STUDY OF QUANTITY OF CAESIN PRESENT IN DIFFERENT SAMPLES OF MILK

Introduction Milk is a complete diet as it contains in its Minerals, Vitamins Pr

oteins, Carbohydrates, Fats And Water. Average composition of milk from differen
t sources is given below: Source of milk Cow Human Goat Sheep Water (%) 87.1 87.
4 87.0 82.6 Mineral s (%) 0.7 0.2 0.7 0.9 Protei ns(%) 3.4 1.4 3.3 5.5 Fats (%)
3.9 4.0 4.2 6.5 Carbohydra tes (%) 4.9 4.9 4.8 4.5
Caesin is a major protein constituent in milk & is a mixed phosphor-protein. Cas
ein has isoelectric pH of about 4.7 and can be easily separated around this isoe
lectric pH. It readily dissolves in dilute acids and alkalies. Casein is present
in milk as calcium caseinate in the form of micelles. These micelles have negat
ive charge and on adding acid to milk the negative charges are neutralized. Ca2+
-Caesinate + 2CH3COOH(aq)^Caesin+(CH3COO)2Ca
AIM To study the quantity of Casein in different samples of milk.
REQUIREMENTS > > > Glass rod Beakers (250 ml) Filter-paper

> > > > > > >

Weight box Filtration flask Test tubes Porcelain dish Different samples of milk
1 % acetic acid solution Ammonium sulphate solution
Theory Natural milk is an opaque white fluid Secreted by the mammary glands of F
emale mammal . The main constituents of natural milk are Protein, Carbohydrate,
Mineral Vitamins,Fats and Water and is a complete balanced diet . Fresh milk is
sweetish in taste. However , when it is kept for long time at a temperature of 5
degree it become sour because of bacteria present in air . These bacteria conve
rt lactose of milk into lactic acid which is sour in taste. In acidic
condition casein of milk starts separating out as a precipitate. When the acidit
y in milk is sufficient and temperature is around 36 degree, it forms semi-solid
mass, called curd. PROCEDURE 1. A clean dry beaker has been taken, followed by
putting 20 ml of cows milk into it and adding 20 ml of saturated ammonium sulphat
e solution slowly and with stirring. Fat along with Caesin was precipitate out.
2. The solution was filtered and transferred the precipitates in another beaker.
Added about 30 ml of water to the precipitate. Only Caesin dissolves in water f
orming milky solution leaving fat undissolved.

3. The milky solution was heated to about 40oC and add 1% acetic acid solution d
rop-wise, when casein got precipitated. 1. 4. Filtered the precipitate, washed w
ith water and the precipitate was allowed to dry. 2. 5. Weighed the dry solid ma
ss in a previously weighed watch glass. 3. 6. The experiment was repeated with o
ther samples of milk.
Determination of Contents of Cold Drinks
*Introduction* The era of cold drinks began in 1952 but the industrialization in
India marked its beginning with launching of Limca and Goldspot by parley group
of companies. Since, the beginning of cold drinks was highly profitable and lur
ing, many multinational companies launched their brands in India like Pepsi and
Coke. Now days, it is observed in general that majority of people viewed Sprite,
Fanta and Limca to give feeling of lightness, while Pepsi and Thumps Up to acti
vate pulse and brain.

*Theory* Cold drinks of different brands are composed of alcohol, carbohydrates,

carbon dioxide, phosphate ions etc. These soft drinks give feeling of warmth, l
ightness and have a tangy taste which is liked by everyone. Carbon dioxide is re
sponsible for the formation of froth on shaking the bottle. The carbon dioxide g
as is dissolved in water to form carbonic acid which is also responsible for the
tangy taste. Carbohydrates are the naturally occurring organic compounds and ar
e major source of energy to our body. General formula of carbohydrates is CX (H2
O)Y. On the basis of their molecule size carbohydrates are classified as:Monosac
charide, Disaccharides and Polysaccharides. Glucose is a monosaccharide with for
mula C6H12O6 .It occurs in Free State in the ripen grapes in bones and also in m
any sweet fruits. It is also present in human blood to the extent of about 0.1%.
Sucrose is one of the most useful disaccharides in our daily life. It is widely
distributed in nature in juices, seeds and also in flowers of many plants. The
main source of sucrose is sugar cane juice which contain 15-20 % sucrose and sug
ar beet which has about 10-17 % sucrose. The molecular formula of sucrose is C12
H22O11. It is produced by a mixture of glucose and fructose. It is non-reducing
in nature whereas glucose is reducing. Cold drinks are a bit acidic in nature an
d their acidity can be measured by finding their pH value. The pH values also de
pend upon the acidic contents such as citric acid and phosphoric acid. *Aim* Com
paritive Study and Qualitative Analysis of different brands of Cold Drinks avail
able in market. *Apparatus*
y y y
Test Tubes Test Tube Holder Test Tube Stand

