{"id":40,"date":"2026-03-16T18:52:50","date_gmt":"2026-03-16T17:52:50","guid":{"rendered":"http:\/\/www.7virides.com\/cs\/suroviny\/chemie-saponifikace\/"},"modified":"2026-03-25T11:19:31","modified_gmt":"2026-03-25T10:19:31","slug":"chemie-saponifikace","status":"publish","type":"page","link":"https:\/\/www.7virides.com\/cs\/suroviny\/chemie-saponifikace\/","title":{"rendered":"Chemie saponifikace: pro\u010d m\u00fddlo vznik\u00e1 a jak to funguje"},"content":{"rendered":"<blockquote>\n<p><strong>TL;DR:<\/strong> M\u00fddlo vznik\u00e1 chemickou reakc\u00ed mezi olejem a louhem: mastn\u00e9 kyseliny v oleji ur\u010duj\u00ed v\u0161echny vlastnosti hotov\u00e9ho m\u00fddla (tvrdost, p\u011bnu, kondicionov\u00e1n\u00ed), co\u017e se vysv\u011btluje jejich d\u00e9lkou \u0159et\u011bzce a nasycen\u00edm. Spr\u00e1vn\u00fd v\u00fdpo\u010det saponifika\u010dn\u00edho \u010d\u00edsla je z\u00e1sadn\u00ed pro funk\u010dn\u00ed m\u00fddlo.<\/p>\n<\/blockquote>\n<p>M\u00fddlo vznik\u00e1 chemickou reakc\u00ed. To v\u00edte. Ale pro\u010d r\u016fzn\u00e9 oleje d\u00e1vaj\u00ed r\u016fzn\u00e9 m\u00fddlo? Pro\u010d kokosov\u00fd olej vytv\u00e1\u0159\u00ed tvrd\u00e9 m\u00fddlo s velkou p\u011bnou a olivov\u00fd olej m\u011bkk\u00e9 m\u00fddlo s hedv\u00e1bnou p\u011bnou? Pro\u010d m\u00fddlo pot\u0159ebuje zr\u00e1t? A pro\u010d \u010derstv\u00e9 m\u00fddlo p\u00e1l\u00ed k\u016f\u017ei, ale zral\u00e9 ne?<\/p>\n<p>Odpov\u011bdi jsou v chemii mastn\u00fdch kyselin \u2014 a jsou p\u0159ekvapiv\u011b srozumiteln\u00e9. Tato str\u00e1nka vysv\u011btluje chemii m\u00fddla bez akademick\u00e9ho slangu. Budete pot\u0159ebovat z\u00e1klady st\u0159edo\u0161kolsk\u00e9 chemie, nic v\u00edc.<\/p>\n<h2 id=\"co-jsou-mastne-kyseliny-a-proc-na-nich-zalezi\">Co jsou mastn\u00e9 kyseliny a pro\u010d na nich z\u00e1le\u017e\u00ed?<\/h2>\n<p>Mastn\u00e1 kyselina je chemick\u00e1 stavebn\u00ed jednotka tuk\u016f \u2014 bez porozum\u011bn\u00ed mastn\u00fdm kyselin\u00e1m nelze pochopit, co se v oleji skr\u00fdv\u00e1. Tuky a oleje jsou <strong>triglyceridy<\/strong> \u2014 molekuly slo\u017een\u00e9 z glycerolu (t\u0159\u00eduhl\u00edkat\u00fd alkohol) a t\u0159\u00ed \u0159et\u011bzc\u016f mastn\u00fdch kyselin. Glycerol je v\u017edy stejn\u00fd. Mastn\u00e9 kyseliny se li\u0161\u00ed \u2014 a pr\u00e1v\u011b jejich vlastnosti ur\u010duj\u00ed, jak\u00e9 m\u00fddlo z dan\u00e9ho tuku vznikne.<\/p>\n<p>Mastn\u00e1 kyselina m\u00e1 dv\u011b \u010d\u00e1sti:<\/p>\n<ul>\n<li><strong>Karboxylov\u00e1 skupina<\/strong> (-COOH) na jednom konci: tato \u010d\u00e1st reaguje s hydroxidem sodn\u00fdm p\u0159i saponifikaci<\/li>\n<li><strong>Uhlovod\u00edkov\u00fd \u0159et\u011bzec<\/strong> na druh\u00e9m konci: jeho d\u00e9lka a nasycen\u00ed ur\u010duj\u00ed vlastnosti<\/li>\n<\/ul>\n<h3 id=\"jake-je-rozdeleni-mastnych-kyselin-podle-delky-retezce\">Jak\u00e9 je rozd\u011blen\u00ed mastn\u00fdch kyselin podle d\u00e9lky \u0159et\u011bzce?