FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 296
First Edition
2011-mm-dd
 
 Reference numbe r
FDUS EAS 296: 2011
© UNBS 2011
  
Liquid household hand dishwashing detergent — Specification 
 FDUS EAS 296: 2011 
i i                 ©  U N B S  2011 - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations 
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2011 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, in cluding photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala  
Uganda 
Tel: 256 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 FDUS EAS 296: 2011 
© UNBS  2011 - All rights rese rved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, of the Laws of U ganda. UNBS is mandated to co-ordinate the elaboration 
of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Final Draft Uganda Standard, FDUS EAS 296: 2011 , Liquid household hand dishwashing detergent — 
Specification, is identical with  and has been reprodu ced from an East Afri can Standard, EAS 296: 2011 ,  
Liquid
 household hand dishwashing detergent — Specification,  and is being proposed for adoption as a 
Uganda Standard.  
This standard was developed by the Chemicals and env ironment Standards Technical Committee (UNBS/TC 
5).  
Wherever the words, “East Africa Standard" appear, they should be replaced by "Uganda Standard." EAS 296:2011 
ICS 71.100.40 
 
 
© EAC 2011                                                                                                      First Edition 2 011 
    
   
EAST AFRICAN STANDARD 
 
Liquid household hand dishwashing detergent — Specification 
 
 
   
 
 
 
 
 
 
  
 
 
  
 
  
 
  
 
  
 
  
 
EAST AFRICAN COMMUNITY 
 EAS 296:2011  
  
CONTENTS 
Page 
FOREWO RD ...................................................................................................................... ....... III 
1  SCOPE ...................................................................................................................... ............. 1 
2  NORMATIVE REFERENCE S ................................................................................................ 1 
3  DEFINI TIONS ................................................................................................................ ........ 1 
4  REQUIR EMENTS ............................................................................................................... ... 1 
5  SAMPLING AND COMPLIANCE WITH THE STANDARD .................................................... 2 
6  PACKING A ND MARKING..................................................................................................... 3 
ANNEX A: DETERMINATION OF INSOLUBLE MATTER ........................................................ 4 
ANNEX B: MEASUREMENT  OF PH VALUE ............................................................................ 5 
ANNEX C: DETERMINATION OF  RINSING PR OPERTIES ..................................................... 6 
ANNEX D: DETERMINATION OF MOIS TURE AND VOLATI LE MATTER. ............................. 7 
ANNEX E: DETERMINATION OF INORGANI C SALTS ........................................................... 8 
ANNEX F: BIBLI OGRAPHY ..................................................................................................... 13 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ii                                                                              © EAC 2011 – All rights reserved EAS 296:2011  
© EAC 2011 – All rights reserved                                                                                              iii  Foreword  
 
Development of the East African Standards ha s been necessitated by the need for harmonising 
requirements governing quality of products and servic es in East Africa. It is envisaged that through 
harmonised standardisation, trade barriers which are encountered when goods and services are 
exchanged within the Comm unity will be removed.  
 
In order to achieve this objective, the Partner States in the Community through their National Bureaux 
of Standards, have established an East  African Standards Committee.  
The Committee is composed of representatives of the National Standards Bodies in Partner States, together with the representatives from the privat e sectors and consumer organisations. Draft East 
African Standards are circulated to  stakeholders through the Nationa l Standards Bodies in the Partner 
States. The comments received are discussed and incorporated before finalisation of standards, in 
accordance with the procedures of the Community.  
 
East African Standards are subject to review, to keep  pace with technological advances. Users of the 
East African Standards are t herefore expected to ensure that they always have the latest versions of 
the standards they are implementing.    
 
© East African Community 2002 — All rights reserved
* 
East African Community  
P O Box 1096  
Arusha  
Tanzania  Tel: 255 27 2504253/8 
Fax: 255-27-2504481/2504255 E-Mail: eac@eachq.org 
Web: www.each.org 
 
 
  
 
  
                                                 
* © 2002 EAC — All rights of exploitation in any form and by an y means reserved worldwide for EAC Partner States’ NSBs.  
    
