Name: Muhamad Hazim Bin Ya Class: 4c CN: 410/071 HR: Rafidah Teacher: Pn. Siti Zabidah
Name: Muhamad Hazim Bin Ya Class: 4c CN: 410/071 HR: Rafidah Teacher: Pn. Siti Zabidah
Name: Muhamad Hazim Bin Ya Class: 4c CN: 410/071 HR: Rafidah Teacher: Pn. Siti Zabidah
CLASS: 4c
CN: 410/071
HR: Rafidah
CH3(CH2)14COOH+NaOH CH3(CH2)14COONa+H2O
3
Preparation of soap
Oils and fats are esters formed from glycerol and fatty acid
Neutralization of soap
The cleansing action of soap and detergent
one part of the soap and detergent anion is negatively charged (polar end)
it is dissolve in water, it also hydrophilic or “like water”
Hydrophilic
(polar end) part
when soap and detergent is added to the dirty surface of a piece of clothes covered
with oil layer or grease
-The negatively charge `head` (hydrophilic) of soap ions or detergent ions dissolved in water
-The hydrocarbon `tail` (hydrophobic) of soap or detergent ions dissolve in the layer of the
grease or oil
if the water is agitated slightly, the grease begins to lifted of the surface
When the cloth is rinsed with water, the droplets will be carried away.
Heating and stirring may help to loosen the dirty particles from the materials from
the materials being washed.
Effectiveness of the cleansing active of soap and detergent
It is difficult to wash away all Ease of Rinsing Rinse out well from cloth
the soap on clothes. The
soap that remains leave &
odour then spoil the fabrics.
Determine by the fatty acid Molecular Structure Can be modified to suit the
in the oil & fat used to cleaning task.
produce soap
e.g- detergent can be made
especially for cleaning toilet
bowl.
Form scum with hard water Formation of Scum Does not form scum with
hard water
5.2 FOOD ADDERTIVE
Uses of food additive
PRESERVATIVE
FLAVOURING
-sodium benzoate
-monosodium glutamate
-sodium nitrate
-aspartame
TYPES
STABILISER & THICKENER ANTIOXIDANT
-gelatine -ascorbic acid
-acacia gum
DYE
-azo compound
-triphenyl compound
Carcinogenic:
Allergy:
NaNO2
MSS
EFFECT ON HEALTH
Brain damage:
*Hyperactivity
ANTIOXIDANT:
-to prevent spoilage of food due the PRESERVATIVE:
oxidation by oxygen -to inhabit or prevent the growth of moulds,
yeast and bacteria that spoil the food
FLAVAOURING AGENT:
-to enhance the taste of
food
FUNCTION OF
STABILISER AND
THICKENESS
COLOURING AGENT: -to improve the texture of
-to restore the colour food
-to enhance the natural
colour
5.3 MEDICINE
- Plant Local
Coconut
Streptomysin dsy chortherapeutic medicine control
Garlic symptoms of mental illness stimulants anti
depressants
Ginger
Ginseng
Hibiscus
Turmeric
Side effects of medicines
Some traditional medicine help people lose their weight by speeding up their
metabolism. The side effect are increase in blood pressure and heart rate
Birth control pill are an examples of modern medicine. Women who use the pill
- Use the correct amount or dosage and using it for the correct purpose