with soap ions to produce carboxylic acids molecular
size that are insoluble in water.
5. Stearic acids and other carboxylic acids do not act as cleansing agents because they exist
mainly as molecules and do not anionic hydrophilic ends (’head’) that dissolves in water.
Advantages of detergents
1. Detergents are cleansing agents that are effective in soft water as well as hard water. This
is because detergents do not form scum with Mg+ and Ca2+ ions found in hard water.
2. The detergents ions (R –O – SO3- and R – SO3- )react with Mg+ and Ca2+ ions in hard
water. However, the magnesium salts and calcium salts which are formed are soluble in
water. Hence, the scum is not formed and the detergents are still active in hard water and
lathers easily.
3. Detergents are synthetic cleansing agents. This means that the structure of the
hydrocarbon chain can be modified to produce detergents with specific properties.
Nowadays, different types of detergents have been synthesised for specific uses such as
shampoos and dish cleaner.
4. Furthermore, detergents are also effective in acidic water because H + ion is acidic water
do not combined with detergents ions.
Disadvantages of detergents
1. Most detergents have branched hydrocarbon chains and are non-biodegradable, that is,
they cannot decomposed by bacteria. As a result, non-biodegradable detergents cause
water pollution.
2. Phosphates in detergents act as fertilizers and promote the growth of water plants and
algae. When the plants die and decay, they will used up the oxygen dissolves in water.
This will decrease the oxygen content in water and kill fishes and other aquatic lives.
3. Detergents produce a lot of foam in water. The layer of foam that covers the water surface
will prevents oxygen from dissolving in water. This condition will cause fish and other
aquatic life ti die from oxygen starvation.
4. Additives such as sodium hydrochlorite (bleaching agents) releases chlorine gas in water
that is acidic. Chlorine gas is highly toxic and kills aquatic life.
Additives in detergents
1. Modern detergents used for washing clothes usually contains a few types of
additives to :
2. Only about 20% of the substances in a detergent are cle4ansing agents (sodium
alkyl sulphate or sodium alkylbenzene sulphonate). The other substances are
additives. The examples of addictives and their functions are described as follows :
3. Builders : Sodium tripolyphosphate (Na5P3O10)
c) Unlike chlorine, oxygen does not bleach the colour of dyes are not
damaging to fabrics. When properly used, the perborate bleaches make
fabrics whiter than chlorine bleaches and the colourful dyes of the fabrics
do not fade when dirty stains are removed.
a) Protein stains such blood, milk, and tomato sauce cannot be removed by
the ordinary detergents because these types of stains are insoluble in water.
6. Brighteners
a) Figure below shows the action of brighteners. The brighteners absorb the
invisible ultra-violet and re-radiate it as blue light.
Cloth
b) Brighteners make fabrics appear whiter and brighter because the blue light
can hide any yellowing on the fabrics. Blue light added to the yellow light
reflected on old fabrics make them look white.
8. Stabilisers
9. Perfumes
Preservatives: sodium
nitrite, sodium benzoate
Effects on health
Antioxidant: ascorbic acid
Flavouring: Monosodium
Allergy: MSG
glutamate(MSG), aspartame
Carcinogenic: NaNO₂
Stabiliser and thickener:
Brain damage
gelatin and acacia gum
Hyperactivity
Dye: azo compounds,
triphenyl compounds
Functions of food additives
Preservatives
- Preservatives are chemicals that are added to food to retard or to prevent the
growth of microorganism such as bacteria, mould or fungus, so that the food can
be stored for a long time.
- In ancient times, food additives from natural sources such as salt, sugar and
vinegar were used to preserve food and to make the food taste better.
- Nowadays, synthetic preservatives are use, table below shows the types of
preservatives commonly used. Many of the preservatives are organic acids and
salts of organic acids.
Antioxidants
- Antioxidants are chemicals that are added to foods to prevent the oxidation of fats
and oils by oxygen in the air.
- Foods containing fats or oils are oxidized and become rancid when exposed to air.
- When the fats and oils are oxidized, rancid product are formed. This makes the
food unpalatable. The rancid products are volatile organic compound with foul
odors (for example, butanoic acid, C3H7COOH).
- Antioxidants are added to fats, oils, cakes, sausages, biscuits and fried foods to
slow down the oxidation process so that these foods do not become rancid.
Flavouring agents
- There are two types of flavouring agents: artificial flavours and flavour enhancer.
They are added to foods to make them taste better.
- Flavour enhancers have little or no taste of their own. They are chemicals that are
added to food to bring out the flavours or to enhance the taste of food.