EAST AFRICAN STANDARD                                                   EAS 296:2011  
 
                                                             
© EAC 2011 – All rights reserved                                                                                                              1 Liquid household hand dishwashing detergent ⎯ Specification 
 
1 Scope 
 
This East African Standard specifies requirements for liquid detergent for household dishwashing. It 
does not cover detergent for machine dishwashing and multipurpose cleaning. 
 
2 Normative references 
 
ISO 2268, Surface active agents (non-ionic) ⎯ Determination of polyethylene glycols and non-ionic 
active matter (adducts) ⎯ Weibull method.   
 ISO 2271, Surface active agents-Detergents 
⎯ Determination of anionic-active matter (direct two-
phase titration procedure)  
 
3 Definitions  
 
For the purpose of this standard t he following definitions apply.  
 3.1 
liquid detergent  
A liquid preparation consisting of surface active  agents as base and primarily used for cleaning 
household kitchen utensils.   
3.2 
surface active agent  
A chemical compound which, when dissolved or dispersed in a liquid, is preferentially adsorbed at an 
interface, thereby giving rise to a number of physico-chemical properties of practical interest. The compound includes at least one group having an affini ty for markedly polar surfaces, ensuring in most 
cases solubilisation in water, and another group which has little or no affinity for water.  
3.3 
product unit  
A unit of the final product packed in a suitable container.   
3.4 
lot 
A number of containers consisting of product units of the same size type and style, which have been 
manufactured under essentially the same conditions.  
 
4 Requirements  
 
4.1 General requirements  
4.1.1 Materials  
 
The liquid detergent shall consist essentially of anioni c, cationic, non-ionic or surface active agents or 
their mixture. It may contain added materials such as  buffers, preservatives, emollients, opacifiers, 
stain removers, perfumes, viscosity controlling ag ents, foam control agents or approved colouring 
agents and these shall not have any irritant or undesi rable effect on the skin and hands under normal 
condition of usage.  
  4.1.2 Appearance   
  
 EAS 296:2011  
4.1.2.1 The liquid detergent shall be a uniform aqueous solution, which, if so required, may be 
coloured. When examined visually shall be homogenous and free from any sediment or foreign 
matter.  
 
4.1.2.2 It shall be free from abrasives and organic solvent s, and solids shall not precipitate from it 
during storage at ambient temperature. 
 
4.1.2.3 It shall not be irritating to the skin and it shal l not contain any ingredients in quantity that is 
toxic to human beings under normal conditions of use. 
 
4.1.2 Consistency 
 
On being cooled to 4.5 °C ± 0.5 °C for 24 hours, the detergent sha ll show no separation and shall 
remain liquid.  
 4.1.3 Odour  
When so required, the detergent shall be perfumed.  The detergent and solution of the detergent in 
water at 60 °C ± 2 °C shall have an acceptable odour. During storage at ambient temperature, the 
odour of the detergent shall remain such as to be acceptable, and when perfumed, the fragrance shall 
not change. 
 4.1.4 Residual test  
The detergent shall not leave residual test on washed articles.  
4.1.5 Rinsing properties 
 
When tested according to annex c the detergent shall be free-rinsing 
4.1.6 Storage stability 
 
The detergent shall, after storage period of 12 months  in the original container under normal storage 
conditions specified by the manufacturer, still comp ly with all the requirements of this standard. 
 
4.1.7 Cleaning efficiency 
 
When the detergent is tested in accordance with Annex G, its cleaning efficiency shall be not lower than    
that of the standard detergent. 
 
4.2 Chemical and physical requirements  
 
The liquid detergent shall also comply with the requirements  of the Table 1.  
 
