Chemicals for Consumers SPM
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Transcript of Chemicals for Consumers SPM
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CHEMICALSFOR
CONSUMERS
CHAPTERCHAPTER
5 :5 :
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SOAPS
Example: CH3(CH2)14COO-NaNa++
Palmitic Acid + NaOH Sodium Palmitate + H2O
Soaps are sodium or potassiumsalts of long-chain fatty acids
General Formula:
R-COO-NaNa++ oror R-COO-KK++
otassium soap are softer! milder than sodium soap and areusually used for "athing
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OVERALL SAPONIFICATION PROCESS
R-C-O-CH2
O=
R-C-O-CH
O=
R-C-O-CH2
O=
+ 3NaOH
HO CH2
HO CH2
HO CH + RCOONa+ RCOONa+ RCOONa
Oil or !a" # Con$en"ra"e% Gl&$erol
# Soap 'ESTER( Al)ali
[SALT]
PREPARATION OF SOAP
Soap is made through heating oils#fats ($ster)%ith an al&ali, 'aOH
SAPONIFICATIONPROCESS
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*+ H,-ROL,SE- OF OILS.ESTERS
/+ NEUTRALI0ATION OF FATT,ACI-S
R-C-O-CH2
O=
R-C-O-CH
O
=
R-C-O-CH2
O=
+ 3H2O
HO CH2
HO CH2
HO CH + RCOOH+ RCOOH+ RCOOH
RCOOH+ RCOOH+ RCOOH + 3NaOH RCOONa+ RCOONa+ RCOONa + 3H2O
Oil or !a" Gl&$erol !a""& a$i%
Fa""& a$i% Soap
Oil or !a" # Con$en"ra"e% Gl&$erol# Soap
ESTER Al)ali
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Prepara"i
on o!Soap
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-ETERGENT
etergent is a synthetic cleansing agentmadefrom hydrocarbon
Ra% materials o"tained frompetroleum
SULPHONATIONPROCESS
*+ Al)&lulp6a"e
/+ Al)&l3en?ene
ulp6ona"e
PREPARATION
T7o $ommon
%e"er8en" are:CH2@CH/nCH/ Na
CH2@CH/nCH/ Na
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PREPARATION OF -ETERGENT
S"ep IO"tain a lon8 $6ain 6&%ro$ar3on from petroleumfractions
S"ep IIReacts long chain alcohol %ith $on$en"ra"e%ulp6uri$ a$i% to form laur&l 6&%ro8en a$i%
S"ep III
Neu"ralielauryl hydrogen acid %ith o%ium6&%roxi%e olu"ionand produce o%ium laur&lulp6a"e @%e"er8en"
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CLEANSING ACTION OF SOAP AN- -ETERGENT
SOAP -ETERGENT
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1 irty cloth
2 Soap or detergent dissol*esin %ater
a Reduce the surfacetension of %ater
" +etting the cloth
3 ,he hydropho"ic part ofthe anion dissol*ed ingrease and thehydrophilic part dissol*ed
in %ater
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4 rease loosened and lifted o. thesurface Heat! ru""ing andscru""ing can help this process
/ ,he grease is lifted o. thesurface and suspended in %ater
0 ,he grease is dispersed intosmaller drops
Rinsing a%aythe dirty%aterremo*es the
greasedro let
C$' CO,H
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THE EFFECTIVENESS OF CLEANSING ACTION
,he e.ecti*eness of soap is reduced %hen used inHar% ;a"er
Soap anions form salts %ith Ca/# an% M8/#+
,hese salts is insolu"le salt $um
Soap cannot lather %ell in hard %ater "utdetergent anions form solu"le salts
,herefore!detergent of cleaning po%er is not a.ected"y hard %ater
%ater that contains Ca2
and 5g2 ions
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SOAP :Hard %ater contains of Ca2 and
5g2ions
+hen soap reacts %ith hard %ater!
