Skin creams are one of Sky Resources key products, they are produced as an oil-in-water(O/W) emulsion. In order to form an emulsion the oil and water needs to be able to mixtogether, for that to happen the oil and water droplets have to be broken up into very smalldroplets (colloids). There is a certain quality difference between the products from the research and developmentdepartment and the production department. The skin creams have been made through a given recipe, which contains a number of chemicalformulas. Tests have been preformed and the results have been examined. The creams werefirst made in the research and development department’s laboratory and then that small scaleproduction was taken to big scale production in the production department. The results havebeen documented and the parameters that have been examined are speed, temperature and timeto see how they affect the viscosity of the creams. A factorial experiment with three factors has been made. The factors are the time the skincream is homogenized, at what speed the cream is homogenized and at what temperature thephases are when the homogenizing is started. That gives a total of 8 creams from thelaboratory level. The viscosity of the skin creams have been measured after 10 minutes, 24 hours, 48 hours and1 week to see how it is increasing with time and if it is increasing at all or perhaps decreasing.After 1 week the creams were also studied under a microscope to see how successful theemulsions were with different factors. The fourth cream was the only cream from the laboratory that had a successful emulsion andstabilized viscosity. So the factors that are brought from laboratory to production is highhomogenization time, high homogenization speed and low temperature. Two differenthomogenizers were tried in production. The factor that affects the viscosity the most seems to be the temperature. After these tests,there is still a difference between the products from the research and development departmentand the production department even with the lower temperatures on the oil and water phases.The second cream from production and cream 4 from the laboratory show the smallest qualitydifference. More tests need to be done in the production department with differenthomogenization speed and time with the lower temperature to establish the result. / Hudkrämer är en av Sky Resources viktigaste produkter, de produceras som en olja-i-vattenemulsion(O/W). För att bilda en emulsion måste oljan och vattnet kunna blandas och för attdet ska hända måste olje- och vattendropparna brytas upp i mycket små droppar (kolloider). Det finns en viss kvalitetsskillnad mellan produkterna från forsknings- ochutvecklingsavdelningen och produktionsavdelningen. Hudkrämerna har gjorts genom ett givet recept, som innehåller ett antal kemiska ingredienser. Tester har utformats och resultaten har undersökts. Krämerna gjordes först i forsknings- ochutvecklingsavdelningen laboratorium och sedan togs den småskaliga produktionen tillstorskalig produktion i produktionsavdelningen. Resultaten har dokumenterats ochparametrarna som har undersökts är hastighet, temperatur och tid för att se hur de påverkarviskositeten hos krämerna. Ett faktorförsök med tre faktorer har gjorts. Faktorerna som använts är den tid hudkrämenhomogeniseras, i vilken hastighet krämen homogeniseras och vid vilken temperatur faserna ärnär homogeniseringen startas. Det ger totalt 8 krämer från laboratorienivån. Viskositeten hos hudkrämerna mättes efter 10 minuter, 24 timmar, 48 timmar och 1 vecka föratt se hur den ändras med tiden. Efter 1 vecka studerades också krämerna under ett mikroskopför att se hur lyckad emulsionerna var med olika faktorer. Den fjärde krämen var den enda krämen från laboratoriet som hade en lyckad emulsion och enstabil viskositet. Så de faktorer som tas från laboratorium till produktion är höghomogeniseringstid, hög homogeniseringshastighet och låg temperatur. Försök gjordes i tvåhomogenisatorer i produktionen. Den faktor som påverkar viskositeten mest är temperaturen. Efter dessa tester finns det dockfortfarande skillnader mellan produkterna från forsknings- och utvecklingsavdelningen ochproduktionsavdelningen, även med de lägre temperaturerna på olje- och vattenfaserna. Denandra krämen från produktion och kräm 4 från laboratoriet visar den minstakvalitetsskillnaden. Fler test måste göras i produktionsavdelningen med olikahomogeniseringshastigheter och tider med den lägre temperaturen för att fastställa resultatet.

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This study was taken up at the suggestion of the Pure Food Department of Virginia, and a preliminary report containing a suggestion of the method most likely to give results was submitted by one of the chemists of that Departent. The proposed method was based on the theory that the process of condensing milk causes a portion of the fat to resist all methods of extraction in general use; that not only to the usual methods of ether extraction fail to recover all the fat from condensed milk, but that results are the same with the Babcock Test and all its modifications. Using this theory as a basis, a method of procedure was submitted for the complete recovery of the fat, and it was concluded that the difference in results obtained by it and by one of the old methods would be evidence of the presence of condensed milk. / Master of Science / In application for Master of Science Degree. Submitted to W. B. Ellett, Ph. D., Acting Professor of Agricultural Chemistry.

