1. Dental Preparations

2. TOOTHPASTE

3. Toothpastes Toothpaste is dental preparation used in conjunction with a toothbrush as an accessory to clean and maintain the health of teeth. It should remove adhering layers as much as possible without causing damage to the surface of tooth. Although primary function of toothpaste is to clean accessible surfaces of the teeth but secondary results of cleaning affect the incidence of tooth decay, gingival health and mouth odours.

4. Purposes of Dental Preparations Cleansing of teeth and help in the mechanical cleaning action of the tooth brush. It serves as an abrasive that aids in removing the dental plaque and food debris from the teeth and also tooth surface stains. To maintain individual oral hygiene. To remove food debris from crevices on the outer surface of the tooth or between adjacent teeth. Toothpastes are not only cosmetics but are also preventive measures for teeth problems.

5. Toothpaste requirements when used with a tooth brush it should adequately clean teeth of food debris, plaque and stains. It should leave a sensation of cleanliness and freshness in mouth. It should be non-toxic, pleasant and convenient to use. It should be stable during its commercial shelf life.

6. Main Ingredients Used : AbrasiveDetergent and foaming materialsHumectantsBinding agentsSweetening and flavoring agents Miscellaneous ingredients (therapeutic, whitening, preservative)

7. Abrasive Purpose: Abrasives are used to remove food debris and residual stains of teeth and to polish the teeth surface. It contributes about half of the total weight of a toothpaste ( 15 - 50% ) E.g: precipitated calcium carbonate, hydrated silica, sodium bicarbonate, dicalcium phosphate, hydrated alumina and sodium metaphosphate.

8. Detergents 1.Their cleaning action is achieved by lowering the surface tension, which promote penetration of the paste assisting removal of deposits and debris. (0.5 - 2.5 %) 2.It should be tasteless, non-toxic and non-irritant to oral mucosa. 3.These also remove mucus by emulsification Soap: Is the earliest used foaming material.. Disadvantage: alkaline pH, bad taste and incompatibility with many materials.

9. Detergents The disadvantages of soaps were overcome by synthetic detergents. E.g: sodium lauryl sulphate(SLS),magnesium lauryl sulphate, sodium lauryl sarcosinate,sodium lauryl sulphoacetate.

10. Humectants Used to prevent drying out of toothpaste and give some degree of plasticity to the paste. ( 30- 80%) E.g: Sorbitol {most widely used}, glycerin and propylene glycol

11. Binding agents Solid and liquid phases tend to separate in absence of binding agents during storage Binding agents are hydrophilic colloids which improve and maintain consistency (0.5-2%). E.g. Carboxy methyl cellulose, carrageenan, xanthan gum, carbopol and cellulose gum.

12. Binding agents Used to obtain several properties: 1.The toothpaste must flow easily but not too rapidly from the tube. 2.It must “break” easily without being “stringy” 3.It must sit on the toothbrush without sinking in. 4.Used to keep abrasives and other ingrediants in suspension.

13. Sweetening and flavoring materials Flavor of a toothpaste is one of the most important characteristics influencing consumer acceptance (0.5 to 3.0 %). E.g. spearmint, peppermint, clove oil and cinnamon oil. Sweeteners include: sodium saccharinate (0.05- 0.3%).

14. Miscellaneous ingredients 1.Titnium dioxide: may be added to give additional whiteness and brilliance to the paste. 2.Colours (0.1%): may be added to the paste as whole to give it a pastel shade. using food grade products. 3.PH- regulators: occasionally buffering systems need to be added to adjust the PH of the final product.

15. Miscellaneous ingredients 4.Therapeutic agents: ▫Anti-caries agents; eg. Fluoride, Xylitol. ▫Anti-plaque agents; eg. Sodium Lauryl Sulphate, Triclosan, Metal-ions. ▫Anti-calculus agents eg. Pyrophosphate,Zinc ▫Whitening agents; eg. Dimethicone, Papain. 5. Preservative. e.g. Sodium benzoate, ethyl paraben, methyl paraben.

16. Tooth paste: Rx. CaCo3 as dicalcium phosphate Sodium lauryl So4 Glycerin Gum tragacnth Saccharin sodium Flavoring agent water preservative ( methyl and propyl parahydroxy benzoate )

18. Mouthwashes Aqueous solution which is held in the mouth passively or swilled around the mouth or gargled to remove bad odors to give a clean refreshing feeling in the mouth. Mouthwash are usually an antiseptic solution.

19. Types of Mouthwashes 1.Antiseptic solution intended to reduce the microbial load in the oral cavity. 2.Medicated mouthwash used for their analgesic, astringent, anti-inflammatory or anti-fungal action. Can be formulated either in : ▫Ready to use form ▫Concentrated form (required to be diluted before use)

20. Function Reduction in total bacterial count in mouth; Acts as a protein precipitant for mucous membrane; Imparting flavor to mouth cavity and thereby imparting flavor to breath; Rinsing of food debris from the mouth; Masking the unpleasant odor.

21. Specific mouthwash ingredients 1.Alcohol: (18 – 26 %) antiseptic agent, mild astringent, solubilizing agent (make clear transparent solution) and preservative. 2.Essential oils: anti-bacterial action, flavoring agent it may be sparingly soluble in water but generally soluble in alcohol. 3.Theraputic agent. 4.Flovouring and coloring agents.

22. Therapeutic Mouth Wash: Rx. Phenol as Sodium Phenat Antiseptics Orange flower water Flavoring agent Rose water Flavoring agent Glycerine Demulcent & flavoring and sweetening agent Bardeaus B Coloring Agent Dilute 5 times with warm water before use.

23. Rx Hexylresarcinal0.08%Astringent Antiseptic Glycerol20-0 % Flavoring hmectant sweeting Ascarbic acid0.1 %Anti microbial Clove Oil0.02% Local anesthetic and Counter irritant Mettyl Salicylate0.02 % Flavoring and counter irritant Ethyl Alcolol18.00 %Co-Solvent for oils Water61.78Vehicle

24. Evaluation of dental preparations Physical characteristics: 1.Physical appearance : Visual examination for color, taste, odor, homogeneity and elegancy. 2.Syneresis: Visual examination of the appearance of a separated liquid in the toothpaste

25. Evaluation of froth height and froth time: Method: 1.One gram of paste is placed in a 100 ml glass. 2.30 ml distilled water is added. 3.Shake for one minute. 4.Measure the volume of froth.  The froth time is taken as the time required for froth to subside.

26. Evaluation of efficacy of toothpaste in humans: A.Abrasiveness: Principle: Depend on evaluation of the distribution of plaque on tooth surface.

27. B.Caries control: Purpose: Carried out to prove the efficacy of fluoride compounds.