<\/h3>\n<p>Mastn\u00e9 kyseliny se li\u0161\u00ed d\u00e9lkou \u2014 od 8 uhl\u00edk\u016f (kyselina kaprylov\u00e1) po 22+ uhl\u00edk\u016f (kyselina erukov\u00e1). D\u00e9lka ovliv\u0148uje:<\/p>\n<ul>\n<li><strong>Krat\u0161\u00ed \u0159et\u011bzce (C8\u2013C12):<\/strong> Rychleji rozpustn\u00e9 ve vod\u011b, lep\u0161\u00ed \u010dist\u00edc\u00ed schopnost, v\u011bt\u0161\u00ed p\u011bna. P\u0159\u00edklad: kyselina laurov\u00e1 (C12) v kokosov\u00e9m oleji.<\/li>\n<li><strong>St\u0159edn\u00ed \u0159et\u011bzce (C14\u2013C18):<\/strong> Rovnov\u00e1ha mezi \u010dist\u00edc\u00ed silou a kondicionov\u00e1n\u00edm. P\u0159\u00edklad: kyselina palmitov\u00e1 (C16) a stearov\u00e1 (C18).<\/li>\n<li><strong>Dlouh\u00e9 \u0159et\u011bzce (C18+):<\/strong> Kondicionuj\u00edc\u00ed, \u0161etrn\u00e9, ale m\u00e9n\u011b \u010dist\u00edc\u00ed. P\u0159\u00edklad: kyselina olejov\u00e1 (C18:1) v olivov\u00e9m oleji.<\/li>\n<\/ul>\n<h3 id=\"jak-se-lisi-nasyceni-mastnych-kyselin\">Jak se li\u0161\u00ed nasycen\u00ed mastn\u00fdch kyselin?<\/h3>\n<p><strong>Nasycen\u00e9 mastn\u00e9 kyseliny<\/strong> maj\u00ed v \u0159et\u011bzci jen jednoduch\u00e9 vazby (\u2013C\u2013C\u2013). Jsou:<\/p>\n<ul>\n<li>Pevn\u00e9 za pokojov\u00e9 teploty (kokosov\u00fd tuk, m\u00e1slo, l\u016fj)<\/li>\n<li>Chemicky stabiln\u00ed \u2014 neoxiduj\u00ed snadno<\/li>\n<li>V m\u00fddle: tvrd\u00e9, stabiln\u00ed, dlouhotrvaj\u00edc\u00ed<\/li>\n<\/ul>\n<p><strong>Nenasycen\u00e9 mastn\u00e9 kyseliny<\/strong> maj\u00ed jednu nebo v\u00edce dvojn\u00fdch vazeb (\u2013C=C\u2013). Jsou:<\/p>\n<ul>\n<li>Tekut\u00e9 za pokojov\u00e9 teploty (olivov\u00fd olej, slune\u010dnicov\u00fd, konopn\u00fd)<\/li>\n<li>M\u00e9n\u011b stabiln\u00ed \u2014 podl\u00e9haj\u00ed oxidaci (proto olivov\u00e9 m\u00fddlo m\u016f\u017ee \u017eloutnout)<\/li>\n<li>V m\u00fddle: jemn\u011bj\u0161\u00ed, kondicionuj\u00edc\u00ed, ale m\u011bk\u010d\u00ed a m\u00e9n\u011b trvanliv\u00e9<\/li>\n<\/ul>\n<p><strong>Mononenasycen\u00e9 (jedna dvojn\u00e1 vazba):<\/strong> kyselina olejov\u00e1 (C18:1) \u2014 olivov\u00fd, avok\u00e1dov\u00fd, \u0159epkov\u00fd olej.<\/p>\n<p><strong>Polynenasycen\u00e9 (v\u00edce dvojn\u00fdch vazeb):<\/strong> kyselina linolov\u00e1 (C18:2) \u2014 slune\u010dnicov\u00fd, konopn\u00fd, pupalkov\u00fd olej. Kyselina alfa-linolenov\u00e1 (C18:3) \u2014 ln\u011bn\u00fd olej.<\/p>\n<h2 id=\"jak-probiha-saponifikace-chemicka-reakce-krok-za-krokem\">Jak prob\u00edh\u00e1 saponifikace: chemick\u00e1 reakce krok za krokem?<\/h2>\n<p>Saponifikace je hydrol\u00fdza tuku v alkalick\u00e9m prost\u0159ed\u00ed \u2014 zbour\u00e1n\u00ed tuk\u016f louhem. Zjednodu\u0161en\u011b:<\/p>\n<pre><code>Tuk + NaOH \u2192 M\u00fddlo + Glycerin\n<\/code><\/pre>\n<p>P\u0159esn\u011bji:<\/p>\n<pre><code>Triglycerid + 3 NaOH \u2192 3 M\u00fddlov\u00e9 soli + Glycerol\n<\/code><\/pre>\n<h3 id=\"co-se-deje-na-molekularni-urovni\">Co se d\u011bje na molekul\u00e1rn\u00ed \u00farovni?