An investigation was made to determine: a) the effects of milk fat mix products (MFM) on quality, relative consumer preference and cost for manufacture of ice cream and ice milk products, and b) to make recommendations for continued use of MFM products in ice cream and ice milk. The study consisted of 15 experimental ice cream and 15 experimental ice milk products. The ice cream contained 10%, 12% and 14% fat and the ice milk 2%, 4% and 6% fat. Ice cream and ice milk made with cream as the source of fat were designated as controls. These products were compared with ice cream and ice milk made with a butteroil MFM and three imported MFM products. The ice cream and ice milk products were scored for flavor, body and texture and melting quality. Relative consumer preference was determined by ten consumer panelists using the Triangular procedure. Results showed that the control and the butteroil ice cream and ice milk products were superior in quality and were preferred by the consumer panel. When off-flavors were observed in MFM products, they carried over into the ice cream and ice milk and significantly lowered relative consumer preference. The peroxide test indicated oxidation of the fat. There was a significant cost advantage in using imported MFM products in-ice cream and ice milk with the percent saving being more substantial as the fat levels increased. / Master of Science

I Smoothness and texture of ice cream are closely associated both with fresh and refrozen ice cream. II Smoothness depends upon the amount and fineness of division of solids present other than those in true solution, within limit ; that iis, the smoothness depends upon size and distribution of ice crystals which in turn depend upon the number and nearness together of minute solid particles which interfere with crystallization and reduce the size of the ice crystals. III Colloidal solutions of solids other than fat are best adapted for filler in ice cream. The finer the division the better. IV The more complete the effiulsior of the fats the better. The homogenizer has its application in this respect. V The keeping qualities of ice cream depend upon the stability of the ''mix". That is, the keeping qualities of ice cream made from a given mixture will depend upon the disposition of the solids in that to separate from the liquid, which in turn depend upon the fineness of division of the solids. The finer the division the better the keeping qualities up to the point at which the solid merges into a true solution. / Master of Science

1. Plain Ice Cream: In plain ice cream (control) as the per cent of fat is increased the cream becomes softer. Butter fat, combined wiith other material than milk solids, changes the crystallization and produces a stiff cream. When too much fat is present whipping takes place producing a cream that is soft and which melts more rapidly than when a medium amount of fat is used. The decrease in hardness is noticed slightly between 8% and 19% plain cream. 30% plain cream showed a much softer cream than 8% or 19% cream. In plain ice cream the presence of fat increases the power to resist melting. This resistance is most noticeable between the melting of the 8% end 19% cream. 30% cream shows the power to resist melting to a less degree. 2. Cream containing gelatin: Gelatin in a large or small quantity produces similar effects, depending upon the per cent of cream used. The power to withstand pressure and the melting resistance increases as the amount of gelatin increases when compared with the control cream with a similar fat content. The hardest and most heat resistant cream is produced with a medium per cent of fat and a large amount of gelatin. Here too, as in the control cream, fat is essential to produce hardness and melting resistance until a point is reached where whipping affects the texture. After whipping begins the incorporated air reduces the hardness and melting resistance. Four ounces of gelatin give about the same hardness as four ounces of corn starch but it is much better, producing a smoother cream which is more stable under ordinary conditions. Compared with all other creams used, cream in which gelatin is used has the greatest ability to withstand heat and is the hardest. 3. Cream Containing Gum Tregacanth: Gum tragacanth with a low per cent of fat produces a cream that is slightly harder, with slightly more power to resist heat than plain cream. As the per cent of fat is increased the power to resist pressure and heat decreases falling below plain cream, showing gum tragacanth acts as a filler and not as a binder. The hardness and melting resistance of cream containing gum tragacanth decreases as the per cent of fat increases. The reverse is true with gelatin to a point where whipping is very noticeable. Cream containing gum tragacanth becomes softer and melts more rapidly as the per cent of fat is increased. Corn starch increases the hardness and power to resist heat as the per cent of fat is increased until a point is reached where the whipped condition effects the texture. Its most noticeable effect on the texture of ice cream, because of the nature of the gum, is to impart a smoothness which becomes slimyness when large quantities are used. 4. Cream Containing Corn Starch: When corn starch is used as a filler slight increase in hardness and melting resistance is noticeable with 19% cream compared with 8%. Whipping is very noticeable with the 30% cream. Cream containing corn starch is harder and more resistant to heat than plain cream of the same per cent fat. Corn starch compares favorably with a similar amount of gelatin the starch cream being more granular than the gelatin cream. Corn starch produces a coarse granular cream, while gum tragacanth produces a smooth soft cream. The most noticeable effect of starch is, the cream is very light due to the whipped condition. This is noticeable in each per cent of cream. / Master of Science

