Effervescing Compositions and Tablets for Treating Toilets

Abstract

The present composition relates to effervescing compositions used in the treatment of toilets, and in particular malodours which may emanate therefrom, as well as methods of making such compositions and methods of their use. The compositions may be in pulvurent form which may be a granular form, or may be in a solid form such as a tablet.

Claims

1. (canceled)

2. (canceled)

3. (canceled)

4. (canceled)

5. (canceled)

6. (canceled)

7. A substantially anhydrous effervescing composition in the form of a table having a mass of at least about 3 grams comprising the following constituents: 35-55% wt. of an alkali component of a gas generator system; 15-35% wt of an acid composition of the gas generator system, 10-30% wt. of a bulking constituent, 1.5-12% wt. of a starch, 0.005-3% wt. of a proteolytic enzyme, 0.1-5.5% wt. of a fragrance, 0.5-3% wt. water.

8. A method of controlling the emanation of malodorous from a toilet into the ambient environment, the method comprising the step of: depositing the effervescing composition of claim 7 into the water present in a 12 bowl, causing the formation of a foam within the toilet bowl and concurrently delivering fragrance to the headspace and ambient environment of the toilet bowl.

9. The effervescing composition of claim 7 wherein the acid component is selected from: citric acid, maleic acid, fumaric acid, aspartic acid, glutaric acid, tartaric acid, succinic acid, adipic acid, monosodium phosphate, boric acid and mixtures thereof.

10. The effervescing composition of claim 7, wherein the acid component and the alkali component are present in a respective stoichiometric ratio of 1-5:1-5.

11. The method of claim 8, wherein the positing of the effervescing composition occurs within 90 seconds prior to the use of the toilet bowl by a consumer.

12. The method of claim 8, wherein the effervescing composition, subsequent to its disintegration, forms a hydrophobic layer upon the surface of the water present in the toilet bowl.

13. The method of claim 12, wherein the effervescing composition, when added to 750 mL of water having a temperature of between about 67° F. to about 69° F., exhibits a mass dissolution rate of between about 0.17-0.21 g/second, until total dissolution of the effervescing composition in the water.

14. The method of claim 8, wherein the effervescing composition has a mass of between about 6.5-7 grams.

15. The effervescing composition of claim 7 provided within an overwrap of a water impermeable material.

16. The effervescing composition of claim 1, wherein the tablet has an outer surface which is coated with a water-soluble polymer or a water-soluble material which limits the transmission of ambient air humidity.

Description

EXAMPLES

[0042] An effervescing composition was produced by mixing the indicated constituents, each of which was in a comminuted, powered or particulate form, as outlined in Table 1 by adding measured amounts of the individual constituents into an open mouthed vessel, and thereafter manually mixing the constituents until a homogenous mixture resulted. Each of the constituents was used “as supplied” from their respective supplier. Typically, mixing required 5-10 minutes in order to produce a homogenous blend. In the following Table 1, the amounts listed are % wt. of the indicated constituent.

TABLE-US-00002 TABLE 1 Ex. 1 Ex. 2 (% wt) (% wt) sodium bicarbonate 53.97 56 citric acid 30 30 sodium chloride 6.5 6.5 maltodextrin 2.5 2.5 fragrance 3.53 3.5 proteolytic enzyme 2.5 0.5 water to 1.0, or q.s. to 1.0, or q.s.

[0043] The identity of the specific constituents are identified on the following Table 2. In addition to the identity of the constituent, the % wt. active and in some instances the source of the constituent is also indicated.

TABLE-US-00003 TABLE 2 sodium bicarbonate sodium bicarbonate (powder), laboratory grade (100% wt. actives) citric acid citric acid (powder), laboratory grade (100% wt. actives) sodium chloride sodium chloride (powder), laboratory grade (100% wt. actives) maltodextrin maltodextrin (powder), laboratory grade (100% wt. actives) fragrance proprietary fragrance composition proteolytic enzyme Proteolytic enzyme (liquid) (supplier proprietary % wt. actives) water deionized or distilled water, 100% wt. actives

[0044] After being produced 12 grams of the composition was tabletted into a tablet having the following dimension (10 mm thick, 24 mm radius) using a metal mold. The tablets were formed using a pressure of 60 psi. Subsequently when a tablet was tossed into the bottom of a toilet bowl containing water, the tablet rapidly effervesced and disintegrated. The disintegrated tablet compositions are believed to have formed a hydrophobic layer upon the surface of the water present in the toilet bowl, which aided in trapping malodors emanating from materials in the water of the toilet bowl into the headspace above, and into the ambient environment.