y y y y y y y y
Stop Watch Beaker Bunsen Burner pH Paper Tripod Stand China Dish Wire Gauge Wate
r Bath
*Chemicals Required*
y y y y y y y y
Iodine Solution Potassium Iodide Sodium Hydroxide Lime Water Fehlings A & B Solut
ion Concentrated Nitric Acid Benedict Solution Ammonium Molybdate
*Detection Of pH* Experiment Small samples of cold drinks of different brands we
re taken in a test tube and put on the pH paper. The change in colour of pH pape
r was noticed and was compared with standard pH scale. Observation
Sr. No. 1 Name Of The Drink Coca Cola Colour Change Pinkish pH Value 2 3

2 3 5
Sprite Limca Fanta
Dark Orange Light Orange Orange
3 4 3 4
Inference Soft Drinks are generally acidic because of the presence of citric aci
d and phosphoric acid. pH values of cold drinks of different brand are different
due to the variation in amount of acidic content. *Test For Carbon Dioxide* Exp
eriment As soon as the bottles were opened, one by one the samples were passed t
hrough lime water. The lime water turned milky. Observation
Sr. No. Name Of The Drink Time Taken Conclusion
(sec)
1 2 3 4 Coca Cola Sprite Limca Fanta 28 20 38 36 CO2 IS PRESENT CO2 IS PRESENT C
O2 IS PRESENT CO2 IS PRESENT
Inference All the soft drinks contain dissolved carbon dioxide in water. The car
bon dioxide (CO2) dissolves in water to form carbonic acid, which is responsible
for its tangy taste. Chemical Reaction Ca(OH)2 (s) + CO2 (g) CaCO3 (s) + H2O(l)
*Test For Glucose*

Experiment Glucose is a reducing sugar acid. Its presence is detected by the fol
lowing test:1.Benedicts Reagent Test Small samples of cold drinks of different br
ands were taken in a test tube and a few drops of Benedicts reagent were added. T
he test tube was heated for few seconds. Formation of reddish color confirmed th
e presence of glucose in cold drinks. Observation
Sr. No. 1 2 3 4 Name Of The Drink Coca Cola Sprite Limca Fanta Observation Reddi
sh Colour Precipitate Reddish Colour Precipitate Reddish Colour Precipitate Redd
ish Colour Precipitate Conclusion Glucose is Present Glucose is Present Glucose
is Present Glucose is Present
Inference All the samples gave positive test for glucose with Benedicts reagent.
Hence all the drinks contain glucose. 2. Fehlings Solution Test Small samples of
cold drinks of different brands were taken in a test tube and a few drops of Feh
lings A solution and Fehlings B solution was added in equal amount. The test tube
was heated in water bath for 10 minutes. Appearance of brown precipitate confirm
ed the presence of glucose in cold drinks. Observation
Sr. No. 1 Name Of The Drink Coca Cola Observation Reddish Brown Precipitate Redd
ish Brown Precipitate Reddish Brown Conclusion Glucose is Present
2
Sprite
Glucose is Present
3
Limca
Glucose is Present

Precipitate 4 Fanta Reddish Brown Precipitate Glucose is Present

Inference All samples gave positive test for glucose with Fehlings (A & B) soluti
ons. Hence all the cold drinks contain glucose. *Test For Phosphate* Experiment
Small samples of each brand of cold drinks were taken in separate test tubes and
Ammonium Molybdate followed by concentrated Nitric Acid (HNO3) was added to it.
The solution was heated. Appearance of canary-yellow precipitate confirmed the
presence of phosphate ions in cold drinks. Observation
Sr. No. 1 2 3 4 Name Of The Drink Coca Cola Sprite Limca Fanta Observation Concl
usion
Canary Yellow Precipitate Phosphate is Present Canary Yellow Precipitate Phospha
te is Present Canary Yellow Precipitate Phosphate is Present Canary Yellow Preci
pitate Phosphate is Present
Inference All the soft drinks samples gave positive test for phosphate ions. Hen
ce all the cold drinks contain phosphate. *Test For Alcohol* Experiment Small sa
mples of each brand of cold drinks were taken in separate test tubes and Iodine
followed by Potassium Iodide and Sodium Hydroxide (NaOH) solution was added to e
ach test tube. Then the test tubes were heated in hot water bath for 30 minutes.
Appearance of yellow coloured precipitate confirmed the presence of alcohol in
cold drinks.

