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Extracting Detergents from Food. Takato Hashimoto Taisei Kaizaki Mio Takahashi. Motive for research 1. we researched whether there is a scientific basis for grandmother’s wisdom, and we heard that something in familiar foods can work as a detergent. Motive for research 2.
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Extracting Detergents from Food Takato Hashimoto Taisei Kaizaki Mio Takahashi
Motive for research 1 we researched whether there is a scientific basis for grandmother’s wisdom, and we heard that something in familiar foods can work as a detergent.
Motive for research 2 if we can remove stains easily with a detergent from a familiar food, we think it is environmentally friendly.
Detergent Action Depends on a surface-active agent
What is a surface-active agent? It has a hydrophilic groupand a hydrophobic group in the molecule Hydro ｐhilic hydrophobic
We researched burdock, black soy-beans, soy-beans, and spaghetti in the study, because we heard that they have surfactants. We extracted saponin, which is a kind of surfactant and checked whether we can use it as a detergent.
Experiment 1 Extraction of a surface-active agent (saponin)
Contents of experiments ①Add 100g of ingredients to 300ml of purified water . ②Boilⅰand keep its temperature. Filter the solution from ⅱ. ③Put oil and this solution into a test tube at a one-to-one ratio. ④Looking at the test tube, check whether oil and this solution are emulsified.
Consideration We think that we extracted surfactant this way because everything except dried burdock showed emulsification. The point where I noticed this is when every extract liquid emulsified. We think we extracted a surfactant other than saponin. Also, we used dry burdock because we expected that the concentration of surfactant would be high but it seems that it had no effect.
Experiment2 Liebermann-Burchard reaction
About Liebermann‐Burchardtest A color-changing reaction using strong sulfuric acid and acetic anhydride. If it contains saponin, it will change to a red purple color.
The experiment method ⅰPut a little extract liquid into a test tube. ⅱPut a drop of acetic anhydride in that test tube. ⅲNext, put a drop of strong sulfuric acid in it. ⅳShake it. ⅴCheck whether the liquid’s color turns purplish red or not.
Consideration1 We thought that we could extract saponin because saponin reacted in experiment 1 and 2. In particular, we found that a lot of saponin is included in black soy beans because the black soy beans showed a stronger color change than the others.
Consideration2 We got results that were unlike experiment 1 in dry burdock and spaghetti. So, we will check it again by conducting another extraction and detection reaction.
experiment3 an experiment to remove stains with the extracted saponin liquid.
The experiment method ⅰLet a stain soak into a cloth and dry it with a dryer. ⅱPour the extracted liquid into a container and wash it under running water. ⅲObserve the effect
A: Stain is removed completely. B: Stain is only slightly visible.C: Stain is removed a little. D: Stain is only removed a bit. E: Stain isn’t removed at all.
Consideration Soy sauce ... It is easy to remove. Catsup ... It was not able to be removed completely. Red chili pepper oil ... It was not able to be removed at all. we thought that the concentration of the extract in these experiment was too low to use as a detergent, and there is a chance saponin only acts as a washing agent on specific materials.
A future task We found that we can extract saponin from familiar foods from these experiments. The future task is to look for other things from which we can extract saponin. Also, we will research what stains saponin is effective against. Eventually, we will use an extraction method and concentrate the saponin for practical use because the saponin is too low concentration.
