Académique Documents
Professionnel Documents
Culture Documents
Peshwa Road
(2016-2017)
Chemistry
project
Acknowledgement
Bonafide certificate
This is to certify that Gopi Nath Sah of
class XII A has successfully completed the
investigatory project on TO STUDY
EMULSIFYING POWER OF DIFFERENT
DETERGENTS" under the guidance of Mrs.
SUNITA
DEWAAN
.This
project
is
absolutely genuine and doesn't not
involve in any kind of plagiarism. This is
in partial fulfillment of Physics practical
examination CBSE 2017.
Department of Chemistry
(Mrs Sunita Dewaan)
EMULSION
An emulsion is a mixture of two or more liquids that are
normally immiscible . Emulsions are part of a more general
class of two-phase systems of matter called colloids. Although
the terms colloid and emulsion are sometimes used
interchangeably, emulsion should be used when both phases,
dispersed and continuous, are liquids. In an emulsion, one liquid
(the dispersed phase) is dispersed in the other (the
continuous phase). Examples of emulsions include vinaigrettes,
homogenized milk, mayonnaise, and some cutting
fluids for metal working.
The word "emulsion" comes from the Latin word for "to milk",
as milk is an emulsion of fat and water, along with other
components.
Two liquids can form different types of emulsions. As an
example, oil and water can form, first, an oil-in-water
emulsion, wherein the oil is the dispersed phase, and water is
the dispersion medium. Second, they can form a water-in-oil
emulsion, wherein water is the dispersed phase and oil is the
PROPERTIES
Emulsions contain both a dispersed and a continuous
phase, with the boundary between the phases called the
"interface".
Emulsions tend to have a cloudy appearance because the
many phase interfaces scatter light as it passes through
the emulsion.
They are thermodynamically unstable thus they are not
formed spontaneously.
If the emulsion is dilute enough, light will be scattered
more, and the emulsion will appear bluer this is called
the "Tyndall effect".
If the emulsion is concentrated enough, the color will be
distorted toward comparatively longer wavelengths, and
will appear more yellow.
Two special classes of emulsions micro emulsions and
nan
Emulsions, with droplet sizes below 100 nm appear
translucent.
Whether an emulsion of oil and water turns into a "waterin-oil" emulsion or an "oil-in-water" emulsion depends on
the volume fraction of both phases and the type of
emulsifier (surfactant) present.
TYPES OF EMULSIONS
Depending upon the nature of the dispersed phase, the
emulsions are classified as:
(I) Oil-in-water emulsions (O/W): The emulsion in which oil
is present as the dispersed phase and water as the dispersion
medium (continuous phase) is called an oil-in-water emulsion.
Milk is an example of the oil-in-water type of emulsion. In milk
liquid fat globules are dispersed in water. Other examples are,
vanishing cream etc.
EMULSYGYING AGENTS
Emulsifying agents are substances that are soluble in both
fat and water and enable fat to be uniformly dispersed in
water as an emulsion. Foods that consist of such emulsions
include butter, margarine, salad dressings, mayonnaise and ice
cream. Stabilizers maintain emulsions in a stable form.
Emulsifying agents are also used in baking to aid the smooth
incorporation of fat into the dough and to keep the
crumb soft.
Emulsions are stabilized by adding an emulsifier or emulsifying
agents. These agents have both a hydrophilic and a lipophilic
part in their chemical structure. All emulsifying agents
concentrate at and are adsorbed onto the oil: water interface
to provide a protective barrier around the dispersed droplets.
In addition to this protective barrier, emulsifiers stabilize
the emulsion by reducing the interfacial tension of the
system.
All emulsifying agents must be chemically stable in the
system, inert and chemically non-reactive with other emulsion
components, and nontoxic and nonirritant. They should also be
reasonably odorless and not cost prohibitive.
TYPES OF EMULSIFIERS
Some commonly used emulsifiers are: Natural emulsifiers: - Agar gelatin leno tin cholesterol
methyl cellulose carboxyl methyl cellulose etc.
Auxiliary emulsifiers: - A variety of fatty acid (e.g.
stearic acid), Fatty alcohols (e.g. steady of acetyl alcohol
and fatty esters (e.g. glycerol monostearate serve to
stabilize emulsion through their ability to thicken the
emulsion.
Synthetic emulsifier: - Detergents, Soap, Benzalkonium
chloride, polyoxoethylene, or Glycerol esters.
DEMULSIFICATION
Demulsification is the process of separation of a emulsion into
its constituent liquids. The different techniques applied for
demulsification are centrifugation, freezing, boiling,
electrostatic precipitation etc. various chemical method are
employed which destroy the emulsifying agents.
DETERGENTS
A detergent is a surfactant or a mixture of surfactants with
"cleaning properties in dilute solutions."[1] These substances
are usually alkylbenzenesulfonates, a family of compounds
that are similar to soap but are more soluble in hard water,
because the polar sulfonate(of detergents) is less likely than
the polar carboxyl (of soap) to bind to calcium and other ions
found in hard water.
