1. SHAMPOO
PRESENTED BY:
L.GOPI M.PHARM FIRST YEAR
AADHI BHAGAWAN COLLEGE OF PHARMACY
RANTHAM
GUIDED BY:
Dr.V.KALVIMOORTHY
PROF OF DEPARTMENT OF PHARMACEUTICS
AADHI BHAGAWAN COLLEGE OF PHARMACY
RANTHAM
3. INTRODUCTION
REQUIRMENT OF SHAMPOOS
CLASSIFICATION
TYPES OF SHAMPOOS
MECHANISM
COMPOSITION
FORMULATION
EVALUTION OF SHAMPOOS
CONTAINER
SPECIFIC EXAMPLES
REFERENCES
4. INTRODUCTION
• A Shampoo is a preparation of a surfactant ( i.e. surface
active material ) in a suitable from – liquids , solids or
powder – which when used under the specified
conditions will remove surface grease , dirt , & skin
debris from the hair shaft & scalp without affecting user.
• Some cases medicated shampoo ( anti dandruff )
prevent hair full
5. REQUIRMENT OF SHAMPOOS
• It should effectively & completely remove dust or soli,
excessive sebum or other fatty substances & loose corneal
cells from the hair.
• It should produce a good amount of foam to satisfy the
psychological requirement of the user.
• It should be easily removed on rinsing with water.
• It should leave the hair non-dry , soft , lustrous with good
manageability & minimum fly away.
• It should be impart a pleasant fragnance to the hair.
• It should not cause any side-effects / irritation to skin or
eye.
• It should not make the hand rough & chapped.
10. COMPOSITION
• Surfactants are the main component of
shampoo . Mainly anionic surfactants are
used.
• The raw materials used in the manufactant of
shampoo are
1. PRINCIPAL OF SURFACTANT:
provide detergency & foam.
SLS , MLS
23. PROCEDURE
• All the weighed contents able taken the solid
base will mixed throughly and liquid base
mixed separately these mixture were titurate
and mixing together to get a fine shampoo
24. EVALUATION OF SHAMPOOS
1. Clarity
2. Viscosity
3. Color
4. Color stability
5. Cloud point
6. Clear point
7. pH
8. Fragrance
9. Sterility
10. Foam production = hard water , soft water , hard
water plus soil
25. 11. Foam stability
12. Speed of form production
13. Rinseability
14. Fragrance of lather
15. Combability of wet hair
16 .Combability of dry hair
17. Fragrance of the hair
18. Hair gloss
19. Static electricity of the hair
20. Effect on artificial hair color
21. Feel on hands
22. Staining of bleached or permanent waved hair
28. • Microbiologicalassay:
• PREPARATIONOFPRE‐INOCULUM Take the loopful culture of
staphylococcusaureus (ATCC6532) aseptically and transfer to
sterilized and cooled 100ml SCDM (broth).
• Mixwell.Incubatethebrothat37oCfor24hrs.
• PREPARATIONOFMEDIA Soyabean casein digests medium,
soyabean casein digest agar and nutrient agar.
• PREPARATIONOFPOURPLATES SterilizedSCDagar (100ml) is cooled
to 40°C & mixed with 5ml of 24hr soldpreinoculatedculture.
• This is immediately poured inplates (340mleach) & allows to set.
• MAKINGTHEWELLSONAGARPLATEST he well saredigonagarplates
with sterilised well digger aseptically.
• Take 100μml of each sample, add to well aseptically.
Incubatetheplatesat 37oC for 24hrs to 48hrs.
• Observe the effectiveness of sample on culture growing on the
agarplate & wecan see the effectiveness of sample in the
formofzone of inhibition around each well containing different
sample.