ABSTRACT
The making of soap using vegetable matter (plantain peels ashes) was examined. All the factors that could cause blackness in colour of the soap, extract of ashes derived from vegetable matter was reacted with avocado oil were study with view of remedying them. These remedial procedures includes ashing and clearer filtration in the particles from the extract, elimination of any metallic ions in the ash extract which could colour the resulting soap.
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The saponification stage of the soap making process was also change from those of previous saponification process which lead to charring of the soap and hence cause the soap to be black. A neat soap which was light green was obtained when the improved as extract was reacted with avocado oil the colour of the soap was due to the colour of the avocado oil. The soap had the same characteristic with the two other soap made from potassium hydroxide and sodium hydroxide, alkali respectively.
The physical characteristics indicate that avocado soap is of good quality which was soluble in the water but foam scum in hard water. The percentage yield of the soap was 54% for extracted alkali, 60% of NaOH and 49% of potassium hydroxide. The pH of the soap was found to be 8.49 for extracted alkali, 9.02 for NaOH, and 8.92 for potassium hydroxide. it was concluded that the soap which was not black could be made from ash derived alkali.
TABLE OF CONTENT
Cover page
Declaration
Approval page
Dedication
Acknowledgement
Abstract
CHAPTER ONE
Introduction 1
Justification 3
Scope of the Study 3
1.3 Aim and Objectives
CHAPTER TWO
2.0 Literature Review Soap
2.1.1 The Chemistry of Soap
History of Soap 6
2.1.3 Types and Uses of Soap
2.2 Properties of Soap
2.2.0 History of Potash
2.2.1 Potash
2.2.2 Persea Americana
2.2.3 Description of Persea Americana
2.2.4 Nutritional Value of Persea Americana
CHAPTER THREE
Material And Methodology
3.0 Materials
3.1 Plantain Peels
3.2 Determination of Moisture Content (MC) and
Dry Matter Content (DM)
3.2.1 Ash Content (AC)
3.2.2 Extraction of Alkali Content (AC)
3.2.3 Preparation of Avocado oil From Avocado Pear
3.2.4 PH Determination of Avocado Oil
3.2.5 Specific Gravity
3.2.6 Refractive Index
3.2.7 Acid Value Determination
3.2.8 Determination of Saponification Value
3.3 Production of Soap With Avocado Oil
3.3.1 Analysis of Soap
3.3.2 Moisture Content
3.3.3 Foam Stability and Hardness of Soap
3.3.4 PH Determination
CHAPTER FOUR
4.0 Results
4.1 The Results of the Physico Chemical
Characteristic of Avocado Oil
CHAPTER FIVE
5.0 Discussion, Conclusion and Recommendation
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
References
CHAPTER ONE
Introduction
Soap is a combination of animal fat or plant oil and caustic soda which when dissolved in water, it breaks dirt away from surface. Soap is a salt of fatty acids Consumers mainly use soaps as surfactants for washing, bathing and cleaning (Chicago ,Manual 1996).
A soap is described as any water-soluble salt of those fatty acids which contain eight or more carbon atoms. The metal commonly used in soap making are sodium and potassium which produce water soluble soaps (Adikini, 2002). But they are also used in textile for spinning, and are important components of lubricants. Soaps are obtained by treating vegetable or animal oil and fats with strongly alkaline solutions.
Generally soaps are manufactured by boiling together a proportionate mixture of an alkali, (NaOH) and fat or oil at a specified temperature .This process is termed saponification (Nwoko ,1982).
The Avocado Fruit
(Pear) is botanically known as persea americana. It is a fruit of an ever green tree. It is naturally native to central and south America. Commercial but popular variety in the United States are grown in California and Florida. It was also introduced to countries with tropical climates.
The word avocado itself is derived from world in Nahutal language Ahuacatl which literally means “testicle” this is most likely a reference to the shape of the fruit; among the Aztech S, Aovacdos were believed to conferfetility and have aphrodisiac properties. It was also introduced to countries with tropical climate (Crane ,1984).
Avocado is classified as a flowering Plant lauraceae family that can grow to height of (40-80) feet will branch forming and broad tree (crane et al., 2007).
Plantain
Is botanically known as Musa paradisaca which are a member of the banana family. They are starch, low in sugar variety that is cooked before serving as it is unsuitable raw. Plantains are native to India and are grown most widely in tropical climates. Plantains are sometimes referred to as the pasta and potatoes of the caribbean.
Plantain resemble green bananas but ripe plantains may be black in colour the interior colour of the fruit will remain creamy, yellowish, or lightly pink. When the peel change to brown or black; it has a sweeter flavor and more of a banana aroma ( Embnacks, 2009).
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