FIG. 157.—Liquid soap container.FIG. 157.—Liquid soap container.
Commercial soaps are made from a great variety of substances, such as tallow, lard, castor oil, coconut oil, olive oil, etc.; or in cheaper soaps, from rosin, cottonseed oil, and waste grease. The fats which go to waste in our garbage could be made a source of income, not only to the housewife, but to the city. In Columbus, Ohio, garbage is used as a source of revenue; the grease from the garbage being sold for soap making, and the tankage (Section 188) for fertilizer.
206. Why Soap Cleans.The natural oil of the skin catches and retains dust and dirt, and makes a greasy film over the body. This cannot be removed by water alone, but if soap is used and a generous lather is applied to the skin, the dirt is "cut" and passes from the body into the water. Soap affects a grease film and water very much as the white of an egg affects oil and water. These two liquids alone do not mix, the oil remaining separate on the surface of the water; but if a small quantity of white of egg is added, an emulsion is formed, the oil separating into minute droplets which spread through the water. In the same way, soap acts on a grease film, separating it into minute droplets which leave the skin and spread through the water, carrying with them the dust and dirt particles. The warmer the water, the better will be the emulsion, and hence the more effective the removal of dirt and grease. This explanation holds true for the removal of grease from any surface, whether of the body, clothing, furniture, or dishes.
207. Washing Powders.Sometimes soap refuses to form a lather and instead cakes and floats as a scum on the top of the water; this is not the fault of the soap but of thewater. As water seeps through the soil or flows over the land, it absorbs and retains various soil constituents which modify its character and, in some cases, render it almost useless for household purposes. Most of us are familiar with the rain barrel of the country house, and know that the housewife prefers rain water for laundry and general work. Rain water, coming as it does from the clouds, is free from the chemicals gathered by ground water, and is hence practically pure. While foreign substances do not necessarily injure water for drinking purposes (Section 69), they are often of such a nature as to prevent soap from forming an emulsion, and hence from doing its work. Under such circumstances the water is said to be hard, and soap used with it is wasted. Even if water is only moderately hard, much soap is lost. The substances which make water hard are calcium and magnesium salts. When soap is put into water containing one or both of these, it combines with the salts to form sticky insoluble scum. It is therefore not free to form an emulsion and to remove grease. As a cleansing agent it is valueless. The average city supply contains so little hardness that it is satisfactory for toilet purposes; but in the laundry, where there is need for the full effect of the soap, and where the slightest loss would aggregate a great deal in the course of time, something must be done to counteract the hardness. The addition of soda, or sodium carbonate to the water will usually produce the desired effect. Washing soda combines with calcium and magnesium and prevents them from uniting with soap. The soap is thus free to form an emulsion, just as in ordinary water. Washing powders are sometimes used instead of washing soda. Most washing powders contain, in addition to a softening agent, some alkali, and hence a double good is obtained from their use; they not only soften the water and allow the soap to form an emulsion, but they also, throughtheir alkali content, cut the grease and themselves act as cleansers. In some cities where the water is very hard, as in Columbus, Ohio, it is softened and filtered at public expense, before it leaves the reservoirs. But even under these circumstances, a moderate use of washing powder is general in laundry work.
If washing powder is put on clothes dry, or is thrown into a crowded tub, it will eat the clothes before it has a chance to dissolve in the water. The only safe method is to dissolve the powder before the clothes are put into the tub. The trouble with our public laundries is that many of them are careless about this very fact, and do not take time to dissolve the powder before mixing it with the clothes.
The strongest washing powder is soda, and this cheap form is as good as any of the more expensive preparations sold under fancy names. Borax is a milder powder and is desirable for finer work.
One of the most disagreeable consequences of the use of hard water for bathing is the unavoidable scum which forms on the sides of bathtub and washbowl. The removal of the caked grease is difficult, and if soap alone is used, the cleaning of the tub requires both patience and hard scrubbing. The labor can be greatly lessened by moistening the scrubbing cloth with turpentine and applying it to the greasy film, which immediately dissolves and thus can be easily removed. The presence of the scum can be largely avoided by adding a small amount of liquid ammonia to the bath water. But many persons object to this; hence it is well to have some other easy method of removing the objectionable matter.
208. To remove Stains from Cloth.While soap is, generally speaking, the best cleansing agent, there are occasions when other substances can be used to better advantage. For example, grease spots on carpet and non-washable dress goodsare best removed by the application of gasoline or benzine. These substances dissolve the grease, but do not remove it from the clothing; for that purpose a woolen cloth should be laid under the stain in readiness to absorb the benzine and the grease dissolved in it. If the grease is not absorbed while in solution, it remains in the clothing and after the evaporation of the benzine reappears in full force.
