ANALYTICAL METHODS FOR TOOTHPASTE

A. Evaluation:
a. Colour:
Colour of the prepared toothpaste was evaluated for its colour. The colour was checked visually.
b. Odour:
Odour was found by smelling the product.
c. Taste: Taste was checked manually by tasting the product


B. Physical characterization test:
a. Determination of Ph:
Take 1 gm of the tooth paste in a 150 ml beaker and add 10 ml of freshly boiled and cooled water (at 27ºC). Stir well to make a thorough suspension. Determined the pH of the suspension within 5 minutes, using digital pH meter. The results were mentioned..


b. Foamability:
The foam ability of the product was evaluated by taking small amount of preparation with water in a measuring cylinder initial volume was noted and then shaken for 10 times. Final volume of foam was noted.


c. Study of rheological properties:
i. Spreadability:
The Spreadability is term express to denote the extent of area to which the paste readily spreads on application area. One of the criteria for a paste to meet ideal quality is that it should posses good spreadability. About 1 gm of medicated dental paste was weighed and kept at the center of the glass plate (10 x10 cm) and, another glass plate was placed over it carefully. 1kg weight was placed at the center of the plate (avoid sliding of the plate). The diameter of the paste in cms, after 15 min. was measured.
The Spreadability (S) can be calculated using the formula S=m.l/t Where, S–Spreadability. m-Weight tied to upper glass slide. l-Length moved glass slide. t-Time taken.


ii. Tube extrudability:
The formulation under study was filled in a clean, lacquered aluminum collapsible one-ounce tube with a nasal tip of 5mm opening and applies the pressure on tube by the help of finger. Tube extrudability was then determined by measuring the amount of paste extruded through the tip when a pressure was applied on tube paste.


iii. Viscosity:
Paste viscosity measurements were evaluated using a Brookfield digital viscometer (LV DV–II Ultras programmable Remoter, USA) using spindle no.3 by applying increasing values of the shear rate, in order to reveal possible flow behavior of the pastes. All viscosities measurements were performed at controlled temperature of 300c.

 
C. Microbiological studies
In present work, antibacterial activity of paste was tested by used against causative microorganism on agar plates. By taking microorganism such as E. coli, candida albicans, staphylococcus aureus.


Evaluation of prepared toothpaste paste formulations for Antimicrobial activity:
The (Agar-well diffusion) standard cup plate technique was used to determine the antimicrobial activity by using Sabouraud’s dextrose agar (Hi-media) and Mancockys agar and nutrient agar. The melted media were seeded with the suspension of microorganisms and allowed to solidify. The formulations were aseptically transferred to the Hi media in petridish with the help of sterile forceps. The dental pastes were kept for diffusion in an incubator at 30°C for 5-7 days. The assessment of antimicrobial activity was based on the measurement of diameter of zone of inhibition in mm.