Do Cleaning Chemicals Clean As Well After They Have Been Frozen :: essays research papers

Do Cleaning Chemicals Clean As Well After They Have Been Frozen Problem:   Ã‚  Ã‚  Ã‚  Ã‚  The researcher is trying to determine whether or not cleaning materials will clean as well if they have been frozen solid and subsequently thawed out until they have returned to a liquid state of matter.   Ã‚  Ã‚  Ã‚  Ã‚  The researcher will use Dial Antibacterial Kitchen Cleaner, Clorox Bleach, and Parson's Ammonia, applied to simple bacon grease, to determine which chemical is least affected by the glaciation. Hypothesis:   Ã‚  Ã‚  Ã‚  Ã‚  The researcher feels that the process of glaciation will degrade the ability of these three household cleaning chemicals to breakdown the most common kitchen cleaning problem - grease.   Ã‚  Ã‚  Ã‚  Ã‚  For example, the freezing, thawing, and then freezing again of ice cream puts the substance through the freezing process. The result is a separation of heavy and light substances which breaks down the food. The researcher feels that the same end result may happen with the cleaning materials. Experimentation Test Concept:   Ã‚  Ã‚  Ã‚  Ã‚  In order to determine weather the glaciation process affected the cleaning chemicals, it is first important to establish its potency prior to freezing. Accordingly, two test sets were created by the researcher. The purpose of the test was to determine how well the chemicals could break down household grease before and after the substances were frozen. The first test set would focus on unfrozen chemicals, while the second was set up for previously frozen chemicals. The Test:   Ã‚  Ã‚  Ã‚  Ã‚  To start the experiment the researcher fried four pieces of bacon until there was enough grease in the skillet to perform the test. He then put a quarter teaspoon of the grease onto two nine by thirteen casserole dishes. Each casserole dish was set up for three frozen and three unfrozen chemical cleaners. A measured amount of cleaner (both frozen and unfrozen) was added to each spot of grease. After approximately two minutes of breaking down the grease, the dishes were raised to a uniform height at one end and the broken down grease was allowed to run. By measuring how far the grease ran, the researcher could then determine how much the cleaner broke down and therefore which cleaner was