STUDYSMART CHEMISTRY FORM 5 CHAPTER 5 : CHEMICAL FOR CONSUMER

5.1 Analysing soap and detergent 5.2 Evaluating the use of food additives 5.3 Understanding Medicine 5.4 Appreciating the existence of chemicals

5.1 ANALYSING SOAP AND DETERGENT a) Soap Soap is sodium or potassium salts of long chain fatty acids RCOO- Na+ or RCOO- K+ R : Alkyl group containing 12-18 carbon atoms Prepared by hydrolyzing fats or oils under alkaline condition. This process is called saponification. It is also the alkaline hydrolysis of esters using alkaline solutions. Fats/oils (ester) + Concentrated soap + Glycerol alkali

[ R, R and R : three alkyl groups can be same or different ] Examples of soaps Num of C 12 16 18 Formula CH3 (CH2)10COO- Na+ CH3 (CH2)14COO- Na+ CH3 (CH2)16COO- Na+ Name Sodium Laurate Sodium Palmitate Sodium Stearate

To enhance the soaps marketability, additives are used such as perfume, colouring matter and antiseptic. Production of soap can be precipitated by adding common salt to the reaction mixture in order to reduce the solubility of soap in water. Properties of soap depends on a) type of alkali used for saponification b) type of animal fats or vegetable oils used Potassium soap are softer, milder than sodium soap which can be used for bathing.

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b) Detergent Detergent is a synthetic cleansing agent which is made from hydrocarbons obtained from petroleum fraction. There are 3 types of detergent which depends on the charge on detergent ion. i) Anionic Detergent - Head of the detergent particle contains a negatively charged ion. - It is divided into two types Sodium alkylbenzene sulphonate ( detergent molecule with a benzene ring)

Sodium alkyl sulphate ( without a benzene ring)

ii) Cationic Detergent - Head of the detergent particle contains a positively charged ion.

ii) Non ionic detergent

Preparation of detergent a) Preparation of Sodium alkyl sulphate STEP 1 Sulphonation

Long - chain alcohol

concentrated sulphuric acid

alkyl sulphonic acid

+ water

STEP 2 Neutralization

Sodium alkyl sulphate (detergent) Study Smart www.studysmart.page.tl

b) Preparation of sodium alkylbenzene sulphonate STEP 1 Alkylation

Long chain alkene + Benzene alkyl benzene STEP 2 Sulphonation

alkyl benzene + Concentrated sulphuric acid STEP 3 Neutralization

Alkyl benzene sulphuric + water acid

C12H25CH(CH3)C6H4SO3H + Sodium hydroxide

C12H25CH(CH3)C6H4SO3- Na+ + H2O

The cleansing action of soap and detergent A sodium/potassium or detergent dissolves in water to form soap/detergent anion and sodium/potassium cation. The anions of soap/detergent consist of two parts : Hydrophobic part (water-hating) Long hydrocarbon chain Insoluble in water Soluble/dissolve in grease Hydrophilic part ( water-loving) Ionic part (carboxylate group/ sulphate group) Soluble/dissolve in water Insoluble in grease

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Process of the cleaning action of soap and detergent. A piece of cloth is stained with grease and then dipped into soap/ detergent water. Through this, the wetting ability of water increases. Thus, the surface of cloth is wetted thouroughly. The hydrophobic part of the soap/ detergent anion dissolves in grease while the hydrophilic part is attracted to water molecule. Because of the forces of attraction between water molecules and negatively-charged heads, the grease begins to be lifted off the surface when the water is agitated slightly. Mechanical agitation during scrubbing helps the process of emulsification occurs whereby the grease is broken into small droplets. The droplets do not coagulate and redeposit on the surface of the cloth due to the repulsion between the negative charges on the surface. These droplets are suspended in water to form emulsion. The droplets is rinsed and washed away and leave the surface clean. The effectiveness of the cleansing action of soap and detergent SOAP The hydrophilic group of soap is the carboxyl group COOIn hard water, the cleansing action of soap is greatly reduced. This is because the soap react with the calcium and magnesium ions in the hard water to form insoluble salts called scum. 2RCOO- (aq) + Ca2+ (aq) (RCOO)2Ca(s) 2RCOO- (aq) + Mg2+ (aq) (RCOO)2Mg(s) The amount of soap particles remained for cleansing the grease is reduced No scum formed. The detergent particles are still free to do the cleansing job. (The soap particles are precipitated out by the calcium or magnesium ions) The cleansing action of soap is greatly reduced in acidic solution. The soap particles form insoluble fatty acids with the hydrogen ions RCOO- (aq) + H+ (aq) RCOOH(s) The alkyl sulphate and alkyl sulphonic acids are soluble in water. Thus the hydrogen ions will not precipitate out the detergents particles. They are still free to do the cleansing action. DETERGENT The hydrophilic group of detergent is the sulphate group OSO3- or sulphonate group SO3 Cleansing action of detergent in hard water is still high because the calcium and magnesium sulphate or sulphonate salts are soluble in water. This means that the detergent particles are not precipitated out and are still available to remove the grease spot

