ASTM D4009-92(2017)

Standard Guide for Foam Stability of Hand Dishwashing Detergents

SIGNIFICANCE AND USE
3.1 The guide, as now constituted, is not suitable for ranking of hand dishwashing products, since no basis is available at this time for correlation of the foam stability of these products using any particular food soil or combination of soils with consumers' ranking of performance.  
3.2 The relative foam stability ranking of hand dishwashing detergent products will vary greatly depending on the type of food soils used in the test. Therefore, selection of the standard food soil to be used in a test shall be made by agreement between the interested parties on the basis of experience.  
3.3 This laboratory screening guide includes flexibility in several areas so as to allow its use by the maximum number of laboratories, without purchase of significant additional equipment. It should be recognized, therefore, that differences in specific equipment may result in a reduced level of interlaboratory and inter-operator precision, and such results must be evaluated with caution.
SCOPE
1.1 This guide provides guidelines for several techniques of measuring the foam stability of light-duty hand dishwashing detergent products in the presence of artificially applied test-food soils. It is intended as a laboratory screening test to aid in the formulation of products, for quality control and as a basis between the formulator and supplier in standardizing foam stability of the detergents.  
1.2 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.
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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.3 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

General Information

• Status: Historical
• Publication Date: 31-Oct-2017
• ICS: 71.100.40 - Surface active agents
• Technical Committee: D12 - Soaps and Other Detergents
• Drafting Committee: D12.16 - Hard Surface Cleaning

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation: D4009 − 92 (Reapproved 2017)
Standard Guide for
Foam Stability of Hand Dishwashing Detergents
This standard is issued under the fixed designation D4009; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope using any particular food soil or combination of soils with
consumers’ ranking of performance.
1.1 This guide provides guidelines for several techniques of
measuring the foam stability of light-duty hand dishwashing 3.2 The relative foam stability ranking of hand dishwashing
detergent products in the presence of artificially applied test- detergent products will vary greatly depending on the type of
food soils. It is intended as a laboratory screening test to aid in food soils used in the test. Therefore, selection of the standard
the formulation of products, for quality control and as a basis food soil to be used in a test shall be made by agreement
between the formulator and supplier in standardizing foam between the interested parties on the basis of experience.
stability of the detergents.
3.3 This laboratory screening guide includes flexibility in
1.2 This standard does not purport to address all of the
several areas so as to allow its use by the maximum number of
safety concerns, if any, associated with its use. It is the
laboratories, without purchase of significant additional equip-
responsibility of the user of this standard to establish appro-
ment. It should be recognized, therefore, that differences in
priate safety and health practices and determine the applica-
specific equipment may result in a reduced level of interlabo-
bility of regulatory limitations prior to use.This standard does
ratory and inter-operator precision, and such results must be
not purport to address all of the safety concerns, if any,
evaluated with caution.
associated with its use. It is the responsibility of the user of this
standard to establish appropriate safety, health, and environ- 4. Recommended Conditions
mental practices and determine the applicability of regulatory
4.1 Water Hardness—If only one test is to be made, hard
limitations prior to use.
water (150 ppm, about 9 grains per gallon (gpg)) is suggested.
1.3 This international standard was developed in accor-
To produce a more complete picture of product foam stability,
dance with internationally recognized principles on standard-
test at two or three additional hardness levels: soft water (35
ization established in the Decision on Principles for the
ppm, 2 gpg); moderately hard water (100 ppm, 6 gpg); or very
Development of International Standards, Guides and Recom-
hard water (260 ppm, 15 gpg).
mendations issued by the World Trade Organization Technical
4.1.1 Calcium/Magnesium Ratio (as CaCo )—It is sug-
Barriers to Trade (TBT) Committee.
gested that this ratio be adjusted for different water hardness as
follows:
2. Summary of Guide
Water Hardness Range, Calcium/Magnesium
2.1 Soiled dinner plates are washed by hand in solutions of ppm (gpg) Ratio
0 to 60 (0 to 3.5) 4:1
hand dishwashing detergents under standardized conditions
61 to 120 (3.6 to 7.0) 3:1
until an end point of near-disappearance of the foam is reached,
121 and over (7.1 and over) 2:1
after which the number of plates washed is compared to the
4.2 Water Temperature—The water temperature at the start
number of plates washed using a standard product.
of the test should be adjusted to 47°C (117°F).
