Vinegar as an additive bleaching agent for liquid detergents / by Mary Grace C. Tepora.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : 1999. Cavite State University- Main Campus,Description: 67 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 664.55  T25m 1999
Online resources: Production credits:
  • Science High School, College of Education (CED)
Abstract: TEPORA, MARY GRACE C., Applied Research IV (General Science Curriculum), Cavite State University, Indang, Cavite, "VINEGAR AS AN ADDITIVE BLEACHING AGENT FOR LIQUID DETERGENTS". Adviser. Prof. Corazon V. Herrera A study entitled "Vinegar as An Additive Bleaching Agent for Liquid Detergents" was conducted at the researcher's residence from December 1998 to February 1999 to: (1) determine the role of pH of acids in the bleaching power; (2) select the best vinegar suited as bleaching agent in liquid detergents and (3) recommend the vinegar best suited for the production of liquid detergents. Seven treatments were used in the study: Tl is commercial liquid detergent; T2 is liquid detergent with apple cider vinegar; T 3 is liquid detergent with wine vinegar; T4 is liquid detergent with "cabo negro" vinegar, T5•, is liquid detergent with coconut vinegar; T6 is liquid detergent with banana vinegar; and To or the control treatment, liquid detergent without vinegar, which served as the basis of comparison. The physical properties of the substrate were evaluated based on soil detection, color, odor and general acceptability. Chemical evaluation was also done to determine the pH and the Percentage Titratable Acidity (ITA) of the vinegar. The experimental design that was used in the study was Complete Randomized Design (CRD). The statistical tools that were used in analyzing data are the One-Way Analysis of Variance (ANOVA) and the Duncan's Multiple Range Test (DMRT). In order to determine the effectiveness of the treatments, two variables were used, dishes and textiles. Dishes are classified as to plastics and glasses and were tested once using catsup as representative food soil. The textile was also further classified into colored fabrics and white fabrics and was also tested once using catsup as representative food soil. Results show that coconut vinegar has the lowest pH value followed by apple cider vinegar, banana vinegar, "cabo negro" vinegar and wine vinegar. Wine vinegar achieved the highest ITA while coconut vinegar achieved the lowest TTA. Analysis of mean scores showed that Treatment 3 was superior to the other treaments in colored fabrics while Treatment 6 was superior than all the other treaments in white fabrics in the category of textiles. The effectiveness of the treaments and glasses proved that Treatment 3 is superior to the other treatments. It was found out that vinegar contributed to the detergency of the soap. The chemical properties of vinegar affect the substrate. "Ihe higher the pH and the ITA the better is the bleaching action. It was also found out that vinegar helps in the effective removal of soil. However, it was the wine vinegar, which is best suited as bleaching agent in the production of liquid detergents.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 664.55 T25m 2007 (Browse shelf(Opens below)) Link to resource Available RS-312 00006087

Applied Research IV (Agri-Science Curriculum) Cavite State University

Includes bibliographical references.

Science High School, College of Education (CED)

TEPORA, MARY GRACE C., Applied Research IV (General Science Curriculum), Cavite State University, Indang, Cavite, "VINEGAR AS AN ADDITIVE BLEACHING AGENT FOR LIQUID DETERGENTS". Adviser. Prof. Corazon V. Herrera
A study entitled "Vinegar as An Additive Bleaching Agent for Liquid Detergents" was conducted at the researcher's residence from December 1998 to February 1999 to: (1) determine the role of pH of acids in the bleaching power; (2) select the best vinegar suited as bleaching agent in liquid detergents and (3) recommend the vinegar best suited for the production of liquid detergents.
Seven treatments were used in the study: Tl is commercial liquid detergent; T2 is liquid detergent with apple cider vinegar; T 3 is liquid detergent with wine vinegar; T4 is liquid detergent with "cabo negro" vinegar, T5•, is liquid detergent with coconut vinegar; T6 is liquid detergent with banana vinegar; and To or the control treatment, liquid detergent without vinegar, which served as the basis of comparison.
The physical properties of the substrate were evaluated based on soil detection, color, odor and general acceptability. Chemical evaluation was also done to determine the pH and the Percentage Titratable Acidity (ITA) of the vinegar. The experimental design that was used in the study was Complete Randomized Design (CRD). The statistical tools that were used in analyzing data are the One-Way Analysis of Variance (ANOVA) and the Duncan's Multiple Range Test (DMRT).
In order to determine the effectiveness of the treatments, two variables were used, dishes and textiles. Dishes are classified as to plastics and glasses and were tested once using catsup as representative food soil. The textile was also further classified into colored fabrics and white fabrics and was also tested once using catsup as representative food soil.
Results show that coconut vinegar has the lowest pH value followed by apple cider vinegar, banana vinegar, "cabo negro" vinegar and wine vinegar. Wine vinegar achieved the highest ITA while coconut vinegar achieved the lowest TTA.
Analysis of mean scores showed that Treatment 3 was superior to the other treaments in colored fabrics while Treatment 6 was superior than all the other treaments in white fabrics in the category of textiles. The effectiveness of the treaments and glasses proved that Treatment 3 is superior to the other treatments.
It was found out that vinegar contributed to the detergency of the soap. The chemical properties of vinegar affect the substrate. "Ihe higher the pH and the ITA the better is the bleaching action. It was also found out that vinegar helps in the effective removal of soil. However, it was the wine vinegar, which is best suited as bleaching agent in the production of liquid detergents.

Submitted to the University Library 07/18/2007 RS-312

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