In most household contexts, the term detergent by itself
refers specifically to laundry detergent or dish detergent, as
opposed to hand soap or other types of cleaning agents.
Detergents are commonly available as powders or
concentrated solutions. Detergents, like soaps, work because
they are amphiphilic: partly hydrophilic (polar) and
partly hydrophobic (non-polar). Their dual nature facilitates
the mixture of hydrophobic compounds (like oil and grease)
with water. Because air is not hydrophilic, detergents are
also foaming agents to varying degrees.
Anionic detergents
Typical anionic detergents are alkylbenzenesulfonates. The
alkylbenzene portion of these anions is lipophilic and the
sulfonate is hydrophilic. Two different varieties have been
Cationic detergents
Cationic detergents are similar to the anionic ones, with a
hydrophobic component, but, instead of the anionic sulfonate
group, the cationic surfactants have quaternary ammonium as
the polar end. The ammonium center is positively charged.
household works.
Anionic detergent are also used in toothpastes
Uses of cationic detergents
Used in hair conditioners
They have germicidal properties but these are expensive.
Biodegradable detergents
The synthetic detergents which re broker by bacteria present
aim sewage into co 2 are called biodegradable detergents.
They do no cause pollution.
Non-biodegradable detergents
The detergents which are not decomposed buy bacteria are
called non-biodegradable detergents.
Example detergents having branched chains.
DETERGENTS AS AN EMULSIFIER
Detergents are the substances that can act in the removal of
the dirt. Detergent mainly act on the oily films that trap dirt
particle. Detergents are long chain molecules molecules of
sodium N-dodecyl benzene sulphate and sodium N
dodecylsulphates. The detergent have a hydrocarbon portion
soluble in oil and an ionic portion soluble in water.
The detergent molecules acts as emulsifier that is by
bridging the oil and water phase, it rinks the oil into tiny
droplets suspended in water. The disruption of oils film allows
the dirt particle to become stabilized.
Cleansing action
We all know detergent is used to remove dirt and grime from
substances. Generally dirt and grime because they have an oil
component which is difficult to remove by plane brushing or
washing by water. A detergent molecule has two parts. The
long chain of organic parts and the functional group-so. It has
a tail and head. It is to be remembered that it is not an ion
the atoms are all covalently bonded and the electric charges
show how the charges get polarized in the group a detergent
has a tadpole like structure shown below.
The organic tail dissolves in the dirt, grime or grease and the
ionic head dissolves in water. When clothes are rinsed or
agitated the dirt gets pulled out of the clothes in water by
the detergent molecules. In this way the detergent does its
cleaning work on the dirty and grimy clothes. The soap
molecule actually form a closed structure because of mutual
repulsion of the positively charged head. The structure is
called micelle .The micelle pulls out the dirt and grime more
efficiently.
Uses of emulsification
In medicine a wide variety of Medical and Pharmaceutical
preparations are emulsion. It is believed that in this form
they can be more effective and easy to assimilate.
Experiment
Aim: - To compare the emulsification power of detergent
Materials required: Emulsifier used: - Detergent: -surf excel, Ariel, Tide,
fena, wheel, rin.
Oil used: - seasam oil, mustard oil, desi ghee, butter,
Procedure
In a test-tube take 5 ml of oil and water
Add 5 to 6 drops of emulsifying Agent solution
Shake it well (10-12 time for uniformity) and start the
stopwatch
Stop the stopwatch after the separation of oil in water
become Static and note the time of separation
Repeat the process for other oils.
OBSERVATIONS:Emulsio
n type
Almond
oil
Mustard
Oil
Sesam
Ghee
Butter
Petrol
TIDE
RIN
FENA
ARIEL
SURF
EXCEL
WHEE
L
0:40
0:58
1:41
1:04
0:47
1:10
0:14
1:37
2:19
0:56
2:12
3:31
0:29
1:34
2:02
0:37
1:01
0:19
0:28
0:47
3:32
0:51
0:56
1:18
0:32
0:39
1:00
0:35
0:37
0:42
0:12
0:25
1:46
0:23
0:24
0:15
Precaution
Avoid the mixing of emulsifying agents.
Test should be perform at room temperature
Accuracy of the stopwatch should be maintained
GRAPHS
Water & Almond Oil
1:55
1:40
1:26
1:12
0:57
0:43
0:28
0:14
0:00
Tide
Rin
Fena
Ariel
SurfExcel
Wheel
SurfExcel
Wheel
Wheel
Tide
Rin
Fena
Ariel
Wheel
Tide
Rin
Fena
Ariel
SurfExcel
Wheel
SurfExcel
Wheel
Wheel
Tide
Rin
Fena
Ariel
Wheel
Tide
Rin
Fena
Ariel
SurfExcel
Wheel
SurfExcel
Wheel
Wheel
Tide
Rin
Fena
Ariel
Wheel
Result
Among all the detergent which we tested with different oil
samples
TIDE
Biblography