<\/h3>\n<p>Hydroxidov\u00fd ion (OH\u207b) z NaOH napad\u00e1 esterovou vazbu v triglyceridu \u2014 vazbu mezi glycerolem a mastnou kyselinou. Tato vazba se \u0161t\u011bp\u00ed (hydrol\u00fdza). Uvoln\u00ed se:<\/p>\n<ol>\n<li><strong>Glycerol<\/strong> (glycerin) \u2014 nov\u00e1 voln\u00e1 molekula<\/li>\n<li><strong>Anion mastn\u00e9 kyseliny<\/strong> (karboxyl\u00e1t) \u2014 okam\u017eit\u011b zachyt\u00ed sod\u00edkov\u00fd ion Na\u207a za vzniku <strong>sodn\u00e9 m\u00fddlov\u00e9 soli<\/strong><\/li>\n<\/ol>\n<p>Tato reakce je <strong>exotermick\u00e1<\/strong> \u2014 uvol\u0148uje teplo. Proto se louhov\u00fd roztok zah\u0159eje p\u0159i p\u0159\u00edprav\u011b a pro\u010d se m\u00fddlo zah\u0159\u00edv\u00e1 ve form\u011b po nalit\u00ed.<\/p>\n<h3 id=\"co-je-saponifikacni-cislo-a-jak-se-pouziva\">Co je saponifika\u010dn\u00ed \u010d\u00edslo a jak se pou\u017e\u00edv\u00e1?<\/h3>\n<p>Saponifika\u010dn\u00ed \u010d\u00edslo (SAP) je praktick\u00e1 konstanta \u2014 ka\u017ed\u00fd tuk m\u00e1 specifick\u00e9 SAP \u010d\u00edslo pro NaOH, vyjad\u0159uj\u00edc\u00ed, kolik gram\u016f NaOH je pot\u0159eba k saponifikaci 1 gramu tuku. Toto \u010d\u00edslo vypl\u00fdv\u00e1 p\u0159\u00edmo z molekulov\u00e9 hmotnosti mastn\u00fdch kyselin v dan\u00e9m tuku.<\/p>\n<p><strong>P\u0159\u00edklady SAP hodnot (NaOH):<\/strong><\/p>\n<table>\n<thead>\n<tr>\n<th>Olej\/Tuk<\/th>\n<th>SAP (NaOH)<\/th>\n<th>Hlavn\u00ed mastn\u00e1 kyselina<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Kokosov\u00fd olej<\/td>\n<td>0,178<\/td>\n<td>Laurick\u00e1 (C12)<\/td>\n<\/tr>\n<tr>\n<td>Palmoj\u00e1drov\u00fd olej<\/td>\n<td>0,178<\/td>\n<td>Laurick\u00e1 (C12)<\/td>\n<\/tr>\n<tr>\n<td>Hov\u011bz\u00ed l\u016fj<\/td>\n<td>0,140<\/td>\n<td>Palmitick\u00e1 + Stearick\u00e1 + Olejov\u00e1<\/td>\n<\/tr>\n<tr>\n<td>Kakaov\u00e9 m\u00e1slo<\/td>\n<td>0,137<\/td>\n<td>Stearick\u00e1 + Palmitick\u00e1<\/td>\n<\/tr>\n<tr>\n<td>Olivov\u00fd olej<\/td>\n<td>0,134<\/td>\n<td>Olejov\u00e1 (C18:1)<\/td>\n<\/tr>\n<tr>\n<td>Slune\u010dnicov\u00fd olej<\/td>\n<td>0,134<\/td>\n<td>Linolov\u00e1 (C18:2) + Olejov\u00e1<\/td>\n<\/tr>\n<tr>\n<td>Avok\u00e1dov\u00fd olej<\/td>\n<td>0,133<\/td>\n<td>Olejov\u00e1<\/td>\n<\/tr>\n<tr>\n<td>\u0160ea m\u00e1slo<\/td>\n<td>0,128<\/td>\n<td>Stearick\u00e1 + Olejov\u00e1<\/td>\n<\/tr>\n<tr>\n<td>Ricinov\u00fd olej<\/td>\n<td>0,128<\/td>\n<td>Ricinolov\u00e1 (C18:1-OH)<\/td>\n<\/tr>\n<tr>\n<td>Ln\u011bn\u00fd olej<\/td>\n<td>0,135<\/td>\n<td>Alfa-linolenov\u00e1 (C18:3)<\/td>\n<\/tr>\n<tr>\n<td>Konopn\u00fd olej<\/td>\n<td>0,135<\/td>\n<td>Linolov\u00e1 + Alfa-linolenov\u00e1<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Kokosov\u00fd olej m\u00e1 vy\u0161\u0161\u00ed SAP (0,178) ne\u017e olivov\u00fd (0,134), proto\u017ee kyselina laurov\u00e1 (C12) m\u00e1 krat\u0161\u00ed \u0159et\u011bzec a ni\u017e\u0161\u00ed molekulovou hmotnost \u2014 na gram tuku p\u0159ipad\u00e1 v\u00edce molekul, ka\u017ed\u00e1 pot\u0159ebuje jeden NaOH.