Cleaners frequently clean suits by laying a blotter over a grease spot and applying a hot iron; the grease, when melted by the heat, takes the easiest way of spreading itself and passes from cloth to blotter.
209. Salts.A neutral liquid formed as in Section 204, by the action of hydrochloric acid and the alkali solution of caustic soda, has a brackish, salty taste, and is, in fact, a solution of salt. This can be demonstrated by evaporating the neutral liquid to dryness and examining the residue of solid matter, which proves to be common salt.
When an acid is mixed with a base, the result is a substance more or less similar in its properties to common salt; for this reason all compounds formed by the neutralization of an acid with a base are called salts. If, instead of hydrochloric acid (HCl), we use an acid solution of potassium tartrate, and if instead of caustic soda we use bicarbonate of soda (baking soda), the result is a brackish liquid as before, but the salt in the liquid is not common salt, but Rochelle salt. Different combinations of acids and bases produce different salts. Of all the vast group of salts, the most abundant as well as the most important is common salt, known technically as sodium chloride because of its two constituents, sodium and chlorine.
We are not dependent upon neutralization for the enormous quantities of salt used in the home and in commerce. It is from the active, restless seas of the present, and fromthe dead seas of the prehistoric past that our vast stores of salt come. The waters of the Mediterranean and of our own Great Salt Lake are led into shallow basins, where, after evaporation by the heat of the sun, they leave a residue of salt. By far the largest quantity of salt, however, comes from the seas which no longer exist, but which in far remote ages dried up and left behind them their burden of salt. Deposits of salt formed in this way are found scattered throughout the world, and in our own country are found in greatest abundance in New York. The largest salt deposit known has a depth of one mile and exists in Germany.
Salt is indispensable on our table and in our kitchen, but the amount of salt used in this way is far too small to account for a yearly consumption of 4,000,000 tons in the United States alone. The manufacture of soap, glass, bleaching powders, baking powders, washing soda, and other chemicals depends on salt, and it is for these that the salt beds are mined.
210. Baking Soda.Salt is by all odds the most important sodium compound. Next to it come the so-called carbonates: first, sodium carbonate, which is already familiar to us as washing soda; and second, sodium bicarbonate, which is an ingredient of baking powders. These are both obtained from sodium chloride by relatively simple means; that is, by treating salt with the base, ammonia, and with carbon dioxide.
Washing soda has already been discussed. Since baking powders in some form are used in almost all homes for the raising of cake and pastry dough, it is essential that their helpful and harmful qualities be clearly understood.
The raising of dough by means of baking soda—bicarbonate of soda—is a very simple process. When soda is heated, it gives off carbon dioxide gas; you can easily prove this for yourself by burning a little soda in a test tube, and testing the escaping gas in a test tube of limewater. When flour andwater alone are kneaded and baked in loaves, the result is a mass so compact and hard that human teeth are almost powerless to crush and chew it. The problem is to separate the mass of dough or, in other words, to cause it to rise and lighten. This can be done by mixing a little soda in the flour, because the heat of the oven causes the soda to give off bubbles of gas, and these in expanding make the heavy mass slightly porous. Bread is never lightened with soda because the amount of gas thus given off is too small to convert heavy compact bread dough into a spongy mass; but biscuit and cake, being by nature less compact and heavy, are sufficiently lightened by the gas given off from soda.
But there is one great objection to the use of soda alone as a leavening agent. After baking soda has lost its carbon dioxide gas, it is no longer baking soda, but is transformed into its relative, washing soda, which has a disagreeable taste and is by no means desirable for the stomach.
Man's knowledge of chemicals and their effect on each other has enabled him to overcome this difficulty and, at the same time, to retain the leavening effect of the baking soda.
211. Baking Powders.If some cooking soda is put into lemon juice or vinegar, or any acid, bubbles of gas immediately form and escape from the liquid. After the effervescence has ceased, a taste of the liquid will show you that the lemon juice has lost its acid nature, and has acquired in exchange a salty taste. Baking soda, when treated with an acid, is transformed into carbon dioxide and a salt. The various baking powders on the market to-day consist of baking soda and some acid substance, which acts upon the soda, forces it to give up its gas, and at the same time unites with the residue to form a harmless salt.
