This document discusses the formulation and preparation of shampoo. It defines shampoo as a hair care product used to remove oils, dirt, and other contaminants from hair without damaging it. The key components of shampoo include water, surfactants such as sodium lauryl sulfate, thickeners, preservatives, conditioning agents, and fragrances. Anionic surfactants are primarily used for their good foaming properties. The document outlines the manufacturing process and ideal properties of shampoo, and methods for evaluating shampoo performance characteristics such as foam production, cleaning ability, and conditioning effects.
Shampoo
Human Hair Structure
Introduction
Shampoo is a hair care product that is used for the removal of oils, dirt, skin particles, dandruff, environmental pollutants and other contaminant particles that gradually build up in hair.
Introduction
Ideal Properties
Functions of Shampoo
Classification
Classification
Based on Appearance:
Powder Shampoos
Liquid Shampoos or Lotion
Gel Shampoos or Solid Cream
Classification
Classification
II. Based on Use or Function:
Conditioning Shampoos
Antidandruff and Therapeutic
Baby
Balancing
Clarifying
Classification
III. Based on Origin:
Compositions
Shampoos are typically composed of 10 to 30 ingredients.
Several types of ingredients are particularly important, including “Surfactants" that aid in cleansing and lathering.
“Conditioners" and “Active ingredients" that affect the hair and scalp.
“Additives" that stabilize the product.
Compositions
Compositions
Compositions
Compositions
Manufacturing Process
Some pearlising agents are waxy solids at ambient temperature and require melting in a drum oven or similar before use.
Demineralised water is most commonly used in order to minimise contamination of the product.
No further processing is required after blending, and the product may be packed off directly from the mixing vessel.
Manufacturing Process
For preparing liquid shampoo,
Triethanalamine lauvyl sulfate,
stearic acid are heated to about 650C.
Water & preservatives are also heated to 650C.
Both the solutions are mixed together and then cooled.
Perfumes are added after that. The shampoo thus prepared is bottled by automatic bottle filling machine.
Quality Control Tests
a)Foam Stability
Cylinder shake method was used for determining foaming ability.
50ml of the 1% shampoo solution was put into a 250ml graduated cylinder and cover the cylinder with hand and shaken for 10 times. The total volumes of the foam contents after 1 minute shaking were recorded. The foam volume was calculated. Foam should retain for atleast 5mins.
Foam Stability = V2-V1
Quality Control Tests
b)Skin – irritation Test:
Draize test in Rabbits where a patch test technique is used on the intact skin of Albino Rabbits.
A set of 6Rabbits used for testing each material.
Shampoos should be tested only for a short duration thatis,not more than(NMT)4hours as these products come in contact with skin only for a short duration.
These preparations are diluted between concentrations of 8 to 10%.
Quality Control Tests
c)Wetting Action:
Canvas disk is used, is one inch in diameter is floated on the surface of a solution and the time required for it to sink is measured accurately.
Quality Control Tests
d)Viscosity:
Is determined using Brookefield Viscometer.
100ml of shampoo is taken in a beaker and spindle is dipped in it for about 5min and then reading is taken.
Quality Control
Shampoo
Human Hair Structure
Introduction
Shampoo is a hair care product that is used for the removal of oils, dirt, skin particles, dandruff, environmental pollutants and other contaminant particles that gradually build up in hair.
Introduction
Ideal Properties
Functions of Shampoo
Classification
Classification
Based on Appearance:
Powder Shampoos
Liquid Shampoos or Lotion
Gel Shampoos or Solid Cream
Classification
Classification
II. Based on Use or Function:
Conditioning Shampoos
Antidandruff and Therapeutic
Baby
Balancing
Clarifying
Classification
III. Based on Origin:
Compositions
Shampoos are typically composed of 10 to 30 ingredients.
Several types of ingredients are particularly important, including “Surfactants" that aid in cleansing and lathering.
“Conditioners" and “Active ingredients" that affect the hair and scalp.
“Additives" that stabilize the product.
Compositions
Compositions
Compositions
Compositions
Manufacturing Process
Some pearlising agents are waxy solids at ambient temperature and require melting in a drum oven or similar before use.
Demineralised water is most commonly used in order to minimise contamination of the product.
No further processing is required after blending, and the product may be packed off directly from the mixing vessel.
Manufacturing Process
For preparing liquid shampoo,
Triethanalamine lauvyl sulfate,
stearic acid are heated to about 650C.
Water & preservatives are also heated to 650C.
Both the solutions are mixed together and then cooled.
Perfumes are added after that. The shampoo thus prepared is bottled by automatic bottle filling machine.
Quality Control Tests
a)Foam Stability
Cylinder shake method was used for determining foaming ability.
