DRAFT KENYA STANDARD DKS 1941 3: 2017 ICS 71.100.70 Scouring compounds for utensil cleaning Specification Part 2: Dishwashing bar JULY 2017 KEBS 2017 First Edition 2017
TECHNICAL COMMITTEE REPRESENTATION The following organizations were represented on the Technical Committee: PZ Cussons Colgate-Palmolive Unilever Kenya Orbit Chemicals Kenya Industrial Research and Development Institute Government Chemist s Department University of Nairobi Consumer Information Network Pwani Oil Refineries Diversey East & Central Africa Colgate Palmolive (E.A) Ltd.Henkel Chemicals Reckitt Benckiser MEP Chemicals Bidco Oil Refineries Kenya Bureau of Standards Secretariat REVISION OF KENYA STANDARDS In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed. Suggestions for improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, are welcome. Kenya Bureau of Standards, 2017 Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001 of the Laws of Kenya, copyright subsists in all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bureau of Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing from the Managing Director. ii KEBS 2017 All rights reserved
KENYA STANDARD DKS 1941 3: 2017 ICS 71.100.70 Scouring compounds for utensil cleaning Specification Part 3: Dishwashing bar KENYA BUREAU OF STANDARDS (KEBS) Head Office: P.O. Box 54974, Nairobi-00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031 E-Mail: info@kebs.org, Web:http://www.kebs.org Coast Region Lake Region Rift Valley Region P.O. Box 99376, Mombasa-80100 P.O. Box 2949, Kisumu-40100 P.O. Box 2138, Nakuru-20150 Tel.: (+254 041) 229563, 230939/40 Tel.: (+254 057) 23549, 22396 Tel.: (+254 051) 210553, 210555 Fax: (+254 041) 229448 Fax: (+254 057) 21814 KEBS 2015 All rights reserved iii
Foreword This Kenya Standard was developed by the Technical Committee on Surface Active Agents under the guideline of the Standards Project Committee, and is in accordance with the procedures of the Kenya Bureau of Standards. Dishwashing bars are used to remove grease from dishes, pots, pans, glasses and cutlery. Surfactants and builders are the major components of dishwashing bars. Other ingredients (builders) are added to provide a variety of functions, such as increasing cleaning performance for specific soils/surfaces, ensuring product stability and supplying a unique identity to a product. Surfactants (surface active agents) are organic chemicals that change the properties of water. By lowering the surface tension of water, surfactants enable the cleaning solution to wet a surface so that soil can be readily loosened and removed. Surfactants also emulsify oily soils. Builders enhance and maintain the cleaning efficiency of the surfactant. The primary function of builders is to reduce water hardness. Complex phosphates and sodium citrate are common builders. Builders can also maintain alkalinity, which assists cleaning, especially of acid soils; help keep removed soil and emulsify oily and greasy soils. During the preparation of this standard, reference was made to the following documents: KS 1941: Dishwashing paste Specification IS 6047: Scouring products for utensil cleaning Specification Acknowledgement is hereby made for assistance derived from these sources. iv KEBS 2017 All rights reserved
KENYA STANDARD DKS 1941 3: 2017 Scouring compounds for utensil cleaning Specification Part 3: Dishwashing bar 1 Scope This Kenya Standard prescribes the requirements and methods of test for dishwashing bar. 2 Normative references This Kenya Standard incorporates by dated and undated reference, provisions from other publications. These normative references are cited at the appropriate place in the text and the publications are listed hereafter. For dated references, subsequent amendments to or revisions of any of these publications apply to this Kenya Standard only when incorporated in it by amendment or revision. For undated references the latest edition of the publication referred to applies. KS ISO 456, Surface active agents Analysis of soaps Determination of free caustic alkali KS ISO 685, Analysis of soap Determination of alkali content and total fatty matter content KS ISO 4315, Surface active agents -- Determination of alkalinity -- Titrimetric method KS