Cream of tartar contains sufficient acid to act on baking soda, and is a convenient and safe ingredient for baking powder.When soda and cream of tartar are mixed dry, they do not react on each other, neither do they combine rapidly incoldmoist dough, but as soon as the heat of the oven penetrates the doughy mass, the cream of tartar combines with the soda and sets free the gas needed to raise the dough. The gas expands with the heat of the oven, raising the dough still more. Meanwhile, the dough itself is influenced by the heat and is stiffened to such an extent that it retains its inflated shape and spongy nature.
Many housewives look askance at ready-made baking powders and prefer to bake with soda and sour milk, soda and buttermilk, or soda and cream of tartar. Sour milk and buttermilk are quite as good as cream of tartar, because the lactic acid which they contain combines with the soda and liberates carbon dioxide, and forms a harmless residue in the dough.
The desire of manufacturers to produce cheap baking powders led to the use of cheap acids and alkalies, regardless of the character of the resulting salt. Alum and soda were popular for some time; but careful examination proved that the particular salt produced by this combination was not readily absorbed by the stomach, and that its retention there was injurious to health. For this reason, many states have prohibited the use of alum in baking powders.
It is not only important to choose the ingredients carefully; it is also necessary to calculate the respective quantities of each, otherwise there will be an excess of acid or alkali for the stomach to take care of. A standard powder contains twice as much cream of tartar as of bicarbonate of soda, and the thrifty housewife who wishes to economize, can make for herself, at small cost, as good a baking powder as any on the market, by mixing tartar and soda in the aboveproportions and adding a little corn starch to keep the mixture dry.
The self-raising flour, so widely advertised by grocers, is flour in which these ingredients or their equivalent have been mixed by the manufacturer.
212. Soda Mints.Bicarbonate of soda is practically the sole ingredient of the soda mints popularly sold for indigestion. These correct a tendency to sour stomach because they counteract the surplus acid in the stomach, and form with it a safe neutral substance.
Seidlitz powder is a simple remedy consisting of two powders, one containing bicarbonate of soda, and the other, some acid such as cream of tartar. When these substances are dissolved in water and mixed, effervescence occurs, carbon dioxide escapes, and a solution of Rochelle salt remains.
212a. Source of Soda.An enormous quantity of sodium carbonate, or soda, as it is usually called, is needed in the manufacture of glass, soap, bleaching powders, and other commercial products. Formerly, the supply of soda was very limited because man was dependent upon natural deposits and upon ashes of sea plants for it. Common salt, sodium chloride, is abundant, and in 1775 a prize was offered to any one who would find a way to obtain soda from salt. As a result of this, soda was soon manufactured from common salt. In the most recent methods of manufacture, salt, water, ammonia, and carbon dioxide are made to react. Baking soda is formed from the reaction. The baking soda is then heated and decomposed into washing soda or the soda of commerce.
213.While baking powder is universally used for biscuits and cake, it is seldom, if ever, used for bread, because it does not furnish sufficient gas to lighten the tough heavy mass of bread dough. Then, too, most people prefer the taste of yeast-raised bread. There is a reason for this widespread preference, but to understand it, we must go somewhat far afield, and must study not only the bread of to-day, but the bread of antiquity, and the wines as well.
If grapes are crushed, they yield a liquid which tastes like the grapes; but if the liquid is allowed to stand in a warm place, it loses its original character, and begins to ferment, becoming, in the course of a few weeks, a strongly intoxicating drink. This is true not only of grape juice but also of the juice of all other sweet fruits; apple juice ferments to cider, currant juice to currant wine, etc. This phenomenon of fermentation is known to practically all races of men, and there is scarcely a savage tribe without some kind of fermented drink; in the tropics the fermented juice of the palm tree serves for wine; in the desert regions, the fermented juice of the century plant; and in still other regions, the root of the ginger plant is pressed into service.
The fermentation which occurs in bread making is similar to that which is responsible for the transformation of plant juices into intoxicating drinks. The former process is not soold, however, since the use of alcoholic beverages dates back to the very dawn of history, and the authentic record of raised or leavened bread is but little more than 3000 years old.
214. The Bread of Antiquity.The original method of bread making and the method employed by savage tribes of to-day is to mix crushed grain and water until a paste is formed, and then to bake this over a camp fire. The result is a hard compact substance known as unleavened bread. A considerable improvement over this tasteless mass is self-raised bread. If dough is left standing in a warm place a number of hours, it swells up with gas and becomes porous, and when baked, is less compact and hard than the savage bread. Exposure to air and warmth brings about changes in dough as well as in fruit juices, and alters the character of the dough and the bread made from it. Bread made in this way would not seem palatable to civilized man of the present day, accustomed, as he is, to delicious bread made light and porous by yeast; but to the ancients, the least softening and lightening was welcome, and self-fermented bread, therefore, supplanted the original unleavened bread.
