![]() Characterization performed on stick balm which included analysis of organoleptics, the melting point and hardness. Adeps lanae and vaselin alba concentration was 10%. ![]() The purpose of this research was to knew the effect of olive oil, corn oil and VCO with variations of adeps lanae and vaseline alba towards the physical properties of stick blam. ![]() Based on the foregoing, the comparison of oil type with variations of adeps lanae and vaseline alba carried out towards the physical characteristic of stick balm methyl salicylate. The components of the oil used were the VCO which had saturated fatty acids, olive oil and corn oil which had not saturated fatty acids which could affected the melting point and hardness. Fat used were adeps lanae and vaseline alba, as it can prevented the tendency to split up oil. Components that affected the physical properties of stick balm were components of fats and oils. ![]() The physical characteristic of stick balm have been affected the consistency and comfortness at the time of used. ![]()
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