171.1 Mouthwash

Acts as a solvent, disinfectant.

Enables essential oils to penetrate the plaque biofilm or bacterial communities.

Adds bite and freshness, and generally enhances flavor impact.

alcohol

flavoring agent, humectant

peppermint oil

filtering agent/adsorbent

clarifying agent

talc

Incompatible with quaternary ammonium compounds.

talc

Incompatible with: butylchloral hydrate; camphor; chloral hydrate; chromium trioxide; b-naphthol; phenol; potassium permanganate; pyrogallol; resorcinol; and thymol.

menthol

antimicrobial, flavoring agent, therapeutic agent

menthol, thymol

incompatible with iodine, alkalis, and oxidizing agents. It liquefies, or forms soft masses, on trituration with acetanilide, antipyrine, camphor, monobromated camphor, chloral hydrate, menthol, phenol, or quinine sulfate.

the antimicrobial activity of is reduced in the presence of proteins.

thymol

has an intensely sweet taste, with a metallic or bitter aftertaste

The aftertaste can be masked by blending with other sweeteners

saccharin sodium

anticaries agent

sodium fluoride

Antimicrobial preservative (preservative efficacy is best seen at pH = 2-5; assessed via preservative effectiveness test)

sodium benzoate

T/F: Do not use glasswares and steel spatula in handling sodium fluoride.

True

an aqueous solution in concentrated form used by swishing the liquid in the oral cavity.

mouthwash

therapeutic use of mouthwash

to reduce plaque, gingivitis, dental caries, and stomatitis

cosmetic use of moutwash

to reduce bad breath

an aqueous solution containing antiseptic, antibiotics, and/or anesthetics used for treating the pharynx and nasopharynx by forcing air from the lungs

gargle

a liquid used to cleanse by flushing

rinse

refers to the maximum amount of a substance that can dissolve in a solvent under specific conditions, typically at a particular temperature and pressure → saturated solution

equilibrium solubility

The concentration at which the surfactant forms a micelle, with their hydrophobic (water-hating) tails inward and hydrophilic (water-loving) heads outward.

critical micellar concentration

enhances the flavor and odor of product

aging