5.

1 : Soap and Detergent Soap • Salt that are formed by neutralization between a f
atty acid and an alkali. • One example of soap is sodium palmitate, CH₃(CH₂)₁₄COONa. It is
formed when palmatic acid is neutralized by sodium hydroxide, NaOH. CH₃(CH₂)₁₄COOH(aq)
+ NaOH(aq) → CH₃(CH₂)₁₄COONa(aq) + H₂O(l) Detergent • Salt that are formed by neutralizing
alkyl hydrogen sulphate with an alkali. • One example of detergent is sodium laury
l sulphate • Detergents may contain many other substances in addition to the
substances that does the cleaning and also to make it more effective.
These substances are called additives
Biological enzymes are catalyst that increase the detergency or cleaning power o
f a detergent. Whitening agents includebleaches such assodium perborate. They re
lease chlorine and oxygen that remove stains and make clothes become whiter and
cleaner. 3|Page
Preparation of detergent • Detergents are made using raw material obtained frompe
tro leum DETERGENT 4|Page Production of lauryl hydrogen sulphate CH₃(CH₂)₉CH₂OH + H₂SO₄ CH₃
H₂OSO₃H + H₂O 2. neutralization of lauryl hydrogen sulphate CH₃(CH₂)₉CH₂OSO₃H + NaOH CH₃(CH
H₂O
Preparation of soap • Oils and fats are esters formed fromglyce ro l and fatty a
cids. • It made up through heating oils or fats with an alkali such as sodium hydr
oxide, NaOH. • The oil or fat molecules are “broken up” or hydrolyzed toglyce ro l and
fatty acids. • This reaction is the reverse of esterification (saponication) • The
fatty acids formed then react with sodium hydroxide, NaOH to form a salt (soap).
5|Page Saponication of oils or fats O ll R’—C—O—CH₂ HO—CH₂ O l ll OH⁻ HO—CH + R’COOH + R”C
H + 3H₂O l O HO—CH₂ fatty acids ll R ”’ — C— O— CH₂ g ly c e r o l Neutralization of fatty
OOH + R”COOH + R”’COOH + 3NaOH R’COONa + R”COONa + R”’COONa + 3H₂O
The cleansing action of soap and detergent • One part of the soap and detergent a
nion is negatively charged
(polar end).
-It dissolves in water. It is hydrophilic or “likes water”.
• The other part has no charge (non-polar end) -It dissolves in oil or grease. It
is hydrophobic or “hates water”. • These two parts work together to remove grease. hyd
rophobic part (non-polar end) hydrophilic part (polar end) • When soap or detergen
t is added to the dirty surface of a piece
of cloth covered with a layer of oil or grease,
(a) The negatively charged ‘heads’ (hydrophilic) of soap ions or
detergents ions dissolves in water (b)The hydrocarbon ‘tails’ (hydrophobic) of soap
or detergent ions dissolves in the layer of grease. • If the water is agitated sli
ghtly, the grease begins to lifted off the surface. • When the cloth is rinsed wit
h water, the droplets will be carried away • Heating and stirring may help to loos
en the dirt particles from the material being washed. The effectiveness of the c
leansing action of soap and detergent Property Soap Detergent Cleaning power Les
s powerfull More powerfull Ease of rinsing It is difficult to wash away
all soap on clothes. The
soap that remains leave
and odour and spoils the
fabric
Rinse out well from clothes pH Slightly alkaline Can be controlled to suit the c
leaning task Molecular structure Determined by the fatty
acids found in the oil or fat
used to produce soap
Can be modified to suit the
cleaning task. For
example, a detergent can
be made specially for
cleaning toilet bowls.
Formation of scum Forms scum with hard water Does not form scum with hard water
6|Page
5.2 : Food Additives 7|Page Uses of food additives To make food last longer (to
extend the shelf life) T o m a k e fo o d s ta s te b e tte r a n d lo o k b e
tte r Types of food additives Preservatives: sodium nitrite, sodium benzoate Ant
ioxidant: ascorbic acid Flavouring: Monosodium glutamate(MSG), aspartame Stabili
ser and thickener: gelatin and acacia gum Dye: azo compounds, triphenyl compound
s Effects on health Allergy: MSG
Carcinogenic: NaNO₂
Brain damage
Hyperactivity
Functions of food additives Preservatives: to inhibit or prevent the growth of m
oulds, yeast and bacteria that spoil foods Antioxidants: to prevent spoilage of
food due to oxidation by oxygen Flavouring agents: to enhance the taste of food
Stabilisers and thickeners: to improve the texture of foods Colouring agents: to
restore the colour or to enhance the natural colour
8|Page 5.3 : Medicine • Amedici ne is a substances used to prevent or cure disea
se or to reduce pain and suffering due to illness. 9|Page Traditional medicines
Derived from plants and a n im a ls Medicines PlantLocal nameUsesAloe veraLidah
buayaSap used to relieved pain from burnsBetelSirehLeaves relieved sore
eyesBitter gourdPeriaFruit used to cure
diabetesCoconutKelapaYoung coconut water reduces
feverGarlicBawang putihReduces infection and
hypertensionGingerHaliaReduces inflammation and improves
blood circulation and digestionGinsengGinsengRoots maintain
good healthHibiscusBunga RayaLeaves relieves headache and
hair lossTurmericKunyitCures pimples
Modern medicines Chemicals that are extracted from plants and animals Type of mo
dern medicineFunctionExamplesAnalgesicsRelieve painAspirin, paracetamolAntibioti
csKill or inhibit growth of
infectious bacteriaPenicillin,
streptomycinPsychotherapeutic medicinesControl
symptoms of mental illnessStimulants, antidepressants
Side effects of medicines • Both traditional and modern medicines have side effec
ts • Some traditional medicines help people lose their weight by speeding up their
metabolism. The side effects are an increase in blood pressure and heart rate
• Birth control pills are an example of modern medicine. Women who use
them experience side effects such as hypertension, acne, and
abnormal bleeding.
Correct ways of using medicines • Use the correct amount or dosage and using it fo
r the correct purpose • For example, using antibiotics to treat infections caused
by viruses is drug misuse. This is because antibiotics have no effect on viruses
. • Drug abuse is using drug for its intoxicating effect. For example, the use of
Morphine, Viagra and ecstasy pills.