ASTM D4009-92(2006)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
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Designation:D4009–92 (Reapproved 2006)
Standard Guide for
Foam Stability of Hand Dishwashing Detergents
This standard is issued under the fixed designation D4009; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope ratory and interoperator precision, and such results must be
evaluated with caution.
1.1 This guide provides guidelines for several techniques of
measuring the foam stability of light-duty hand dishwashing
4. Recommended Conditions
detergent products in the presence of artificially applied test-
4.1 Water Hardness—If only one test is to be made, hard
food soils. It is intended as a laboratory screening test to aid in
water (150 ppm, about 9 grains per gallon (gpg)) is suggested.
the formulation of products, for quality control and as a basis
To produce a more complete picture of product performance,
between the formulator and supplier in standardizing specific
test at two or three additional hardness levels: soft water (35
products’ performance.
ppm, 2 gpg); moderately hard water (100 ppm, 6 gpg); or very
1.2 This standard does not purport to address all of the
hard water (260 ppm, 15 gpg).
safety concerns, if any, associated with its use. It is the
4.1.1 Calcium/Magnesium Ratio (as CaCo )—It is sug-
responsibility of the user of this standard to establish appro-
gested that this ratio be adjusted for different water hardness as
priate safety and health practices and determine the applica-
follows:
bility of regulatory limitations prior to use.
Water Hardness Range, Calcium/Magnesium
ppm (gpg) Ratio
2. Summary of Guide
0to60(0to3.5) 4:1
2.1 Soiled dinner plates are washed by hand in solutions of 61 to 120 (3.6 to 7.0) 3:1
121 and over (7.1 and over) 2:1
hand dishwashing detergents under standardized conditions
untilanendpointofnear-disappearanceofthefoamisreached,
4.2 Water Temperature—The water temperature at the start
after which the number of plates washed is compared to the
of the test should be adjusted to 47°C (117°F).
number of plates washed using a standard product.
5. Materials
3. Significance and Use
5.1 PlainWhiteGlazedDinnerPlatesinSoundCondition—
3.1 Theguide,asnowconstituted,isnotsuitableforranking
200 to 230 mm (8 to 9 in.) in diameter, with 160 to 165 mm (6
1 1
ofhanddishwashingproducts,sincenobasisisavailableatthis
⁄4 to 6 ⁄2 in.) indented bottom.
time for correlation of the foam stability of these products
5.2 Dishpan (conventional)—Bottom diameter = 280 mm
using any particular food soil or combination of soils with
(11 in.), top diameter = 370 mm (14 ⁄2 in.), depth = 140 mm (5
consumers’ ranking of performance. 1
⁄2 in.). Sheet metal or plastic are suitable materials.
3.2 The relative foam stability ranking of hand dishwashing
5.3 Dishcloth (any conventional brand), Dish Mop, or Dis-
detergent products will vary greatly depending on the type of
posable Dishcloths—Enough clean dish cloths (or dish mops)
food soils used in the test. Therefore, selection of the standard
should be available to ensure the use of a fresh cloth (or dish
food soil to be used in a test shall be made by agreement
mop) for each test run in one day. A new disposable cloth
between the interested parties on the basis of experience.
should be used for each wash.
3.3 This laboratory screening guide includes flexibility in
5.4 Any suitable reservoir of 4-L capacity, that can be
several areas so as to allow its use by the maximum number of
readily loaded with test water and that can deliver its contents
laboratories, without purchase of significant additional equip-
through a 9.5-mm ( ⁄8-in.) (inside diameter) drainage tip.
ment. It should be recognized, therefore, that differences in
Preferably, this drainage tube is an open-shut style to permit
specific equipment may result in a reduced level of interlabo-
full flow immediately upon opening.
6. Standard Soils
This guide is under the jurisdiction of ASTM Committee D12 on Soaps and
6.1 Four soils, representative of those commonly used for
Other Detergents and is the direct responsibility of Subcommittee D12.16 on Hard
Surface Cleaning. hand dishwashing tests, are described below. Other soil com-
Current edition approved Feb. 1, 2006. Published March 2006. Originally
positions may be used.
approved in 1981. Last previous edition approved in 1997 as D4009 – 92 (1997).
6.1.1 Soil A:
DOI: 10.1520/D4009-92R06.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.
D4009–92 (2006)
7.2 Place on a balance, the beaker containing the selected
soil, A, B, or C. Set to weigh 6.0 6 0.1 g light. Use a spatula
wt %
Lard (not hydrogenated) 18.3
or spoon to remove 6.0 g soil for application to a plate.
Wesson oil 9.2
Alternatively, weigh each plate, tare, and then add soil to 6.0 6
Corn oil 9.2
0.1 g.
Oleic acid (USP) 4.2
Salt 0.4
7.3 Transfer Soil A or B most readily, with a small spatula.
Gelatin 0.4
Scrape all soil from the spatula on the edge of the plate. Soil C,
Flour 41.6
Water 16.7 a liquid at 42°C (108°F), can be added from a small spoon or
100.0
by using an automatic pipet syringe by Manostat set to deliver
6.0 g.
6.1.1.1 Prepare this mixture on the day prior to use. Discard
7.4 For Soil D use a press-down cream dispenser with
any soil more than one day old. Prepare as follows: Weigh the
adjustable plunger to deliver 2 6 0.03 g of soil to each plate.
lard, vegetable oil, corn oil, and oleic acid into a beaker and
7.5 Useone’sfingertospreadthesoiloverthesurfaceofthe
warm to 38°C (100°F). Add the salt, gelatin, and flour while
plate. Disposable gloves are recommended for this procedure.
mixing with a spatula. Store at 3 to 6°C (38 to 42°F) overnight.
Soiled plates are then stacked in convenient sized piles (20 to
The following day, just prior to use and without heating, blend
25plates).Thetopplateofeachpilemaybeinvertedtoprevent
in the water with a large 200-mm (8-in.) spatula.Apply soil at
drying out of soil.After soiling the last plate of each stack, the
room temperature. A bright dye may be added to aid visual
residual soil on the finger is removed by wiping on the sides of
inspection.
the stacked, soiled plates.
6.1.2 Soil B:
7.6 Wash SoilsA, B or D the same day as soiling.Test wash
Soil C the day after soiling.
Flour 50 %
7.7 Keep soil well mixed by frequent stirring and keep soil
Shortening 48 %
Oleic acid (USP) 2 % covered. Do not use excess soil or soiled dishes beyond the
time schedule, as noted.
6.1.2.1 Warm the shortening with oleic acid to 38°C
(100°F). Slowly add flour while mixing with a spatula and
8. Preparation of Dishwash Solution
warming to 49°C (120°F). Hold soil temperature at 49 6 1.5°C
8.1 The standard concentration is 0.10 % product. The
(120 6 3°F) while soiling dishes.
standard temperature is 47°C (117°F). Other “as is” or solids
concentrations can be used in comparison testing.
NOTE 1—In order to prevent soil from melting off plates, do not exceed
the proper wash water temperature of 47°C (117°F). 8.1.1 Prepare 4 L of test water at desired hardness and
temperature and place in reservoir.
6.1.3 Soil C—Shortening.
8.1.2 Draw 100 mL of test water from the reservoir.
6.1.3.1 Warm the shortening to 42 6 1.5°C (108°F 6 3°F)
8.1.3 Divide this into four equal portions of 25 mL each.
and maintain at this temperature during soiling. A small
8.1.4 Swirl4gofproductinaflaskcontaining25mLoftest
amount of an oil-soluble dye, can be added to the warm
water and pour int
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