Soon it was discovered that a pinch of this fermented dough acted as a starter on a fresh batch of dough. Hence, a little of the fermented dough was carefully saved from a batch, and when the next bread was made, the fermented dough, or leaven, was worked into the fresh dough and served to raise the mass more quickly and effectively than mere exposure to air and warmth could do in the same length of time. This use of leaven for raising bread has been practiced for ages.
Grape juice mixed with millet ferments quickly and strongly, and the Romans learned to use this mixture for bread raising, kneading a verysmall amount of it through the dough.
215. The Cause of Fermentation.Although alcoholic fermentation, and the fermentation which goes on in raising dough, were known and utilized for many years, the cause of the phenomenon was a sealed book until the nineteenth century. About that time it was discovered, through the use of the microscope, that fermenting liquids contain an army of minute plant organisms which not only live there, but which actually grow and multiply within the liquid. For growth and multiplication, food is necessary, and this the tiny plants get in abundance from the fruit juices; they feed upon the sugary matter and as they feed, they ferment it, changing it into carbon dioxide and alcohol. The carbon dioxide, in the form of small bubbles, passes off from the fermenting mass, while the alcohol remains in the liquid, giving the stimulating effect desired by imbibers of alcoholic drinks. The unknown strange organisms were called yeast, and they were the starting point of the yeast cakes and yeast brews manufactured to-day on a large scale, not only for bread making but for the commercial production of beer, ale, porter, and other intoxicating drinks.
The grains, rye, corn, rice, wheat, from which meal is made, contain only a small quantity of sugar, but, on the other hand, they contain a large quantity of starch which is easily convertible into sugar. Upon this the tiny yeast plants in the dough feed, and, as in the case of the wines, ferment the sugar, producing carbon dioxide and alcohol. The dough is thick and sticky and the gas bubbles expand it into a spongy mass. The tiny yeast plants multiply and continue to make alcohol and gas, and in consequence, the dough becomes lighter and lighter. When it has risen sufficiently, it is kneaded and placed in an oven; the heat of the oven soon kills the yeast plants and drives the alcohol out of the bread; at the same time it expands the imprisoned gasbubbles and causes them to lighten and swell the bread still more. Meanwhile, the dough has become stiff enough to support itself. The result of the fermentation is a light, spongy loaf.
216. Where does Yeast come From?The microscopic plants which we call yeast are widely distributed in the air, and float around there until chance brings them in contact with a substance favorable to their growth, such as fruit juices and moist warm batter. Under the favorable conditions of abundant moisture, heat, and food, they grow and multiply rapidly, and cause the phenomenon of fermentation. Wild yeast settles on the skin of grapes and apples, but since it does not have access to the fruit juices within, it remains inactive very much as a seed does before it is planted. But when the fruit is crushed, the yeast plants get into the juice, and feeding on it, grow and multiply. The stray yeast plants which get into the sirup are relatively few, and hence fermentation is slow; it requires several weeks for currant wine to ferment, and several months for the juice of grapes to be converted into wine.
Stray yeast finds a favorable soil for growth in the warmth and moisture of a batter; but although the number of these stray plants is very large, it is insufficient to cause rapid fermentation, and if we depended upon wild yeast for bread raising, the result would not be to our liking.
When our remote ancestors saved a pinch of dough as leaven for the next baking, they were actually cultivating yeast, although they did not know it. The reserved portion served as a favorable breeding place to the yeast plants within it; they grew and reproduced amazingly, and became so numerous, that the small mass of old dough in which theywere gathered served to leaven the entire batch at the next baking.
As soon as man learned that yeast plants caused fermentation in liquors and bread, he realized that it would be to his advantage to cultivate yeast and to add it to bread and to plant juices rather than to depend upon accidental and slow fermentation from wild yeast. Shortly after the discovery of yeast in the nineteenth century, man commenced his attempt to cultivate the tiny organisms. Their microscopic size added greatly to his trouble, and it was only after years of careful and tedious investigation that he was able to perfect the commercial yeast cakes and yeast brews universally used by bakers and brewers. The well-known compressed yeast cake is simply a mass of live and vigorous yeast plants, embedded in a soft, soggy material, and ready to grow and multiply as soon as they are placed under proper conditions of heat, moisture, and food. Seeds which remain on our shelves do not germinate, but those which are planted in the soil do; so it is with the yeast plants. While in the cake they are as lifeless as the seed; when placed in dough, or fruit juice, or grain water, they grow and multiply and cause fermentation.