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The advantages and disadvantages of soaps and detergents Cleansing agent SOAP Advantages 1. very effective in soft water to wash clothes.( water does not contain Mg & Ca ions) 2. Do not cause pollution as soaps are made from fats and oils and can be decomposed by the action of bacteria. Disadvantages 1. Ineffective in hard water. 2. A grey scum (Magnesium stearate & calcium stearate) will be produced in hard water. 3. Not effective in acid water.( exist as molecules & do not have hydrophilic ends) - H ion from rainwater (acid) will react with soap ions to produce carboxylic acid molecules of large molecular size that are insoluble in water. 1. non-biodegradable 2. water pollution occurs. 3. Decrease in oxygen content in water and the aquatic lives are given the harm.( phosphates in detergents) 4. a lot of foam will be produced in water that prevent oxygen from dissolving in water. As a result, fish and other aquatic lives face the death. 5. Additives (sodium hypochlorite ) releases chlorine gas that is highly toxic and kills aquatic life.

DETERGENTS

1. Effective in soft water and hard water. ( magnesium salt and calcium salts are formed aand soluble in water) ( scum is not formed) 2. Synthetic cleansing agents - structure of hydrocarbon chain can be modified to produce detergent. 3. effective in acidic water as H ions is not combine with detergent ions.

The additives in detergent Additives in detergent is used to increase their cleaning power and make the detergent more attractive and saleable. Additives Function Example Builders To enhance the cleaning efficiency of detergent Sodium tripolyphosphate by softening the water. To increase the pH value of water. Drying agents To ensure that the detergent in powdered form Sodium sulphate is always in dry condition. Sodium silicate To add to the bulk of the detergent and enable to pour it at ease. Fragrances To add fragrance to both detergent anf fabrics Foam control To control foaming in detergent. agents Optical whitener To add brightness and whiteness to white Fluorescent dyes fabrics Biological enzymes To remove protein stains such as blood. Amylases ,proteases, 5 Study Smart www.studysmart.page.tl

Whitening agents

To break down fat and protein molecules in food stains. To convert stains into colourless substances. To make the fabrics whiter and more beautiful. To prevent dirt particles removed from redepositing onto cleaned fabrics.

cellulases and lipases Sodium perborate Sodium hypochlorite (NaClO) Carboxymethylcellulose (CMC)

Suspension agents

5.2 EVALUATING THE USE OF FOOD ADDITIVES Food Additives are natural or synthetic substance which are added to food to: i) prevent spoilage ii) improve its appearance , taste or texture iii) prevent growth of microorganisms iv) Prevent oxidation of fats and oils by oxygen in air v) Restore the colour of food destroyed during food processing. Type of Food Additives and Their Functions a) Preservatives substance added to food to slow down and prevent the growth of microorganisms in order to keep the lasts longer. Salts, vinegar and sugar have been used for centuries to preserve food. Preservatives Salt sugar Vinegar Sodium nitrite Sodium nitrate Molecular Formula Uses Draws water out of the cells of microorganisms Retards the growth of microorganisms. Provides acidic condition that inhibits the growth of microorganisms. To preserve the meat, sausage, cheese and dried fish. To prevent food poisoning in canned food. To maintain the natural colour of meat. To make the meat look fresh. To preserve sauces, fruit juice, jams and margarine.

