ASTM_D_4009_-_92_2011.pdf

Designation:D400992(Reapproved 2011)Standard Guide forFoam Stability of Hand Dishwashing Detergents1This standard is issued under the fixed designation D4009;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon()indicates an editorial change since the last revision or reapproval.1.Scope1.1 This guide provides guidelines for several techniques ofmeasuring the foam stability of light-duty hand dishwashingdetergent products in the presence of artificially applied test-food soils.It is intended as a laboratory screening test to aid inthe formulation of products,for quality control and as a basisbetween the formulator and supplier in standardizing specificproducts performance.1.2 This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2.Summary of Guide2.1 Soiled dinner plates are washed by hand in solutions ofhand dishwashing detergents under standardized conditionsuntil an end point of near-disappearance of the foam is reached,after which the number of plates washed is compared to thenumber of plates washed using a standard product.3.Significance and Use3.1 The guide,as now constituted,is not suitable for rankingof hand dishwashing products,since no basis is available at thistime for correlation of the foam stability of these productsusing any particular food soil or combination of soils withconsumers ranking of performance.3.2 The relative foam stability ranking of hand dishwashingdetergent products will vary greatly depending on the type offood soils used in the test.Therefore,selection of the standardfood soil to be used in a test shall be made by agreementbetween the interested parties on the basis of experience.3.3 This laboratory screening guide includes flexibility inseveral areas so as to allow its use by the maximum number oflaboratories,without purchase of significant additional equip-ment.It should be recognized,therefore,that differences inspecific equipment may result in a reduced level of interlabo-ratory and interoperator precision,and such results must beevaluated with caution.4.Recommended Conditions4.1 Water HardnessIf only one test is to be made,hardwater(150 ppm,about 9 grains per gallon(gpg)is suggested.To produce a more complete picture of product performance,test at two or three additional hardness levels:soft water(35ppm,2 gpg);moderately hard water(100 ppm,6 gpg);or veryhard water(260 ppm,15 gpg).4.1.1 Calcium/Magnesium Ratio(as CaCo3)It is sug-gested that this ratio be adjusted for different water hardness asfollows:Water Hardness Range,ppm(gpg)Calcium/MagnesiumRatio0 to 60(0 to 3.5)4:161 to 120(3.6 to 7.0)3:1121 and over(7.1 and over)2:14.2 Water TemperatureThe water temperature at the startof the test should be adjusted to 47C(117F).5.Materials5.1 Plain White Glazed Dinner Plates in Sound Condition200 to 230 mm(8 to 9 in.)in diameter,with 160 to 165 mm(614to 612in.)indented bottom.5.2 Dishpan(conventional)Bottom diameter=280 mm(11 in.),top diameter=370 mm(1412in.),depth=140 mm(512in.).Sheet metal or plastic are suitable materials.5.3 Dishcloth(any conventional brand),Dish Mop,orDisposable DishclothsEnough clean dish cloths(or dishmops)should be available to ensure the use of a fresh cloth(ordish mop)for each test run in one day.A new disposable clothshould be used for each wash.5.4 Any suitable reservoir of 4-L capacity,that can bereadily loaded with test water and that can deliver its contentsthrough a 9.5-mm(38-in.)(inside diameter)drainage tip.Preferably,this drainage tube is an open-shut style to permitfull flow immediately upon opening.6.Standard Soils6.1 Four soils,representative of those commonly used forhand dishwashing tests,are described below.Other soil com-positions may be used.1This guide is under the jurisdiction of ASTM Committee D12 on Soaps andOther Detergents and is the direct responsibility of Subcommittee D12.16 on HardSurface Cleaning.Current edition approved Sept.1,2011.Published September 2011.Originallyapproved in 1981.Last previous edition approved in 2006 as D4009 92(2006).DOI:10.1520/D4009-92R11.Copyright ASTM International,100 Barr Harbor Drive,PO Box C700,West Conshohocken,PA 19428-2959.United States1 6.1.1 Soil A:wt%Lard(not hydrogenated)18.3Wesson oil9.2Corn oil9.2Oleic acid(USP)4.2Salt0.4Gelatin0.4Flour41.6Water16.7100.06.1.1.1 Prepare this mixture on the day prior to use.Discardany soil more than one day old.Prepare as follows:Weigh thelard,vegetable oil,corn oil,and oleic acid into a beaker andwarm to 38C(100F).Add the salt,gelatin,and flour whilemixing with a spatula.Store at 3 to 6C(38 to 42F)overnight.The following day,just prior to use and without heating,blen