1. Introduction

Course Content:

Cleaner categories (abrasives, acids, degreasers, detergents).

pH scale and its environmental significance.

Synthetic vs natural ingredients.

Biodegradability concepts.

Plastic types in cleaning product packaging.
Introduction to aquatic toxicity.

Learning Outcomes

By the end of this module, students will be able to:

1. Categorize different types of cleaning products and their environmental implications

2. Understand the environmental significance of pH levels in cleaners

3. Differentiate between synthetic and natural ingredients and their environmental impacts

4. Understand biodegradability and its importance in marine environments

5. Identify plastic types in product packaging and their environmental concerns

6. Understand the basic concepts of aquatic toxicity related to cleaning products

2. Terminology

pH

Measure of acidity or alkalinity on a scale of 0-14. 7 is neutral, below 7 is acidic, above 7 is alkaline.

Abrasive

Material used to wear away a surface by rubbing or scraping.

Amphiphilic

Having both hydrophilic and hydrophobic properties.

Biodegradable

Capable of being decomposed by bacteria or other living organisms.

Chelating agent

Substance that forms soluble complexes with certain metal ions, preventing them from interfering with cleaning.

Degreaser

Cleaner specifically designed to remove grease, oils, and related soils.

Detergency

The ability to remove soil or dirt

Disinfectant

Chemical agent designed to inactivate or destroy microorganisms on inert surfaces.

Dispersant

A substance that helps distribute particles in a medium

Efficacy

The ability of a cleaning product to effectively remove soil, stains, or contaminants from a surface under specified conditions.

Emulsifier

Substance that helps mix liquids that normally don't combine, like oil and water.

Enzymes

Proteins that catalyse biochemical reactions, often used in detergents to break down specific types of stains.

Foaming

The formation of bubbles in a liquid.

Hydrophilic

Water-loving or water-attracting.

Hydrophobic

Water-repelling or water-fearing

Oxidizer

Chemical compound that removes electrons from another substance in a chemical reaction.

Rinse aid

Additive used to reduce surface tension of water to prevent droplets and streaks.

Sanitizer

Reduces, but does not necessarily eliminate, microorganisms to levels considered safe.

Sequestrant

Agent that controls water hardness by "sequestering" problematic ions.

Solvent

Substance that dissolves a solute, creating a solution.

Surfactant

Compounds that lower surface tension between liquids or between a liquid and a solid.

Surface tension

The cohesive force at the surface of a liquid

Solubilization

The process of dissolving a substance in a solvent

Wetting

The ability of a liquid to maintain contact with a solid surface

Collapsible row

Use collapsible tabs for more detailed information that will help customers make a purchasing decision.

Ex: Shipping and return policies, size guides, and other common questions.

VOC

(Volatile Organic Compound): Organic chemicals that easily evaporate at room temperature.

Rust

Rust is iron oxide, formed when iron or steel corrodes due to exposure to oxygen and moisture.

  • Cleaning

    • Removes visible dirt, debris, and some germs.
    • Uses soap/detergent and water.
    • Physically removes contaminants but doesn't kill most microorganisms.

  • Sanitising

    • Reduces bacteria on surfaces to safe levels.
    • Uses chemical sanitizers or heat.
    • Typically reduces 99.9% of bacteria.
    • Commonly used in food service areas.

  • Disinfecting

    • Kills most microorganisms, including bacteria and viruses.
    • Uses stronger chemical agents or specific methods.
    • Eliminates a wider range of pathogens than sanitising.
    • Often required in healthcare settings.

  • Each level provides increasing microbial control, with cleaning as the foundation, sanitising offering an intermediate level, and disinfecting providing the highest level of germ elimination.

3. Cleaner Categories

  • Abrasive Cleaning Agents

  • Acid Cleaning Agents

  • Degreasers

  • Detergents

- Used for removing large amounts of soil from small, heat-resistant areas.

- Available in powdered, liquid, and scouring pad forms.

- Abrasive action comes from physical, mineral, or chemical forces.

- Harshness varies; generally, larger particles indicate stronger cleaning power.

  • pH levels vary widely depending on the specific product.
  • Can range from acidic to alkaline (pH 1-14).

- Range from mild (e.g., vinegar, lemon juice) to strong.

- Used for hard water stains, mineral deposits, rust, and mold.

- Require caution: use safety goggles and gloves.

  • pH of 6 or lower.
  • Mild acids (e.g., vinegar, lemon juice): pH 2-3.
  • Strong acids (e.g., hydrochloric acid in toilet bowl cleaners): pH 1-2.

- Remove organic soils like fats, oils, and proteins.