3. Significance and Use
5. Materials
3.1 The guide, as now constituted, is not suitable for ranking
5.1 Plain White Glazed Dinner Plates in Sound Condition—
of hand dishwashing products, since no basis is available at this
200 to 230 mm (8 to 9 in.) in diameter, with 160 to 165 mm (6
time for correlation of the foam stability of these products
1 1
⁄4 to 6 ⁄2 in.) indented bottom.
5.2 Dishpan (conventional)—Bottom diameter = 280 mm
(11 in.), top diameter = 370 mm (14 ⁄2 in.), depth = 140 mm (5
This guide is under the jurisdiction of ASTM Committee D12 on Soaps and
⁄2 in.). Sheet metal or plastic are suitable materials.
Other Detergents and is the direct responsibility of Subcommittee D12.16 on Hard
Surface Cleaning.
5.3 Dishcloth (any conventional brand), Dish Mop, or
Current edition approved Nov. 1, 2017. Published November 2017. Originally
Disposable Dishcloths—Enough clean dish cloths (or dish
approved in 1981. Last previous edition approved in 2011 as D4009 – 92 (2011).
DOI: 10.1520/D4009-92R17. mops) should be available to ensure the use of a fresh cloth (or
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
D4009 − 92 (2017)
dish mop) for each test run in one day. A new disposable cloth prepared should be sufficient for one day’s work only, soil
should be used for each wash. being made up fresh daily. Approximately 450 g of shortening
and 150 g of egg powder make sufficient soil for about 500
5.4 Any suitable reservoir of 4-L capacity, that can be
plates.
readily loaded with test water and that can deliver its contents
through a 9.5-mm ( ⁄8-in.) (inside diameter) drainage tip.
7. Preparation of Soiled Plates
Preferably, this drainage tube is an open-shut style to permit
7.1 Wash the plates thoroughly, by usual hand methods or in
full flow immediately upon opening.
an automatic dishwasher, before starting the test and between
test soilings/washings to provide clean dry plates.
6. Standard Soils
7.2 Place on a balance, the beaker containing the selected
6.1 Four soils, representative of those commonly used for
soil, A, B, or C. Set to weigh 6.0 6 0.1 g light. Use a spatula
hand dishwashing tests, are described below. Other soil com-
or spoon to remove 6.0 g soil for application to a plate.
positions may be used.
Alternatively, weigh each plate, tare, and then add soil to 6.0 6
6.1.1 Soil A:
0.1 g.
wt %
Lard (not hydrogenated) 18.3
7.3 Transfer Soil A or B most readily, with a small spatula.
Wesson oil 9.2
Scrape all soil from the spatula on the edge of the plate. Soil C,
Corn oil 9.2
Oleic acid (USP) 4.2 a liquid at 42°C (108°F), can be added from a small spoon or
Salt 0.4
by using an automatic pipet syringe by Manostat set to deliver
Gelatin 0.4
6.0 g.
Flour 41.6
Water 16.7
7.4 For Soil D use a press-down cream dispenser with
100.0
adjustable plunger to deliver 2 6 0.03 g of soil to each plate.
6.1.1.1 Prepare this mixture on the day prior to use. Discard
7.5 Use one’s finger to spread the soil over the surface of the
any soil more than one day old. Prepare as follows: Weigh the
plate. Disposable gloves are recommended for this procedure.
lard, vegetable oil, corn oil, and oleic acid into a beaker and
Soiled plates are then stacked in convenient sized piles (20 to
warm to 38°C (100°F). Add the salt, gelatin, and flour while
25 plates). The top plate of each pile may be inverted to prevent
mixing with a spatula. Store at 3 to 6°C (38 to 42°F) overnight.
drying out of soil. After soiling the last plate of each stack, the
The following day, just prior to use and without heating, blend
residual soil on the finger is removed by wiping on the sides of
in the water with a large 200-mm (8-in.) spatula. Apply soil at
the stacked, soiled plates.
room temperature. A bright dye may be added to aid visual
inspection.