50ml of the 1% shampoo solution was put into a 250ml graduated cylinder and cover the cylinder with hand and shaken for 10 times. The total volumes of the foam contents after 1 minute shaking were recorded. The foam volume was calculated. Foam should retain for atleast 5mins.
Foam Stability = V2-V1
Quality Control Tests
b)Skin – irritation Test:
Draize test in Rabbits where a patch test technique is used on the intact skin of Albino Rabbits.
A set of 6Rabbits used for testing each material.
Shampoos should be tested only for a short duration thatis,not more than(NMT)4hours as these products come in contact with skin only for a short duration.
These preparations are diluted between concentrations of 8 to 10%.
Quality Control Tests
c)Wetting Action:
Canvas disk is used, is one inch in diameter is floated on the surface of a solution and the time required for it to sink is measured accurately.
Quality Control Tests
d)Viscosity:
Is determined using Brookefield Viscometer.
100ml of shampoo is taken in a beaker and spindle is dipped in it for about 5min and then reading is taken.
Quality Control
FORMULATION AND EVALUATION OF HERBAL SHAMPOO BY SAILI RAJPUT SailiRajput
This PPT contain the info about Formulation and evaluation of HERBAL SHAMPOO and related terms .
Here This conatins the information Related the History of Shampoo and its origin in india . various Shampoo manufacturing industries in india . Information rated the Drug And Cosmetic act 1940. Advantages and Disadvantage of shampoo , Ideal and Desired properties of shampoo , .This conatins information related some herbs like Amla, Hibiscus, Reetha, Shikakai .
This Also Contain the process of Formulation of herbal shampoo and Procedure to perform Various Evaluation test for formulated shampoo.
Evaluation Test Like Foaming Index Test, Dirt disperensy Test, Solid Content Test are discussed in detail.
I Omkar B. Tipugade , M-Pharm, Sem 4th , Department of Pharmaceutics , Shree Santkrupa College Of Pharmacy, Ghogaon. Today I published the hard gelatin & Soft Gelatin Capsule in brief .
Antiperspirant & Deodorant:A deodorant is a substance applied to the body to prevent body odor caused by the bacterial breakdown of perspiration in armpits, feet, and other areas of the body. A subgroup of deodorants, antiperspirants, affect odor as well as prevent sweating by affecting sweat glands.
Antiperspirants are typically applied to the underarms, while deodorants may also be used on feet and other areas in the form of body sprays. In the United States, the Food and Drug Administration classifies and regulates most deodorants as cosmetics, but classifies antiperspirants as over-the-counter drugs.
Mechanism perspiration control
Sweating allows the body to regulate its temperature. Sweating is controlled from a center in the periotic and anterior regions of the brain's hypothalamus, where thermo sensitive neurons are located. The heat-regulatory function of the hypothalamus is also affected by inputs from temperature receptors in the skin.
COSMETICS CLASSIFICATION By Tannu SainiTannuSaini4
Classification of Cosmetics -
Can be classified based on widely used body parts as:
Skin cosmetics
Hair cosmetics
Face cosmetics
Eye make ups
Lip decorators & carers
Nail cosmetics
Cold cream , vanishing cream , IDEAL PROPERTIES OF VANISHING CREAMS , MAJOR INGREDIENTS USED FOR THE PRODUCTION OF VANISHING CREAMS , FORMULATION OF VANISHING CREAM , IDEAL CHARACTERISTICS OF COLD CREAM , INGREDIENTS USED FOR PREPARATION OF COLD CREAM , FORMULATION OF COLD CREAM
FORMULATION AND EVALUATION OF HERBAL SHAMPOO BY SAILI RAJPUT SailiRajput
This PPT contain the info about Formulation and evaluation of HERBAL SHAMPOO and related terms .
Here This conatins the information Related the History of Shampoo and its origin in india . various Shampoo manufacturing industries in india . Information rated the Drug And Cosmetic act 1940. Advantages and Disadvantage of shampoo , Ideal and Desired properties of shampoo , .This conatins information related some herbs like Amla, Hibiscus, Reetha, Shikakai .
This Also Contain the process of Formulation of herbal shampoo and Procedure to perform Various Evaluation test for formulated shampoo.
Evaluation Test Like Foaming Index Test, Dirt disperensy Test, Solid Content Test are discussed in detail.
I Omkar B. Tipugade , M-Pharm, Sem 4th , Department of Pharmaceutics , Shree Santkrupa College Of Pharmacy, Ghogaon. Today I published the hard gelatin & Soft Gelatin Capsule in brief .