217.The beauty and the commercial value of uncolored fabrics depend upon the purity and perfection of their whiteness; a man's white collar and a woman's white waist must be pure white, without the slightest tinge of color. But all natural fabrics, whether they come from plants, like cotton and linen, or from animals, like wool and silk, contain more or less coloring matter, which impairs the whiteness. This coloring not only detracts from the appearance of fabrics which are to be worn uncolored, but it seriously interferes with the action of dyes, and at times plays the dyer strange tricks.
Natural fibers, moreover, are difficult to spin and weave unless some softening material such as wax or resin is rubbed lightly over them. The matter added to facilitate spinning and weaving generally detracts from the appearance of the uncolored fabric, and also interferes with successful dyeing. Thus it is easy to see that the natural coloring matter and the added foreign matter must be entirely removed from fabrics destined for commercial use. Exceptions to this general fact are sometimes made, because unbleached material is cheaper and more durable than the bleached product, and for some purposes is entirely satisfactory; unbleached cheesecloth and sheeting are frequently purchased in place of the more expensive bleached material. Formerly, the only bleaching agent known was the sun's rays, and linen and cotton wereput out to sun for a week; that is, the unbleached fabrics were spread on the grass and exposed to the bleaching action of sun and dew.
FIG. 158.—Preparing chlorine from hydrochloric acid and manganese dioxide.FIG. 158.—Preparing chlorine from hydrochloric acid and manganese dioxide.
218. An Artificial Bleaching Agent.While the sun's rays are effective as a bleaching agent, the process is slow; moreover, it would be impossible to expose to the sun's rays the vast quantity of fabrics used in the civilized world of to-day, and the huge and numerous bolts of material which daily come from our looms and factories must therefore be whitened by artificial means. The substance almost universally used as a rapid artificial bleaching agent is chlorine, best known to us as a constituent of common salt. Chlorine is never free in nature, but is found in combination with other substances, as, for example, in combination with sodium in salt, or with hydrogen in hydrochloric acid.
The best laboratory method of securing free chlorine is to heat in a water bath a mixture of hydrochloric acid and manganese dioxide, a compound containing one part of manganese and two parts of oxygen. The heat causes the manganese dioxide to give up its oxygen, which immediately combines with the hydrogen of the hydrochloric acid and forms water. Themanganese itself combines with part of the chlorine originally in the acid, but not with all. There is thus some free chlorine left over from the acid, and this passes off as a gas and can be collected, as in Figure 158. Free chlorine is heavier than air, and hence when it leaves the exit tube it settles at the bottom of the jar, displacing the air, and finally filling the bottle.
Chlorine is a very active substance and combines readily with most substances, but especially with hydrogen; if chlorine comes in contact with steam, it abstracts the hydrogen and unites with it to form hydrochloric acid, but it leaves the oxygen free and uncombined. This tendency of chlorine to combine with hydrogen makes it valuable as a bleaching agent. In order to test the efficiency of chlorine as a bleaching agent, drop a wet piece of colored gingham or calico into the bottle of chlorine, and notice the rapid disappearance of color from the sample. If unbleached muslin is used, the moist strip loses its natural yellowish hue and becomes a clear, pure white. The explanation of the bleaching power of chlorine is that the chlorine combines with the hydrogen of the water and sets oxygen free; the uncombined free oxygen oxidizes the coloring matter in the cloth and destroys it.
Chlorine has no effect on dry material, as may be seen if we put dry gingham into the jar; in this case there is no water to furnish hydrogen for combination with the chlorine, and no oxygen to be set free.
219. Bleaching Powder.Chlorine gas has a very injurious effect on the human body, and hence cannot be used directly as a bleaching agent. It attacks the mucous membrane of the nose and lungs, and produces the effect of a severe cold or catarrh, and when inhaled, causes death. But certain compounds of chlorine are harmless, and can be used instead of chlorine for destroying either natural or artificial dyes.One of these compounds, namely, chloride of lime, is the almost universal bleaching agent of commerce. It comes in the form of powder, which can be dissolved in water to form the bleaching solution in which the colored fabrics are immersed. But fabrics immersed in a bleaching powder solution do not lose their color as would naturally be expected. The reason for this is that the chlorine gas is not free to do its work, but is restricted by its combination with the other substances. By experiment it has been found that the addition to the bleaching solution of an acid, such as vinegar or lemon juice or sulphuric acid, causes the liberation of the chlorine. The chlorine thus set free reacts with the water and liberates oxygen; this in turn destroys the coloring matter in the fibers, and transforms the material into a bleached product.