7.6 Wash Soils A, B or D the same day as soiling. Test wash
6.1.2 Soil B:
Soil C the day after soiling.
Flour 50 %
7.7 Keep soil well mixed by frequent stirring and keep soil
Shortening 48 %
covered. Do not use excess soil or soiled dishes beyond the
Oleic acid (USP) 2 %
time schedule, as noted.
6.1.2.1 Warm the shortening with oleic acid to 38°C
(100°F). Slowly add flour while mixing with a spatula and
8. Preparation of Dishwash Solution
warming to 49°C (120°F). Hold soil temperature at 49 6 1.5°C
8.1 The standard concentration is 0.10 % product. The
(120 6 3°F) while soiling dishes.
standard temperature is 47°C (117°F). Other “as is” or solids
NOTE 1—In order to prevent soil from melting off plates, do not
...

This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: D4009 − 92 (Reapproved 2011) D4009 − 92 (Reapproved 2017)
Standard Guide for
Foam Stability of Hand Dishwashing Detergents
This standard is issued under the fixed designation D4009; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope
1.1 This guide provides guidelines for several techniques of measuring the foam stability of light-duty hand dishwashing
detergent products in the presence of artificially applied test-food soils. It is intended as a laboratory screening test to aid in the
formulation of products, for quality control and as a basis between the formulator and supplier in standardizing specific products’
performance.foam stability of the detergents.
1.2 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.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, health, and environmental practices and determine
the applicability of regulatory limitations prior to use.
1.3 This international standard was developed in accordance with internationally recognized principles on standardization
established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued
by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
2. Summary of Guide
2.1 Soiled dinner plates are washed by hand in solutions of hand dishwashing detergents under standardized conditions until
an end point of near-disappearance of the foam is reached, after which the number of plates washed is compared to the number
of plates washed using a standard product.
3. Significance and Use
3.1 The guide, as now constituted, is not suitable for ranking of hand dishwashing products, since no basis is available at this
time for correlation of the foam stability of these products using any particular food soil or combination of soils with consumers’
ranking of performance.
3.2 The relative foam stability ranking of hand dishwashing detergent products will vary greatly depending on the type of food
soils used in the test. Therefore, selection of the standard food soil to be used in a test shall be made by agreement between the
interested parties on the basis of experience.
3.3 This laboratory screening guide includes flexibility in several areas so as to allow its use by the maximum number of
laboratories, without purchase of significant additional equipment. It should be recognized, therefore, that differences in specific
equipment may result in a reduced level of interlaboratory and interoperatorinter-operator precision, and such results must be
evaluated with caution.
4. Recommended Conditions
4.1 Water Hardness—If only one test is to be made, hard water (150 ppm, about 9 grains per gallon (gpg)) is suggested. To
produce a more complete picture of product performance, foam stability, test at two or three additional hardness levels: soft water
(35 ppm, 2 gpg); moderately hard water (100 ppm, 6 gpg); or very hard water (260 ppm, 15 gpg).
4.1.1 Calcium/Magnesium Ratio (as CaCo )—It is suggested that this ratio be adjusted for different water hardness as follows:
Water Hardness Range, Calcium/Magnesium
ppm (gpg) Ratio
0 to 60 (0 to 3.5) 4:1
61 to 120 (3.6 to 7.0) 3:1
121 and over (7.1 and over) 2:1
This guide is under the jurisdiction of ASTM Committee D12 on Soaps and Other Detergents and is the direct responsibility of Subcommittee D12.16 on Hard Surface
Cleaning.
Current edition approved Sept. 1, 2011Nov. 1, 2017. Published September 2011November 2017. Originally approved in 1981. Last previous edition approved in 20062011
as D4009 – 92 (2006).(2011). DOI: 10.1520/D4009-92R11. 10.1520/D4009-92R17.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
D4009 − 92 (2017)
4.2 Water Temperature—The water temperature at the start of the test should be adjusted to 47°C (117°F).
5. Materials
5.1 Plain White Glazed Dinner Plates in Sound Condition—200 to 230 mm (8 to 9 in.) in diameter, with 160 to 165 mm (6 ⁄4
to 6 ⁄2 in.) indented bottom.
