CHAPTER III

METHODOLOGY

The approach outlined in this study aims to evaluate the relationship between surface tension and
cohesiveness of raw water and liquid soap water as cleaning agents for dinnerware. This chapter discusses
thermodynamic principles and the work of adhesion, which quantitatively characterize the surface of
materials. (Ebnesajjad, 2015) As stated by Westman and Karlsson (2013), controlled experiments and the
collection of both qualitative and quantitative data are carried out to ensure that cleaning agent residues
are within acceptable limits after the cleaning process, as we seek to understand how surface tension
variations impact the behavior and effectiveness of these cleaning agents. This methodology will provide
useful information for optimizing dishwashing methods for greater efficiency and sustainability.

3.1 Overall Methodology Framework

Insert the funnel on

Weigh the empty Pour the liquids in the
one side of the hole
in the cork and the container which funnel, then measure the
capillary in the other. you later use to temperature of both
Fasten the cork in catch the drops. liquids.
the laboratory stand.

Determine the mass of 100 Weigh the Drip 100 drops (if
drops and then the mass of container with 100 we want to
one drop. drops. measure more
accurately, we can
drip more drops).

Repeat the same Calculate the surface

Use the same procedure to tension of the liquid from
procedure to determine the mass the relationship using
determine the mass of other liquids 𝒎𝒂𝒔𝒔
the: 𝝈𝟏 = 𝒎𝒂𝒔𝒔𝟏 (𝝈𝟐 )
of one drop of subject to the 𝟐

water. experiment.
 3.2 Materials/Equipment Used

The materials used in this study were liquid soap and water. The researchers also utilized laboratory
equipment such as: laboratory stand, funnel, cork with a hole, capillary, container into which the
researchers will drop the measured liquid, laboratory scales, thermometer.

3.3 Experiment Procedures

To determine the relationship between surface tension, cohesiveness, and the effectiveness of
dishwashing liquid as cleaning agents, the researchers conducted the following test:

1. Create three different dishwashing liquid to water ratios and test their effectiveness with different
dirt/food particles on the dishes.
2. Repeat the same procedure with different dishwashing liquids.
3. Identify the most effective dishwashing liquid, and dishwashing liquid to water ratio in cleaning and
removing food particles on the dishes.

3.4 Statistical Treatments

As we follow these steps, we can find the statistical treatment of data for the correlation between surface
tension and cohesiveness of raw water and liquid soap water as a cleaning agent for tableware;

- Data Collection
We will gather data on the surface tension and cohesiveness for both raw water and liquid soap water.
Ensure that the data is collected using these formulas:

𝒎𝒂𝒔𝒔
𝝈𝟏 = 𝒎𝒂𝒔𝒔𝟏 (𝝈𝟐 )
𝟐

- Descriptive Statistics
Calculate the mean, median, mode, range, and standard deviation for surface tension and cohesiveness of
both types of water.
 - Correlation Analysis
To determine the strength and direction of the relationship between surface tension and cohesiveness we
will use the Pearson correlation coefficient for raw water and liquid soap water. This will indicate if there
is a significant correlation between the two variables.

- Hypothesis Testing
We will also conduct a hypothesis test to determine if the correlation coefficient is significantly different
from zero. The null hypothesis (H0) is that there is no correlation between surface tension and
cohesiveness, while the alternative hypothesis (Ha) is that there is a correlation.