JOURNAL of the JAPAN RESEARCH ASSOCIATION for TEXTILE END-USES
Online ISSN : 1884-6599
Print ISSN : 0037-2072
ISSN-L : 0037-2072
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Volume 62, Issue 8
Displaying 1-10 of 10 articles from this issue
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  • Estimation of Detergency Factors of Washing Rice Water and Analysis of Related Consumer Information
    Yuka SAKAMOTO, Tarsuya NAKAMURA, Masaru OYA
    2021 Volume 62 Issue 8 Pages 528-534
    Published: August 25, 2021
    Released on J-STAGE: August 25, 2021
    DOIhttps://doi.org/10.11419/senshoshi.62.8_528
    JOURNAL FREE ACCESS
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    Washing rice water (water left over from washing rice) has been used as a cleaning agent for a long time, but the actual level of cleaning power and its cleaning mechanism have not been clarified. Then, using fatty acids and non-polar oil as model stains, the detergency with washing rice water was compared with that with SDS aqueous solution, rice bran solution, and boiled noodle soup. It was also compared with the detergency with sample solutions of the model component of washing rice water such as protein, starch etc. In addition, the detergency factor was estimated from data such as surface tension and particle size distribution. As a result, it was found that washing rice water had a considerable surface-active effect, and that it had a detergency against oily stains, which was clearly superior to water, though not as much as SDS. It was also presumed that the solid starch granules acted as a solid surfactant and an abrasive, and that dissolved proteins and rice bran oil also acted in combination to exert detergency. Furthermore, as a result of analyzing a lot of consumer information on the web about washing rice water, it was found that there is relatively little information that mentions the cleaning mechanism, and that there are some unscientific claims. However, sites that explain individual factors such as rice bran oil, starch, and protein account for a relatively large proportion, suggesting that they may be used for scientific consumer education if used carefully.

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