[0045] Compositions according to Ex. 2 were evaluated for their ability to counteract specific malodours based on the following malodor sources: [0046] (a) pumpkin puree—supplied as “Libby's 100% Pure Pumpkin Puree [0047] (b) fish sauce—supplied as “Thai Kitchen Premium Fish Sauce” [0048] (c) minced garlic—supplied as “Spice World Minced Garlic”
of which equal amounts (aliquots) were used in each of the following tests, in which samples of compositions of the invention, per Ex. 2 and several comparative examples were also evaluated; one of the tests was performed without the use of any treatment composition and was undertaken to establish a ‘baseline’ malodour of the malodour sources (a), (b), (c). The tests were undertaken according to the following protocol, and evaluation was undertaken by a group of eight (8) trained panelists who ranked the intensity of the perceived malodor on a relative scale of 0 to 5 with “5” being the most offensive/intense malodour, to a minimum value of “0” representing no perception (nasal) of the malodour.

Test: Malodour Perception

[0049] The test was undertaken to evaluate the speed of dissolution of a sample composition, viz, either a tablet formed of the composition of Ex. 2, or one or more “control” or “comparative” compositions which were as follows: [0050] Control 1: no composition used; [0051] Comparative 2: “Pottymint—La Fluer (Jasmine and Honeysuckle)” which is a commercially available tablet product; [0052] Comparative 3: “Alka-Seltzer—Original (unfragranced)”, which is a commercially available tablet product; [0053] Comparative 4: “Poo-Pourri—Merry Spritzmas (Peppermint, Vanilla and Citrus) which is commercially available pump spray product.

[0054] Each of Comparative 2 and 3 were used in their commercially available form, namely 1 tablet of the commercial product.

[0055] Comparative 4 was sprayed from its container onto the surface of the water.

[0056] The Example 2 composition was in tabletted form having a mass of between 6.5 and 7 grams, and the fragrance of the composition was based on eucalyptus and spearmint.

[0057] In the test, at the indicated time intervals, i.e, prior to the addition of the Ex. 2, Control or any of the Comparative compositions into the water, the perceived malodour sensed by each of the panelists, and the perceived fragrance sensed by each of the panelists was also evaluated an noted on a relative scale of “5” which was the maximum perceived intensity of malodor or fragrance, to a “0” which was no perceived intensity of malodor or fragrance.

[0058] For each of the tests, three (3) containers, 1 liter glass beakers were used, to each was charged 750 ml of room temperature (approx. 20 deg. C.) water.

[0059] Also dosage samples were prepared, namely 40 grams of the (a) pumpkin puree, 4 grams of the (b) fish sauce and 10 grams of the (c) minced garlic were separately placed in separate containers, and sealed with a vapor barrier plastic film.

[0060] Next, a sensory panelist next individually evaluated the malodour perception of each of the (a) pumpkin puree, the (b) fish sauce and (c) minced garlic dosage samples by placing each approximately 24 inches (approx. 60 cm) from their nose, and thereafter rating the relative intensity of the malodor on a scale of 5 (maximum) to 0 (no perception). The rating assigned by each sensory panelist was noted. This evaluation was performed prior to addition to any water in any of the three containers.

[0061] As reported in the following further Tables, subsequently, the perceived malodor perception of each of the (a) pumpkin puree, the (b) fish sauce and (c) minced garlic dosage samples was separately evaluated immediately prior to the addition of one of the dosage samples to one of the 1 liter class beakers containing the 750 ml of water (“Before adding to water’), and immediately after addition to the water (“t=0 s”), and 30 seconds after addition to water (“t=30 s”) and also at 2 minutes (“t=2 min”) after addition of a dosage sample to the water. The perceived malodor perception was recorded by the panelist at of the foregoing time intervals.

[0062] The foregoing was separately repeated by each of the eight sensory panelists, who provided their individual ratings which are reported on the following further Tables.

