I realized this morning while taking a rare shower that, despite  being able to at least pass for a materials scientist sometimes, I have  no damn clue why and how soap cleans such a wide variety of stuff.
The answer (thanks Wikipedia!) turned out to actually be kind of complicated, which made me feel better.
Soap, basically, is made by reacting a base (usually some kind of  alkali salt) and some kind of fat, in a process awesomely called  "saponification".  The type of base used in the manufacturing determines  the structure of the soap (NaOH will give you a bar of soap, while KOH  gives you liquid soap).
The fat is the thing that does the actual cleaning work.  When you  mix soap and water, the fat disperses and forms little hollow pockets  called micelles, which are hydrophilic (attracted to water) on the outer  surface and lipophilic (attracted to various organic molecules) on the  inner surface.  Oil, grease, fats, and other stuff that ordinarily  wouldn't wash away in water due to hydrophobicity (oil and water don't  mix, remember?) will get trapped inside the micelles, which the water  then easily washes away.  So basically soap is a clever workaround to  the fact that lots of lipid-based stuff doesn't mix with water.   Somewhat counterintuitively (to me), the base part of the soap doesn't  really have a lot to do with anything, since it's pretty dilute.  It  mostly just provides a matrix to store the fatty molecules in a stable  state until they need to do their thing.
This is obviously a pretty oversimplified picture and probably wrong on some details, but you get the idea.
 
 
So ... I feel like you've described the "Detergent" aspect of soap. Which would be why bacteria cannot develop a resistance to soap the way they could to antibacterial chemicals like triclosan.
ReplyDeleteBut how much of soap's effect is due to the "suds" or "micelles"?
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