Share
Formulation and Standardization of Herbal Crack Cream (in English)
Nidhi Chauhan
(Author)
·
LAP Lambert Academic Publishing
· Paperback
Formulation and Standardization of Herbal Crack Cream (in English) - Chauhan, Nidhi
$ 49.93
$ 59.29
You save: $ 9.36
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My WishlistsIt will be shipped from our warehouse between
Tuesday, July 16 and
Wednesday, July 17.
You will receive it anywhere in United States between 1 and 3 business days after shipment.
Synopsis "Formulation and Standardization of Herbal Crack Cream (in English)"
Herbal crack cream contain extract of Daruharidra, Pashanbheda, Kampilak, Manjistha, Jivanti extract which have Dark brown, Blackish brown, Reddish brown, Dark brown and Dark brown respectively. All the extracts have characteristic odour. These all extracts have bitter taste.By chemical tests it was analysed that Daruharidra extract contains alkaloids, Pashanbheda extract contains tannins and terpenoids, Kampilak extract contains Resins and terpenoids, Manjistha extract contains glycosides, saponins and terpenoids, Jivanti extract contains alkaloids, saponins, flavonoid and terpenoids.Herbal creak cream was prepared using general method for preparation of cream. Herbal crack cream & Market crack cream had Light brown & Greyish yellow color respectively. Both have Pleasant Odour. Herbal crack cream & Market crack cream had 13.194 & 16.567 P/sec viscosity respectively. Herbal crack cream & Market crack cream had 5.4 & 5.6 PH respectively. Herbal crack cream & Market crack cream had 0.8572 & 0.8661 gm/ml Bulk density.so both had excellent smoothness, Homogeneity, Finess. It was observed that herbal crack cream and market cream both had effective heeling property in crack.
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
✓ Producto agregado correctamente al carro, Ir a Pagar.