Integrating Databases and Wordnet for Semantic Search
CHAPTER ONE
AIM
This work aimed at assessing the quality of some selected locally and foreign manufactured toothpastes, used in Nigeria Markets.
Objectives
The aim of this research will be achieved through the following objectives
- Evaluation of some physical parameters of toothpaste (colour, moisture and volatile content, pH) using recommended
- Investigation of the bacteriological and microbial status of the toothpaste, using standard
- Investigation of fluoride concentration in toothpaste
- Determination of Heavy metals levels (Pb, Cd, Mn, Cu, Ni and Zn) and TiO2 contamination in toothpastes using AAS and x-ray Spectrometer respectively.
- Investigation of sodium saccharin, sodium lauryl sulphate concentration in the selected toothpaste using UV-Spectrophotometer.
- Carryout correlation analysis to compare the levels of these substances in the foreign and local
- Comparing the obtained results with set standards by regulatory
CHAPTER TWO
LITERATURE REVIEW
Saccharin
Saccharin (1, 2-benzisothiazolin-3-one-1, 1-dioxide) is an artificial sweetener. Saccharin and its salts are intense sweeteners, being about 300-500 times sweeter than sucrose in aqueous solution (Martindale, 2002). Saccharin is not only soluble in water but its commercially available sodium salt, used as a non-nutritive sweetener, is freely soluble in water. Saccharin, a petroleum- based sugar substitute is used in soft drinks, diet food and personal hygiene products such as lip balm and tooth paste. Saccharin derives its name from the word saccharine, meaning, relating to or resembling that of sugar. Saccharin is unstable when heated but it does not react chemically with other food ingredients. As such, it stores well. Blends of saccharin with other sweeteners are often used to compensate for each sweeteners weakness or faults. Saccharin is believed to be an important discovery, especially for diabetics, as it goes directly through the human digestive system without being digested. Although saccharin has no food energy, it can trigger the release of insulin in human and rats, presumably as a result of its taste (Just et al., 2008; Lonescu et al., 1988), as can other sweeteners like aspartame.
History
Saccharin was first produced in 1878 by Constantin Fahlberg, a Chemist working on coal tar derivatives in Ira Remsen’s Laboratory at the Johns Hopkins University. The sweet taste of saccharin was discovered when Fahlberg noticed a sweet taste on his hand
one evening, and connected this with the compound that he had been working on that day (Myers and Richard, 2007). Although saccharin was commercialized not long after its discovery, it was not until the sugar shortage during World War I that its use became widespread. Its popularity further increased during the 1960s and 1970s among dieters, since saccharin is a calorie-free sweetener.
CHAPTER THREE
MATERIALS AND METHODS
MATERIALS / EQUIPMENT
List of apparatus and equipment
- AAS: Varian Fast Sequential Atomic Absorption Spectrometer.
- Analytical balance: Sartorius Analytical
- Beaker –50 cm3, 100 cm3, 250 cm3
- Conical flask – 12 cm3 , 250 cm3
- Crucibles
- Desiccators
- Filter paper– whatman 42 grades
- Fume cupboard
- Funnel
- Furnace
CHAPTER FOUR
RESULTS AND ANALYSIS
General Characteristics of Samples
A total of ten (10) toothpaste samples, consisting of six (6) local and four (4) foreign toothpastes were obtained for the study. All the samples were in molten form (gel- like). The toothpastes sampled were labeled T1 to T10. The parameters analyzed were compared with set standards were applicable and the results obtained are as reported. Appendix A gives general characteristics of the sampled toothpaste.
CHAPTER FIVE
DISCUSSION
The result obtained from the bacteriological examination (Table 4.1) shows that all the sampled toothpaste were all sterile as no bacterial or fungal isolates were identified in any of the sampled toothpaste. This result is as expected; toothpaste medium must not support bacterial growth. According to the SON standard for toothpaste, the tolerable limit for the total viable count (TVC) of microorganisms per gram of toothpaste is 300 cfµ/g. E. coli, Salmonella and Pseudomonas arugenisa must be absent. Hence, the result obtained from the present study shows that the microbial load of toothpaste sold in Nigeria meets the criteria set by SON.
CHAPTER SIX
CONCLUSION AND RECOMMENDATION
Conclusion
In the present study, the pH of various brands of toothpastes analyzed ranged from 5.20 to 8.42, only six (6), out of the ten (10) sampled toothpastes complied with the NAFDAC set standard of 6 to 7. The moisture and volatile matter content of the toothpaste were also less than 50% as specified by WHO. The microbial load of the toothpastes showed that they were all sterile as no bacterial or fungal isolates were identified in any sampled toothpastes and the concentration of the fluoride in the sampled toothpastes were within the specified limits, hence complying to set standards.
Toothpastes of nowadays are a heavy mix of chemicals, some are prepared to suit a particular need of the consumer e.g. T10, is a smokers toothpaste, which is designed to remove stubborn stains from the tooth, hence making it stain free. T8, which is a herbal based toothpaste, contain a lot of plant extracts. It was designed to meet the needs of consumers who prefer to stick to natural products.
Recommendations
It is recommended that a guideline be made for the permissible level of saccharin; SLS and TiO2 used in toothpastes and these should be monitored from time to time to ensure that toothpaste do not pose health challenge to consumers.
The need to stick to the directions given for the use of toothpastes most especially where children and pregnant women are concerned should be emphased.
Further studies should be conducted to include other toxic substances like triclosan, diethylene glycol, xylitol and PEG which are other harmful substances used in some toothpastes.
REFERENCES
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