SOAP & DETERGENT QUIZ

With the amount of change that has happened to detergents in the '90s alone, it's difficult to know what's new and improved; how to select a product; and use it properly. Test your knowledge of today's soaps and detergents by taking the following quiz.

Q. What is the difference between a soap and a detergent?

A. Soap is a cleaning product made from fats and oils which are treated with a strong alkali. Its origins can be traced back to 2800 B.C. Detergents were developed in 1916 in response to a WWI-related shortage of fats and the need for a cleaning agent that would not form a soap curd in hard water.

By 1953, sales of detergent in this country surpassed those of soap. Today, detergents have all but replaced soap products because of soaps inability to adapt to a variety of fibers, wash temperatures and water conditions.

Q. What are the main ingredients found in detergents?

A. The surfactant is a detergent's basic cleaning ingredient. It loosens, emulsifies (dis-perses in water) and holds soil in suspension until it can be rinsed away. The builder helps the surfactant work more efficiently. It's primary function is to reduce water hardness.

Q. How have these ingredients changed?

A. The most dramatic change to detergent ingredients happened to the builders. Phosphate was the most effective builder, but has been banned in the U.S. for environ-mental reasons. Substitute builders are sodium carbonate and sodium silicate which precipitate (form an insoluble substance) rather than hold the hardness minerals in sol-ution. Sodium aluminosilicate (zeolite) is a substitute builder which affects the electrical charge of particles and outperforms other substitutes. These substitutes are still less effective in hard water and cold water conditions than the phosphate-containing deter-gents of the past.

Q. How do water conditions affect detergents?

A. With this in mind, water over 14 grains of hardness per gallon should be mechan-ically softened for best laundering and dishwashing results. And the warmer the water the better the results. In laundry, a minimum of 65 0 F is needed to dissolve and acti-vate detergents -- most cold water is around 50 0 and even colder in winter months. (Note: Care labels and detergent manufacturers define cold as 80~850.) In dishwashing, water temperature needs to be a minimum of 120~1400 as it enters the dishwasher to ensure the detergent is dissolved and activated. This improves cleaning and drying results. (Note: If there are young children or elderly adults in the home, 1200 water tem-perature may be preferred.)

Q. Which performs better, powder or liquid?

A. Liquid laundry detergents work better in cold and hard water conditions than powders because they dissolve easier. They also work best on oily soils and as a pre-treat for stains. Powder laundry detergents work well in warm and hot water conditions. They are especially effective on clay and ground-in dirt stains. Automatic dishwashing detergents are specially formulated with suds suppressors to minimize foam. Powder detergents tend to foam the least and have more chlorine bleach content for removing stubborn stains. Liqui-gel dishwashing detergents have the chief benefit of not leaving a residue or undissolved powder on the tub or dishes.

Q. How much detergent should I use?

A. Regardless of type, the amount of detergent to use depends on the water hardness and soil level. Proctor and Gamble reports that most consumers receive only 70-80% of laundry detergent benefits due to under use. Detergent use in automatic dishwashers, however, is just the opposite - most consumers prerinse their dishes and fill both cups with detergent.

Q. What's new in detergents?

A. Ultra concentrated products are still the "new in detergents. They represent about 90% of laundry powders and 75% of liquids. Environmental influences brought about the smaller packaging and concentrated ingredients. Consumers now purchase these as combination products like detergent with bleach or fabric softener.

The latest change taking place in detergents is the "BIOLOGICAL" powders and liquids. These products contain enzymes which "digest" stains and allow the other detergentcomponents to do their job. These include Protease which removes protein stains like blood, grass and egg; Lipase which breaks down fats such as salad oil, butter, body oil and some cosmetics,' Amylase which removes starch-based stains like potatoes, pasta and rice