Determination of Surface Tension of Various Formulation by Using Straube’s Stalagnometer

The determination of surface tension of three selected marked juice formulations were carried out using Traube's Stalagnometer technique by drop number method which in turn aid in further identification, structural elucidation as well as determining chemical constituents. The formulation I (Lemon Juice), formulation II (Tamarind Juice) and formulation III (Orange Juice) were selected for the studies and were also evaluated to their same quantity mixture ration with distilled water combination for estimation of different composition. The main aim and rationale of study was to evaluate the surface tension of selected formulations with distilled water. The 10% formulation of mixture (I:II:III::1:1:1) with distilled water showed maximum surface tension (72 dyne/cm) and 10% formulation mixture with distilled water showed minimum surface tension ( 65 sdyne/cm) amongst other compositions. The results revealed that all the present composition values were less than standard. The 60% (74 sdyne/cm), 70% (67.8 dyne/cm), 80% (68.07 dyne/cm), 90% (71.8s dyne/cm) formulation mixture with distilled water showed approximately same surface tension value. In individual surface tension study, it was noted that formulation III i.e. tamarinds juice (60 dyne/cm) showed highest value and formulation I i.e. Orange Juice (61 dyne/cm) showed lowest value comparison between three formulations under laboratory conditions.