The acid used to liberate the chlorine from the bleaching powder, and the chlorine also, rot materials with which they remain in contact for any length of time. For this reason, fabrics should be removed from the bleaching solution as soon as possible, and should then be rinsed in some solution, such as ammonia, which is capable of neutralizing the harmful substances; finally the fabric should be thoroughly rinsed in water in order that all foreign matter may be removed. The reason home bleaching is so seldom satisfactory is that most amateurs fail to realize the necessity of immediate neutralization and rinsing, and allow the fabric to remain too long in the bleaching solution, and allow it to dry with traces of the bleaching substances present in the fibers. Material treated in this way is thoroughly bleached, but is at the same time rotten and worthless. Chloride of lime is frequently used in laundry work; the clothes are whiter than when cleaned with soap and simple washing powders, but they soon wear out unless the precaution has been taken to add an "antichlor" or neutralizer to thebleaching solution.
220. Commercial Bleaching.In commercial bleaching the material to be bleached is first moistened with a very weak solution of sulphuric acid or hydrochloric acid, and is then immersed in the bleaching powder solution. As the moist material is drawn through the bleaching solution, the acid on the fabric acts upon the solution and releases chlorine. The chlorine liberates oxygen from the water. The oxygen in turn attacks the coloring matter and destroys it.
FIG. 159.—The material to be bleached is drawn through an acid a, then through a bleaching solution b, and finally through a neutralizing solution c.FIG. 159.—The material to be bleached is drawn through an acid a, then through a bleaching solution b, and finally through a neutralizing solution c.
The bleached material is then immersed in a neutralizing bath and is finally rinsed thoroughly in water. Strips of cotton or linen many miles long are drawn by machinery into and out of the various solutions (Fig. 159), are then passed over pressing rollers, and emerge snow white, ready to be dyed or to be used as white fabric.
221. Wool and Silk Bleaching.Animal fibers like silk, wool, and feathers, and some vegetable fibers like straw, cannot be bleached by means of chlorine, because it attacks not only the coloring matter but the fiber itself, and leaves it shrunken and inferior. Cotton and linen fibers, apart from the small amount of coloring matter present in them, contain nothing but carbon, oxygen, and hydrogen, while animal fibers contain in addition to these elements some compounds of nitrogen. The presence of these nitrogen compounds influences the action of the chlorine and produces unsatisfactory results. For animal fibers it is therefore necessary to discard chlorineas a bleaching agent, and to substitute a substance which will have a less disastrous action upon the fibers. Such a substance is to be had in sulphurous acid. When sulphur burns, as in a match, it gives off disagreeable fumes, and if these are made to bubble into a vessel containing water, they dissolve and form with the water a substance known as sulphurous acid. That this solution has bleaching properties is shown by the fact that a colored cloth dipped into it loses its color, and unbleached fabrics immersed in it are whitened. The harmless nature of sulphurous acid makes it very desirable as a bleaching agent, especially in the home.
Silk, lace, and wool when bleached with chlorine become hard and brittle, but when whitened with sulphurous acid, they retain their natural characteristics.
This mild form of a bleaching substance has been put to uses which are now prohibited by the pure food laws. In some canneries common corn is whitened with sulphurous acid, and is then sold under false representations. Cherries are sometimes bleached and then colored with the bright shades which under natural conditions indicate freshness.
Bleaching with chlorine is permanent, the dyestuff being destroyed by the chlorine; but bleaching with sulphurous acid is temporary, because the milder bleach does not actually destroy the dyestuff, but merely modifies it, and in time the natural yellow color of straw, cotton, and linen reappears. The yellowing of straw hats during the summer is familiar to everyone; the straw is merely resuming its natural color which had been modified by the sulphurous acid solution applied to the straw when woven.
222. Why the Color Returns.Some of the compounds formed by the sulphurous acid bleaching process are gradually decomposed by sunlight, and in consequence the original color is in time partially restored. The portion of a hatprotected by the band retains its fresh appearance because the light has not had access to it. Silks and other fine fabrics bleached in this way fade with age, and assume an unnatural color. One reason for this is that the dye used to color the fabric requires a clear white background, and loses its characteristic hues when its foundation is yellow instead of white. Then, too, dyestuffs are themselves more or less affected by light, and fade slowly under a strong illumination.
Materials which are not exposed directly to an intense and prolonged illumination retain their whiteness for a long time, and hence dress materials and hats which have been bleached with sulphurous acid should be protected from the sun's glare when not in use.