<\/p>\n<h2 id=\"jak-mastne-kyseliny-ovlivnuji-vysledne-mydlo\">Jak mastn\u00e9 kyseliny ovliv\u0148uj\u00ed v\u00fdsledn\u00e9 m\u00fddlo?<\/h2>\n<p>Ka\u017ed\u00e1 mastn\u00e1 kyselina v tuku p\u0159isp\u00edv\u00e1 ke specifick\u00fdm vlastnostem m\u00fddla \u2014 toto je kl\u00ed\u010dov\u00e1 tabulka pro pochopen\u00ed receptur.<\/p>\n<h3 id=\"kyselina-laurova-c120-v-kokosu-palmojadrovem\">Kyselina laurov\u00e1 (C12:0) \u2014 v kokosu, palmoj\u00e1drov\u00e9m<\/h3>\n<p><strong>Vlastnosti m\u00fddla:<\/strong> Tvrdost, velk\u00e9 bubliny, v\u00fdrazn\u00e1 \u010dist\u00edc\u00ed s\u00edla, rychl\u00e9 tuhnut\u00ed. <strong>Probl\u00e9m p\u0159i p\u0159ebytku:<\/strong> Vysu\u0161uj\u00edc\u00ed. Nad 40 % v receptu za\u010d\u00edn\u00e1 m\u00fddlo ple\u0165 dr\u00e1\u017edit.<\/p>\n<h3 id=\"kyselina-myristova-c140-v-kokosu-palmojadrovem-muskatovem\">Kyselina myristov\u00e1 (C14:0) \u2014 v kokosu, palmoj\u00e1drov\u00e9m, mu\u0161k\u00e1tov\u00e9m<\/h3>\n<p><strong>Vlastnosti m\u00fddla:<\/strong> Tvrdost, p\u011bnivost. Dopl\u0148uje laurovou kyselinu. <strong>Kombinace s laurovou:<\/strong> Spolu tvo\u0159\u00ed charakteristickou \u010dist\u00edc\u00ed b\u00e1zi kokosov\u00e9ho m\u00fddla.<\/p>\n<h3 id=\"kyselina-palmiticka-c160-v-palmovem-oleji-loji-kakaovem-masle\">Kyselina palmitick\u00e1 (C16:0) \u2014 v palmov\u00e9m oleji, loji, kakaov\u00e9m m\u00e1sle<\/h3>\n<p><strong>Vlastnosti m\u00fddla:<\/strong> Tvrdost, trvanlivost, kr\u00e9mov\u00e1 p\u011bna (na rozd\u00edl od laurov\u00e9 \u2014 velk\u00e1 bubliny). Nedr\u017e\u00ed. Stabiln\u00ed, long-lasting m\u00fddlo. <strong>Pro\u010d je l\u016fj dobr\u00fd:<\/strong> Kombinace palmitick\u00e9 + stearov\u00e9 vytv\u00e1\u0159\u00ed tvrd\u00e9, trvanliv\u00e9 m\u00fddlo s vynikaj\u00edc\u00ed kr\u00e9movou p\u011bnou.<\/p>\n<h3 id=\"kyselina-stearova-c180-v-loji-kakaovem-masle-sea-masle\">Kyselina stearov\u00e1 (C18:0) \u2014 v loji, kakaov\u00e9m m\u00e1sle, \u0161ea m\u00e1sle<\/h3>\n<p><strong>Vlastnosti m\u00fddla:<\/strong> Extra tvrdost, kondicionov\u00e1n\u00ed, kr\u00e9mov\u00e1 p\u011bna. Nejstabiln\u011bj\u0161\u00ed nasycen\u00e1 kyselina v m\u00fddle. <strong>Specifick\u00e1 vlastnost:<\/strong> Sodn\u00e1 s\u016fl kyseliny stearov\u00e9 (sodium stearate) je pevn\u00e1 b\u00edl\u00e1 l\u00e1tka \u2014 z\u00e1klad tuh\u00e9ho m\u00fddla.<\/p>\n<h3 id=\"kyselina-olejova-c181-v-olivovem-avokadovem-repkovem-mandlovem\">Kyselina olejov\u00e1 (C18:1) \u2014 v olivov\u00e9m, avok\u00e1dov\u00e9m, \u0159epkov\u00e9m, mandlov\u00e9m<\/h3>\n<p><strong>Vlastnosti m\u00fddla:<\/strong> Kondicionov\u00e1n\u00ed, jemn\u00e1 hedv\u00e1bn\u00e1 p\u011bna, m\u011bk\u010d\u00ed m\u00fddlo. Pomal\u00e1 trace. <strong>Specifick\u00e1 vlastnost:<\/strong> M\u00fddla s vysok\u00fdm pod\u00edlem olejov\u00e9 kyseliny jsou m\u011bkk\u00e1 a hedv\u00e1bn\u00e1, ale vy\u017eaduj\u00ed dlouh\u00e9 zr\u00e1n\u00ed (viz kastilsk\u00e9 m\u00fddlo).