- Typically, alkaline (higher pH).

- Strength varies based on the task (e.g., mild kitchen cleaners vs. strong oven cleaners).

- Should not be mixed with other cleaning chemicals.

  • Typically, alkaline (pH higher than 7)
  • Mild degreasers: pH 8-10
  • Strong degreasers (e.g., oven cleaners): pH 11-14

- Synthetic, water-soluble cleaning agents.

- Emulsify oils, suspend debris, and act as wetting agents.

- Versatile and available in various forms (gel, powder, liquid).

- Require water to function.

- Not suitable for certain surfaces like cast iron, leather, or hardwood floors.

  • Generally neutral to slightly alkaline.
  • Most common pH range: 7-10.
  • Some specialized detergents may have different pH levels.

4. pH Scale

A pH scale is a numeric scale used to specify the acidity or basicity (alkalinity) of an aqueous solution.

Understanding the pH scale is crucial in cleaning as it helps in selecting the appropriate cleaning agents for different surfaces and types of soil.

Here's a breakdown of the key aspects of the pH scale:

  • Definition:

    • pH stands for "potential of hydrogen" and measures the concentration of hydrogen ions (H+) in a solution.

  • Range:

    • The scale typically ranges from 0 to 14.

  • Meaning of values:

    • 0-6: Acidic
    • 7: Neutral
    • 8-14: Basic (or alkaline)

  • Logarithmic nature:

    • Each whole number represents a tenfold change in acidity or alkalinity.
    • For example, pH 4 is ten times more acidic than pH 5.

  • Importance in cleaning:

    • Different cleaning tasks often require specific pH levels for optimal effectiveness.
    • Acidic cleaners (low pH) are good for mineral deposits and rust.
    • Alkaline cleaners (high pH) are effective against grease and protein-based soils.

  • Common examples:

    • Lemon juice: pH 2 (acidic)
    • Vinegar: pH 3 (acidic)
    • Milk: pH 6.5-6.7 (slightly acidic)
    • Blood: pH 7.35-7.45 (slightly basic)
    • Baking soda solution: pH 9 (basic)

  • Neutral point:

    • Pure water at 25°C (77°F) has a pH of 7.

Explanation of the pH scale colours:

1. Red (pH 0-1): Highly acidic

2. Orange-Red (pH 2-3): Very acidic

3. Orange (pH 4): Acidic

4. Yellow (pH 5): Slightly acidic

5. Yellow-Green (pH 6): Weakly acidic

6. Green (pH 7): Neutral

7. Teal (pH 8): Weakly basic/alkaline

8. Blue (pH 9-10): Basic/alkaline

9. Indigo (pH 11): Very basic/alkaline

10. Violet (pH 12-14): Highly basic/alkaline

5. Natural vs Synthetic Ingredients

  • Natural ingredients:

    • Derived directly from plants, animals, or minerals.
    • Often considered more environmentally friendly.
    • May have varying potency between batches.
    • Can be more expensive and less stable.

  • Synthetic ingredients:

    • Created in laboratories through chemical processes.
    • Often more consistent and stable.
    • Can be cheaper to produce at scale.
    • May have a longer shelf life

  • Petrochemical products:

    • Derived from petroleum or natural gas.
    • A subset of synthetic ingredients.
    • Widely used in many industries due to versatility and cost-effectiveness.
    • Examples include plastics, synthetic fibres, and many cosmetic ingredients

Comparison:

Source:

  • Natural: Directly from nature.
  • Synthetic: Lab-created, may use various raw materials.
  • Petrochemical: Specifically derived from fossil fuels.

Environmental impact:

  • Natural: Generally lower, but can still have issues (e.g., overharvesting).
  • Synthetic: Varies, but often higher due to manufacturing processes.
  • Petrochemical: Usually highest impact due to fossil fuel extraction and processing.

Consistency:

  •  Natural: Can vary between batches.
  • Synthetic and Petrochemical: Usually more consistent.

Cost:

  • Natural: Often more expensive.
  • Synthetic: Can be more cost-effective.
  • Petrochemical: Often very cost-effective due to scale of production

Perception:

  • Natural: Often perceived as safer or healthier.
  • Synthetic: Mixed perceptions.
  • Petrochemical: Often perceived negatively due to environmental concerns

Versatility:

  • Natural: Limited by what's available in nature.
  • Synthetic: Highly versatile, can be designed for specific purposes.
  • Petrochemical: Extremely versatile, used in countless products

6. Biodegradability

Biodegradability refers to the ability of a substance to be broken down by living organisms, typically bacteria or fungi, into simpler compounds. In the context of detergents and cleaning products, it's an important environmental consideration. Let's break this down:

Biodegradability Definition:

The capacity of a material to decompose through biological processes, returning to nature without harmful environmental effects.

