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Acidic
A substance
that has a pH less than 5 and has a low concentration of hydroxyl ions
(OH-).
Adsorption
To
take up or in by chemical or molecular action.
Alkaline
A substance
that has a pH greater than 9 and has a low concentration of hydrogen
ions (H+).
Alkaline
Cleaner
A cleaner
that has a pH higher than 9. This would include all purpose cleaners,
degreasers and strippers.
Alkaline
Residue
A white
powdery residue that is left on a surface after using a highly alkaline
detergent.
All
Purpose Cleaner
Mildly alkaline
cleaners that can be used on almost any hard surface and usually will
not harm the surface.
Anionic
A surfactant
whose surface active portion bears a negative charge. Used frequently
in the I & I market for carpet and hard surface care, personal care
and laundry care products.
Builder
Alkaline
materials added to detergents to upgrade and protect the cleaning ability
of its surfactants. Silicates, phosphates, carbonates and borax are
all examples of builders.
Cationic
A surfactant
whose surface-active portion bears a positive charge. Used frequently
in the I & I market for quaternary disinfectants, including carpet
sanitizers.
Caustic
(n)
Any strong
alkaline material which has a corrosive effect on living tissue and
soft metals.
Chelating
Agent
Pronounced
key-late; from the Greek word claw. Used in detergents to tie
up hard water ions (calcium and magnesium) and also to remove soap scum
and hard water film from surfaces.
Cloud
Point
The temperature
limit of nonionic surfactants. This is the temperature at which a surfactant
drops out of solution causing the solution to become turbid (cloudy).
Surfactant activity and surfactant performance are usually greatest
just below the cloud point.
Detergent
Cleaning
solutions that consist of water and one or more of the following ingredients:
Surfactants, builders, solvents, chelating agents and soap.
HACCP
In simple terms, HACCP (pronounced "hass-up",
which stands for Hazard Analysis Critical Control Point) is a system
that identifies and monitors potential biological, chemical and physical
foodborne hazards which can adversely affect the safety of food.
Hard
Water
Water,
which contains the ions of magnesium and calcium. When hard water is
used in a cleaning system, insoluble materials may form. This is called
a precipitate. Hard water is usually expressed in parts per million
or grains. 1 grain hard water = 18 PPM hard water.
Homogenous
A uniform
structure or composition throughout. Having the same properties throughout.
Hydrotrope
An important
ingredient used in developing highly alkaline or acidic products. The
hydrotrope stabilizes other surfactants used in the cleaner so they
remain soluble, thus allowing the cleaner to remain clear and stable.
Hypochlorite
Another term for bleach.
M.S.D.S.
Material
Safety Data Sheet. Required for all products. It lists hazardous ingredients
for a particular compound and also details safety precautions and first
aid information.
Neutral
Neither
acid nor alkaline. Neutral generally means pH in the 5.0 to 9.0 range,
but true neutral is pH 7.0.
Neutralize
To change
the pH of a substance to 7. Either raising the pH of an acid or lowering
that of a base.
Nonionic
A type
of surfactant whose surface-active portion bears no apparent ionic charge.
Commonly used in heavy-duty cleaners and degreasers.
Non-Volatile
Solids
Measured
in percentage, they are the materials that are left when all water and
other solvents are driven off a cleaner in an oven.
Oxidizing
Agent
The substance in a chemical reaction that
gains electrons. Bleach is an example of an oxidizing agent.
pH
The measure of hydroxyl (OH-) or hydrogen
(H+) ions in a solution. Acids contain varying levels of hydrogen ions,
bases contain hydroxyl ions. A pH of 7 is neutral, but for cleaning
purposes, a pH of 5-9 is considered to be in the “neutral”
range. Below 5 is acidic and greater than 9 is alkaline.
PPM
Stands for Parts Per Million. Quat sanitizers
are used at 200 PPM.
Precipitate
To
cause a solid substance to be separated from solution.
Preservative
Used in
cleaners, especially neutral cleaners, to retard the growth of bacteria
and other "spoilage" organisms.
Quat
Short for Quaternary ammonium chloride compounds.
Commonly used for general sanitizing of food contact surfaces.
Sanitizing
The cleansing of inanimate objects
to reduce the microbial count to a safe level.
Saponification
The act
of soap-making. Specifically refers to the neutralization of fats by
alkalis. When cleaning a surface that contains food fats with a caustic
degreaser, one cleaning mechanism that occurs during this process is
saponification.
Sequestering Agent
An
ingredient that holds metal ions (usually hard water) in solution. Chelating
agents and phosphates are two examples of sequesterants.
Shelf Life
The length
of time an unopened product will remain unchanged in its container after
packaging.
Soap
A natural
cleaning and emulsifying agent made by mixing an alkali with fat or
fatty acids.
Solids
All the
materials in a cleaner that remain after all water and solvents have
been removed.
Solubility
The amount
of a substance that will dissolve in a given amount of another substance.
For example, mixing an all purpose cleaner with water leads to 100%
solubility of the cleaner.
Solution
A single,
homogenous liquid that is a mixture in which the components are uniformly
distributed throughout.
Solvent
A liquid
that is capable of dissolving another substance. Water, butyl, mineral
spirits, d-Limonene and isopropanol are all examples of solvents commonly
used in our industry.
Surfactant
Surface
active agents. Organic compounds consisting of two parts: a water-attracting
(hydrophilic) portion and a water-resistant (hydrophobic) portion. Detergents
may contain more than one kind of surfactant. The hydrophobic ends attach
themselves to the soil particles or to the fabrics being washed while
the hydrophilic ends are attracted to the water. The surfactant molecules
surround the soil particles, break them up, force them away from the
surface of the fabric, and then suspend the soil particles in the wash
water. Surfactants are classified by their ionic (electrical charge)
properties in water and fall into one of four groups:
Nonionic, anionic, cationic
or amphoteric.
Synergistic
When in
a solution, the effects of the combined individual ingredients are greater
than if they were by themselves.
USDA
United States Department of Agriculture. To
view the USDA Food Safety and Inspection Service Web Site, click
here.
USDA/FDA Foodborne Illness Center
United States Department of Agriculture and
Food and Drug Administration Foodborne Illness Education Information
Center. To view the web site, click
here.
Viscosity
In simple
terms it refers to how thick or thin a product is. In actual terms,
it's the internal resistance of two liquid layers to flow across each
other. This internal resistance is a result of interaction between liquid
molecules in motion.
V.O.C.
Volatile
Organic Compounds. This is a measure of the non-water solvents that
are in a particular product.
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