Recent in Methods & Processes (page 7 of 7)
Dec 13, 2011
Researchers at Harvard's School of Engineering and Applied Sciences (SEAS) have discovered that stabilized emulsions may take months to years to reach equilibrium. This research has important implications for the manufacturing processes used in pharmaceuticals, cosmetics and foods, among other chemical industries.
Nov 2, 2011 | Anthony J. O'Lenick Jr., Siltech LLC
In this "Comparatively Speaking," Tony O'Lenick explains the difference between patents and trade secrets, both of which cosmetic chemists will encounter during their careers. This information will assist in determining whether a technology should be patented or maintained as a trade secret.
Oct 28, 2011 | Gerd Dahms, ICI Specialty Chemicals Group, Atlas Chemie
In cosmetic and pharmaceutical creams and lotions, fatty alcohols are well-known as viscosity modifiers. In addition, Schulmann and Cockbain found that the stability of oil-in-water emulsions was greatly increased by addition of cetyl alcohol.