Effects of Chain Length, Saturation, and Bases on Saponification

Author

Sarah FenikFollow

College

College of Engineering and Polymer Science

Date of Last Revision

2025-04-26 12:10:56

Major

Chemical Engineering

Honors Course

CHEE: 497

Number of Credits

3

Degree Name

Bachelor of Science

Date of Expected Graduation

Spring 2025

Abstract

This project will analyze the effects of chain length and saturation of fatty acids on saponification processes, as well as the effects of the base used in the reaction. Stearic acid, lauric acid, and oleic acid will be used for the fatty acid comparisons, and sodium hydroxide and potassium hydroxide will be used for the base comparisons. Stearic acid is considered a long chain fatty acid, while lauric acid is considered a short chain fatty acid. Oleic acid is a monounsaturated fatty acid. Five soap products are be made: sodium stearate, sodium laurate, sodium oleate, potassium stearate, and potassium oleate. After the saponification and curing process, the five different soap products that result from these reactions will be analyzed to determine their appearance, hardness, pH value, and solubility in water, and foaming ability. The data collected will be compared for each soap product to determine what properties each fatty acid and base may contribute to their respective soap products, and how these soap products would be applicable in soap formulations.

Research Sponsor

Bi-min Zhang Newby

First Reader

Lu-Kwang Ju

Second Reader

Qixin Zhou

Honors Faculty Advisor

Bi-min Zhang Newby

Proprietary and/or Confidential Information

No

Recommended Citation

Fenik, Sarah, "Effects of Chain Length, Saturation, and Bases on Saponification" (2025). Williams Honors College, Honors Research Projects. 1970.
https://ideaexchange.uakron.edu/honors_research_projects/1970