Why use salt to clean the fats, you ask? I'm not really sure. I suspect, however, that you don't absolutely need the salt nor do you need to strictly maintain a warm temp, but I didn't research those points. Agitation is important to mix the water with the oil so as much of the smelly bits can be washed out as possible. So, basically, it looks like there's a fair amount of leeway in how you do it. Girgis used a lot less water and a lot more salt than the E-how procedure. He warmed the oil/water/salt mixture to 160 deg F (70 C) and agitated the mixture for about an hour. Translation - if he had 1000 grams of oil, he washed it with 100 grams water and 30 grams of salt. He used, if I'm reading the paper correctly, about 10% of water and 3% salt based on total oil weight. Girgis (the guy who wrote the research paper I cited in my earlier post) washed his olive oil with a solution of water and salt. Pour off the oil with a gravy separator and throw away the brine. Stir vigorously until it looks cloudy, then allow it to separate. You should have equal parts of water to oil. Wash your oil with a brine made of 1 part salt to 10 parts of 180 deg F (80 C) water. Well, basically you shake the oil with water that has some regular table salt in it - it's not rocket science. al, Production of high quality castile soap from high rancid olive oil, The lye calculation will be the same, however - you need exactly the same amount of lye to saponify rancid oil as you would to saponify non-rancid oil. Your recipe may trace quicker than expected or the batter may rice, so be prepared for that. When soaping with oil that is older but still smells fine or when soaping with oil that is definitely rancid, be aware that the sodium hydroxide does not have to work very hard to saponify fatty acids, compared with the fat from which the fatty acids come. This odor will not disappear during saponification, so if the odor is objectionable, some of these smelly molecules can be removed by washing the oil with water before using the oil to make soap. These chemicals are the source of the "rancid oil" odor. If the fatty acids continue to break down further, they will eventually form smelly ketones and aldehydes. Oxidation (the process that causes rancidity) breaks the fat molecule apart into the same 3 fatty acids and 1 glycerine molecule. Exposure to light, heat, certain metals, and microbes can also increase the rate of breakdown. Other chemicals can break a fat molecule apart, including oxygen and water. The sodium or potassium then reacts with the fatty acids to make three molecules of soap. When we make soap, the sodium or potassium in the lye breaks the fats into three molecules of fatty acids and one molecule of glycerin. Speaking very generally, a fat molecule is made of 3 fatty acids bound together by a glycerine molecule. When a recipe calls for "stearic acid", say for a shaving soap, you would be using fatty acids to make the soap. Fatty acids are not so easily available to us soapmakers, but they also could be easily used for soap making. We use fats to make soap, because they are easily available to us.
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