76i"e pre$ipi"a"e is formed &no%n asSCUM
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6ormation of soap scum reduces
the amount of soap anion a*aila"lefor cleaning
,herefore! soaps are only suita"lefor use in soft %ater
,he cleansing e.ecti*eness isa.ected "y hard %ater
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-ETERGENT:
1etergent %o no" !orm $um %henrea$"%ith hard %ater
2etergent form a solu"le su"stances%ith calcium or magnesium ions
3etergent can still perform its
cleansing action in hard %ater4etergent is more eBe$"i>e thansoap in hard %ater
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A--ITIVES IN -ETERGENT
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FOO- A--ITIVES
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HO+ ,H$7 +OR8 9Sugar or salt dra%s the
%ater out of the cell ofmicroorganisms and retards
the gro%th ofmicroorganisms
SALT SUGAR
HO+ ,H$7 +OR8 9:inegar pro*ides an
acidic condition thatinhi"its the gro%thof microorganisms
VINEGAR
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HO+ ,H$7 +OR8 9,hese preser*ati*es slo% do%n the gro%th of
microorganisms
Sodium
nitrite or
sodiumnitrate
Benzoic acid
or sodium
benzoate
Sulphur
dioxide
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Preservatives Functions Example Side effect
Salt
Draws the water out of the
cells of microorganisms.
Retards the growth of
microorganisms.
Salted
vegetables
Increase the risk
of cardiovascular
diseases
Sugar Fruit jam Tooth decay,
diabetes and
obesity
Vinegar Inhibits the growth of
microorganisms.
Pickled
cucumber
Sodium nitrite /
sodium nitrate
Slows down the growth of
microorganisms. Stabilise
red colour in meats.
Sausage Carcinogenic
Benzoic acid /
sodium benzoate Slows down the growth of
microorganisms.
Tomato sauce
Sulphur dioxide Grape juice Asthma and
allergies
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1+ An"ioxi%an" 1 6ood containing fats and oils can turn rancid! fats
and oils are o;idised to unpleasant-smelling acidson e;posure to the air
2 Fun$"ion: Prevent oxidation (causes rancid fats and brown fruits)
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Antioxidant Functions Example Side effect
Vitamin E Prevent oils from turnsrancid
Palm oil &sunflower oil
No
Vitamin C Preserve the colour of
fruit juice and the
formation of
nitrosamines
Fruit juice &
cured meat
No
Sodium citrate Stop rancidity in fats Ice-cream -
BHA (Butylated
hydroxyanisole)
BHT (Butylated
hydroxytoluene)
Retard rancidity in
fats, oils and oil-
containing foods
Margarine &
cereal
Carcinogenic
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HO+ ,H$7
+OR8 9,o retard
rancidity in oils
BHA/BHT
in
Margarine
HO+ ,H$7
+OR8 9,o preser*e the
colour of fruit
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Flavouring Functions Example Side effect
MSG
(monosodiumglutamate)
Bring out the flavor Salad dressing &
canned soup
Headache,
thirsty, nausea &chest pain.
Aspartame
(non-sugar
sweetener)
Sweeten food (about
180 200 times than
sugar)
Soft drinks & diet
drinks
Increase the risk
of leukemia,
cancer and
neurologicalproblemsSynthetic
essences
(esters)
Produce artificial
flavours = natural
flavour. Cheaper to
use than the realfruits
Methyl butanoate
(apple flavour) &
octyl ethanoate
(orange flavour)
-
C. Flavouring6unctions9
! im"rove t#e taste 2! im"rove t#e smell
3! restore taste loss due to food "rocess
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Stabilisers Functions ExampleMonoglycerides
of fatty acids
Mix oil and water Ice-cream, chewing gum,
beverages, whipped topping
and margarineAcacia gum Mix two liquids that do not mix
together. Forms an emulsion.
Marshmallow, gumdrop, edible
glitter, carbonated drink syrup
& gummy candiesLecithin Reduces viscosity. Replaces more
expensive ingredients. Controls
sugar crystallisation and the flow
properties of chocolate. Helps inthe homogeneous mixing of
ingredients. Uses as a coating.
