organoleptic

The main objective of this present work is to formulate and evaluate herbal hand wash in order to make a formulation that has less side effects and has better cleaning of hands using the ethanol extract of the flowering-tops (flower, including the stems, leaves and blooms) of plant Hyptis suaveolens. The prepared formulation was evaluated by different parameters like organoleptic properties, physico-chemical parameters along with the antibacterial test. The formulated hand watch was found to be good in physical parameters with good cleaning of hands.

The objective of the present study was to formulate and evaluate herbal cough syrup. Potential anticough herbs were used for formulating herbal syrup. Decoction of plant Hyptis suaveolens, Leaves of Adulsa (Adhathoda vasika), stems of mulethi (Glycyrrhiza glabra), fruits of golmirch (Piper nigrum) and plant of pudina (Mentha piperita) was prepared. One part of decoction was mixed with five parts of simple syrup IP (1:5) to prepare formulation. The formulations were evaluated by morphological characters, physical parameters like PH, density, viscosity, Specific gravity, etc. Herbal syrup was also subjected for the accelerated stability testing (AST) for the period of 72hours at accelerated temperature conditions. No marked changes were noticed in all the evaluated parameters during AST. The laboratory scale preparation of herbal Syrup may be used as a stable, liquid dosage form and the work done in stability testing may help in the progress of shelf-life determination studies. The presence study includes preparation and evaluation of Hyptis suaveolens herbal syrup first time.