Observation
Sr. No. 1 2 3 4 Name Of The Drink Coca Cola Sprite Limca Fanta Observation Yello
w Precipitate Yellow Precipitate Yellow Precipitate Yellow Precipitate Conclusio
n Alcohol is Present Alcohol is Present Alcohol is Present Alcohol is Present
Inference All the cold drinks samples gave positive test for alcohol. Hence all
the cold drinks contain alcohol. Chemical Reaction CH3CH2OH + 4I2 + 6NaOH CHI3 +
HCOONa + 5NaI + 5H2O *Test for Sucrose* Experiment 5 ml samples of each brand o
f cold drinks were taken in separate china dishes and were heated very strongly
until changes occur. Black coloured residue left confirmed the presence of sucro
se in cold drinks. Observation
Sr. No. 1 2 3 4 Name Of The Drink Coca Cola Sprite Limca Fanta Observation Black
Residue Black Residue Black Residue Black Residue Conclusion Sucrose is Present
Sucrose is Present Sucrose is Present Sucrose is Present
Inference All the brands of cold drinks contain sucrose. But amount of sucrose v
aries in each brand of drink. Fanta contains highest amount of sucrose.

*Result* After conducting several tests, it was concluded that the different bra
nds of cold drinks namely: 1. Coca Cola 2. Sprite 3. Limca 4. Fanta All contains
glucose, alcohol, sucrose, phosphate and carbon dioxide. All cold drinks are ac
idic in nature. On comparing the pH value of different brands Coca Cola is the m
ost acidic and Limca is least acidic of all the four brands taken. Among the fou
r samples of cold drinks taken, Sprite has the maximum amount of dissolved carbo
n dioxide and Fanta has the minimum amount of dissolved carbon dioxide. *Precaut
ions* Some of the precautions which need to be taken care of are
1. Concentrated solutions should be handled with immense care.
2. Hands should be washed thoroughly after performing each experiment. 3. If pos
sible, one should wear hand gloves to prevent from any possible damage. 4. If ch
emicals come into contact with your skin or eyes, flush immediately with copious
amounts of water. 5. Never leave burners unattended. Turn them off whenever you
leave your workstation. 6. Never point a test tube or any vessel that you are h
eating at yourself or your neighbour. *Conclusion* DIS-ADVANTAGES OF COLD DRINKS
1. Soft drinks are little more harmful than sugar solution. As they contain sug
ar in large amount which cause problems in diabetes patients.

2. Soft drinks can cause weight gain as they interfere with the bodys natural abi
lity to suppress hunger feeling. 3. Soft drinks have ability to dissolve the cal
cium so they are also harmful for our bones. 4. Soft drinks contain phosphoric ac
id which has a pH of 2.8. So they can dissolve a nail in about 4 days. 5. For tra
nsportation of soft drinks syrup the commercial truck must use the hazardous mat
ter place cards reserved for highly consive material. 6. Soft drinks have also a
bility to remove blood so they are very harmful to our body. USES OF COLD DRINKS
1. Cold drinks can be used as toilet cleaners. 2. They can remove rust spots fr
om chrome car humpers. 3. They clean corrosion from car battery terminals. 4. So
ft drinks are used as an excellent detergent to remove grease from clothes. 5. The
y can loose a rusted bolt.

