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dc.rights.licenseAll rights reserved
dc.contributor.advisorMorales, José A.
dc.contributor.authorRivera Del Cueto, Kathia
dc.date.accessioned2022-01-25T14:21:13Z
dc.date.available2022-01-25T14:21:13Z
dc.date.issued2021
dc.identifier.citationRivera Del Cueto, K. (2021). Soap-Making Process Improvement by Using Ingredient X in the Formulation and Laboratory Validation of His Use [Unpublished manuscript]. Graduate School, Polytechnic University of Puerto Rico.en_US
dc.identifier.urihttp://hdl.handle.net/20.500.12475/1295
dc.descriptionDesign Project Article for the Graduate Programs at Polytechnic University of Puerto Ricoen_US
dc.description.abstractSoaps are one of the major elements which we use in our everyday life and is produced by the saponification of a triglyceride (fat or oil). The ingredient X oil, a non-psychoactive compound that has long been used for its therapeutic benefits, which include soothing skin, treating joint injuries and easing chronic pain, and for those properties the ingredient X is used in the formulation of this soap to validate that can be a useful ingredient. The analysis chart of the tests made to the soap made with a mixture of a few oils, sodium hydroxide, water and Ingredient X demonstrate a few components presents in the soap. A chromatograph evaluated by HPLC showed presence of Ingredient X in it.The validation that the soap contains Ingredient X in it certifies that soaps can be made with Ingredient X and that can be beneficial for the health of the skin.Key Terms -Natural ingredients, Natural Soap, Oils, Soapen_US
dc.language.isoenen_US
dc.publisherPolytechnic University of Puerto Ricoen_US
dc.relation.ispartofManufacturing Competitiveness Program
dc.relation.ispartofseriesFall-2021;
dc.relation.haspartSan Juan
dc.subject.lcshPolytechnic University of Puerto Rico--Graduate students--Research
dc.subject.lcshPolytechnic University of Puerto Rico--Graduate students--Posters
dc.subject.lcshPolytechnic University of Puerto Rico--Graduate students--Unassigned
dc.titleSoap-Making Process Improvement by Using Ingredient X in the Formulation and Laboratory Validation of His Useen_US
dc.typeArticleen_US
dc.rights.holderPolytechnic University of Puerto Rico, Graduate School


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