223. The Removal of Stains.Bleaching powder is very useful in the removal of stains from white fabrics. Ink spots rubbed with lemon juice and dipped in bleaching solution fade away and leave on the cloth no trace of discoloration. Sometimes these stains can be removed by soaking in milk, and where this is possible, it is the better method.
Bleaching solution, however, while valuable in the removal of some stains, is unable to remove paint stains, because paints owe their color to mineral matter, and on this chlorine is powerless to act. Paint stains are best removed by the application of gasoline followed by soap and water.
224. Dyes.One of the most important and lucrative industrial processes of the world to-day is that of staining and dyeing. Whether we consider the innumerable shades of leather used in shoes and harnesses and upholstery; the multitude of colors in the paper which covers our walls and reflects light ranging from the somber to the gay, and from the delicate to the gorgeous; the artificial scenery which adorns the stage and by its imitation of trees and flowers and sky translates us to the Forest of Arden; or whether we consider the uncounted varieties of color in dress materials, in carpets, and in hangings, we are dealing with substances which owe their beauty to dyes and dyestuffs.
The coloring of textile fabrics, such as cotton, wool, and silk, far outranks in amount and importance that of leather, paper, etc., and hence the former only will be considered here; but the theories and facts relative to textile dyeing are applicable in a general way to all other forms as well.
225. Plants as a Source of Dyes.Among the most beautiful examples of man's handiwork are the baskets and blankets of the North American Indians, woven with a skill which cannot be equaled by manufacturers, and dyed in mellow colors with a few simple dyes extracted from local plants. The magnificent rugs and tapestries of Persia and Turkey, and the silks of India and Japan, give evidence that a knowledge of dyes is widespread and ancient. Until recently, thevegetable world was the source of practically all coloring matter, the pulverized root of the madder plant yielding the reds, the leaves and stems of the indigo plant the blues, the heartwood of the tropical logwood tree the blacks and grays, and the fruit of certain palm and locust trees yielding the soft browns. So great was the commercial demand for dyestuffs that large areas of land were given over to the exclusive cultivation of the more important dye plants. Vegetable dyes are now, however, rarely used because about the year 1856 it was discovered that dyes could be obtained from coal tar, the thick sticky liquid formed as a by-product in the manufacture of coal gas. These artificial coal-tar, or aniline, dyes have practically undisputed sway to-day, and the vast areas of land formerly used for the cultivation of vegetable dyes are now free for other purposes.
226. Wool and Cotton Dyeing.If a piece of wool is soaked in a solution of a coal-tar dye, such as magenta, the fiber of the cloth draws some of the dye out of the solution and absorbs it, becoming in consequence beautifully colored. The coloring matter becomes "part and parcel," as it were, of the wool fiber, because repeated washing of the fabric fails to remove the newly acquired color; the magenta coloring matter unites chemically with the fiber of the wool, and forms with it a compound insoluble in water, and hence fast to washing.
But if cotton is used instead of wool, the acquired color is very faint, and washes off readily. This is because cotton fibers possess no chemical substance capable of uniting with the coloring matter to form a compound insoluble in water.
If magenta is replaced by other artificial dyes,—for example, scarlets,—the result is similar; in general, wool material absorbs dye readily, and uniting with it is permanently dyed. Cotton material, on the other hand, does not combine chemically with coloring matter and therefore is only faintly tinged withcolor, and loses this when washed. When silk and linen are tested, it is found that the former behaves in a general way as did wool, while the linen has more similarity to the cotton. That vegetable fibers, such as cotton and linen, should act differently toward coloring matter from animal fibers, such as silk and wool, is not surprising when we consider that the chemical nature of the two groups is very different; vegetable fibers contain only oxygen, carbon, and hydrogen, while animal fibers always contain nitrogen in addition, and in many cases sulphur as well.
227. The Selection of Dyes.When silk and wool, cotton and linen, are tested in various dye solutions, it is found that the former have, in general, a great affinity for coloring matter and acquire a permanent color, but that cotton and linen, on the other hand, have little affinity for dyestuffs. The color acquired by vegetable fibers is, therefore, usually faint.
There are, of course, many exceptions to the general statement that animal fibers dye readily and vegetable fibers poorly, because certain dyes fail utterly with woolen and silk material and yet are fairly satisfactory when applied to cotton and linen fabrics. Then, too, a dye which will color silk may not have any effect on wool in spite of the fact that wool, like silk, is an animal fiber; and certain dyestuffs to which cotton responds most beautifully are absolutely without effect on linen.
