1.detergent manufacture by explaining the general structure of the
detergent molecule & its solubility properties. Give the preparation
of two types of detergents.
2. an exaample of the used of fats & oils in the food industry -but
not milk or margarine. Explain why the fat or oil is used in this
industry.

Hello -

1) Detergents are long-chain molecules comprised of two types of
groups - at one end is the long carbon chain - this section is
non-polar and allows the detergent to mix with non-polar substances
like fats and oils.  The other end of the detergent molecule is
composed of a polar head group - this polar segment allows this end of
the detergent to mix with polar solvents like water.  This combination
of properties is referred to as "amphipathic" and allows detergents to
help emulsify fats and oils into a water solution, allowing water,
which normally would not dissolve fats and oils, to clean non-polar
substances.

A simple description of the structure of detergents:
http://www.citycollegiate.com/industry2.htm

Detergents are generally sodium salts (can also be magnesium or
calcium salts) that are formed from long-chain alcohols and polarized
head groups such as sulfate, phosphate, benzonate, etc.  Sodium
dodecyl sulfate (SDS - also called sodium lauryl sulfate), a very
common detergent found in everything from toothpaste to shampoo, is
synthesized from dodecanol (a 12 carbon alcohol and sulfuric acid):
http://www.ces.clemson.edu/ecl/labs/general/lab10.html

Another site describing soaps and detergents with a similar synthesis
of SDS:
http://www.ces.clemson.edu/ecl/labs/general/labs.pdf

A synthesis of sodium 4-dodecylbenzenesulfonate:
http://www.wissensdrang.com/auf1det.htm

Three homemade detergent recipes:
http://www.thefrugalshopper.com/articles/detergent.html

As a general overview, the following two pages provide a simple
explanation for soaps and detergents:
http://www.cleaning101.com/sdalatest/html/soapchemistry1.htm
http://www.cleaning101.com/sdalatest/html/soapchemistry2.htm

2)  Fats and oils are used for lots of other things in the food
industry.

As cooking oils, components of dressings and sauces (both for flavor
and to emulsify the other flavor oils from foods):
http://missvickie.com/howto/spices/oils.html

http://www.americanheart.org/presenter.jhtml?identifier=4668

It is used to fry things (as a heat exchanger - hotter than water
before it boils away):
http://www.fsai.ie/industry/guidance_frying_oils.htm



Please let me know if you have further questions.

synarchy


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