Table 1 ⎯ Chemical and physical characteristics 
 
S/N Parameter Requirement Method of test 
1 Matter insoluble in water, max, % 
(m/m) 0.5 Annex A 
2 pH value range 6.0 – 9.0 Annex B 
3 Total surface active matter content, 
min 12 ISO 2268 
ISO 2271 
4 Inorganic salts content, % (m/m), max 5 Annex E 
5 Formaldehyde Shall be absent Annex F 
 
5 Sampling and compliance with the standard  
 
5.1 Sampling   
 2                                                                              © EAC 2011 – All rights reserved EAS 296:2011  
The following sampling procedure shall be applied in  determining whether a lot complies with the 
relevant requirements of the stand ard. The samples so drawn shall be deemed to represent the lot.  
 
5.1.1  From the lot draw at random five containers,  
 
a) if the lot is packed in containers of a net volume not exceeding 5 litres or   
 
b) three containers, if the lot is packed in containers of net volume exceeding 5 litres 
 Inspect the containers for compliance  with the requirements of 4.1.  
 
5.1.2 From each of the containers drawn take specimen of approximately equal volume so as to 
provide a composite sample of total volume at least one litre. Use this sample for testing.  
 
NOTE Before drawing a specimen, thoroughly  mix the contents of the relevant container.  
 
5.2 Compliance with the standard  
 The lot shall be deemed to comply with the require ments of this standard if, after inspection and 
testing, the samples taken in accordance with 5.1 are found to comply with the relevant requirements 
of the standard.  
 
6 Packing and marking  
 
6.1 Packing  
 Liquid detergent shall be filled in suitable containe rs and shall be properly sealed with a tamper proof 
seal. The containers shall be strong enough to wi thstand normal handling and transportation and that 
will prevent leakage and contamination of the product.   
 
6.2 Marking 
 
The container and carton boxes where used, shall be cl early marked with the following information:  
 
a) the words " liquid detergent for hand dishwashing";  
 
b) the name of the liquid detergent or the registered trade mark;  
 
c) the volume of contents ;  
d) list of ingredients 
 d) the code number or batch number; and   
e) the name and address of the manufacturer 
 f) instructions for use  
 
g) Date of manufacture  
h) best before date 
 
© EAC 2011 – All rights reserved                                                                                              3 EAS 296:2011  
 
Annex A 
(Normative) 
 
Determination of insoluble matter 
 
A.1  Principle  
 A known mass of sample is diluted and filtered. The residues are then dried to constant mass.  
A.2  Procedure  
 
A.2.1    Weigh, to the nearest (to ±0.001 g)  approximately 5 g of the test sample , into a 400 ml 
beaker and add 200 ml of distilled water. Heat on a steam bath, with frequent st irring, until the sample 
is completely dispersed.  
A.2.2   Filter the solution immediately, under suction, through a previously dried and tared sintered 
glass crucible of porosity 2. Ensure that the insolubl e matter is quantitatively transferred to the filter. 
A.2.3   Wash the beaker and the residue in the crucible five times with 40 ml of hot distilled water.  
A.2.4   Allow the wash solution to drain completely a nd dry the crucible to constant mass at 105 ± 2 
oC in an air oven.  
A.2.5 Calculation  
The insoluble matter content S is given, as a percentage by mass, by the formula  
100
12 4xMM MS−=
 
where,  
M1 is the mass, in grams, of the test sample;  
M2 is the mass in grams of t he sintered glass crucible;  
M4 is the mass, in grams, of the sintered glass crucible and the residue after drying.  
 4                                                                              © EAC 2011 – All rights reserved EAS 296:2011  
 
Annex B 
(Normative) 
 
Measurement of pH value 
 
Dissolve 1.0 ml of the test samp le in 100 ml of carbon-dioxide fr ee distilled or de-ionised water and 
measure the pH, at room temperat ure, using a pH meter equipped with a glass electrode capable of 
measuring pH values to an accuracy of 0.1 or better.  
 
