Chapter 5

CHEMICALS FOR CONSUMERS

Chapter 5 Chemicals of Consumers
5.1 Soap and detergent
Soap
Sodium or potassium salts of long-chain fatty acid
General formula:
RCOONa or RCOOK
(sodium soap) (potassium soap)
Examples:









Soap Formula
Sodium/ Potassium laurate
CH3(CH2) 10 COO Na
+
/K
+

Sodium/Potassium palmitate
CH3(CH2) 14 COO Na
+
/K
+

Sodium/Potassium stearate
CH3(CH2) 16 COO Na
+
/K
+

Sodium/Potassium oleate CH3(CH2) 7 CH=CH(CH2) 7COO
Na
+
/K
+

Preparation of soap
Saponification (alkaline hydrolysis)

General equation of soap:
Fat + Oil + concentration strong alkali Glycerol + Soap
(NaOH/KOH)
(Sodium/Potassium hydroxide)

boil
Detergent
Sodium salts of sulphonic acid
Two common types
1.Sodium alkly sulphate (ROSO4Na)






2.Sodium alkylbenzene sulphonate




Preparation of detergent :
1.(a) Sulphonation
Concentration sulphuric acid Alkyl sulphonic acid + Water

(b) Neutralisation
Alkyl sulphonic acid + Sodium hydroxide solution
Sodium alkyl sulphate + Water

2. (a) Sulphonation
> Alkylation
Long-chain alkene + benzene alkylbenzene
> Sulphonation
Alkylbenzene + Cocncentration sulphuric acid
Alkylbenzene sulphonic acid + Water
sulphonation
neutralisation
alkylation
sulphonation






(b) Neutralisation
Alkylbenzene sulphonic acid + Sodium hydroxide solution
Sodium alkylbenzene sulphonate + Water


neutralisation
The Cleaning Action of Soap and Detergent
Soaps and detergents are typically considered by many to be
the same, due to both being surfactants which are also washing
compounds.
They are very different as soaps are made of natural material
while detergents are more synthetic.
The effects of soap as a washing compound is negatively
affected when they react with minerals in water (especially
hard water).
While detergents are less affected by minerals in water.
Nonetheless , soaps are said to be more health and
environmental-friendly as compared to detergent.

Cleansing action of soap and detergent
Soap and detergent are surfactants.
Surfactants are organic compounds that lower the surface
tension of a liquid.
It act as emulsifiers and foaming agents.
Anion soap consists of carboxylate ion (hydrophilic = soluble in
water) and long hydrocarbon tail (hydrophobic = soluble in
grease /oils).
Anion detergent consists of sulphate ion / sulphonate ion
(hydrophilic = soluable in water) and long hydrocarbon tail
(hydrophobic = soluble in grease / oils).

The action process
Soap or detergent is added to water.
This has lower the surface tension of water and increases
the wetting ability of water.
Hydrophilic part of the anion dissolves in water.
Hydrophobic part dissolves in grease.
Scrubbing helps to pull the grease free and break the
grease into small droplets.
These droplets do not coagulate and redeposit on the
surface of the cloth. It is because the repulsion between
negative charges on the surface.
The droplets are suspended in water forming an emulsion.
Foam produces to float the emulsion.
Rinsing helps to remove these droplets.

The effectiveness of the cleansing action of soap and detergent
The effectiveness of soap as a cleansing agent reduces when it
is used in :
a) Hard water which contains calcium and magnesium ions
b) Acidic water which contains hydrogens ions


Comparison between soap and detergents
Soap Detergent
Soaps are effective cleaners in
soft water
Detergents are effective
cleaners in hard and soft water.
Soaps forms scum in hard water Detergents do not form scum in
hard water
Soaps are precipitate in acidic
water
Detergents do not form
precipitate in acidic water
Soaps are biodegradable Detergents are non-
biodegradable
5.2 Food Additives
Is a natural or synthetic substances which is added to food to
prevent spoilage or to improve its appearance, taste or texture.

Types of food additives and their functions
a) Preservatives
Is a chemical that are added to food to preventing growth of
microorganisms so that the food can be keep for longer time.
Example:


Uses
Sodium sulphite To keep the natural colour of vegetables
Sodium nitrate To preserve canned food, meat, cheese
Sulphur dioxide To prevent browning of fruit juices
b) Antioxidants
Used on food that are easily oxidised, especially foods that
contain oils and fats.
When food are oxidised, a product which is a volatile organic
compound with a strong smell and colour.

c) Flavourings agent
Added to the food with the purpose of making food taste better.
There have 2 types of flavouring agent:
-Flavours enhancers Monosodium glutamate (MSG)
- Artificial flavours such as vanilla and peppermint
d) Stabilizers
Added to food with the purpose of making the food stable.
Normally added to food that contain oil and water.
Examples: lecithin,mono-and di-glycerides of fatty acid.

e) Thickening agents
Added to food with the purpose of thickening the liquid in the
food and preventing the food from becoming to liquid.
It have the ability to absorb water in food
Examples: Pectin and gelatine
f) Dyes
Added to food with the purpose of improving their appearance
and making the food more attractive.
The purpose of adding dyes to food are to restore the colour
which is last during processing of the food and to make that
food more attractive.

Effect of food additives on health :
Allergy some people may be allergic to food additives such
as sodium sulphite and monosodium glutamate.They may get
stomach pain
Cancer some food additives such as sodium nitrite can cause
cancer when they react with certain compound
Advantage and disadvantage of food additives
Advantages Disdvantages

It can prevent the growth of
microorganism so that food can keep for a
longer time
Some food additives especially
antioxidants that taking with excess
quantities will contribute to health
detrimental
It can improve nutritional in food which
destroyed during the food processing
Most of the food additives are less in
nutritional value
It can be used for medical purpose
especially the used of natural sweet in
food
Some food additives have an excess
amount of nutrients which give a risk to
our health
5.3 Medicine
Medicine is a substance used to prevent or cure diseases or to reduce
pain and suffering due to illness.
It is classified as :
a) Traditional medicine
Is a medicine derived from natural resourses without being
processed chemically .
Can be obtained from plants and animals .
Any medicinal plant containing alkaloid is potentially toxic to liver .
Some of it interacts with medications resulting in serious side reactions
Exp: garlic capsules combined with diabetes medication can cause a
sudden decrease in blood sugar .






*source : living thing - animals , plants & minerals


Source Function
Aloe vera To treat skin wounds
Centella asiatica To treat depression and for longevity
Centipede To treat lockjaw and convulsions
Ant To treat hepatitis B
b) Modern medicine
They usually contain a mixture of active ingredients prepared in different
forms such as capsules , pills , solution and suspensions .
Example : Alka-Seltzer (used as antacid) contains sodium bicarbonate
(NaHCo) , citric acid ans aspirin to neutralises the excess stomach acid.
i. Analgesics(painkillers)
Medicine that relieve pain without causing numbness or affecting
consciousness .


Common analgesics Uses Side effect
Aspirin(acetylsalicylic acid) Relieve pain, reduce
inflammation
Stomach (internal)
bleeding , kidney damage
Paracetamol (can be given
to children)
Relieve mild to moderate
pain
Skin rashes, blood
disorders
Codeine ( synthesized from
morphine )
Relieve headache and
used in cough medicines
Drowsiness, irregular
heartbeat
ii. Antibiotics
-Chemicals that destroy /prevent the growth of infected
microorganisms .
-Will not cure the infection caused by viruses such as cold and flu .
-Obtained from bacteria / fungi .

iii. Psychotherapeutic medicines
-A group of drugs for treating mental / emotional ilness