Types of Biodegradability:

  • 1. Readily Biodegradable:

    • Timeframe: Degrades quickly, typically within 28 days.
    • Standard: > 60% degradation within 28 days (OECD 301 test).
    • Examples: Many natural surfactants, simple sugars

  • 2. Inherently Biodegradable:

    • Timeframe: Degrades more slowly, typically within 60-180 days.
    • Standard: > 20% degradation within 28 days, continuing afterwards.
    • Examples: Some complex polymers, certain synthetic surfactants

  • 3. Poorly Biodegradable or Non-biodegradable:

    • Timeframe: May take years or never fully degrade.
    • Examples: Some plastics, certain persistent chemicals

Biodegradability Timelines:

  • 1. Fast (days to weeks):

    • Simple sugars, some natural oils.
    • Many plant-based surfactants.

  • 2. Medium (weeks to months):

    • More complex natural polymers.
    • Many modern synthetic surfactants.

  • 3. Slow (months to years):

    • Some synthetic polymers.
    • Certain additives and fragrances.

  • 4. Very Slow/Non-biodegradable (years to centuries):

    • Traditional plastics.
    • Certain persistent organic pollutants.

Factors Affecting Biodegradability:

1. Chemical structure

2. Environmental conditions (temperature, oxygen, pH)

3. Presence of appropriate microorganisms

4. Concentration of the substance

In detergent regulations:

  • EU standards often require surfactants to be readily biodegradable.
  • "Ultimate biodegradability" refers to complete breakdown to CO2, water, and minerals.
  • "Primary biodegradability" refers to the initial breakdown that removes the surfactant properties

Understanding biodegradability is crucial for assessing the environmental impact of cleaning products. Faster biodegradation reduces the risk of accumulation in ecosystems and potential harm to wildlife.

Bioaccumulation

Bioaccumulation in marine environments like marinas is particularly concerning due to the unique conditions and the concentration of human activities.

Understanding bioaccumulation in marina environments is crucial for developing effective management strategies and promoting environmentally friendly practices among boat owners and marina operators. It underscores the importance of using biodegradable, non-toxic cleaning products and proper waste management in these sensitive aquatic ecosystems.

Here's an explanation of bioaccumulation in this specific context:

  • 1. Marina Environment Characteristics:

    • Semi-enclosed water bodies.
    • Limited water circulation.
    • High concentration of boats and related activities.

  • 2. Common Contaminants in Marinas:

    • Antifouling paint components (e.g., copper, zinc).
    • Fuel and oil residues (PAHs - Polycyclic Aromatic Hydrocarbons).
    • Cleaning product residues.
    • Microplastics.

  • 3. Bioaccumulation Process in Marinas:

    • Contaminants enter the water from boats, runoff, and direct discharges.
    • Absorbed by phytoplankton and small organisms.
    • Transferred up the food chain to larger fish and predators.

  • 4. Factors Enhancing Bioaccumulation in Marinas:

    • Limited water exchange increases contaminant concentration.
    • Higher temperatures can accelerate chemical reactions and biological processes.
    • Presence of sediments that can store and slowly release contaminants.

  • 5. Affected Marine Life:

    • Bottom-dwelling organisms (e.g., clams, oysters) often show high levels of bioaccumulation.
    • Fish species, especially those that feed on the bottom.
    • Seabirds and marine mammals that feed on fish from the area.

  • 6. Specific Examples:

    • TBT (Tributyltin) from old antifouling paints: Causes reproductive issues in mollusks.
    • Copper from current antifouling paints: Can accumulate in filter feeders.
    • PCBs and Mercury: Often found in higher concentrations in predatory fish.

  • 7. Human Health Concerns:

    • Consumption of seafood from marina areas can lead to human exposure.
    • Recreational activities (swimming, fishing) in contaminated waters pose risks.

  • 8. Environmental Management in Marinas:

    • Implementing pump-out facilities for boat waste.
    • Encouraging the use of non-toxic boat cleaning products.
    • Proper disposal of used oil and other hazardous materials.
    • Regular monitoring of water and sediment quality.

  • 9. Regulatory Approaches:

    • Restrictions on certain antifouling paints.
    • Water quality standards for marinas

  • 10. Long-term Effects:

    •  Changes in local ecosystem structure.
    • Potential for creating "dead zones" with reduced biodiversity.
    • Economic impacts on local fisheries and tourism.

Continue to part 2 of Module 2

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