 
 
 
 
 
 
© EAC 2011 – All rights reserved                                                                                              5 EAS 296:2011  
 
Annex C 
(Normative) 
 
Determination of rinsing properties 
 
C.1  Accurately weigh (to ±0.001g) approximately 0.4 g of the test sample into a thoroughly cleaned 
500 ml conical flask and add 200 ml of the distilled water. 
C.2   Stopper the flask and shake it vigorously for 1 minute 
C.3   Pour out the solution and rinse the flask by adding 200 ml of the distilled water, shaking   
vigorously for 1 minute and pour off the water. C.4    Invert the flask and allow to dry. 
C.5    Carry out a blank repeating the above pr ocedure but omitting the test sample. 
C.6    Compare the two flasks. 
 6                                                                              © EAC 2011 – All rights reserved EAS 296:2011  
 
Annex D Annex D 
(Normative) (Normative) 
  
Determination of moisture and volatile matter Determination of moisture and volatile matter 
  
D.1  Principle  D.1  Principle  
A known mass of sample is oven-dried to constant mass.  A known mass of sample is oven-dried to constant mass.  
D.2  Procedure  D.2  Procedure  
  
Weigh, to the nearest 0.001g, 5 g of the sample in a tared evaporating dish, which has been previously dried and cooled. Heat the dish and its co ntent on a steam bath until most of the volatile 
matter has escaped. Continue heating at 105 
oC ± 20 oC in an oven for 2 hours. Cool in a desiccator 
and weigh. Repeat the operation of heating, cooling and weighing until the difference in mass 
between two successive weighing is less than 0.01 g. Retain the residue in the dish for subsequent 
test as per E.3.  Weigh, to the nearest 0.001g, 5 g of the sample in a tared evaporating dish, which has been 
previously dried and cooled. Heat the dish and its co ntent on a steam bath until most of the volatile 
matter has escaped. Continue heating at 105 oC ± 20 oC in an oven for 2 hours. Cool in a desiccator 
and weigh. Repeat the operation of heating, cooling and weighing until the difference in mass 
between two successive weighing is less than 0.01 g. Retain the residue in the dish for subsequent 
test as per E.3.  
D.3  Calculation  D.3  Calculation  
  
The moisture and volatile matter content is giv en, as a percentage by mass, by the formula  The moisture and volatile matter content is giv en, as a percentage by mass, by the formula  
  
100
12 1xMo MM M
) () (
−−
where where   
M
O is the mass, in grams, of the dish MO is the mass, in grams, of the dish 
M1 is the mass, in grams, of the dish and the sample before heating M1 is the mass, in grams, of the dish and the sample before heating 
M2 is the mass, in grams, of the dish and the sample after heating M2 is the mass, in grams, of the dish and the sample after heating 
      
  
    
© EAC 2011 – All rights reserved                                                                                              7 EAS 296:2011  
 
Annex E 
(Normative) 
 
Determination of inorganic salts 
 
E.1 Procedure  
 
Take the dish containing the material after ev aporation as obtained in 6.2. Heat it at 450 oC in a muffle 
furnace to destroy organic matter. Cool the dish and its contents, add a fe w drops of concentrated 
sulphuric acid and heat again to dryness. Cool and weigh. Repeat the proce ss of heating, cooling and 
weighing until constant mass is obtained.  
 
E.2 Calculation  
 
The inorganic salts content is given, as a percentage by mass, by the formula  
⎟⎟
⎠⎞
⎜⎜
⎝⎛
−−100
13 1xM MM M
o) () (
where 
Mo is the mass, in grams, of the dish as per D.  
M1is the mass, in grams, of the dish and the sample before heating as per D.   
M3 is the mass, in grams, of the dish and the residue.  
 
 
 
 8                                                                              © EAC 2011 – All rights reserved EAS 296:2011  
 
Annex F 
(normative)  Determination of formaldehyde 
 
F.1 Reagents 
 
Ammonium nitrate, 15 g Acetyl acetone, 0.2 mL 
Acetic acid (glacial), 0.3 mL 
Distilled water, dilute to 100 mL 
 
F.2  Procedure 
Add 2.5 mL of the reagent to  the sample in a clean glass container. Sample size is about 0.5 g solids 
and liquids. Heat the mixtuew for 10 min at 60 °C. A yellow colour develops if formaldehyde is 
present. This is due to the formation of 3,4-diacetyl-1,4-dihydrolutidine Positive controls (0.025 % to 0.1 % formaldehyde) and negative control (distilled water) should be 
tested for comparison. 
© EAC 2011 – All rights reserved                                                                                              9 EAS 296:2011  
 