Adulterants in Food
TfflDRy The increasing number of food producers and the outstanding amount of im
port foodstuffs enables the producers to mislead and cheat consumers. To differe
ntiate those who take advantage of legal rules from the ones who commit food adu
lteration is very difficult. The consciousness of consumers would be crucial. Ig
norance and unfair market behavior may endanger consumer health and misleading c
an lead to poisoning. So we need simple screening, tests for their detection. In
the past few decades, adulteration of food has become one of the serious proble
ms. Consumption of adulterated food causes serious diseases like cancer, .diarrh
oea., , .asthma., .ulcers., etc. Majority of fats, oils and butter are paraffin
wax, castor oil and hydrocarbons. Red chilli powder is mixed with brick powder a
nd pepper is mixed with dried papaya seeds. These adulterants can be easily iden
tified by simple chemical tests. Several agencies .have been set up by the Gover
nment of India to remove adulterants from food stuffs. AGMARK acronym for agricu
ltural marketing.this organization certifies food products for their quality. Its
objective is to promote the Grading and Standardization of agricultural and all
ied commodities. To detect the presence of adulterants in fat, oil and butter. R
EQUIREMENTS Test-tube, acetic anhydride, conc. H2SO4, acetic acid, conc. HNO3. P
ROCEDURE Common adulterants present in ghee and oil are paraffin wax, hydrocarbo
ns, dyes and argemone oil. These are detected as follows : (i) Adulteration of p
araffin wax and hydrocarbon in vegetable ghee Heat small amount of vegetable ghe
e with acetic anhydride. Droplets of oil floating on the surface of unused aceti
c anhydride indicates the presence of wax or hydrocarbons. (ii) Adulteration of
dyes in fat

Heat 1mL of fat with a mixture of 1mL of conc. sulphuric acid and 4mL of acetic
acid. Appearance of pink or red colour indicates presence of dye in fat. (iii) A
dulteration of argemone oil in edible oils
To small amount of oil in a test-tube, add few drops of conc. HNO3 and shake. Ap
pearance of red colour in the acid layer indicates presence of argemone oil. To
detect the presence of adulterants in sugar REQUIREMENTS Test-tubes, dil. HCl. P
ROCEDURE Sugar is usually contaminated with washing soda and other insoluble sub
stances which are detected as follows : (i) Adulteration of various insoluble su
bstances in sugar
Take small amount of sugar in a test-tube and shake it with little water. Pure s
ugar dissolves in water but insoluble impurities do not dissolve. (ii) Adulterat
ion of chalk powder, washing soda in sugar
To small amount of sugar in a test-tube, add few drops of dil. HCl. Brisk efferv
escence of CO2 shows the presence of chalk powder or washing soda in the given s
ample of sugar. To detect the presence of adulterants in samples of chilli powde
r, turmeric powder and pepper REQUIREMENTS Test-tubes, conc. HCl, dil. HNO3, KI
solution PROCEDURE Common adulterants present in chilli powder, turmeric powder
and pepper are red coloured lead salts, yellow lead salts and dried papaya seeds
respectively. They are detected as follows : (i) Adulteration of red lead salts
in chilli powder
To a sample of chilli powder, add dil. HNO3. Filter the solution and add 2 drops
of potassium iodide solution to the filtrate. Yellow ppt. indicates the presenc
e of lead salts in chilli powder. (ii) Adulteration of yellow lead salts to turm
eric powder
To a sample of turmeric powder add conc. HCl. Appearance of magenta colour shows
the presence of yellow oxides of lead in turmeric powder. (iii) Adulteration of
brick powder in red chilli powder

Add small amount of given red chilli powder in beaker containing water. Brick po
wder settles at the bottom while pure chilli powder floats over water. (iv) Adul
teration of dried papaya seeds in pepper
Add small amount of sample of pepper to a beaker containing water and stir with
a glass rod. Dried papaya seeds being lighter float over water while pure pepper
settles at the bottom. EXPERIMENT Adulteration of paraffin wax and hydrocarbon
in vegetable ghee II PROCEDURE Heat small amount of vegetable ghee with acetic a
nhydride. Droplets of oil floating on the surface of unused acetic anhydride ind
icate the presence of wax or hydrocarbon. Heat 1mL of fat with a mixture of 1mL
of conc. H2SO4 and 4mL of acetic acid. To small amount of oil in a test tube, ad
d few drops of conc. HNO3 & shake. Take small amount of sugar in a test tube and
shake it with little water. OBSERVATION Appearance of oil floating on the surfa
ce.
Adulteration of dyes in fat Adulteration of argemone oil in edible oils Adultera
tion of various insoluble substances in sugar
Appearance of pink colour. No red colour observed Pure sugar dissolves in water
but insoluble impurities do not dissolve. No brisk effervescence observed. Appea
rance of magenta colour No yellow ppt.
Adulteration of chalk powder, washing soda in sugar Adeulteration of yellow lead
salts to turmeric powder Adulteration of red lead salts in chilli powder Adulte
ration of brick powder in chilli powder Adulteration of dried papaya seeds in pe
pper
To small amount of sugar in a test tube, add a few drops of dil. HCl. To sample
of turmeric powder, add conc. HCl. To a sample of chilli powder, add dil. HNO3.
Filter the solution and add 2 drops of KI solution to the filtrate. Add small am
ount of given red chilli powder in a beaker containing water. Add small amount o
f sample of pepper to beaker containing water and stir with a glass rod.
Brick powder settles at the bottom while pure chilli powder floats over water. D
ried papaya seeds being lighter float over water while pure pepper settles at th
e bottom.