Antiperspirant & Deodorant:A deodorant is a substance applied to the body to prevent body odor caused by the bacterial breakdown of perspiration in armpits, feet, and other areas of the body. A subgroup of deodorants, antiperspirants, affect odor as well as prevent sweating by affecting sweat glands.
Antiperspirants are typically applied to the underarms, while deodorants may also be used on feet and other areas in the form of body sprays. In the United States, the Food and Drug Administration classifies and regulates most deodorants as cosmetics, but classifies antiperspirants as over-the-counter drugs.
Mechanism perspiration control
Sweating allows the body to regulate its temperature. Sweating is controlled from a center in the periotic and anterior regions of the brain's hypothalamus, where thermo sensitive neurons are located. The heat-regulatory function of the hypothalamus is also affected by inputs from temperature receptors in the skin.
COSMETICS CLASSIFICATION By Tannu SainiTannuSaini4
Classification of Cosmetics -
Can be classified based on widely used body parts as:
Skin cosmetics
Hair cosmetics
Face cosmetics
Eye make ups
Lip decorators & carers
Nail cosmetics
Cold cream , vanishing cream , IDEAL PROPERTIES OF VANISHING CREAMS , MAJOR INGREDIENTS USED FOR THE PRODUCTION OF VANISHING CREAMS , FORMULATION OF VANISHING CREAM , IDEAL CHARACTERISTICS OF COLD CREAM , INGREDIENTS USED FOR PREPARATION OF COLD CREAM , FORMULATION OF COLD CREAM
THIS PRESENTATION CONTAINS INFORMATION ABOUT SHAMPOOS , WHICH WAS DESCRIBED AS A COSMETIC
PREPARATION FOR 3RD BPHARMACY STUDENTS IN THEIR 5th SEMESTER...
In this ppt you get information related to the shampoo Bar. Also many information related to Shampoo is available in this ppt. I hope this is useful to you.
Legal and official requirement of container, packaging Dheeraj Saini
Here we discuss, the following subject topics
1. Official and legal requirements of container
2. Types of packing
3. Material used in packing or container
4. Label
5. Labelling techniques
Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
Estas diretrizes visam melhorar a qualidade dos cuidados pós-natais essenciais e de rotina prestados às mulheres e aos recém-nascidos, com o objetivo final de melhorar a saúde e o bem-estar materno e neonatal.
Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
Prix Galien International 2024 Forum ProgramLevi Shapiro
June 20, 2024, Prix Galien International and Jerusalem Ethics Forum in ROME. Detailed agenda including panels:
- ADVANCES IN CARDIOLOGY: A NEW PARADIGM IS COMING
- WOMEN’S HEALTH: FERTILITY PRESERVATION
- WHAT’S NEW IN THE TREATMENT OF INFECTIOUS,
ONCOLOGICAL AND INFLAMMATORY SKIN DISEASES?
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- Prix Galien International Awards Ceremony
Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
Report Back from SGO 2024: What’s the Latest in Cervical Cancer?bkling
Are you curious about what’s new in cervical cancer research or unsure what the findings mean? Join Dr. Emily Ko, a gynecologic oncologist at Penn Medicine, to learn about the latest updates from the Society of Gynecologic Oncology (SGO) 2024 Annual Meeting on Women’s Cancer. Dr. Ko will discuss what the research presented at the conference means for you and answer your questions about the new developments.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
Flu Vaccine Alert in Bangalore Karnatakaaddon Scans
As flu season approaches, health officials in Bangalore, Karnataka, are urging residents to get their flu vaccinations. The seasonal flu, while common, can lead to severe health complications, particularly for vulnerable populations such as young children, the elderly, and those with underlying health conditions.
Dr. Vidisha Kumari, a leading epidemiologist in Bangalore, emphasizes the importance of getting vaccinated. "The flu vaccine is our best defense against the influenza virus. It not only protects individuals but also helps prevent the spread of the virus in our communities," he says.
This year, the flu season is expected to coincide with a potential increase in other respiratory illnesses. The Karnataka Health Department has launched an awareness campaign highlighting the significance of flu vaccinations. They have set up multiple vaccination centers across Bangalore, making it convenient for residents to receive their shots.
To encourage widespread vaccination, the government is also collaborating with local schools, workplaces, and community centers to facilitate vaccination drives. Special attention is being given to ensuring that the vaccine is accessible to all, including marginalized communities who may have limited access to healthcare.
Residents are reminded that the flu vaccine is safe and effective. Common side effects are mild and may include soreness at the injection site, mild fever, or muscle aches. These side effects are generally short-lived and far less severe than the flu itself.
Healthcare providers are also stressing the importance of continuing COVID-19 precautions. Wearing masks, practicing good hand hygiene, and maintaining social distancing are still crucial, especially in crowded places.