[0063] The foregoing protocol was also separately repeated by each of the eight sensory panelists, who provided their individual ratings which are reported on the following further Tables, in evaluating the perceived malodor as well as any perceived fragrance from further tests in which a further composition was added, namely one of:

[0064] Comparative 2: a single tablet, as supplied by its producer “Pottymint—La Fluer (Jasmine and Honeysuckle)”;

[0065] Comparative 3: a single tablet, as supplied by its producer of “Alka-Seltzer—Original (unfragranced)”;

[0066] Comparative 4: two ‘pumps’ supplied from the sprayer of the “Poo-Pourri—Merry Spritzmas (Peppermint, Vanilla and Citrus) product.

Example 2

A Single Tablet, Having a Mass of from 10.5 To 11 Grams

[0067] Each of the foregoing Comparative 2, Comparative 3, Comparative 4 and Example 2 compositions were added immediately subsequent to the addition of one of the (a) pumpkin puree, the (b) fish sauce and (c) minced garlic dosage samples to one of the 1 liter containers having the 750 ml. of room temperature water. Again, after the addition of both one of the dosage samples (a), (b) or (c) and one of the Comparative 2, Comparative 3, Comparative 4 or Example 2 compositions, the malodour and fragrance perceptions at the same time intervals was undertaken, and reported by each of the sensory panelists, the results of which are reported on one or more of the following Tables.

TABLE-US-00004 TABLE A1 Control 1 Evaluation Time t = t = t = Pumpkin Puree Before adding to water 0 s 30 s 2 min Sensory Panel 4 1 1 1 Malodor 4 3 2 2 Evaluation 3 1 1 1 4 2 1 1 3 1 2 2 4 3 3 3 5 3 2 2 4 0 1 1 Malodor Mean 3.9 1.8 1.6 1.6 Evaluation Malodor Mode 4 1 1 1 Evaluation Malodor Minimum 3 0 1 1 Evaluation Malodor Maximum 5 3 3 3 Evaluation

TABLE-US-00005 TABLE A2 Control 1 Evaluation Time t = t = t = Fish Sauce Before adding to water 0 s 30 s 2 min Sensory Panel 4 1 1 1 Malodor 4 3 2 2 Evaluation 3 1 1 1 4 2 1 1 3 1 2 2 4 3 3 3 5 3 2 2 4 0 1 1 Malodor Mean 3.9 1.8 1.6 1.6 Evaluation Malodor Mode 4 1 1 1 Evaluation Malodor Minimum 3 0 1 1 Evaluation Malodor Maximum 5 3 3 3 Evaluation

TABLE-US-00006 TABLE A3 Control 1 Evaluation Time Before adding t = t = t = Minced Garlic to water 0 s 30 s 2 min Sensory Panel 4 1 1 1 Malodor Evaluation 4 3 2 2 3 1 1 1 4 2 1 1 3 1 2 2 4 3 3 3 5 3 2 2 4 0 1 1 Malodor Mean Evaluation 3.9 1.8 1.6 1.6 Malodor Mode Evaluation 4 1 1 1 Malodor Minimum Evaluation 3 0 1 1 Malodor Maximum Evaluation 5 3 3 3

TABLE-US-00007 TABLE B1 Comparative 2 (Pottymint - La Fluer) Evaluation Time Before adding t = t = t = Pumpkin Puree to water 0 s 30 s 2 min Sensory Panel 4 3 2 2 Malodor Evaluation 3 1 1 1 2 1 0 0 3 0 0 3 3 0 0 0 5 2 2 2 5 0 0 2 5 3 0 0 Malodor Mean Evaluation 3.8 1.3 0.6 1.3 Malodor Mode Evaluation 3 0 0 2 Malodor Minimum Evaluation 2 0 0 0 Malodor Maximum Evaluation 5 3 2 3 Sensory Panel N/A 2 3 3 Product Evaluation N/A 2 2 2 N/A 0 2 2 N/A 1 1 2 N/A 2 3 2 N/A 3 3 4 N/A 2 2 2 N/A 3 4 3 Product Mean Evaluation N/A 1.9 2.5 2.5 Product Mode Evaluation N/A 2 3 2 Product Minimum Evaluation N/A 0 1 2 Product Maximum Evaluation N/A 3 4 4

