Professional Documents
Culture Documents
CHEMICAL FOR
CONSUMERS
PREPARED BY: NUR FATIN NADIRAH BINTI
FAIROL AZMI
NUR SYAZWANI BINTI IBRAHIM
ANIS SABRINA BINTI ABDULLAH
COMPARISON OF
SOAP & DETERGENT
+ FOOD ADDICTIVE
PRESERVATIVE &
ANTIOXIDANT
COMPARISON OF
SOAP AND
DETERGENT
PROPERTIE
SOAP
S
Less powerful
Cleaning
Power
It is difficult to wash
Ease Of
away all soap on
Rinsing
pH
Molecular
Formula
Determined by the
fatty acid found in
the oil or fat used to
produce soap
DETERGENT
More powerful
Rinse out well from
clothes
Can be controlled
to suit cleansing
task
Can be modified to
suit the cleansing
task. Eg, a
detergent can be
made specially for
cleaning toilet
FOOD ADDICTIVES
Food Additives arenatural or synthetic
substance which are added to food to:i) preventspoilage
ii) improveitsappearance,tasteortexture
iii) preventgrowthofmicroorganisms
iv) prevent oxidationof fats and oils by
oxygen in
air
v) restore thecolouroffooddestroyed
during foodprocessing.
PRESERVATIVES
substance added to food to
slowdown and prevent the growth of
microorganisms in order to kept the
lastslonger.
salts, vinegar and sugar have
beenused for centuries to
preservefood
PRESERVAT MOLECUL
USES
IVES
AR
FORMUL
A
Retard the growth of
Salt sugar
Vinegar
Sodium
nitrite
Sodium
nitrate
Benzoic
acid
Sodium
benzoate
NaNO
NaNO
CH COOH
CH COONa
microorganism
Provide acidic condition that
inhibits the growth of
microorganisms
Prevent food poisoning in
can food
Maintain the natural colour
of meat
Preserve sauces, fruit juice,
jams and margarine.
ANTIOXIDANTS
i) preventoxidationthatcausesrancidfa
ts and brown foods
ii) toslowdowntheoxidationprocess.
) food containing fats or oilsare
oxidised and become rancid when
exposed to air.
) This makes the food unpalatable.
) The rancidproducts are volatile
organic compounds with 4 odours.
(exp: butanoic acid, CHCOOH)
ANTIOXIDANTS
Butylated
hydroxyanisole (BHA)
Butylated
hydroxytoluene (BHT)
Sodium citrate
Vitamin C
Vitamin E
USES
To retard rancidity in oils
THANK YOU