Chemistry

Combining emollients: Section four, viscosity – Creating an anhydrous body oil (part two, choosing emollients)

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Welcome to section four, part five of this series on combining emollients! In this part of the series, we’ll be making an anhydrous body oil (one without water) with all the information we have about viscosity and spreading values to see how those might impact the choices we make to create a smooth cascade of...

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Combining emollients: Section four, viscosity – Creating an anhydrous body oil (part one, reviewing what we know)

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Welcome to section four, part five of this series on combining emollients! In this part of the series, we’ll be making an anhydrous body oil (one without water) with all the information we have about viscosity and spreading values to see how those might impact the choices we make to create a smooth cascade of...

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Combining emollients: Section four, viscosity (part four) – Spreading values and viscosity

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Welcome to section four, part three of this series on combining emollients! Today, we’ll practice what we’ve learned so far about viscosity and spreading values and everything else! Part one of this section, introduction to viscosity! Part two: Looking at specific emollients, then considering the impact of fatty acid carbon chain length and saturation on...

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Combining emollients: Section four, viscosity (part three) – Quick review, then let’s practice what we’ve learned!

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Welcome to section four, part three of this series on combining emollients! Today, we’ll practice what we’ve learned so far. Part one of this section, introduction to viscosity! Part two: Looking at specific emollients, then considering the impact of fatty acid carbon chain length and saturation on viscosity. Click this link to find the home...

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Combining emollients: Section four, viscosity (part two) – Specific emollients and the impact of fatty acid carbon chain length and saturation

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Welcome to section four, part two of this series on combining emollients! Today, let’s continue investigating how the viscosity of our emollients impact spreadability, skin feel, and other sensory characteristics. We’ll take a look at some specific emollients, then consider the impact of fatty acid carbon chain length and saturation on viscosity. Check out part...

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