Protect yourself and your loved ones by getting vaccinated. Together, we can help keep Bangalore healthy and safe this flu season. For more information on vaccination centers and schedules, residents can visit the Karnataka Health Department’s official website or follow their social media pages.
Stay informed, stay safe, and get your flu shot today!
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Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
1. Presentation Assignment Topic :-Formulation and preparation of shampoo
SUBJECT :-Industrial Pharmacy - I
MAHARISHI DAYANAND UNIVERSITY
ROHTAK (HARYANA )
DEPARTMENT OF PHARMACEUTICAL SCIENCE
2. Shampoo
Shampoo is a hair care product that is used for the
removal of oils, dirt, skin particles, dandruff,
environmental pollutants and other contaminants that
are gradually build up in hair.
In terms of Pharmacy :-
A shampoo is a preparation of a surfactant in a suitable form– liquid, solid or
powder – which when used under the specified conditions will
▪ remove surface grease,
▪ dirt, and
▪ skin debris from the hair shaft and scalp without adversely affecting the
user.
3. Shampoos are of the
following types:-
• Powder Shampoo
• Liquid Shampoo
• Lotion Shampoo
• Cream Shampoo
• Jelly Shampoo
• Aerosol Shampoo
• Specialized Shampoo
Conditioning Shampoo
Anti ‐ dandruff Shampoo
Baby Shampoo
Two layer shampoo
Formulation of Shampoo :-
1. Water
2. Surfactant :- Ammonium lauryl sulphate , Sodium Lauryl
sulphate or sodium laurate sulphate .
3. Foam boosters :- betaines or alkanolamines .
4. Thickeners :- Carboxy methyl cellulose ,NaCl
5. Conditioning agents :- Silicones such as methicone and
quaternary agents.
6. Preservatives :- DMDM hydantoin & Methylparaben
7. Anti dandruff agents :- Selenium sulphides , Inc pyrithone ,
salicylic acid
8. Ph buffers :- Citric acid
9. Aesthetic additives :-
colorants :- Glycerine disterate
Opacifiers :- EDGS
Fragrance :- Limonene , Ethyl isovalerate
4. Surfactants :-
Anionic surfactants are mostly used (good foaming properties). The hydrophilic
portion carries a negative charge which results in superior foaming, cleaning
and end result attributes.
Non‐ionic surfactants have good cleansing properties but do not have sufficient
foaming power.
Cationic surfactants are toxic and are hence not used. However, they may be
used in low concentration in hair conditioners.
Ampholytic, being expensive, are generally not used. However, they are mainly
used as secondary surfactants and good hair conditioners.
5. • Surfactants are the main component of shampoo.
Mainly anionic surfactants are used. A surfactant consists of two part ‐ one hydrophilic (water loving)
while the other is hydrophobic in nature.
(Shampoo is generally made by combining a surfactant, most often sodium
lauryl sulfate or sodium laureth sulfate, with a co-surfactant, most often
cocamidopropyl betaine in water. The sulphate ingredient acts as a surfactant,
essentially heavy-duty soap that makes it easier to trap oil and grease.)
7. Function of Shampoo :-
• Remove the dirt, oil and greasiness
• Protect the hair
• Cleaning of hair and scalp
• soothe the scalp
• Nourishes the scalp and hair
• Treating the dandruff , lice or the
other scalp problems.
Ideal Properties of
shampoo
9. Evaluation of the shampoo :-
5. Microbiological assay
6. Eye irritancy test
Product characteristics
• Fragrance
• Color
• Consistency
• Package
Performance characteristics :-
1. Foam and foam stability
2. Detergency and cleaning action
• Effect of water hardness
• Surface Tension and wetting
• Surfactant content and analysis
3. Rinsing
4. Conditioning action
• Softness
• Luster
• Lubricity
• Body, texture and set retention
• Irritation and toxicity
• Dandruff control
10. 1. Foam and foam stability:
2. Detergency and cleaning action:
11. 4. Rinsing
• Skilled beauticians are employed to make comparisons on the performance of several shampoos.
5. Conditioning Action:
3. Wetting Action:
13. Requirements of a Shampoo:
1. It should effectively and completely remove dust or soil, excessive sebum
or other fatty substances and loose corneal cells from the hair.
2. It should produce a good amount of foam to satisfy the psychological
requirements of the user.
3. It should be easily removed on rinsing with water.
4. It should leave the hair non ‐dry, soft, lustrous with good manageability
and minimum fly away.
5. It should impart a pleasant fragrances to the hair.
6. It should not cause any side ‐effects / irritation to skin or eye.
7. It should not make the hand rough and chapped.
