The soap emulsifies the oil. Bath water probably looks milky.
Soap and detergents have an ionic group at one end of the molecule,
usually a -CO2Na for soap and -SO4Na for detergent that grabs on to
water. The other end is fatty, like a 16 chain hydrocarbon and grabs
onto the fats or oils to wash them off as an emulsion.
I don't know how broad the general knowledge of chemistry is.
I have heard that about 18% of the US populace is functionally
illiterate, that is, they can only read street signs and newspaper
headlines but can't read in depth. I've always figured that technical
illiteracy is higher. Not saying the questioner is technically
illiterate but maybe depth of chemical knowledge is as high.
I moved to a different state in my junior year of high school, and
that school required students to take chemistry in their sophomore
year. I had all my science credits save one more class to graduate
and I took zoology. I never took chemistry.
AIUI normally like will dissolve like. Polar materials will dissolve
in a polar liquid and non-polar materials will dissolve in non-polar
liquids. Water is polar, so I guess it's non-polar kinds of dirt that
dont' dissolve in it.
Soap otoh is semi-polar, polar at one end and non-polar at the other.
So the soap adheres to non-polar molecules at one end of its molecule
and to the water at the other end, making the oil (as if it were?)
dissolved in the water, so they wash away when the water does.
Preventing bubbles is not the same as breaking down soap (depending on
your meaning of "breaking down". ) The soap is still there but I guess
it can't create enough of whatever physical characteristic is needed
for bubbles. But the chemical nature and lots of other physical
characteristics of the soap stay the same, iiuc.
Soap has been around for a long time, traced to 2800 or 2200BCE.
Before that everyone had to use detergent.
What brand is that? With Kraft, for example, the price is uniform across
the Miracle Whip/Mayonaisse regular, low fat, and non-fat line. some of
the brands that tout olive oil as an ingredient are more expensive but
reading the label suggests they wave an olive at a barrel of canola and
call it good.
The amount of high fructose corn syrup also seems to be inversely
proportional to the fat content.
HomeOwnersHub.com is a website for homeowners and building and maintenance pros. It is not affiliated with any of the manufacturers or service providers discussed here.
All logos and trade names are the property of their respective owners.