TABLE-US-00008 TABLE B2 Comparative 2 (Pottymint - La Fluer) Evaluation Time Before adding t = t = t = Fish Sauce to water 0 s 30 s 2 min Sensory Panel 5 4 4 3 Malodor Evaluation 5 4 2 2 3 3 3 1 4 3 3 3 5 4 2 2 5 5 5 5 5 4 4 3 5 5 2 2 Malodor Mean Evaluation 4.6 4.0 3.1 2.6 Malodor Mode Evaluation 5 4 2 3 Malodor Minimum Evaluation 3 3 2 1 Malodor Maximum Evaluation 5 5 5 5 Sensory Panel N/A 0 2 3 Product Evaluation N/A 2 1 1 N/A 0 3 2 N/A 1 0 0 N/A 0 0 0 N/A 0 0 1 N/A 1 1 1 N/A 0 2 3 Product Mean Evaluation N/A 0.5 1.1 1.4 Product Mode Evaluation N/A 0 0 1 Product Minimum Evaluation N/A 0 0 0 Product Maximum Evaluation N/A 2 3 3

TABLE-US-00009 TABLE B3 Comparative 2 (Pottymint - La Fluer) Evaluation Time Before adding t = t = t = Minced Garlic to water 0 s 30 s 2 min Sensory Panel 5 4 4 4 Malodor Evaluation 5 2 1 1 5 5 5 3 5 4 4 3 5 2 1 1 5 2 3 3 5 3 3 2 5 4 3 3 Malodor Mean Evaluation 5.0 3.3 3.0 2.5 Malodor Mode Evaluation 5 4 3 3 Malodor Minimum Evaluation 5 2 1 1 Malodor Maximum Evaluation 5 5 5 4 Sensory Panel N/A 0 1 2 Product Evaluation N/A 0 1 1 N/A 0 1 3 N/A 0 1 2 N/A 0 1 1 N/A 2 3 3 N/A 3 3 2 N/A 0 2 3 Product Mean Evaluation N/A 0.6 1.6 2.1 Product Mode Evaluation N/A 0 1 2 Product Minimum Evaluation N/A 0 1 1 Product Maximum Evaluation N/A 3 3 3

TABLE-US-00010 TABLE C1 Comparative 3 (Alka-Seltzer) Evaluation Time Before adding t = t = t = Pumpkin Puree to water 0 s 30 s 2 min Sensory Panel 5 0 2 2 Malodor Evaluation 1 1 2 2 5 1 2 2 3 1 1 1 4 2 1 1 3 2 2 2 3 1 1 1 3 2 1 1 Malodor Mean Evaluation 3.4 1.3 1.5 1.5 Malodor Mode Evaluation 3 1 2 2 Malodor Minimum Evaluation 1 0 1 1 Malodor Maximum Evaluation 5 2 2 2 Sensory Panel N/A 0 0 0 Product Evaluation N/A 0 0 0 N/A 0 0 0 N/A 0 0 0 N/A 0 0 0 N/A 0 0 0 N/A 0 1 1 N/A 1 0 0 Product Mean Evaluation N/A 0.1 0.1 0.1 Product Mode Evaluation N/A 0 0 0 Product Minimum Evaluation N/A 0 0 0 Product Maximum Evaluation N/A 1 1 1

TABLE-US-00011 TABLE C2 Comparative 3 (Alka-Seltzer) Evaluation Time Before adding t = t = t = Fish Sauce to water 0 s 30 s 2 min Sensory Panel 5 3 2 2 Malodor Evaluation 3 3 4 4 5 2 2 2 5 2 2 2 5 1 2 2 5 4 4 4 4 1 1 1 5 3 2 2 Malodor Mean Evaluation 4.6 2.4 2.4 2.4 Malodor Mode Evaluation 5 3 2 2 Malodor Minimum Evaluation 3 1 1 1 Malodor Maximum Evaluation 5 4 4 4 Sensory Panel N/A 1 2 2 Product Evaluation N/A 0 0 0 N/A 0 0 0 N/A 0 0 0 N/A 0 0 0 N/A 0 0 0 N/A 2 2 2 N/A 0 0 0 Product Mean Evaluation N/A 0.4 0.5 0.5 Product Mode Evaluation N/A 0 0 0 Product Minimum Evaluation N/A 0 0 0 Product Maximum Evaluation N/A 2 2 2

