Recent in Methods & Processes (page 7 of 7)
Fast Analysis of Cosmetic Allergens Using Convergence Chromatography with Mass Spectrometry – Waters Corp.
May 3, 2012 | Ali Alikhan, MD, and Howard I. Maibach, MD
Following are some aspects of patch testing that require consideration, including the ingredients used, related legislative measures and testing limitations.
Apr 25, 2012
Researchers at Carnegie Mellon University have discovered how immune cells exchange information using a new fluorescent biosensor developed at the university.
Jan 13, 2012
A survey conducted by the Industrial Research Institute (IRI) has found that R&D spending is expected to increase in 2012. The company's 2012 R&D Trends Forecast also found that new product development will increase in 2012.
Jan 6, 2012 | Katie Anderson (Schaefer), Cosmetics & Toiletries magazine
Previously, the theory explaining emulsion behavior was based on the equilibrium contact angle of the particle at the interface; however, Vinothan N. Manoharan, PhD, and his team at Harvard believe the time allowed for the system to reach equilibrium and the force pushing the particle to the interface are equally as important.
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.