Professional Documents
Culture Documents
REPORT
TOPIC
SUBMITTED BY
Class: XII
Roll. No.
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A B S T RA CT / S U M MA R Y
I N TR O DU C TI O N
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In today’s progressive world of science and technology, soap is
manufactured much like it was back then, where fats and oils are
technically heated with the presence of a strong base (commonly
sodium hydroxide or potassium hydroxide) to produce fatty acid salts
and glycerol in a process termed as saponification. As a matter of
fact, the salt of a fatty acid is the soap, which is a soft and waxy
material that brush up the ability for cleaning purpose of water. A
positive ion, usually Na + or K+, and a negative ion usual ly the anions
of long-chained carboxylic acids yielded by hydrolysis of either
animals or vegetables fats.
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responsible for the cleaning properties of that particular detergent.
Some of them may be ionic, cationic or even non -ionic. The builders
indeed are compounds responsible for removing the corresponding
calcium and magnesium ions in hard water.
A I MS / O B J E CTI V E S
THEORY
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A generalized saponification reaction is shown below:
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non-polar
polar
water
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group is literally protonated and the fatty acid precipitates, being
now water insoluble. Hard water is water which is highly
concentrated with Mg or Ca and these ions react with the carboxyl
and forming insoluble fats or scientifically known as scum, and
results in the inability of the soap to clean.
A P P A RA T US
E X P E RI ME N TA L P R O C E D U RE
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3. The mixture is stirred continuously during the heating process to
prevent the mixture from foaming. If the mixture should foam to the
point of nearly overflowing, the flask is removed from the boiling-
water bath until the foaming subsides, then heating is continued.
The mixture is heated for 20-30 minute or until the alcohol odor is no
longer detectable.
4. The paste-like mixture is removed from the water bath and the
flask is cooled in an ice bath for 10-15 minutes.
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8. The water at the aspirator is slowly turned on. The mixture from
the flask is poured into the Buchner funnel. Once all of the liquid
has filtered through the funnel, the soap was washed with 10 mL of
ice-cold water. The suction filtration is continued until all of the
water is removed from the soap.
9. The soap is removed from the funnel and press ed between two
paper towels to dry it. T he filter paper and dried soap are weighed,
and the mass is recorded to the nearest 0.001 g and the mass of the
soap determined by difference and the mass is then recorded.
4. Each solution is mixed by shaking and let stand for three to five
minutes. The solutions, if any, that emulsifies the oil by forming a
single layer is noted.
5. The mixtures are poured into the W aste Container. The three test
tubes are cleaned and dried.
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6. Three more test tubes are labeled as test tube 1, 2, and 3. 2 mL
of stock soap solution is placed in each of the three test tubes. 2 mL
of 1% CaCl2 solution is added to test tube 1. 2 mL of 1% MgCl2
solution is added to test tube 2. 2 mL of l% FeCl2 solution is added
to test tube 3. Each test tube is shaken to mix the solutions. The
observations are recorded.
7. 4 drops of mineral oil are added to each of the test tubes in Step
6. Each test tube is shaken to mix th e solutions and the solutions
are left to stand for three five minutes. T he solutions, if any, that
emulsifies the oil by forming a single layer is noted.
10. The mixtures are poured into the W aste Container. T he test tube
are cleaned and dried.
11. 5 ml of stock soap solution is poured in cine clean test tube and
5 mL of stock detergent solu tion in a second test tube. 1 M HC1 is
added one drop at a time to both solutions until the pH in each test
tube is equal to 3. T he number of drops of acid added to each
mixture is counted . Any precipitate form ed in either mixture is
observed.
12. 1 drop of mineral oil is added to each test tube in S tep 11. Each
test tube is shaken to mix the solution. Any emulsification formed in
either mixture is observed.
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Part C: Comparison of cleaning abilities of soap and d etergents
2. Three cloth test strips that have been soaked in tomato sauce are
obtained and then one strip is placed in each of the beakers.
Repeatedly each solution is stirred with a stirrer bar for 5 minutes.
3. The cloth strips is removed from the soap and detergent solution
and then the excess water is squeezed out. Each cloth strip is
observed and compared to determine their relative cleanliness.
RESULTS
i)
iii)
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Test tube Observations
iv)
v)
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vi)
vii)
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