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Abstract：
The present study investigated several properties such as friction, hardness, penetration work, and cutting forces in soaps formulated with apple and carrot pomace at varying concentrations of 5%, 10%, and 15%. To gain insights into the molecular-level alterations within the formulated soap samples, they were spectroscopically analyzed using Fourier-transform infrared spectroscopy. The sliding friction analyses revealed that the investigated extrudate additives had no significant impact on the frictional forces of the soaps. However, notable differences were observed in the cutting force, hardness, and penetration work between the control and pomace-added samples. Excluding the control samples, no statistically significant distinctions were found between the cutting force, hardness, and work of penetration of soaps containing apple pomace and carrot pomace. Moreover, the quantity of pomace incorporated did not induce any significant variations in the results. The obtained samples were characterised at the molecular level using FTIR Fourier transform infrared spectroscopy. On the other hand, alterations in band intensities suggested improved molecular packing of the compounds within the samples due to the presence of the additives.
摘要：
本研究调查了几种性质，如摩擦，硬度,渗透工作，用5%的不同浓度的苹果和胡萝卜渣配制的肥皂的切削力，10%,和15%。为了深入了解配方肥皂样品中的分子水平变化，使用傅里叶变换红外光谱对它们进行了光谱分析。滑动摩擦分析表明，所研究的挤出物添加剂对肥皂的摩擦力没有显着影响。然而,在切削力方面观察到显著差异，硬度,以及对照样品和添加果渣的样品之间的渗透工作。不包括对照样品，在切削力之间没有发现统计学上的显著差异，硬度,和渗透含有苹果渣和胡萝卜渣的肥皂的工作。此外，掺入的果渣量没有引起结果的任何显著变化.使用FTIR傅里叶变换红外光谱在分子水平上表征获得的样品。另一方面,条带强度的变化表明，由于添加剂的存在，样品中化合物的分子堆积有所改善。