- Many esters have fruity odours and tastes and are used as artificial flavours. Table
below shows some examples of esters that are used in making drinks.
- Stabilisers are chemicals that are used to enable oil and water in the food to mix
together properly in order to form an emulsion of oil and water. Examples of
stabilizers are gelatin and acacia gum.
- Stabilisers are added to improve the texture of foods. For examples, stabilisers are
added to ice-cream and peanut butter to keep them smooth and creamy.
- In the presence of stabilisers, the emulsion of oil does not separate from water.
This means that the stabilisers improve the stability of some foods such as ice-
cream and salad dressings (mayonnaise).
- Thickening agents are chemicals that are added to foods to thicken the liquid and
to prevent the foods from becoming liquid. Thickening agents (also called
thickeners) absorb water and thicken the liquid in foods to produce a jelly-like
structure.
- Most thickening agents are natural carbohydrates. Gelatin and pectin are added to
help jams and jellies to set.
Dyes
- Dyes (colouring agents) are chemicals that are added to foods to give them colour
so as to improve their appearance.
- Some foods are naturally coloured, but the colour is lost during food processing.
The foods industry uses synthetic food colours to :
- Some dyes are naturally plant pigments while others are synthetically prepared.
The synthetic colours used in foods are azo and triphenyl compounds. Both these
compounds are organic compounds.
- Azo compounds are organic compounds containing the diazo group, - N = N -, and
are usually yellow, red, brown, black in colour. Triphenyl compounds are organic
compounds containing three phenyl groups, -C6H5, and are usually green. Blue or
purple in colour.
- The permissible quantity depends on the type of food and the food additives. For
example, benzoic acid added must not exceed 800 mg per kg in cordial drinks,
whereas sodium nitrite must not exceed 100 mg per kg in meat product.
- The excessive intake of food additives for a prolonged period of time will ruin our
health. The side effects arising from taking food additives are allergy, cancer,
brain damage and hyperactivity.
Allergy
a) Food additives such as sodium sulphite (preservative), BHA and BHT
(antioxidants), MSG (flavouring) and some food colours (e.g, Yellow No.
5) can cause allergic reactions in some people.
b) The symptoms of MSG allergy are giddiness, chest pain and difficulty in
breathing. This condition is called the ‘Chinese restaurant syndrome’
c) The presence of sodium nitrate or sodium nitrite in food can cause ‘blue
baby’ syndrome that is fatal for babies. This syndrome is due to the lack of
oxygen in the blood. Hence, the use of nitrate and nitrite is allowed in baby
foods.
Cancer
a) Chemicals that cause cancer are called carcinogens. Sodium nitrite (a
preservative) is a potent carcinogen.
b) The nitrite reacts with the amines in food to produce nitrosamine which
can cause cancer.
Brain damage
Excessive intake of nitrites for a prolonged period of time can cause brain damage.
In this condition, the supply of oxygen to the brain is disrupted and this cause
brain damage.
Hyperactivity
a) Food additives such as tartrazine can cause hyperactivity.
Children who are hyperactivity become very active, find it difficult to relax or sleep and
are very restless.
MEDICINE
Traditional medicines
Traditional medicines are derived from mostly different types of plant parts or
animal parts. They are generally less harmful over a long period of time when
compared to drugs.
a) Analgesics
b) Antibiotics
c) Psychotherapeutic drugs
Analgesics
- Analgesics are medicines that relieve pain. Examples of
analgesics are aspirin, paraccetamol, and codeine. Analgesics are
sometimes called painkillers.
Type of
Chemical aspect Function
analgesic
Penicillin
Type of modern
Side effects
drug
• Can cause bleeding in the stomach because aspirin
is vey acidic.
Aspirin
• Can cause allergic reactions, skin rashes and
asthmatic attacks
Amphetamines • People who abuse amphetamines are excitable and
talkative.
• Psychologically additive and can cause heart attack.
• Can cause anxiety, sleeplessness, aggressive
behavior and decrease appetite.
• Can cause enlarged pupils, heavy perspiration and
trembling hands.
Codeine • Can cause addiction.
• Can cause allergic reactions.
Penicillin
• Can cause death for people who are allergic to it.
• Can cause nausea, vomiting, dizziness, rashes and
Streptomycin fever.
• Can cause loss of hearing following long-term use.
Stimulants • Can cause addiction.
• Can cause addiction.
Antidepressants • Can cause headaches, grogginess and loss of
appetite.
• Can cause dry mouth, blurred vision, urinary
retention, constipation.
Antipsychotic
• Can cause tremor and restlessness.
drugs
• Sedation (make people calmer, or to make people
sleepy)