Background: Barrier creams are applied to the surface of the skin to form a barrier that aims to prevent the penetration of irritants and allergens through the skin surface. Several inconsistencies and controversies exist in literature regarding the effect that barrier creams may have on skin barrier function. Various skin surface parameters are used to evaluate the effect that the barrier creams have on skin barrier function. These parameters include transepidermal water loss (TEWL), skin hydration and skin surface pH. Total skin thickness may be assessed as a variable on its own. Differences may exist in skin surface parameters when comparing African participants with Caucasian participants. Aim: The specific aim of this research was to evaluate the short-term1 effects of selected barrier creams on skin barrier function. Note 1: The words short-term are used in this study as each barrier cream is only tested over a period of 8 hours and not tested over a long term period of months or years. Method: Forty two non-smoking participants were included and tested in this study, of which 21 were African and the rest Caucasian. TEWL, skin hydration and skin surface pH were used to evaluate the differences in the effect of two different barrier creams (Reinol Solvgard and Momar Chex) on skin barrier function. TEWL was measured by making use of a closed chamber Vapometer (Deflin Technology Ltd., Kuopio, Finland), skin hydration using a Corneometer® CM 825 and skin surface pH using a pH meter probe (Courage and Khazaka Electronic Kӧln, Germany). A micro-pipette was used to drip a standard volume of 20 μl of ultrapure water on the skin surface before the researcher placed the pH meter probe onto the skin surface. Total skin thickness was measured by making use of ultrasound (Ultrascan 22 - TBS0061B) (Courage and Khazaka Electronic Kӧln, Germany). Three consecutive measurements were taken on the mid-forearm and the palm of the experimental arm. After baseline values were measured, 5 ml of the selected barrier cream was applied to the experimental arm. The barrier cream (selected for the day) was reapplied after 2, 4 and 6 hours and measurements were taken every 2, 4, 6 and 8 hours. The total skin thickness was measured at time zero and at 8 hours. Results: TEWL: For both barrier creams, statistical significant differences (p ≤ 0.05) were found between TEWL on the palms of African participants and Caucasian participants. Skin hydration: Statistically significant differences (p ≤ 0.05) were obtained with regard to mid-forearm skin hydration when comparing Reinol Solvgard with Momar Chex (this was applicable to both racial groups). A statistically significant difference (p ≤ 0.05) was obtained with regard to mid-forearm skin hydration when comparing African participants with Caucasian participants (this was only applicable to Reinol Solvgard). Statistical significant differences (p ≤ 0.05) were obtained with regard to skin hydration palm when comparing Reinol Solvgard with Momar Chex (this was applicable to both racial groups). Statistically significant differences (p ≤ 0.05) were obtained with regards to skin hydration palm when comparing African participants with Caucasian participants (this was applicable to both barrier creams). Skin surface pH: A statistically significant difference (p ≤ 0.05) was obtained with regard to pH of the mid-forearm when comparing Reinol Solvgard with Momar Chex (this was applicable to only the African participants). A statistical significance (p ≤ 0.05) was obtained with regards to skin surface pH mid-forearm when comparing African participants with Caucasian participants (this was applicable to Momar Chex barrier cream only). A statistically significant difference (p ≤ 0.05) was obtained with regards to the pH of the palm when comparing Reinol Solvgard with Momar Chex (this was only applicable to the African racial group). Conclusion: Using skin surface parameters, it can be concluded that Momar Chex barrier cream elicited more positive effects on skin barrier function than Reinol Solvgard barrier cream. This may be ascribed to the fact that both barrier creams lowered TEWL (positive effect), Reinol Solvgard lowered skin hydration (negative effect) whereas, Momar Chex increased the skin hydration (positive effect) and both barrier creams increased skin surface pH (negative effect). Furthermore, the objectives of this study were reached as (a) short-term effects on skin surface parameters were identified between African versus Caucasian participants, (b) significances were observed between the two barrier creams (Momar Chex and Reinol Solvgard) by making use of skin surface parameters and (c) general increases and or decreases were observed in skin surface parameters over a short term period of 8 hours. / MSc (Occupational Hygiene), North-West University, Potchefstroom Campus, 2015