The nature of the material to be dyed determines the coloring matter to be used; in dyeing establishments a careful examination is made of all textiles received for dyeing, and the particular dyestuffs are then applied which long experience has shown to be best suited to the material in question. Where "mixed goods," such as silk and wool, or cotton and wool, are concerned, the problem is a difficult one, and the countless varieties of gorgeously colored mixed materials giveevidence of high perfection in the art of dyeing and weaving.
Housewives who wish to do successful home dyeing should therefore not purchase dyes indiscriminately, but should select the kind best suited to the material, because the coloring principle which will remake a silk waist may utterly ruin a woolen skirt or a linen suit. Powders designed for special purposes may be purchased from druggists.
228. Indirect Dyeing.We have seen that it is practically impossible to color cotton and linen in a simple manner with any degree of permanency, because of the lack of chemical action between vegetable fibers and coloring matter. But the varied uses to which dyed articles are put make fastness of color absolutely necessary. A shirt, for example, must not be discolored by perspiration, nor a waist faded by washing, nor a carpet dulled by sweeping with a dampened broom. In order to insure permanency of dyes, an indirect method was originated which consisted of adding to the fibers a chemical capable of acting upon the dye and forming with it a colored compound insoluble in water, and hence "safe." For example, cotton material dyed directly in logwood solution has almost no value, but if it is soaked in a solution of oxalic acid and alum until it becomes saturated with the chemicals, and is then transferred to a logwood bath, the color acquired is fast and beautiful.
This method of indirect dyeing is known as the mordanting process; it consists of saturating the fabric to be dyed with chemicals which will unite with the coloring matter to form compounds unaffected by water. The chemicals are called mordants.
229. How Variety of Color is Secured.The color which is fixed on the fabric as a result of chemical action between mordant and dye is frequently very different from that of the dyeitself. Logwood dye when used alone produces a reddish brown color of no value either for beauty or permanence; but if the fabric to be dyed is first mordanted with a solution of alum and oxalic acid and is then immersed in a logwood bath, it acquires a beautiful blue color.
Moreover, since the color acquired depends upon the mordant as well as upon the dye, it is often possible to obtain a wide range of colors by varying the mordant used, the dye remaining the same. For example, with alum and oxalic acid as a mordant and logwood as a dye, blue is obtained; but with a mordant of ferric sulphate and a dye of logwood, blacks and grays result. Fabrics immersed directly in alizarin acquire a reddish yellow tint; when, however, they are mordanted with certain aluminium compounds they acquire a brilliant Turkey red, when mordanted with chromium compounds, a maroon, and when mordanted with iron compounds, the various shades of purple, lilac, and violet result.
230. Color Designs in Cloth.It is thought that the earliest attempts at making "fancy materials" consisted in painting designs on a fabric by means of a brush. In more recent times the design was cut in relief on hard wood, the relief being then daubed with coloring matter and applied by hand to successive portions of the cloth. The most modern method of design-making is that of machine or roller printing. In this, the relief blocks are replaced by engraved copper rolls which rotate continuously and in the course of their rotation automatically receive coloring matter on the engraved portion. The cloth is to be printed is then drawn uniformly over the rotating roll, receiving color from the engraved design; in this way, the color pattern is automatically printed on the cloth with perfect regularity. In cases where the fabrics do not unite directly with the coloring matter, the design is supplied with a mordant and the impression made on thefabric is that of the mordant; when the fabric is later transferred to a dye bath, the mordanted portions, represented by the design, unite with the coloring matter and thus form the desired color patterns.
Unless the printing is well done, the coloring matter does not thoroughly penetrate the material, and only a faint blurred design appears on the back of the cloth; the gaudy designs of cheap calicoes and ginghams often do not show at all on the under side. Such carelessly made prints are not fast to washing or light, and soon fade. But in the better grades of material the printing is well done, and the color designs are fairly fast, and a little care in the laundry suffices to eliminate any danger of fading.
Color designs of the greatest durability are produced by the weaving together of colored yarns. When yarn is dyed, the coloring matter penetrates to every part of the fiber, and hence the patterns formed by the weaving together of well-dyed yarns are very fast to light and water.
If the color designs to be woven in the cloth are intricate, complex machinery is necessary and skillful handwork; hence, patterns formed by the weaving of colored yarns are expensive and less common than printed fabrics.
231.The prevention of disease epidemics is one of the most striking achievements of modern science. Food, clothing, furniture, and other objects contaminated in any way by disease germs may be disinfected by chemicals or by heat, and widespread infection from persons suffering with a contagious disease may be prevented.