The study had as objectives: Elaborating a tooth paste and a dental gel as the basic ingredients honey of bees as beginning active, evaluate the organoleptic characteristics and physicochemistries of both elaborate products as the basic ingredients honey of bees and compare the characteristics of quality between both cosmetic products. For investigation happiness, carried out the characterization of the reasonable honey of Montoya, province of Ichocán, Cajamarca-Peru; with she who then it is elaborated a tooth paste and a dental gel, by using a concentration of 7 %, minimum concentration bactericide of the honey in study on Streptococcus mutans. Afterwards carried out the controls of quality: organoleptic (aspect, color, relative consistency, smell, flavor and evaluation of sensation when applying) and physicochemistries (viscosity, acidity of level and trials of stability). With this w...

The study had as objectives it decides the minimum inhibitory concentration (CMI) and the minimum bactericide concentration (CMB) of the honey of bees in stumps to standardize of Streptococcus mutans (ATCC35668). To carry out investigation happiness, it face the stumps of Streptococcus mutans with the honey of bees to different concentrations (from 1 % to 7%), by means of the method of turbidimeter in tube with tioglicolato broth, for the minimum concentration inhibitory and for growth in plate in soya tripticasa agar for the minimum bactericide concentration . It concludes in the following: The minimum inhibitory concentration (CMI) of the honey of bees in stumps of Streptococcus mutans is of 5.5 % and the minimum bactericide concentration (CMB) of the honey of bees in stumps of Streptococcus mutans is of 7 %