Isopropyl Myristate and Cocoa Butter are not Appropriate Positive Controls for Comedogenicity Assay in Asian Subjects

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Isopropyl Myristate and Cocoa Butter are not Appropriate Positive Controls for Comedogenicity Assay in Asian Subjects

Background: Comedogenicity is an important consideration in development of topical products, such as cosmetics. An animal test using rabbit ear has long been served as a model for prediction of comedogenicity of topical products, but correlation to the human skin remained controversial. Isopropyl myristate and cocoa butter which are used as positive controls in animal test, also used in human c...

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Chromatographic Assay for Ketoprofen in Isopropyl Myristate

A high-performance liquid chromatographic (HPLC) procedure for quantitating ketoprofen in isopropyl myristate (IPM), a compound widely used as a receptor medium in drug diffusion studies of topical aqueous-based formulations, is developed. Previously reported HPLC assays for ketoprofen in IPM have employed relatively complex and tedious methods for purifying the IPM prior to injection onto the ...

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Crystal Morphology of Cocoa Butter

Introduction The multiple melting points of triglycerides have been known and studied for more than a century by numerous workers. The ability of fat to undergo polymorphic changes is important mainly due to its effect on product texture and appearance. Polymorphic resolidification during storage of cocoa butter into higher melting forms can destroy the smooth glossy appearance of a confectione...

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Validation of a Method for the Quantification of Cocoa BUtter Equivalents in Cocoa Butter and Plain Chocolate

2 CONTENTS 3 LIST OF ABBREVIATIONS 4 1 RATIONALE – BACKGROUND 5 2 OBJECTIVE 6 3 METHOD DESCRIPTION 6 4 PARTICIPANTS 8 4.1 Co-ordination of the validation study 8 4.2 Preparation and distributing of the test samples 8 4.3 Homogeneity tests 8 4.4 Measurements 8 4.5 Collation and statistical evaluation of results 9 5 TEST SAMPLES 9 5.1 Homogeneity study 10 6 THE VALIDATION STUDY 10 6.1 Design of t...

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Cocoa Butter and Its Alternatives: A Reveiw

Accepted: 08/03/2014 Abstract Cocoa butter (CB) is the byproduct of cocoa bean processing industry and is obtained from the mature bean from the Theobroma cacao plant. It is an important ingredient in the chocolate and other confectionery industries. It's valued for its unique physicochemical properties which is given by its peculiar fatty acid composition. The major triacylglycerols (TAG) pres...

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ژورنال

عنوان ژورنال: Journal of Cosmetology & Trichology

سال: 2015

ISSN: 2471-9323

DOI: 10.4172/2471-9323.1000102