Selection of wholesome and non-adulterated food is essential for daily life to m

ake sure that such foods do not cause any health hazard. It is not possible to e
nsure wholesome food only on visual examination when the toxic contaminants are
present in ppm level. However, visual examination of the food before purchase ma
kes sure to ensure absence of insects, visual fungus, foreign matters, etc. Ther
efore, due care taken by the consumer at the time of purchase of food after thor
oughly examining can be of great help. Secondly, label declaration on packed foo
d is very important for knowing the ingredients and nutritional value. It also h
elps in checking the freshness of the food and the period of best before use. Th
e consumer should avoid taking food from an unhygienic place and food being prep
ared under unhygienic conditions. Such types of food may cause various diseases.
Consumption of cut fruits being sold in unhygienic conditions should be avoided
. It is always better to buy certified food from reputed shop.
Foaming Capacity Of Soaps
Lourdes Central School, Bejai, Mangalore Investigatory Project On Foaming Capaci
ty Of Soaps Kenneth Lobo Class XII Contents Acknowledgements 3 Preface 4

Introduction 5 Commercial preparation 6 Introduction to experiment 9 Objective a

nd theory 10 Procedure 11 Observation table 12 Result 13 Test for hardness 14 Bi
bliography 15 Acknowledgement I will treasure the knowledge imparted to me by Mr
s. Anita Thomas, my grateful thanks to her for the able teaching and guidance. I
thank Mr. Harsha Kumar, the Lab assistant for his cooperation. I also thank my
parents and my friends for their constant support and cooperation. Preface 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 clean
sing 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 g
rease and water which appears as foam. The washing ability of soap depends on fo
aming capacity, as well as the water used in cleaning. The salts of Ca and Mg di
srupt the formation of micelle formation. The presence of such salts makes the w
ater hard and the water is called hard water. These salts thus make the soap ine
fficient in its cleaning action.

