DEVELOPMENT OF SKIN CARE TEA SOAP

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dc.contributor.authorGUNARATHNA, B.G.C.P.
dc.date.accessioned2021-08-19T08:26:15Z
dc.date.available2021-08-19T08:26:15Z
dc.date.issued2014
dc.description.abstractThe process of making bath soap comprises the following steps: preparation of alkaline solution; preparation of Green tea extraction,( Camellia sinensis ) papaya (Carica papaya Linn), Aloe vera and coconut oil ,Palm oil, olive oilas primary ingredients of the product, and mixing these ingredients to produce a thick solution, cooking, pouring the solution into the molder, cooling and solidifying the solution at room temperature, aging , and packaging the end- product . The "Skin care tea soap" is a green tea added non food product. Researchers have found that green tea has antibacterial effect. Result of the antibacterial susceptibility showed that antibacterial effect of the soap is increased by green tea extract. Result of the study revealed that the soap product was found to be very much acceptable in its overall quality attributes. The chemical properties of the soap were 78.75 %, 0.24 %, 0.05, 12.7 % and 9.45 as its total fatty matter, total alkali, free caustic alkali, % moisture and pH respectively. Due to the Showing inhibition zones for Escherichia coli and Staphylococcus aureus the soap can be used as antibacterial soap. Phyto constituents in Papaya and Aloe vera also the favorable chemical characteristics of the soap, it can be used as medical and cosmetics toilet soap. Such Tea soap may act to protect the skin. Keywords- Antibacterial effect, Green tea extract, Inhibition zoneen_US
dc.identifier.otherUWU/TEA/10/0014
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6969/UWULD%20TEA%2010%200014-03052019153830.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;UWU/TEA/10/0014
dc.subjectTea Technology and Value Addition Degree Programme ( TEA)en_US
dc.titleDEVELOPMENT OF SKIN CARE TEA SOAPen_US
dc.title.alternativeResearch Article – TEA 2014en_US
dc.typeThesisen_US
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