Delhi Public School

HarnI

TO COMPARE THE
FOAMING CAPACITY OF
SOAPS

Name: Vaidehi Sachapara

Class: 12th B
Roll no.:
 CERTIFICATE
This is to certify that project titled
“To compare the foaming capacity
of soaps” prepared by Vaidehi
Sachapara has been submitted to
the Chemistry Department of Delhi
Public School, Harni. The project
has been performed under the
guidance of Chemistry teachers
Anant Sir & Aswathi Mam and
laboratory incharge Piyush Sir &
Mukesh Sir.

Chemistry Teacher’s Examiner’s Signature

Signature

School Stamp
ACKNOWLEDGEMENT

I would like to express my special

thanks of gratitude to my Chemistry
teachers: Mr.Anant Panchal &
Mrs.Aswathi Nair and Lab
Assistants: Mr.Piyush Patel &
Mr.Mukesh Patel who gave me their
constant support, invaluable time and
proper guidance to make this project a
success.

I would like to thank my parents and

friends who supported me and
guided me throughout the completion
of my project.
 I N DEX
Contents Page no.

. 1. Introduction 1

*Fat in soap 2

*Preparation of soap 2

*Soap making process 3

2. Theory 4

3. Materials required 5

4.Procedure 6

5.Observation 7

6.Images 8

7.Result 9

8.Bibliography 10
 INTRODUCTION
**Soaps and detergents remove dirt
and grease from skin and clothes. But
all soaps are not equally effective in
their cleaning action. Soaps are the
Na and K salts of higher fatty acids
such as Palmitic acid, Stearic acid and
Oleic acid. The cleansing action of
soaps depends on the solubility of the
long alkyl chain in grease and that of
the -COONa or the
-COOK part in water. Whenever soap is
applied on a dirty wet cloth, the non
polar alkyl group dissolves in grease
while the polar -COONa part dissolves
in water. In this manner, an emulsion is
formed between grease and water
which appears as foam. The washing
ability of soap depends on foaming
capacity, as well as the water used in
cleaning.
• Fat in Soap:
Soap is derived from either
vegetable or animal fats. Sodium
Tallowate, a common ingredient in
much soap, is derived from rendered
beef fat. Soap can also be made of
vegetable oils, such as palm oil, and
the product is typically softer. An
array of saponifiable oils and fats
are used in the process such as olive,
coconut, palm, cocoa butter to
provide different qualities. For
example, olive oil provides mildness in
soap; coconut oil provides lots of
lather; while coconut and palm oils
provide hardness. Sometimes castor
oil can also be used as an ebullient.
Smaller amounts of unsaponifable
oils and fats that do not yield soap
are sometimes added for further
benefits.
• Preparation of Soap:
In cold-process and hot-process soap
making, heat may be required for
saponification. Cold-process soap
making takes place at a sufficient
temperature to ensure the
liquefaction of the fat being used.
Unlike cold-processed soap, hot-
processed soap can be used right
away because the alkali and fat
saponify more quickly at the higher
temperatures used in hot-process soap
making. Hot-process soap making was
used when the purity of alkali was
unreliable. Cold-process soap making
requires exact measurements of alkali
and fat amounts and computing their
ratio, using saponification charts to
ensure that the finished product is
mild and skin-friendly.
• Soap making process:

1. Hot process-
In the hot-process method, alkali and
fat are boiled together at 80–100 °C
until saponification occurs, which the
soap maker can determine by taste or
by eye. After saponification has
occurred, the soap is sometimes
precipitated from the solution by
adding salt, and the excess liquid
drained off. The hot, soft soap is
then spooned into a mold.

2. Cold process-
A cold-process soap maker first looks
up the saponification value of the
fats being used on a saponification
chart, which is then used to calculate
the appropriate amount of alkali.
Excess unreacted alkali will result in a
very
high pH and can burn or irritate
skin. Not enough alkali and the soap
are greasy. The alkali is dissolved in
water. Then oils are heated, or
melted if they are solid at room
temperature. Once both substances
have cooled to approximately 100-
110°F (37-43°C), and are no more
than 10°F (~5.5°C) apart, they may
be combined. This alkali-fat mixture
is stirred until "trace". There are
varying levels of trace. After much
stirring, the mixture turns to the
consistency of a thin pudding.
"Trace" corresponds roughly to
viscosity. Essential and fragrance
oils are added at light trace.
 THEORY
*The foaming capacity of soap
depends upon the nature of the soap
and its concentration. This may be
compared by shaking equal volumes of
solutions of different samples having
the same concentration with same
force for the same amount of time.
The solutions are then allowed to
stand when the foam produced during
shaking disappears gradually. The
time taken for the foam to disappear
in each sample is determined. The
longer the time taken for the
disappearance of the foam for the
given sample of soap, greater is its
foaming capacity or cleansing action.
 MATERIALS
REQUIRED
*Apparatus:

1. Five 100ml conical flask

2. Five test tubes
3. One 100ml measuring cylinder
4. Test tube stand
5. Weighing machine
6. Stop watch

*Chemicals:

1. Five different soap samples

2. Distilled water
3. Tap water
 P RO C E D U R E
1. Take five 100ml conical flasks and
number them 1,2,3,4,5. Put 16ml of
water in each flask and add 8g of
soap
sample in each test tube.
2. Warm the contents of the test
tube
to get a solution.
3.Take five test tubes and add 1ml of
soap solution to 3ml of water. Repeat
the process for each soap solution in
different test tubes.
4. Close the mouth of the test tube
and shake vigorously for a minute. Do
the same for rest of the test tubes
with equal force.
5.Start the timer immediately and
note down the rate of disappearance
of 2mm of froth so produced.
 O B S E RVAT I O N S

Test Soap Volume of Volume of Time

tube no. sample soap water taken for
solution added rate of
added disappear
-ance of
2mm
froth
1. Jo 8ml 16ml 6’12”
2. Lux 8ml 16ml 3’20”
3. Santoor 8ml 16ml 16’30”
4. Dove 8ml 16ml 12’52”
5. Cinthol 8ml 16ml 10’45”
I M AG E S
 R E S U LT
*The cleansing capacity of the soaps taken is in
the order: Santoor>Dove>Cinthol>Jo>Lux

*From this experiment, we can infer that

Santoor has the highest foaming capacity
i.e highest cleaning capacity and Lux has
the least foaming capacity i.e least
cleansing capacity.

*Test for hardness in water :

(i) Test for Ca2+ in water
H2O +NH4Cl + NH4OH + (NH4)2CO3
(no precipitate)
(ii) Test for Mg2+ in water
H2O +NH4Cl + NH4OH + (NH4)3PO4
(no precipitate)

*The tests show negative results for the

presence of the salts causing hardness in
water. The water used does not contain salts
of Ca2+ and Mg2+.The tap water provided is soft
and thus, the experimental results and values
hold good for distilled water and tap water.
 BIBLIOGRAPHY
• www.wikipedia.org

• https://www.icbse.com

• https://examfeed.com

• https://google.com

• NCERT Science Textbook for

Class 10

• NCERT Chemistry Textbook for

Class 12