Contents & References of Preparation of cream containing snail extract and ostrich oil and checking its physical and chemical properties
List:
Persian summary.. 1
Introduction.. 2
Chapter One: General
1-1. The necessity of the importance of the subject.. 4
1-2. Statement of the problem.. 4
1-3. Objectives.. 5
Chapter Two: Review of past texts
2-1. General about the skin.. 7
2-1-1. Anatomical structure of the skin. 7
2-1-1-1. Epidermis.. 8
2-1-1-2. Dermis).. 11
2-1-1-3. Hypodermis. 12. Skin hygiene. 14.1 .. 17. Molecular principles of emulsions. 18. 2-3. Introduction. 18. 2-3. Benefits Topical Creams. Base. 2-3-5-4. hand and body protective creams 2-3-5-5. Vanishing creams. 22
2-3-5-6. All-purpose creams. 22
2-3-5-7. Cold creams and cleansing creams. 22
2-4. Reasons for failure in the formulation of creams. 22
2-5. Ostrich breeding.. 23
2-5-1. Ostrich.. 23
2-5-2. Types of ostriches.. 24
2-5-3. History of the use of ostrich oil. 24
2-6. Lipids.. 28
2-6-1. The main composition of dietary lipids. 30
2-6-2. Nutritional importance of edible fats and oils. 33
2-6-3. Non-nutritional applications of fats and oils. 35
2-6-4. Fatty acids.. 36
2-6-4-1. Physical properties of fatty acids. 43
2-6-4-2. Chemical properties of fatty acids. 43
2-7. Essential fatty acids - omega. 44
2-7-1. Essential fatty acids (Essential Fatty Acids). 45
2-7-2. Omega-3 (linolenic acid). 46
2-7-3. Omega-6 (linoleic acid). 47
2-7-4. Omega-9 (oleic acid). 48
2-8. The origin of molluscs.. 48
2-8-1. Snail.. 49
2-8-2. Types of snails.. 50
2-8-3. History of application of cochlear secretion. 52
2-9. Vitamins.. 54
2-10. Proteins.. 60
2-11. Amino acids.. 62
Chapter three: materials and methods
3-1. Type of study and place of experiments. 65
3-1-1. Limitations and problems during this study. 65
3-2. Materials and tools (ostrich oil). 65
3-2-1. Ostrich fat.. 65
3-2-2. Devices used. 66
3-2-3. Solvent and reagents used in the fat methylation stage. 66
3-3. Procedure for extracting fat. 67
3-3-1. Preparation of suitable fat.. 67
3-3-2. Extraction of fat from tissue. 67
3-3-3. Fat methylation for injection into GC/MASS machine. 67
3-3-4. Injection of methylated fat into GC/MASS machine. 68
3-4. Materials and devices (snail secretion). 68
3-4-1. Snail secretion.. 68
3-4-2. Devices used. 69
3-4-3. Solvents used in the extraction stage of vitamin A. 69
3-5. Vitamin A extraction method. 70
3-6. Working method for preparing semi-solid base. 71
3-6-1. The following method was used to make a semi-solid base with ostrich oil. 72
3-6-2. The following method was used to make a semi-solid base with snail secretion. 73
3-7. Physical and chemical tests. 74
3-7-1. Checking uniformity.. 74
3-7-2. Thermal cycle test. 75
3-7-3. Testing temperature changes.. 75
3-7-4. Cold and heating test. 75
3-7-5. Determine the pH of the product.. 75
3-7-6. Microbial control of samples. 75
Chapter Four: Results
4-1. Fat extraction results.. 80
4-1-1. The results obtained from the chemical analyzes performed by the wet melt extraction method. 81
4-2.The results of the extraction of vitamin A from snail secretion. 82
4-3. The results of the preparation of creams. 83
4-3-1. Results of physical experiments on worms. 84
Chapter Five: Discussion and suggestions
5-1. conclusion 93
5-2. Suggestions. 98
Resources. 99
English summary. 106
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