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CHEMISTRY FORM 5:

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

Hard water contains a great amount of


calcium and magnesium ions.
Soap cannot be used in hard water
because the magnesium and calcium ions
will react with soap ions to form a nonsoluble precipitate in water that is called a
soap film or scum.
Soap cannot produce bubble in hard water.
Soap scum is not easily cleaned. It will
leave a clear sediment that can be seen on
the clothes and cause the clothes to feel
hard.

PROPERTIE
SOAP
S
Less powerful
Cleaning
Power
It is difficult to wash
Ease Of
away all soap on
Rinsing

pH
Molecular
Formula

clothes. The soap


that remains leave
and odour and spoil
the fabrics
Slightly alkaline

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

To stop fats from turning rancid


Preserve the colour of fruit
juice
Stimulates the immune
systems
Protect against chromosomes
breakage
Inhibit the formation of
carcinogeic nitrosamines
Reduce the risk of heart
disease and cancer
Neutralize free radical

THANK YOU

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