Annex G 
(normative) 
 
Cleaning efficiency 
 
G.1  Apparatus  
 
 a)   basin   - A flat-bottom flask crystallizing basin of diameter  of  approximately 40mm; 
 
b) Beakers  - 800ml beakers of inside diameter approximately 90 and height 
approximately  
      135mm; 
 
 c)   clamp  - A suitable clamp that can be so fitted to the stirrer as to allow a panel to be  
                    gripped and rotated with  its long dimension vertical, 
 
2)  Whatman GF/A glass fibre filler paper or equivalent is suitable. 
 
 
d)    test panel  - A plastic panel of size 100mmx38mmx3mm cut  phenolic laminated sheet  
       that will not soften, swel l, or lose mass when immersed in chloroform for 24h.  Mark a           
soiling area of 64mmx38mm on each face of the panel; 
 
e) stirrer - A mechanical stirrer capable, when supporting a test panel, of operating  
        smoothly  and continuously at 60rpm-62rpm; 
 
f) water bath  - A water bath of suitable size and capable of  maintaining  750ml detergent  
         solution at 40.4ºC ± 0.1oC; 
  
           g)      watch-glass  - of diameter approximately 40mm and 
 
           h)      spatula   - fitted with a flexible steel blade.  
 
G.2  Materials 
  a)  acetone,  analytical grade; 
  b)  chloroform,  analytical grade; 
 
 c)  soil,  unhomogenized  fat shortening of softening point 38.0 °C and 39.0
oC and 
 
 d)  standard detergent-   A standard detergent having mean cleaning efficiency of 85 ± 1%.  
 
The softening point is determined as follows: 
 
Cut three softening point tubes of length 50mm to 60m m from capillary tubing of inside diameter 0.83mm 
to 1.1mm  and wall thickness of  1mm. Heat the soil to approximately 80oC and remove any impurities 
and traces of moisture by filtering it at this temperature through a bed of chemically pure anhydrous 
sodium sulphate on filter paper.  So dip three tubes into the soil (at ± 80oC) that the soil rises to a height 
of approximately 10mm in each tube, and chill immediat ely by holding the tubes against a piece of ice. 
When the soil has solidified, place the tubes in a ti ngly stoppered test tube and keep them for 10min in a 
refrigerator or water bath at 4ºC-10oC.  Transfer the stoppered test tube and contents to another water 
bath maintained at 10ºC -12oC and leave in this water bath for 20min.  Remove the tubes and attach 
them by means of a rubber band to a total immersion thermometers having a range of –2oC to + 80oC 
 10                                                                              © EAC 2011 – All rights reserved EAS 296:2011  
and conforming to the requirement  for low softening point thermometers. So position them that the lower 
ends of the tubes are level with the bottom of the me rcury bulb. Add distilled water at 10ºC - 12ºC to a 
500ml beaker to a depth of 70mm and suspend the thermome ter and tubes vertically in the water so that 
bottom of the thermometer is immersed to a depth of about 30mm, agitate the water with a slow stream of air or by some other suitable means and heat in such a manner that the temperature of the water is 
raised uniformly at a rate of 2
oC per min.  Continue heating until the soil column in each tube rises and 
note the temperature at which each column commences to rise.  Take the mean of the three results as 
the softening point of the soil. 
 
   
G.3  Procedure    
 
Carry out simultaneously three determinations on the test sample taken in accordance with 5.1.2 and 
three determinations on the standard detergent as follows:  
 a) Using a syringe, pipette 1.00ml of the standard detergent or the test sample as 
relevant  into about 950ml of the standard water (see 6.2) at 25ºC ± 2
oC, then make up 
to 1 litre in a    volumetric flask with the standard hard water and mix the solution well.  
Transfer 750ml   of this detergent solution to a 800ml beaker (6.6.1) (b), and place it, in 
the water bath. Adjust the  temperature of the water bath to maintain  the temperature of the detergent  
            
 b) Melt approximately 15g of the soil in an oven maintained at 50ºC ± 2ºC, then 
weigh 1000g ±  0.003g of the melted soil into the watch glass and place it in the oven. 
Let the rest of the   melted soil set for not less than 2h at 25 ºC ± 2
oC and, using a glass 
rod stir the solidified fat  into a smooth paste. 
 