<\/p>\n<h3 id=\"kyselina-linolova-c182-ve-slunecnicovem-konopnem-pupalkovem\">Kyselina linolov\u00e1 (C18:2) \u2014 ve slune\u010dnicov\u00e9m, konopn\u00e9m, pupalkov\u00e9m<\/h3>\n<p><strong>Vlastnosti m\u00fddla:<\/strong> Kondicionov\u00e1n\u00ed, lehkost na pleti, anti-inflammatory efekt (anekdotick\u00fd). Krat\u0161\u00ed trvanlivost kv\u016fli oxidaci. <strong>D\u00e1vkov\u00e1n\u00ed:<\/strong> Udr\u017eujte pod 15 % pro dobrou trvanlivost m\u00fddla.<\/p>\n<h3 id=\"kyselina-ricinolova-c181-oh-v-ricinovy-oleji\">Kyselina ricinolov\u00e1 (C18:1-OH) \u2014 v ricinov\u00fd oleji<\/h3>\n<p><strong>Vlastnosti m\u00fddla:<\/strong> Hust\u00e1, stabiln\u00ed p\u011bna, kondicionov\u00e1n\u00ed. Jedinou nenasycen\u00e1 kyselina schopn\u00e1 tvo\u0159it hustou p\u011bnu sama o sob\u011b (hydroxyskupina). <strong>D\u00e1vkov\u00e1n\u00ed:<\/strong> 5\u201310 % v receptu. V\u00edce zp\u016fsobuje p\u0159\u00edli\u0161 m\u011bkk\u00e9 m\u00fddlo.<\/p>\n<h2 id=\"proc-mydlo-zpenuje-hydrofilni-a-lipofilni-konec\">Pro\u010d m\u00fddlo zp\u011b\u0148uje: hydrofiln\u00ed a lipofiln\u00ed konec<\/h2>\n<p>M\u00fddlo m\u00e1 dv\u011b tv\u00e1\u0159e \u2014 je to molekula s dvoj\u00ed povahou. M\u00fddlov\u00e1 molekula (sodn\u00e1 s\u016fl mastn\u00e9 kyseliny) m\u00e1 dva zcela odli\u0161n\u00e9 konce:<\/p>\n<p><strong>Hydrofiln\u00ed konec<\/strong> (milovn\u00edk vody): karboxyl\u00e1tov\u00e1 skupina (-COO\u207bNa\u207a) \u2014 negativn\u011b nabit\u00e1, p\u0159itahuje pol\u00e1rn\u00ed molekuly vody.<\/p>\n<p><strong>Lipofiln\u00ed konec<\/strong> (milovn\u00edk tuk\u016f): uhlovod\u00edkov\u00fd \u0159et\u011bzec \u2014 nepol\u00e1rn\u00ed, p\u0159itahuje tuky a oleje.<\/p>\n<p>Tato amfifilin\u00ed (dvojakostn\u00ed) struktura je z\u00e1kladem detergentn\u00edho \u00fa\u010dinku. Co se d\u011bje p\u0159i myt\u00ed:<\/p>\n<ol>\n<li>M\u00fddlov\u00e9 molekuly se v p\u0159\u00edtomnosti vody uspo\u0159\u00e1daj\u00ed do <strong>micel<\/strong> \u2014 kulovit\u00fdch struktur, kde lipofiln\u00ed konce sm\u011b\u0159uj\u00ed dovnit\u0159 a hydrofiln\u00ed konce ven do vody.<\/li>\n<li>Do st\u0159edu micely jsou \u201ezabaleny&#8220; molekuly tuku a ne\u010distot \u2014 lipofiln\u00ed konce je zachyt\u00ed.<\/li>\n<li>Micela je ve vod\u011b rozpustn\u00e1 d\u00edky hydrofiln\u00edmu povrchu \u2014 smyje se vodou.<\/li>\n<li>Ne\u010distoty odch\u00e1zej\u00ed s vodou.<\/li>\n<\/ol>\n<p>P\u011bna je jen vizu\u00e1ln\u00ed vedlej\u0161\u00ed produkt \u2014 samy bubliny \u010dist\u00ed minim\u00e1ln\u011b. \u010cist\u00edc\u00ed pr\u00e1ci d\u011blaj\u00ed micely. Proto existuj\u00ed \u00fa\u010dinn\u00e1 m\u00fddla s malou p\u011bnou (kastilsk\u00e9 m\u00fddlo ve tvrd\u00e9 vod\u011b) a ne\u00fa\u010dinn\u00e1 s velkou p\u011bnou.<\/p>\n<h2 id=\"jake-je-ph-mydla-a-proc-na-tom-zalezi\">Jak\u00e9 je pH m\u00fddla a pro\u010d na tom z\u00e1le\u017e\u00ed?