CH3COOH NaNO3 NaNO2

Benzoic acid Sodium benzoate Sulphur dioxide Sodium sulphate

C6H5COOH C6H5COONa SO2 Na2SO4

Used as antioxidants to prevent browning in fuits. Maintain the colour and freshness of vegetables. To prevent the growth of yeast.

b) Antioxidants - added to food to i) pevent oxidation that causes rancid fats and brown foods ii) to slow down the oxidation process. - food containing fats or oils are oxidised and become rancid when exposed to air. This makes the food unpalatable. The rancid products are volatile organic compounds with 4 odours.

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Antioxidants Butylated Hydroxyanisole (BHA) Butylated Hydroxytoluene (BHT) Sodium citrate Vitamin C

Uses To retard rancidity in oils. To stop fats from turning rancid. Inhibits the formation of carcinogenic nitrosamines. Stimulates the immune systems. Protects against chromosome breakage. Preserve the colour of fruit juice. Neutralizes free radical compounds before the cell membrane are damaged. Reduce the risk of heart diseases and cancer.

Vitamin E

c) Flavourings - Flavourings are the largest group of food additives. - Function is to improve the taste of food restore taste loss due to processing. - There are 2 types of flavourings : i) Flavour enhancers * Flavour enhancers are chemicals that are added to food to bring out the flavours/ to enhance the tastes of food. * Example: monosodium glutamate (MSG) *MSG is a sodium salt of glutamic acid. It exists as solid fine white crystal. It is added to savoury prepared and processed : frozen foods spice mixes canned and dry soups salad dressings meat and fish based products * In order to protect the public health. MSG is not allowed in baby foods and less used for the adults. ii) Artificial sweeteners Aspartame - Aspartame is a white , odourless powder, approximately 200 times sweeter than sugar. - It is used in a variety of foodstuffs - It is stable when dry or frozen but breaks down and loses its - sweetness over a time when stored in liquids at temperature above 30 OC - Example : diet drinks and soft drinks - Synthetic Essences * contain chemicals which are made to resemble natural flavour. * Exp :pentyl ethanoate, CH COOC H give banana flavour and is cheaper to use. - Many of compounds are used to produce artificial flavours belong to the homologous series of esters. d) Stabilizers - a substance which helps to prevent on emulsion ( oil /water droplets suspended in water/oil 7 Study Smart www.studysmart.page.tl

droplets) from separating out. - It is used in margarine, butter, ice cream and salad cream. - example : lecithin, mono- and di-glycerides of fatty acids. e) Thickeners - are chemicals that are added to food to thicken the liquid and to prevent the food from liquefying. - They absorb water and thicken the liquid in food to produce a jelly-like structure. - They are natural carbohydrates. Thickeners Explanation Modified starch Used in instant soups and puddings. pectin Used in jams and jellies. Forms a firm jel when there is sufficient sugar in a mixture. Is not digested. Can be considered as a beneficial and dietary fibre. Acacia gum To thicken chewing sum. jelly and wine. Gelatine To thicken yogurt. f) Dyes - Chemicals that are added to food to give the colour so as to improve the appearance of food. - is used to add or restore the colour in food in order : * to enhance its visual appeal * match consumer expectations * give colour to food that have no colour. - artificial food dyes are oftenly used as they are more uniform, less expensive and have brighter colours than natural food dyes. - many food dyes are i) azo compounds ( red , orange, yellow) - orang drinks, custard powders, sweets and apricot jam. ii) triphenyl compounds( blue-brilliant blue FCF, green) - main trend in colour of food towards the use of natural colours is anthocyanin. * found in red grapes, red cabbage sweet potatoes * have antioxidants properties.

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Effect of Food Additives on Health. Effects Allergy Explanation Caused by Sodium sulphite, BHA and BHT. MSG and food dyes( yellow No. 5). Cause an diseases named ' Chinese restaurant syndrome' (giddiness, chest pain and difficulty in breathing) Cause 'blue baby* diseases occuring on babies which iits synptoms is lacking of oxygen and the presence of sodium nitrate /nitrite. Caused by carcinogens(sodium nitrite) Nitrite reacts with amines to produce nitrosamine(cause cancer) Caused by excessive intake of nitrites. Caused by tartrazine (additives) Difficult to sleep or relax and felt restless.

