ASTM D4009-92(2011)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
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Designation: D4009 − 92 (Reapproved 2011)
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 specific equipment may result in a reduced level of interlabo-
ratory and interoperator precision, and such results must be
1.1 This guide provides guidelines for several techniques of
evaluated with caution.
measuring the foam stability of light-duty hand dishwashing
detergent products in the presence of artificially applied test-
4. Recommended Conditions
food soils. It is intended as a laboratory screening test to aid in
4.1 Water Hardness—If only one test is to be made, hard
the formulation of products, for quality control and as a basis
water (150 ppm, about 9 grains per gallon (gpg)) is suggested.
between the formulator and supplier in standardizing specific
To produce a more complete picture of product performance,
products’ performance.
test at two or three additional hardness levels: soft water (35
1.2 This standard does not purport to address all of the
ppm, 2 gpg); moderately hard water (100 ppm, 6 gpg); or very
safety concerns, if any, associated with its use. It is the
hard water (260 ppm, 15 gpg).
responsibility of the user of this standard to establish appro-
4.1.1 Calcium/Magnesium Ratio (as CaCo )—It is sug-
priate safety and health practices and determine the applica-
gested that this ratio be adjusted for different water hardness as
bility of regulatory limitations prior to use.
follows:
Water Hardness Range, Calcium/Magnesium
2. Summary of Guide
ppm (gpg) Ratio
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
hand dishwashing detergents under standardized conditions
121 and over (7.1 and over) 2:1
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
ofhanddishwashingproducts,sincenobasisisavailableatthis
1 1
⁄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.
⁄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
detergent products will vary greatly depending on the type of
Disposable Dishcloths—Enough clean dish cloths (or dish
food soils used in the test. Therefore, selection of the standard
mops) should be available to ensure the use of a fresh cloth (or
food soil to be used in a test shall be made by agreement
dish mop) for each test run in one day.Anew 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
full flow immediately upon opening.
This guide is under the jurisdiction of ASTM Committee D12 on Soaps and
6. Standard Soils
Other Detergents and is the direct responsibility of Subcommittee D12.16 on Hard
Surface Cleaning.
6.1 Four soils, representative of those commonly used for
Current edition approved Sept. 1, 2011. Published September 2011. Originally
hand dishwashing tests, are described below. Other soil com-
approved in 1981. Last previous edition approved in 2006 as D4009 – 92 (2006).
DOI: 10.1520/D4009-92R11. positions may be used.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
D4009 − 92 (2011)
6.1.1 Soil A: or spoon to remove 6.0 g soil for application to a plate.
Alternatively, weigh each plate, tare, and then add soil to 6.0 6
wt %
Lard (not hydrogenated) 18.3
0.1 g.
Wesson oil 9.2
Corn oil 9.2 7.3 Transfer Soil A or B most readily, with a small spatula.
Oleic acid (USP) 4.2
Scrape all soil from the spatula on the edge of the plate. Soil C,
Salt 0.4
a liquid at 42°C (108°F), can be added from a small spoon or
Gelatin 0.4
by using an automatic pipet syringe by Manostat set to deliver
Flour 41.6
Water 16.7
6.0 g.
100.0
7.4 For Soil D use a press-down cream dispenser with
6.1.1.1 Prepare this mixture on the day prior to use. Discard
adjustable plunger to deliver 2 6 0.03 g of soil to each plate.
any soil more than one day old. Prepare as follows: Weigh the
7.5 Useone’sfingertospreadthesoiloverthesurfaceofthe
lard, vegetable oil, corn oil, and oleic acid into a beaker and
plate. Disposable gloves are recommended for this procedure.
warm to 38°C (100°F). Add the salt, gelatin, and flour while
Soiled plates are then stacked in convenient sized piles (20 to
mixing with a spatula. Store at 3 to 6°C (38 to 42°F) overnight.
25plates).Thetopplateofeachpilemaybeinvertedtoprevent
The following day, just prior to use and without heating, blend
drying out of soil.After soiling the last plate of each stack, the
in the water with a large 200-mm (8-in.) spatula.Apply soil at
residual soil on the finger is removed by wiping on the sides of
room temperature. A bright dye may be added to aid visual
the stacked, soiled plates.
inspection.
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 %
Shortening 48 %
7.7 Keep soil well mixed by frequent stirring and keep soil
Oleic acid (USP) 2 %
covered. Do not use excess soil or soiled dishes beyond the
6.1.2.1 Warm the shortening with oleic acid to 38°C
time schedule, as noted.
(100°F). Slowly add flour while mixing with a spatula and
warming to 49°C (120°F). Hold soil temperature at 49 6 1.5°C
8. Preparation of Dishwash Solution
(120 6 3°F) while soiling dishes.
8.1 The standard concentration is 0.10 % product. The
NOTE 1—In order to prevent soil from melting off plates, do not exceed standard temperature is 47°C (117°F). Other “as is” or solids
the proper wash water temperature of 47°C (117°F).
concentrations can be used in comparison testing.
8.1.1 Prepare 4 L of test water at desired hardness and
6.1.3 Soil C—Shortening.
temperature and place in reservoir.
6.1.3.1 Warm the shortening to 42 6 1.5°C (108°F 6 3°F)
8.1.2 Draw 100 mL of test water from the reservoir.
and maintain at this temperature during soiling. A small
8.1.3 Divide this into four equal portions of 25 mL each.
amount of an oil-soluble dye, can be added to the warm
8.1.4 Swirl4gofproductinaflaskcontaining25mLoftest
shortening before soiling to provide visual evidence of soil
water and pour into the wash pan.
residue.
8.1.5 Rinse this flask with 25 mL of test water three times,
6.1.4 Soil D:
pouring each rinse
...