Margarine, dough, candy bar
& cocoa powder
Gelatin Mixture of peptides and proteins
of collagen extracted from the
boiled bones, connective tissues,
organs and some intestines ofanimals
Fruit jam, jelly babies, shells
of pharmaceutical capsules,
margarine & yogurt
D. Sa!ili"#r"$unctions%&"revent an emulsion from se"aratin' out
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Dyes (colouring agents)-chemicals added tofoods to give them colour to improve their
appearance.
Some foods are naturally coloured, butlost
during food processing. The foods industry usessynthetic food colours to :
a)Restorethe colour of food lost
b)Enhancenatural colours,c) Give colourto foods that do not have
colour.
D'#" ( Colouring
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)*A,L) OF D)S
Ao and tri"#en*l com"ounds! ot# t#esecom"ounds are or'anic com"ounds!
#e rilliant blue - tri"#en*l com"ound!
artraine and sunset *ellow - ao com"ounds!Ao com"ounds - *ellow , red, brown, blac in
colour!
ri"#en*l com"ounds . 'reen, blue or "ur"le
in colour!
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MO-ERN ME-ICINE
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1 Stimulants =>ncrease the le*el of acti*ity! arousal and alertness of
the mind
$;ample=mphetamine ! de;troampheteamine and
methylphenidateis prescri"ed to relie*e mild depression and fatigue
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3 ntipsychotic drugs 9Reduce the acti*ity of neurotransmitter in the
$;ample 9Clo?apine is prescri"e to schi?ophrenia patients %ho
tend to hear non e;istent *oices or "elie*es otherpeople are plotting to harm them
2 ntidepressants>ncrease the acti*ity of neutrotransmitter (chemicals
that pass signal "et%een ner*e cells) in the "rain
$;ampletran@uilisers !"ar"iturate or Auo;etine
rescri"e to moderately depressed patients %ho feelsad! hopeless and may ha*ing crying spells
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RO$R 5'$5$',
$,$R$',1+ear glo*es %hen %or&ing %ith strong detergentto protect your hands2Bse "iodegrada"le detergent
3Bse appropriate amounts of detergent
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6OO >,>:$S1e a %ise consumer Read the la"el to &no% %hatyou are eating
2*oid consuming too much salt and sugar3Read up to &no% a"out food additi*es4*oid foodstu. %ith additi*es %hich you aresensiti*e to/*oid re%arding children %ith
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5$>C>'$S1o not store up medicines2'o self medication
3o not ta&e medicine prescri"ed for someoneelse4 chec& for e;piry date/6ollo% your doctor prescription0,a&e the medicine after meals
,a&e the medicine %ith correct dose
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A
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A
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:SO-IUM AL,LSULPHATE
PREPARATION
ong Chain Concentrated D l&yl Sulphonic
+ater lcohol Sulphuric acid cid
l&yl Sulphonic 'aOH D Sodium l&yl +ater
cid Sulphate
*+ FORMATION OF AN ORGANIC ACI-CH2@CH/nCH/OH# CH2@CH/nCH/ #
H/O
/+ NEUTRALISATION
CH2@CH/nCH/ # NaOH CH2@CH/nCH/
Na # H/O
SO-IUM AL,L1EN0ENEPREPARATION
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:SO-IUM AL,L1EN0ENESULPHATE
PREPARATION
ong Chain l&ene en?ene D l&yl "en?ene
l&yl Sulphonic 'aOH D Sodium
*+ FORMATION OF AN ORGANIC ACI-
/+ NEUTRALISATION
CH2@CH/nCHDCH/ # CH2@CH/nCH@CH2
CH2@CH/nCH/ # CH2@CH/nCH/# H/O
l&yl "en?ene concentrated D l&yl "en?ene Sulphonic +ater H2SO4 cid
CH2@CH/nCH/ # NaOH CH2@CH/nCH/ Na
# H/O