Cancer Brain damage Hyperactivity

5.3 UNDERSTANDING MEDICINE Medicine is a substance used to prevent or cure diseases or to reduce pain and suffering due to illness. It is classified as Traditional Medicine and Modern Medicine Traditional medicine A medicine derived from natural resources 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. Example : garlic capsules combined with diabetes medication can cause a sudden decrease in blood sugar

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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 (NaHCO3 ), Citric acid and aspirin to neutralize the excess stomach acid. Modern medicine can be classified as follows based on their effect on the human body : a) analgesics (painkillers) medicines that relieve pain without causing numbness or affecting consciousness. Analgesics Aspirin Pain relief and antiinflammatory action. Acetyl salicylic acid (IUPAC name) Contains 2 functional groups(carboxylic acid ester) Acidic. Paracetamol neutral Uses *Reduce fever *Relieve headaches. muscle aches and joint aches, *Treat arthritis *Acts as an anticoagulant prevent clotting blood, *Reduce the risk of heart attack and strokes. * To relieve mild to moderate pain (headache. Muscle and joint pain, backache. period pains) * Does not irritate the stomach to bleed. Side effect Cause brain and liver damage of illedchildren. Cause bleeding in the stomach. Cause allergy reactions, skin rashes, asthmatic attacks.

Causes skin rashes, blood disorders and acute inflammation of the pancreas. Cause liver damage.

Codeine Is an organic compounds mat contains carbon, hydrogen oxygen and nitrogen elements. Used in headache tablets and cough medicine Is synthesized from morphine Is a narcotic drugs. Is a strong analgesics

Cause addiction, depression, nausea, drowsiness

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b) 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. * Broken down by acid in the stomach. Antibiotics Penicillin Derived from the mould penicillium notatum Streptomycin Produced by soil and bacteria at the genus Streptomyces Uses o Treat diseases caused by bacteria such as oueunionia, gonorrhoea, syphilis and tuberculosis. o Treat tuberculosis, whooping cough and some forms of pneumonia. Side effects Cause allergic reactions Cause daeth for people who allergiuc at it. Cause nausea.vomitng. dizziness, rashes and fever. Loss of hearing following long term use.

c) Psychotherapeutic medicines. A group of drugs for treating mental / emotional illness. Psychotherapeutic medicines Stimulants A medicine which activates the level of arousal and alertness of the central nervous system to reduce fatigue and elevate moon in most people. Uses Side effects Cause addiction

i) Adrenaline A need in demanding energetic activities. ii) caffeine weak, naturally occuring stimulant found in coffee, tea and cola drinks, in) Amphetamines Strong synthetic stimulants Increase alertness & physical ability. Increase the heart *reparation rates & blood pressure. Antidepressants i) tranquilizers Medicine used primarily in to calm down a person the reduce tension A anxiety treatment of depression.

Cause drowsiness, poor coordination and light headedness. respiratory difficulties, Sleeplessness, coma and death if overdose.

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i) Barbiturates To sedate, calm and relax individual in Ion* doses.

Cause sleep (high dose) Cause addiction and habit forming Cause death.

Antipsychotic i) chlorpromazine ii) haloperidol in) clozapine

To treat psychiatry illness such as Cause mild, dry schizophrenia (loses touch with mouth, reality) blurred vision, urinary retention, constipation, tremor and less nest as well as sedation(more calmer/sleepy)

5.4 APPRECIATING THE EXISTENCE OF CHEMICALS The chemicals for consumers such as soap, detergents , food additives and medicine play an important role in our life . However, they can contribute negative effects to our health and the environment if these chemicals are not used wisely . Some proper management of these chemicals :Detergents * Wear gloves when working with strong detergents to protect your hands. * Use biodegradable detergents. * Use appropriate amounts of detergents. Food additives * Be wise when we consume the food with food additives. * Avoid consuming too much salt and sugar. * Avoid foods with additives which you are sensitive to. * Avoid rewarding children with junk food. Medicines * No self-medication. * Do not take medicine prescribed for someone else * Check for expiry date . * Follow your doctors instruction for taking medicine. * Keep away from children . * Do not overdose .

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