Sodium Carbonate when added to hard water reacts with Ca and Mg and precipitates
them out. Therefore sodium carbonate is used in the treatment of hard water. Th
is project aims at finding the foaming capacity of various soaps and the action
of Ca and Mg salts on their foaming capacity. Introduction Soap is an anionic su
rfactant used in conjunction with water for washing and cleaning, which historic
ally comes either in solid bars or in the form of a viscous liquid. Soap consist
s of sodium or potassium salts of fatty acids and is obtained by reacting common
oils or fats with a strong alkaline in a process known as saponification. The f
ats are hydrolyzed by the base, yielding alkali salts of fatty acids (crude soap
) and glycerol. The general formula of soap is Fatty end water soluble end
CH3-(CH2) n COONa
Soaps are useful for cleaning because soap molecules have both a hydrophilic end
, which dissolves in water, as well as a hydrophobic end, which is able to disso
lve non polar grease molecules. Applied to a soiled surface, soapy water effecti
vely holds particles in colloidal suspension so it can be rinsed off with clean
water. The hydrophobic portion (made up of a long hydrocarbon chain) dissolves d
irt and oils, while the ionic end dissolves in water. The resultant forms a roun
d structure called micelle. Therefore, it allows water to remove normallyinsolub
le matter by emulsification.
Commercial production of soap
The most popular soap making process today is the cold process method, where fat
s such as olive oil react with strong alkaline solution, while some soapers use
the historical hot process. Handmade soap differs from industrial soap in that,
usually, an excess of fat is sometimes used to consume the alkali (super fatting
), and in that the glycerin is not removed, leaving a naturally moisturizing soa
p and not pure detergent. Often, emollients such as jojoba oil or Shea butter ar
e added at trace (the point at which the saponification process is sufficiently ad
vanced that the soap has begun to thicken), after most of the oils have saponifi
ed, so that they remain unreacted in the finished soap.
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 ma
de 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, co
conut, palm, cocoa butter to provide different qualities. For example, olive oil
provides mildness in soap; coconut oil provides lots of lather; while coconut a
nd palm oils provide hardness. Sometimes castor oil can also be used as an ebull
ient. 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 saponifica
tion. Cold-process soap making takes place at a sufficient temperature to ensure
the liquification of the fat being used. Unlike cold-processed soap, hot-proces
sed 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 ma
king 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 sk
infriendly. Hot process In the hot-process method, alkali and fat are boiled tog
ether at 80100 C until saponification occurs, which the soap maker can determine b
y taste or by eye. After saponification has occurred, the soap is sometimes prec
ipitated from the solution by adding salt, and the excess liquid drained off. Th
e hot, soft soap is then spooned into a mold. Cold process A cold-process soap m
aker first looks up the saponification value of the fats being used on a saponif
ication chart, which is then used to calculate the appropriate amount of alkali.
Excess unreacted alkali in the soap will result in a very high pH and can burn
or irritate skin. Not enough alkali and the soap are greasy. The alkali is disso
lved in water. Then oils are heated, or melted if they are solid at room tempera
ture. Once both substances have cooled to approximately 100-110F (37-43C), and are
no more than 10F (~5.5C) apart, they may be combined. This alkali-fat mixture is
stirred until trace. There are varying levels of trace. After much stirring, the m
ixture turns to the consistency of a thin pudding. Trace corresponds roughly to vi
scosity. Essential and fragrance oils are added at light trace. Introduction to
the experiment

Soap samples of various brands are taken and their foaming capacity is noticed.
Various soap samples are taken separately and their foaming capacity is observed
. The soap with the maximum foaming capacity is thus, said to be having the best
cleaning capacity. The test requires to be done with distilled water as well as
with tap water. The test of soap on distilled water gives the actual strength o
f the soaps cleaning capacity. The second test with tap water tests the effect o
f Ca2+ and Mg2+ salts on their foaming capacities. Objective: To compare the foa
ming capacity of various soaps. Theory: The foaming capacity of soap depends upo
n 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 wi
th same force for the same amount of time. The solutions are then allowed to sta
nd when the foam produced during shaking disappears gradually. The time taken fo
r 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 f
oaming capacity or cleansing action. Requirements: Five 100ml conical flasks, fi
ve test tubes, 100ml measuring cylinder, test tube stand, weighing machine, stop
watch. Chemical Requirements: Five different soap samples, distilled water, tap
water. Procedure: 1. Take five 100ml conical flasks and number them 1, and add
8 Gms of soap. 2. Warm the contents to get a solution. 3. Take five test tubes;
add 1ml of soap solution to 3ml of water. Repeat the process for each soap solut
ion in different test tubes. 4. Close the mouth of the test tube and shake vigor
ously for a minute. Do the same for all test tubes and with equal force. 5. Star
t the timer immediately and notice the rate of disappearance of 2mm of froth. Ob
servations: The following outcomes were noticed at the end of the experiment
Test Tube no Vol. of soap solution Vol. of water added Time taken for disappeara
nce of 2mm
2,3,4,5. Put 16ml of water in each flask

1. Dove 2. Lux 3. Tetmosol 4. Santoor 5. Cinthol

8ml 8ml 8ml 8ml 8ml
16ml 16ml 16ml 16ml 16ml
1142 328 510 1532 940
Result The cleansing capacity of the soaps taken is in the order: Santoor > Dove
> Cinthol > Tetmosol > Lux From this experiment, we can infer that Santoor has
the highest foaming capacity, in other words, highest cleaning capacity. Lux, on
the other hand is found to have taken the least amount of time for the disappea
rance of foam produced and thus is said to be having the least foaming capacity
and cleansing capacity. Test for hardness in water Test for Ca2+ and Mg2+ salts
in the water supplied Test for Ca2+ in water H2O +NH4Cl + NH4OH + (NH4)2CO3 No p
recipitate 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 i
n water. The water used does not contain salts of Ca2+ and Mg2+. The tap water p
rovided is soft and thus, the experimental results and values hold good for dist
illed water and tap water.