c)       Thoroughly clean the panel with  chloroform. Weigh out accurately 0.300 ± 0.003g                 of the soil paste on to one soilin g area of the panel.  With the spatula, divide the soil  
             portion into approximately equal portions, and transfer one portion to the other  
             soiling area.  Make sure no spread soil is lost, and that no soil extends over the  
             edges of the panel. In each case remove any soil adhering to the blade of the  
             spatula by wiping both sides of the blade along one of the edges of the panel and  
             spread the scraped off soil over the relevant soiling area.  Repeat this procedure  
             until only a very small amount of scraped off soil adheres the edge of the panel.  So  
             fit the prepared panel in the clamp (6.6.1) (c) that the jaws of the clamp are  
             positioned of the panel above the soiled areas and attach this panel assembly to the               stirrer.  So adjust the panel that its long dimension is vertical.  
d)       When the detergent solution has approximately reached the test temperature,  
      remove the watch-glass containing the melt ed soil from the oven and immediately         
and carefully   submerge in the detergent solution stir the detergent solution gently         with a glass rod for 1min, then let it stand until it has reached temperature   
      equilibrium and almost all of the foam has disappeared (approximately 2h). 
  
NOTE   -  With certain products the foam layer may still persist after 2h Disregard such foam layer and 
continue with 6.6.3 below. 
 
 
e)    Carefully lower the panel into the centre of the detergent solution until the surface of        
the  solution reaches the marked top lines of the soiling areas. Leave the vertically         
immersed  panel in the detergent solution for 1min without agitation and then rotate  
                            it for 10min at  60rpm - 62rpm.  At the end of this period let the detergent solution  
                            come to rest, and slowly   withdraw the panel assembly vertically from the  
                            detergent  soluti on.  Avoid any possible  foam  adhering to the panel.  Then lower  
                            the panel assemb ly carefully into the centre of a beaker  containing 750ml of  
                            distilled water  maintained at 40.4ºC ± 0.1oC, until the water level just  reaches the  
                            marked top lines  of the soiling areas.  Rotate the panel for one min at  60rpm –  
                            62rpm. At the en d of this period let the water come to rest, slowly withdraw the  
© EAC 2011 – All rights reserved                                                                                              11 EAS 296:2011  
                            panel assembly ve rtically from the rinse bath, and le t the panel cool in a vertical  
                            position for  approximately 2  min. 
 
f)         Remove the panel from the clamp and transfer the remaining soil from it into a       
                tared basin by thoroughly rinsing each side of the panel with a sufficient  amount                 of the chloroform from   a wash bottle.  Evaporate on a steam bath until free from  
               chloroform, add approximately 15ml of acetone, and evaporate to dryness  
               (approximately 30min).  Leave the basin in a desiccator  over-night and then weigh  
                the basin and contents, 
 
               NOTE - The preparation of the panel and the washing and rinsing procedure shall be done in  a room 
maintained at 25 ± 2 °C,G.4 Calculation 
 
    ( 0 . 3  –  B) x 100 
      Soil removal, % =  
                                                                 0.3 
 
      where   
  B  = mass of soil recovered in the basin. 
      Report the soil removal of the test sample as the mean of  the five determinations. 
   
 
 12                                                                              © EAC 2011 – All rights reserved EAS 296:2011  
© EAC 2011 – All rights reserved                                                                                              13  
Bibliography  
 
SABS 825, Hand dish washing and light duty detergent (liquid)   
SABS 20825, Environmentally acceptable hand dish wa shing and light duty detergent (liquid) 
MS 80, Specification for liquid detergent for household hand dish washing 
 
 
 
 
 
  
 EAS 296:2011  
 
                                                             
 
 
©EAC 20011-All rights reserved