ISO 2870, Surface active agents Detergents Determination of anionic-active matter hydrolysable and non-hydrolysable under acid conditions KS ISO 2871-1, Surface active agents Detergents Determination of cationic-active matter content Part 1: High-molecular-mass cationic-active matter KS ISO 2871-2, Surface active agents Detergents Determination of cationic-active matter content Part 2: Cationic-active matter of low molecular mass (between 200 and 500) KS ISO 672, Soaps Determination of moisture and volatile matter content Oven method KS ISO 4317, Surface-active agents and detergents Determination of water content Karl Fischer methods KS EAS 814, Determination of biodegradability of surfactants Test method KS EAS 794, Determination of the microbial inhibition of cosmetic soap bars and liquid hand and body washes Test method 3 Requirements 3.1 General 3.1.1 The bar shall be water-based and shall consist essentially of an abrasive together with a surfactant, and may contain alkaline salts. 3.1.2 The bar shall be smooth, and shall be uniformly mixed. It shall not be irritating to the normal skin, and it shall not contain ingredients in quantities that are toxic to human beings. 3.1.3 When the bar is stored or transported under normal conditions in its original package, no cracking of the material shall occur. 3.2 Biodegradability The dishwashing bar shall pass the biodegradability test as given in KS EAS 814. 3.3 Odour The dishwashing bar, both as received and when dissolved in hot water, shall not have objectionable odour. 3.4 If the dishwashing bar is antibacterial, it shall pass shall pass the antibacterial activity test when determined by the method given in KS EAS 794. 3.5 DETAILED REQUIREMENTS. In addition to the above requirements, the dishwashing bar shall also comply with the relevant requirements given in Table 1. KEBS 2017 All rights reserved 1
Table 1: Detailed requirements Sl. Characteristic Requirement Method of test No. 1 Free alkali content* (as sodium hydroxide) % (m/m), Max. 0.1 KS ISO 456 2 Total alkalinity* (as sodium hydroxide) % (m/m), Max. 12.0 KS ISO 685 KS ISO 4315 3 Active detergent*, % (m/m), Min. 8.0 KS ISO 2870 KS ISO 2871-1 KS ISO 2871-2 4 Water insoluble matter content*, % 80 Annex D (m/m), Max. 5 Moisture and volatile matter content*,at 105 ºC % (m/m), Max. 10 KS ISO 672 KS ISO 4317 6 Fineness of water insoluble matter 0.1 Annex C retained on a 250 µm aperture sieve % (m/m), Max. 8 Active (reserve) alkalinity in ml, Max. 20 Annex C 9 Lather volume, Min. 70 *On the dishwashing bar as received 4. Packaging and Marking 4.1 Packing 4.1.1 The dishwashing bar shall be so packed as to prevent drying out and contamination of the product. 4.1.2 It shall be packed in containers that are strong enough to withstand normal usage and transportation. 4.2 Marking Each package and bulk package shall bear in prominent, legible, and indelible marking the following information, i) Name of the product i.e. dishwashing bar ii) iii) iv) The name and address of the manufacturer and trade mark if any. Nominal weight of the product at the time of packaging. List of ingredients v) Name of antibacterial agent used and its level in percentage if the product is antibacterial vi) vii) viii) ix) Instructions for use Date of manufacture Best before date In the case of bulk packages, the number of packets. x) Country of origin 2 KEBS 2017 All rights reserved
D.1 Apparatus DKS 1941 3: 2017 Annex D Water insoluble matter content of Dishwashing bar (Metric units) Oven, A drying oven capable of being maintained at 105 ± 5 o C. D.2 Procedure Dry the residue and the filter, retained from the determination of alkaline salts (Annex B), in the oven maintained at 105 ± 5 o C, cool in a desiccator, and weigh. Repeat the drying and weighing procedure until no further loss in mass occurs. D.3 Calculation Water insoluble matter content, % (m/m = A 100 B where A = mass of the residue, g B = mass of the test sample used, g (from Annex B) KEBS 2015 All rights reserved 3