1 1
5.2 Dishpan (conventional)—Bottom diameter = 280 mm (11 in.), top diameter = 370 mm (14 ⁄2 in.), depth = 140 mm (5 ⁄2
in.). Sheet metal or plastic are suitable materials.
5.3 Dishcloth (any conventional brand), Dish Mop, or Disposable Dishcloths—Enough clean dish cloths (or dish mops) should
be available to ensure the use of a fresh cloth (or dish mop) for each test run in one day. A new disposable cloth should be used
for each wash.
5.4 Any suitable reservoir of 4-L capacity, that can be readily loaded with test water and that can deliver its contents through
a 9.5-mm ( ⁄8-in.) (inside diameter) drainage tip. Preferably, this drainage tube is an open-shut style to permit full flow immediately
upon opening.
6. Standard Soils
6.1 Four soils, representative of those commonly used for hand dishwashing tests, are described below. Other soil compositions
may be used.
6.1.1 Soil A:
wt %
Lard (not hydrogenated) 18.3
Wesson oil 9.2
Corn oil 9.2
Oleic acid (USP) 4.2
Salt 0.4
Gelatin 0.4
Flour 41.6
Water 16.7
100.0
6.1.1.1 Prepare this mixture on the day prior to use. Discard any soil more than one day old. Prepare as follows: Weigh the lard,
vegetable oil, corn oil, and oleic acid into a beaker and warm to 38°C (100°F). Add the salt, gelatin, and flour while mixing with
a spatula. Store at 3 to 6°C (38 to 42°F) overnight. The following day, just prior to use and without heating, blend in the water
with a large 200-mm (8-in.) spatula. Apply soil at room temperature. A bright dye may be added to aid visual inspection.
6.1.2 Soil B:
Flour 50 %
Shortening 48 %
Oleic acid (USP) 2 %
6.1.2.1 Warm the shortening with oleic acid to 38°C (100°F). Slowly add flour while mixing with a spatula and warming to 49°C
(120°F). Hold soil temperature at 49 6 1.5°C (120 6 3°F) while soiling dishes.
NOTE 1—In order to prevent soil from melting off plates, do not exceed the proper wash water temperature of 47°C (117°F).
6.1.3 Soil C—Shortening.
6.1.3.1 Warm the shortening to 42 6 1.5°C (108°F 6 3°F) and maintain at this temperature during soiling. A small amount of
an oil-soluble dye, can be added to the warm shortening before soiling to provide visual evidence of soil residue.
6.1.4 Soil D:
wt %
Shortening 42.85
Spray-dried egg powder 14.3
Tap water 42.85
6.1.4.1 Prepare as follows: Weigh into the bowl of an electric household mixer, the required amount of shortening. Weigh in
egg powder and then blend at low speed with the mixer to form a thick paste. Add tap water, heated to about 40°C (104°F), over
a period of about 1 min, while mixing, and then blend for approximately 4 to 5 min until the mixture attains a homogeneous creamy
consistency. The quantity prepared should be sufficient for one day’s work only, soil being made up fresh daily. Approximately
450 g of shortening and 150 g of egg powder make sufficient soil for about 500 plates.
7. Preparation of Soiled Plates
7.1 Wash the plates thoroughly, by usual hand methods or in an automatic dishwasher, before starting the test and between test
soilings/washings to provide clean dry plates.
7.2 Place on a balance, the beaker containing the selected soil, A, B, or C. Set to weigh 6.0 6 0.1 g light. Use a spatula or spoon
to remove 6.0 g soil for application to a plate. Alternatively, weigh each plate, tare, and then add soil to 6.0 6 0.1 g.
D4009 − 92 (2017)
7.3 Transfer Soil A or B most readily, with a small spatula. Scrape all soil from the spatula on the edge of the
...