<\/h2>\n<p>Alkalita je p\u0159irozen\u00e1 sou\u010d\u00e1st procesu \u2014 ale \u010derstv\u00e9 m\u00fddlo je v\u00edce alkalick\u00e9 ne\u017e zral\u00e9. \u010cerstv\u00e9 m\u00fddlo m\u00e1 pH 11\u201313. Zral\u00e9 m\u00fddlo 9\u201310. Zdrav\u00e1 lidsk\u00e1 ple\u0165 m\u00e1 pH 4,5\u20135,5.<\/p>\n<p>Jak to funguje: m\u00fddlo je alkalick\u00e9 a alkalita naru\u0161uje ko\u017en\u00ed &#8222;acid mantle&#8220; \u2014 p\u0159irozen\u00e9 kysel\u00e9 prost\u0159ed\u00ed povrchu k\u016f\u017ee, kter\u00e9 chr\u00e1n\u00ed p\u0159ed patogeny. Po smyt\u00ed m\u00fddlem poko\u017eka pot\u0159ebuje 30\u201390 minut, ne\u017e se ko\u017en\u00ed pH obnov\u00ed. Zdrojem normalizace je sebum a potu s kyselou reakc\u00ed.<\/p>\n<p><strong>Pro\u010d dom\u00e1c\u00ed m\u00fddlo nedr\u00e1s\u00e1 jako pr\u016fmyslov\u00e9?<\/strong> Dva d\u016fvody:<\/p>\n<ol>\n<li><strong>Glycerin.<\/strong> V dom\u00e1c\u00edm m\u00fddle z\u016fst\u00e1v\u00e1 glycerin \u2014 ve v\u011bt\u0161in\u011b pr\u016fmyslov\u00e9ho m\u00fddla je odstran\u011bn (prod\u00e1v\u00e1 se do kosmetiky). Glycerin je humektant \u2014 dr\u017e\u00ed vlhkost v poko\u017ece a kompenzuje alkalick\u00fd efekt.<\/li>\n<\/ol>\n<ol>\n<li><strong>Super fat.<\/strong> Nesaponifikovan\u00e9 oleje v dom\u00e1c\u00edm m\u00fddle (5\u201310 % super fat) zanech\u00e1vaj\u00ed tenk\u00fd kondicionuj\u00edc\u00ed film.<\/li>\n<\/ol>\n<p><strong>Jak testovat pH zral\u00e9ho m\u00fddla:<\/strong><\/p>\n<ul>\n<li>pH pap\u00edrky (10\u201314 rozsah): smo\u010dte zral\u00fd kus m\u00fddla, p\u0159ilo\u017ete pap\u00edrek<\/li>\n<li>Fenolftaleiny (kapkov\u00fd test): \u010derven\u00e1 = voln\u00fd hydroxid (nezral\u00e9 nebo \u017e\u00edrav\u00e9), bezbarv\u00e1 = v po\u0159\u00e1dku<\/li>\n<li>&#8222;Zap test&#8220;: \u0161pi\u010dkou jazyka se dotkn\u011bte m\u00fddla \u2014 p\u00edchnout jako baterie = voln\u00fd hydroxid<\/li>\n<\/ul>\n<h2 id=\"co-se-meni-behem-zrani\">Co se m\u011bn\u00ed b\u011bhem zr\u00e1n\u00ed?<\/h2>\n<p>Zr\u00e1n\u00ed nen\u00ed jen \u010dek\u00e1n\u00ed \u2014 m\u00fddlo se fyzik\u00e1ln\u011b i chemicky m\u011bn\u00ed. <strong>Odpa\u0159ov\u00e1n\u00ed vody:<\/strong> \u010cerstv\u00e9 m\u00fddlo obsahuje 30\u201340 % vody. Po 4 t\u00fddnech je to 20\u201325 %. Po 8 t\u00fddnech 15\u201320 %. Tato voda mus\u00ed odej\u00edt \u2014 m\u00fddlo je pak tvrd\u0161\u00ed, trvanliv\u011bj\u0161\u00ed a p\u011bna je lep\u0161\u00ed.<\/p>\n<p><strong>Krystalizace m\u00fddlov\u00fdch sol\u00ed:<\/strong> M\u00fddlov\u00e9 molekuly se uspo\u0159\u00e1d\u00e1vaj\u00ed do st\u00e1lej\u0161\u00ed krystalick\u00e9 struktury. Tato zm\u011bna zlep\u0161uje m\u00fddlo po fyzik\u00e1ln\u00ed str\u00e1nce \u2014 hust\u0161\u00ed m\u00fddlov\u00e9 ty\u010de se sn\u00e1ze dr\u017e\u00ed a d\u00e9le vydr\u017e\u00ed.<\/p>\n<p><strong>Pokles pH:<\/strong> Alkalita v prvn\u00edch dnech poch\u00e1z\u00ed \u010d\u00e1ste\u010dn\u011b z voln\u00e9ho NaOH, kter\u00fd je\u0161t\u011b nestihl reagovat. Pr\u016fb\u011b\u017enou reakc\u00ed s CO\u2082 ze vzduchu (tvorba sodn\u00e9ho uhli\u010ditanu \u2014 soda ash) a dokon\u010den\u00edm saponifikace pH kles\u00e1.