Annex E E.1 Apparatus Volatile matter content of dishwashing bar (Metric units) Oven, A drying oven capable of being maintained at 105 ± 5 o C. E.2 Procedure Weigh accurately approximately 5 g of the test sample into a tared weighing bottle. Dry in the oven maintained at 105 ± 5 o C, cool thoroughly in a desiccator, and weigh. Repeat the drying and weighing procedure until the difference between two successive weighings with a 1 h drying period between is not more than 3 mg. E.3 Calculation Volatile matter content, % (m/m) = ( B A) 100 B where A = mass of the sample after drying, g B = mass of the test sample used, g 4 KEBS 2017 All rights reserved
Annex F Fineness of water insoluble matter dishwashing bar (Metric units) F.1 Apparatus F.1.1 Sieves A nest of two standard sieves, of diameter 200 mm, and of the following nominal aperture sizes: 425 µm and 180 µm. F.1.2 Oven A dying oven capable of being maintained at 105 ± 5 o C. F.2. Procedure F.2.1 Weigh out 50.0 g of the test sample into a beaker and add 200 ml of water. Heat on a water bath, with frequent stirring, until all the soluble salts are dissolved. F.2.2 Assemble the nest of sieves in the correct order with the 425 µm aperture sieve at the top and the 180 µm aperture at the bottom. Pour the mixture on to the top sieve and transfer the residue quantitatively to this sieve by washing the beaker several times with water. F.2.3 Using a fine stream of tap water, wash the insoluble matter through the sieves. Continue this washing until the amount of any residue on the top sieve appears to remain constant. F.2.4 If there is any residue on the top sieve, remove the sieve, stand it in a basin, and continue washing the material on it for a further 2 min. Transfer any further material that passes this sieve to the bottom sieve. Repeat the washing of the top sieve and the transfer of material until no further material passes through after 2 min. F.2.5 Repeat this procedure on the bottom sieve but discard any material that passes through. F.2.6 Dry each sieve and its contents in the oven at 105 ± 5 o C. Allow them to cool and, using a camelhair brush, transfer the contents of each sieve quantitatively to separate tared, glass dishes and determine the masses of the residues. F.3 CALCULATION Water insoluble matter retained on any particular sieve, % (m/m) of the total water insoluble matter = A 10000 B C Where A = mass of the insoluble matter on the sieve, g B = mass of the test sample used, g C = water insoluble matter present in the test sample, % (from Annex D) KEBS 2015 All rights reserved 5
Annex G Abrasive number of dishwashing bar G.1 Apparatus Abrasion apparatus. An apparatus consisting of the following: a) Container, A smooth-bottomed cylindrical brass container of internal diameter 63 mm and depth 19 mm, and mounted on a base. The inside of the brass container is fitted with a clip or ring that securely holds the cloth disc (see (d) below) flat on the bottom of the container. b) Stirrer, A stirrer mounted directly above the brass container, and capable of operating smoothly and continuously at 75 ± 5 r/min. c) Brass disc, A disc, of diameter 50 mm and mass approximately 60 g, made from brass having a Rockwell B hardness of 70 ± 1. The brass disc has one face smoothly buffed, and a screw is so affixed to the other face as to enable the brass disc to be connected to the lower end of a vertical shaft of mass such that the combined mass of the shaft and the brass disc is 1800 ± 3 g. The shaft is so attached to the mechanical stirrer that it can be freely lowered to permit the brass disc to rest squarely on the bottom of the brass container and raised to permit the withdrawal of the brass disc from the brass container. d) Cloth disc, Discs of diameter 63 mm and cut from billiard table cloth. G.2 Procedure G.2.1 G.2.2 Accurately weigh the brass disc and attach it to the shaft of the stirrer. Fit a cloth disc on the inside of the bottom of the brass container. G.2.3 Mix 5. 0 g of the test sample with 10 ml of water and spread the mixture evenly on the cloth disc. Lower the brass disc on to the cloth and rotate the disc through 500 revolutions. G.2.4 G.2.5 Raise the stirrer shaft and detach, wash, dry and weigh the brass disc. Repeat the test twice, using a new cloth disc each time. G.3 Calculation Calculate the mean loss in mass, in milligrams, of the three determinations and record it as the abrasive number of the dishwashing bar. 6 KEBS 2017 All rights reserved