TABLE-US-00012 TABLE C3 Comparative 3 (Alka-Seltzer) Evaluation Time Before adding t = t = t = Minced Garlic to water 0 s 30 s 2 min Sensory Panel 5 5 5 5 Malodor Evaluation 5 5 4 4 5 1 2 2 5 1 1 1 5 4 4 4 5 5 4 4 5 4 5 5 5 3 3 3 Malodor Mean Evaluation 5.0 3.5 3.5 3.5 Malodor Mode Evaluation 5 5 4 4 Malodor Minimum Evaluation 5 1 1 1 Malodor Maximum Evaluation 5 5 5 5 Sensory Panel N/A 0 0 0 Product Evaluation N/A 0 0 0 N/A 0 0 0 N/A 0 0 0 N/A 0 0 0 N/A 0 0 0 N/A 0 0 0 N/A 1 0 0 Product Mean Evaluation N/A 0.1 0.0 0.0 Product Mode Evaluation N/A 0 0 0 Product Minimum Evaluation N/A 0 0 0 Product Maximum Evaluation N/A 1 0 0

TABLE-US-00013 TABLE D1 Comparative 4 (Poo-Pourri) Evaluation Time Before adding t = t = t = Pumpkin Puree to water 0 s 30 s 2 min Sensory Panel 4 0 0 0 Malodor Evaluation 4 1 1 1 3 0 0 0 4 0 1 2 5 0 0 0 3 1 0 0 5 0 0 0 4 0 0 0 Malodor Mean Evaluation 4.0 0.3 0.3 0.4 Malodor Mode Evaluation 4 0 0 0 Malodor Minimum Evaluation 3 0 0 0 Malodor Maximum Evaluation 5 1 1 2 Sensory Panel N/A 3 3 3 Product Evaluation N/A 5 3 2 N/A 3 3 4 N/A 3 2 2 N/A 5 5 5 N/A 5 4 3 N/A 4 4 3 N/A 4 5 5 Product Mean Evaluation N/A 4.0 3.6 3.4 Product Mode Evaluation N/A 3 3 3 Product Minimum Evaluation N/A 3 2 2 Product Maximum Evaluation N/A 5 5 5

TABLE-US-00014 TABLE D2 Comparative 4 (Poo-Pourri) Evaluation Time Before adding t = t = t = Fish Sauce to water 0 s 30 s 2 min Sensory Panel 5 0 0 1 Malodor Evaluation 4 0 0 0 3 2 1 1 5 1 1 2 5 0 1 1 5 1 1 2 5 1 2 1 4 1 0 2 Malodor Mean Evaluation 4.5 0.8 0.8 1.3 Malodor Mode Evaluation 5 1 1 1 Malodor Minimum Evaluation 3 0 0 0 Malodor Maximum Evaluation 5 2 2 2 Sensory Panel N/A 3 3 2 Product Evaluation N/A 3 3 2 N/A 3 3 4 N/A 2 2 1 N/A 5 4 3 N/A 3 3 2 N/A 2 1 1 N/A 4 3 2 Product Mean Evaluation N/A 3.1 2.8 2.1 Product Mode Evaluation N/A 3 3 2 Product Minimum Evaluation N/A 2 1 1 Product Maximum Evaluation N/A 5 4 4

TABLE-US-00015 TABLE D3 Comparative 4 (Poo-Pourri) Evaluation Time Before adding t = t = t = Minced Garlic to water 0 s 30 s 2 min Sensory Panel 5 0 0 0 Malodor Evaluation 5 3 3 4 5 4 2 2 5 3 2 1 5 0 1 2 5 4 2 2 5 1 0 1 5 0 2 1 Malodor Mean Evaluation 5.0 1.9 1.5 1.6 Malodor Mode Evaluation 5 0 2 2 Malodor Minimum Evaluation 5 0 0 0 Malodor Maximum Evaluation 5 4 3 4 Sensory Panel N/A 4 4 3 Product Evaluation N/A 3 2 2 N/A 4 3 2 N/A 2 1 1 N/A 4 3 3 N/A 4 2 1 N/A 3 2 1 N/A 5 2 3 Product Mean Evaluation N/A 3.6 2.4 2.0 Product Mode Evaluation N/A 4 2 3 Product Minimum Evaluation N/A 2 1 1 Product Maximum Evaluation N/A 5 4 3

TABLE-US-00016 TABLE E1 Ex. 2 tablet Evaluation Time Before adding t = t = t = Pumpkin Puree to water 0 s 30 s 2 min Sensory Panel 3 2 0 0 Malodor Evaluation 4 0 1 1 5 0 0 0 4 0 0 1 4 0 0 0 3 0 0 0 4 1 1 0 4 1 1 1 Malodor Mean Evaluation 3.9 0.5 0.4 0.4 Malodor Mode Evaluation 4 0 0 0 Malodor Minimum Evaluation 3 0 0 0 Malodor Maximum Evaluation 5 2 1 1 Sensory Panel N/A 2 3 4 Product Evaluation N/A 2 1 4 N/A 3 3 3 N/A 1 3 3 N/A 4 4 4 N/A 2 3 3 N/A 4 3 2 N/A 3 4 4 Product Mean Evaluation N/A 2.6 3.0 3.4 Product Mode Evaluation N/A 2 3 4 Product Minimum Evaluation N/A 1 1 2 Product Maximum Evaluation N/A 4 4 4