<\/p>\n<p><strong>Oxidace nenasycen\u00fdch mastn\u00fdch kyselin:<\/strong> Naopak nep\u0159\u00edzniv\u00fd proces \u2014 dvojn\u00e9 vazby v nenasycen\u00fdch kyselin\u00e1ch (oleic, linoleic) mohou reagovat s kysl\u00edkem za vzniku peroxid\u016f a aldehyd\u016f \u2014 to je \u017eluknut\u00ed (rancidity). Proto m\u00fddla s vysok\u00fdm pod\u00edlem olivov\u00e9ho, konopn\u00e9ho nebo ln\u011bn\u00e9ho oleje maj\u00ed krat\u0161\u00ed \u017eivotnost a m\u011bly by b\u00fdt chr\u00e1n\u011bny p\u0159ed p\u0159\u00edm\u00fdm sluncem a teplem.<\/p>\n<h2 id=\"proc-se-mydla-lisi-srovnani-vlastnosti\">Pro\u010d se m\u00fddla li\u0161\u00ed: srovn\u00e1n\u00ed vlastnost\u00ed<\/h2>\n<table>\n<thead>\n<tr>\n<th>Vlastnost<\/th>\n<th>N\u00edzk\u00e1 (oleje pro tuto vlast.)<\/th>\n<th>Vysok\u00e1 (oleje pro tuto vlast.)<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Tvrdost<\/strong><\/td>\n<td>Olivov\u00fd, slune\u010dnicov\u00fd<\/td>\n<td>Kokos, l\u016fj, palmov\u00e9 m\u00e1slo, kakaov\u00e9<\/td>\n<\/tr>\n<tr>\n<td><strong>P\u011bna (velk\u00e9 bubliny)<\/strong><\/td>\n<td>Olivov\u00fd, l\u016fj<\/td>\n<td>Kokos, palmoj\u00e1drov\u00fd<\/td>\n<\/tr>\n<tr>\n<td><strong>P\u011bna (kr\u00e9mov\u00e1)<\/strong><\/td>\n<td>Kokos (velk\u00e9 bubly, ne kr\u00e9mov\u00e9)<\/td>\n<td>L\u016fj, palmov\u00e9, kakaov\u00e9, \u0161ea<\/td>\n<\/tr>\n<tr>\n<td><strong>Kondicionov\u00e1n\u00ed<\/strong><\/td>\n<td>Kokos (\u010dist\u00ed)<\/td>\n<td>Olivov\u00fd, avok\u00e1dov\u00fd, \u0159epkov\u00fd, ricinov\u00fd<\/td>\n<\/tr>\n<tr>\n<td><strong>Trvanlivost<\/strong><\/td>\n<td>Konopn\u00fd, ln\u011bn\u00fd (oxiduje)<\/td>\n<td>L\u016fj, kokos, palmov\u00e9 (stabiln\u00ed)<\/td>\n<\/tr>\n<tr>\n<td><strong>Jemnost<\/strong><\/td>\n<td>Kokos ve vysok\u00e9m %<\/td>\n<td>Olivov\u00fd, avok\u00e1dov\u00fd, koz\u00ed ml\u00e9ko<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><em>Chcete se pono\u0159it hloub\u011bji? Kl\u00ed\u010dov\u00fd zdroj v angli\u010dtin\u011b: Kevin Dunn, \u201eScientific Soapmaking&#8220; (2010) \u2014 nejpodrobn\u011bj\u0161\u00ed v\u011bdeck\u00e1 kniha o dom\u00e1c\u00ed v\u00fdrob\u011b m\u00fddla, p\u0159\u00edstupn\u00e1 i bez chemick\u00e9ho vzd\u011bl\u00e1n\u00ed.<\/em><\/p>\n<h2 id=\"caste-otazky\">\u010cast\u00e9 ot\u00e1zky<\/h2>\n<p><strong>Kter\u00e1 mastn\u00e1 kyselina je nejd\u016fle\u017eit\u011bj\u0161\u00ed v m\u00fddle?<\/strong> Laurov\u00e1 kyselina (C12) \u2014 tvo\u0159\u00ed tvrdost a p\u011bnu. Bez n\u00ed (bez kokosov\u00e9ho oleje) m\u00fddlo bude m\u011bkk\u00e9 a slab\u011b p\u011bnit. Je to z\u00e1klad ka\u017ed\u00e9ho funk\u010dn\u00edho receptu.<\/p>\n<p><strong>Co se stane, kdy\u017e pou\u017eiji \u0161patn\u00e9 saponifika\u010dn\u00ed \u010d\u00edslo?<\/strong> P\u0159\u00edli\u0161 m\u00e1lo NaOH = m\u011bkk\u00e9, nefunk\u010dn\u00ed, mo\u017en\u00e1 i mastn\u00e9 m\u00fddlo. P\u0159\u00edli\u0161 mnoho = \u017e\u00edrav\u00e9 m\u00fddlo, kter\u00e9 p\u00e1l\u00ed k\u016f\u017ei. Pou\u017e\u00edvejte v\u017edy kalkul\u00e1tor.