Significance and Use
3.1 Soap and soap products are widely used. These test methods are suitable for setting specifications and performing quality control on soap and soap products.
Scope
1.1 These test methods cover the sampling and chemical analysis of cake, powdered, flake, liquid, and paste soaps, and soap products.
1.2 The test methods appear in the following order:
| Sampling | |
|
| Section |
| General Requirements | 4 |
| Cake Soaps, Flake and Powdered Soap Products when Packed in Cans or Cartons | 5 |
| Flake and Powdered Soap Products when in Bulk | 6 |
| Liquid Soap | 7 |
| Paste Soap Products | 8 |
| Preparation of Samples | 9 |
| Test Methods for Chemical Analysis | |
| Safety Precautions | 10 |
| Purity of Reagents | 11 |
| Duplicate Tests | 12 |
| Moisture: | |
|  Choice of Method | 13 |
|  Method A—Matter Volatile at 105°C (Oven Method) | 14 |
|  Method B—Distillation Method | 15 – 18 |
| Total Matter Insoluble in Alcohol | 19 and 20 |
| Free Alkali or Free Acid | 21 |
| Matter Insoluble in Water | 22 |
| Total Alkalinity of Matter Insoluble in Alcohol, Alkaline Salts | 23 |
| Combined Alkali, Total Anhydrous Soap | 24 and 25 |
| Combined Sodium and Potassium Oxides | 26 – 29 |
| Free Alkali and Potassium Carbonate in Potash Paste Soaps | 30 – 32 |
| Unsaponified plus Unsaponifiable Matter | 33 – 35 |
| Unsaponifiable Matter | 36 – 38 |
| Unsaponified Matter | 39 |
| Rosin (McNicoll Method) | 40 – 43 |
| Preparation of Total Fatty Matter, Fatty and Rosin Acids, and Unsaponified Matter | 44 and 45 |
| Titer Test | 46 and 47 |
| Acid Number of Fatty Acids | 48 and 49 |
| Iodine Number (Wijs Method) | 50 – 52 |
| Chlorides | 53 – 55 |
| Borax | 56 – 58 |
| Silica Present as Alkaline Silicates | 59 and 60 |
| Carbon Dioxide (Carbonates): |
|
|  Train-Absorption Method | 61 – 64 |
|  Evolution-Volumetric Method | 65 – 68 |
| Phosphates | 69 – 76 |
| Tetrasodium Pyrophosphate | 77 – 79 |
| Sulfates | 80 and 81 |
| Glycerine, Sugars, and Starch: |
|
|  Glycerine in the Absence of Sugars | 82 – 84 |
|  Glycerine in the Presence of Sugars | 85 and 86 |
|  Starch | 87 and 88 |
|  Sugars | 89 and 90 |
|  Volatile Hydrocarbons | 91 – 95 |
|  Copper (Trace Amounts) | 96 – 102 |
|  Precision and Bias | 103 |
1.3 The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. For specific hazard statements, see Section 10. Material Safety Data Sheets are available for reagents and materials. Review them for hazards prior to usage.
