5. GEOGRAPHICAL
SOURCE:
L A N O L I N I S C O M M E R C I A L L Y
M A N U F A C T U R E D I N A U S T R A L I A ,
T H E U . S . A . , A N D T O A V E R Y
L E S S E X T E N T I N I N D I A .
6. 1. Colour - whitish-yellow.
Odour - faint and characteristic.
2.
DESCRIPTION:
Taste - bland.
3.
Solubility - insoluble in water-soluble
in chloroform and solvent ether.
4.
7.
8. METHOD OF PREPARATION:
Raw wool contains 31% wool fibers, wool sweat(
potassium salts of fatty acids), 32% earthy matter, and
25% wool grease.
Crude lanolin is separated by washing with sulphuric acid
or suitable organic solvent or soap solution.
9. Hydrous wool fat is prepared by mixing an anhydrous
product with 30% water.
It is further purified and bleached.
The product is known as anhydrous lanolin or wool fat.
11. DEEP GREEN COLOR INDICATES THE
PRESENCE OF CHOLESTEROL.
IDENTIFICATION TEST:
0.5G WOOL FAT IN CHLOROFORM + 1 ML
ACETIC ANHYDRIDE+ 2 DROPS OF
SULPHURIC ACID.
12. USES:
USED AS WATER ABSORBABLE OINTMENT BASE.
USED AS A COMMON INGREDIENT AND BASE FOR
WATER-SOLUBLE CREAMS AND COSMETICS.
LANOLIN IS OFTEN USED AS A RAW MATERIAL FOR
PRODUCING VITAMIN D.
IT'S ALSO USED AS A MOISTURIZER.