TABLE-US-00017 TABLE E2 Ex. 2 tablet Evaluation Time Before adding t = t = t = Fish Sauce to water 0 s 30 s 2 min Sensory Panel 5 0 0 1 Malodor Evaluation 4 0 0 0 3 2 1 1 5 1 1 2 5 0 1 1 5 1 1 2 5 1 2 1 4 1 0 2 Malodor Mean Evaluation 4.5 0.8 0.8 1.3 Malodor Mode Evaluation 5 1 1 1 Malodor Minimum Evaluation 3 0 0 0 Malodor Maximum Evaluation 5 2 2 2 Sensory Panel N/A 3 3 2 Product Evaluation N/A 3 3 2 N/A 3 3 4 N/A 2 2 1 N/A 5 4 3 N/A 3 3 2 N/A 2 1 1 N/A 4 3 2 Product Mean Evaluation N/A 3.1 2.8 2.1 Product Mode Evaluation N/A 3 3 2 Product Minimum Evaluation N/A 2 1 1 Product Maximum Evaluation N/A 5 4 4

TABLE-US-00018 TABLE E3 Ex. 2 tablet Evaluation Time Before adding t = t = t = Minced Garlic to water 0 s 30 s 2 min Sensory Panel 5 0 0 0 Malodor Evaluation 5 3 3 4 5 4 2 2 5 3 2 1 5 0 1 2 5 4 2 2 5 1 0 1 5 0 2 1 Malodor Mean Evaluation 5.0 1.9 1.5 1.6 Malodor Mode Evaluation 5 0 2 2 Malodor Minimum Evaluation 5 0 0 0 Malodor Maximum Evaluation 5 4 3 4 Sensory Panel N/A 4 4 3 Product Evaluation N/A 3 2 2 N/A 4 3 2 N/A 2 1 1 N/A 4 3 3 N/A 4 2 1 N/A 3 2 1 N/A 5 2 3 Product Mean Evaluation N/A 3.6 2.4 2.0 Product Mode Evaluation N/A 4 2 3 Product Minimum Evaluation N/A 2 1 1 Product Maximum Evaluation N/A 5 4 3

[0068] As can be seen from the foregoing the Example 2 composition (tablet) provided excellent amelioration of the malodors, as well as a good fragrancing benefit.

[0069] Test: Dissolution/Reaction Rate:

[0070] Several tablets formed from the effervescent composition identified as Ex. 2 were formed into tablets, and their dissolution rate in laboratory beaker containing 1 litre of room temperature water was evaluated for the dissolution rate at which the tablets effervesced and were totally dissolved. The results of this testing are identified in the following Table 3:

TABLE-US-00019 TABLE 3 Tablet 1 Tablet 2 Tablet 3 water temperature: 67.1° F. 67.5° F. 69.1° F. tablet mass: 6.804 g 6.995 g 6.524 g time to total dissolution: 38.47 seconds 35.77 seconds 31.15 seconds dissolution rate(mass)/ 0.1769 g/seconds 0.1955 g/seconds 0.2094 g/s second

[0071] As evidenced from the foregoing, each of the tested tablets exhibited a rapid dissolution rate, and rapid overall dissolution.

Test: pH Change

[0072] Several tablets formed of the effervescent composition identified as Ex. 2 were formed into tablets, and the resultant change in pH of 1 litre of room temperature water in laboratory beaker containing 1 litre of was evaluated; the results are indicated in the following Table 4:

TABLE-US-00020 TABLE 4 Tablet 1 Tablet 2 Tablet 3 Water Temperature (° F.) 73.1 72.5 72.2 pH of water before tablet 7.85 7.72 7.67 is added pH of water after tablet is 6.32 6.19 6.19 added Change in pH −1.53 −1.53 −1.48

[0073] As is seen from the foregoing the dissolved tablets formed from the effervescing composition of Ex. 2 acidified the water from its original pH.