*Agricultural College and Research Institute, Tamil Nadu Agricultural University, Killikulam-628 252
Department of Entomology, Faculty of Agriculture, Annamalai University, Chidambaram-608 002
Efforts were made to develop a stable neem (NO), pungam (PO) and madhuca (MO) oil 80 EC formulations using commercially available neem, pungam and madhuca oil, organic solvents and emulsifiers. The developed formulations were tested for the physical properties such as spontaneity, opalescence and emulsion stability as per the methods (IS 6940). The three non-edible oil based formulations had the desirable emulsion stability properties when cyclohexonone was used as solvent as compared to aromax. The emulsifier Unitox NO® produced the desirable physical stability of all the three formulations. The creaming up in standard hard water was within the permissible limit of 2 mL at three different temperature regimes viz ambient temperature, 55°C heat test, and 10°C cold test.
Neem, Pungam, Madhuca, heat test and cold test