Background: Barrier creams are applied to the surface of the skin to form a barrier that aims to prevent the penetration of irritants and allergens through the skin surface. Several inconsistencies and controversies exist in literature regarding the effect that barrier creams may have on skin barrier function. Various skin surface parameters are used to evaluate the effect that the barrier creams have on skin barrier function. These parameters include transepidermal water loss (TEWL), skin hydration and skin surface pH. Total skin thickness may be assessed as a variable on its own. Differences may exist in skin surface parameters when comparing African participants with Caucasian participants. Aim: The specific aim of this research was to evaluate the short-term1 effects of selected barrier creams on skin barrier function. Note 1: The words short-term are used in this study as each barrier cream is only tested over a period of 8 hours and not tested over a long term period of months or years. Method: Forty two non-smoking participants were included and tested in this study, of which 21 were African and the rest Caucasian. TEWL, skin hydration and skin surface pH were used to evaluate the differences in the effect of two different barrier creams (Reinol Solvgard and Momar Chex) on skin barrier function. TEWL was measured by making use of a closed chamber Vapometer (Deflin Technology Ltd., Kuopio, Finland), skin hydration using a Corneometer® CM 825 and skin surface pH using a pH meter probe (Courage and Khazaka Electronic Kӧln, Germany). A micro-pipette was used to drip a standard volume of 20 μl of ultrapure water on the skin surface before the researcher placed the pH meter probe onto the skin surface. Total skin thickness was measured by making use of ultrasound (Ultrascan 22 - TBS0061B) (Courage and Khazaka Electronic Kӧln, Germany). Three consecutive measurements were taken on the mid-forearm and the palm of the experimental arm. After baseline values were measured, 5 ml of the selected barrier cream was applied to the experimental arm. The barrier cream (selected for the day) was reapplied after 2, 4 and 6 hours and measurements were taken every 2, 4, 6 and 8 hours. The total skin thickness was measured at time zero and at 8 hours. Results: TEWL: For both barrier creams, statistical significant differences (p ≤ 0.05) were found between TEWL on the palms of African participants and Caucasian participants. Skin hydration: Statistically significant differences (p ≤ 0.05) were obtained with regard to mid-forearm skin hydration when comparing Reinol Solvgard with Momar Chex (this was applicable to both racial groups). A statistically significant difference (p ≤ 0.05) was obtained with regard to mid-forearm skin hydration when comparing African participants with Caucasian participants (this was only applicable to Reinol Solvgard). Statistical significant differences (p ≤ 0.05) were obtained with regard to skin hydration palm when comparing Reinol Solvgard with Momar Chex (this was applicable to both racial groups). Statistically significant differences (p ≤ 0.05) were obtained with regards to skin hydration palm when comparing African participants with Caucasian participants (this was applicable to both barrier creams). Skin surface pH: A statistically significant difference (p ≤ 0.05) was obtained with regard to pH of the mid-forearm when comparing Reinol Solvgard with Momar Chex (this was applicable to only the African participants). A statistical significance (p ≤ 0.05) was obtained with regards to skin surface pH mid-forearm when comparing African participants with Caucasian participants (this was applicable to Momar Chex barrier cream only). A statistically significant difference (p ≤ 0.05) was obtained with regards to the pH of the palm when comparing Reinol Solvgard with Momar Chex (this was only applicable to the African racial group). Conclusion: Using skin surface parameters, it can be concluded that Momar Chex barrier cream elicited more positive effects on skin barrier function than Reinol Solvgard barrier cream. This may be ascribed to the fact that both barrier creams lowered TEWL (positive effect), Reinol Solvgard lowered skin hydration (negative effect) whereas, Momar Chex increased the skin hydration (positive effect) and both barrier creams increased skin surface pH (negative effect). Furthermore, the objectives of this study were reached as (a) short-term effects on skin surface parameters were identified between African versus Caucasian participants, (b) significances were observed between the two barrier creams (Momar Chex and Reinol Solvgard) by making use of skin surface parameters and (c) general increases and or decreases were observed in skin surface parameters over a short term period of 8 hours. / MSc (Occupational Hygiene), North-West University, Potchefstroom Campus, 2015

The aim of this Master's Thesis is to set up an initial business plan of the ice cream shop in the busy touristic area of the capital city of Prague. The thesis is divided into two parts: theoretical and practical. The theoretical part deals with the analysis of the small and medium enterprise segment in the Czech Republic and the local entrepreneurial environment in comparison with other European countries according to regularly compiled international reports. Additionally, an analyses of specific consumer behaviour will be carried out. The end of the theoretical part introduces the generally recommended structure of a business plan describing closer its respective parts. The practical part applies this structure into practise based on the example of the initial business plan in the traditional ice cream branch. The plan presents a new concept of selling the ice cream including the supplement products. It strives to reflect the up-to-date market needs which were revealed through the conveyed market research. The output of this thesis presents the conclusion regarding the feasibility and attractiveness of this contemplated project that can subsequently serve as a material for the internal management.