<\/p>\n<p><strong>Pro\u010d se moje m\u00fddlo oxiduje a \u017elukne?<\/strong> Nenasycen\u00e9 mastn\u00e9 kyseliny (olivov\u00fd, ln\u011bn\u00fd, konopn\u00fd olej) se rozpadaj\u00ed v p\u0159\u00edtomnosti kysl\u00edku. Chra\u0148te m\u00fddlo p\u0159ed sluncem a teplem, p\u0159id\u00e1vejte antioxidanty (vitam\u00edn E, ROE).<\/p>\n<p><strong>Je m\u00fddlo se 100% olivov\u00fdm olejem opravdu funk\u010dn\u00ed?<\/strong> Ano, ale vy\u017eaduje 6\u201312 m\u011bs\u00edc\u016f zr\u00e1n\u00ed. Takzvan\u00e9 kastilsk\u00e9 m\u00fddlo je m\u011bkk\u00e9, ale po zr\u00e1n\u00ed se stane tvrd\u00e9 a jemn\u00e9. Nen\u00ed to prvot\u0159\u00eddn\u00ed recept pro za\u010d\u00e1te\u010dn\u00edky.<\/p>\n<p><strong>Pro\u010d kokosov\u00e9 m\u00fddlo vysu\u0161uje a jak to \u0159e\u0161it?<\/strong> Laurov\u00e1 kyselina je siln\u00fdm \u010dist\u00edc\u00edm \u010dinidlem \u2014 alta 40 % je agresivn\u00ed. \u0158e\u0161en\u00ed: sni\u017ete kokos na 25\u201330 % a zvy\u0161te super fat na 8\u201310 %.<\/p>\n<p><strong>Jak\u00fd olej by m\u011bl nahradit palmov\u00fd olej?<\/strong> Kombinace: kokosov\u00fd (25\u201330 %) + kakaov\u00e9 m\u00e1slo (10\u201315 %) + ricinov\u00fd olej (8 %). T\u00edm z\u00edsk\u00e1te tvrdost, p\u011bnu a kondicionov\u00e1n\u00ed bez palmy.<\/p>\n<p><strong>Viz tak\u00e9:<\/strong><\/p>\n<ul>\n<li><a href=\"\/cs\/suroviny\/encyklopedie-oleju\/\">Encyklopedie olej\u016f a tuk\u016f<\/a> \u2014 SAP hodnoty a profily v\u0161ech olej\u016f<\/li>\n<li><a href=\"\/cs\/suroviny\/mydlarsky-kalkulator\/\">Mydl\u00e1\u0159sk\u00fd kalkul\u00e1tor<\/a> \u2014 jak pou\u017e\u00edt SAP hodnoty v praxi<\/li>\n<li><a href=\"\/cs\/mydlo\/co-je-cold-process\/\">Co je cold process<\/a> \u2014 praktick\u00fd pr\u016fvodce v\u00fdrobou<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>TL;DR: M\u00fddlo vznik\u00e1 chemickou reakc\u00ed mezi olejem a louhem: mastn\u00e9 kyseliny v oleji ur\u010duj\u00ed v\u0161echny vlastnosti hotov\u00e9ho m\u00fddla (tvrdost, p\u011bnu, [&hellip;]<\/p>\n","protected":false},"author":0,"featured_media":0,"parent":16,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-40","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/40","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/types\/page"}],"replies":[{"embeddable":true,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/comments?post=40"}],"version-history":[{"count":1,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/40\/revisions"}],"predecessor-version":[{"id":180,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/40\/revisions\/180"}],"up":[{"embeddable":true,"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/pages\/16"}],"wp:attachment":[{"href":"https:\/\/www.7virides.com\/cs\/wp-json\/wp\/v2\/media?parent=40"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}