160 JOURNAL OF THE SOCIETY OF COSMETIC CHEMISTS Table IV Facial Irritation Study 4: All-Family Bar vs. Synthetic Detergent Bar Accumulated mean sum 4-_ S.D. Bar G Bar H p-Value Erythema 10.07 4-_ 7.66 4.93 -+- 5.74 Dryness 2.33 -+- 2.85 1.27 4-_ 1.83 Tightness 2.00 4-_ 2.00 2.20 4-_ 2.76 Itching 0.93 4-_ 1.28 0.27 4-_ 0.80 Burning/stinging 0.80 _+_ 1.15 0.80 _ 1.78 0.001 0.090 0.980 0.080 0.630 Pearson correlation coefficients.' Bar H Dryness Tightness Itching Burning/ stinging Dryness Tightness Itching Burning/stinging 0.002 -0.40 -0.06 0.35 0.03 0.19 0.50 • -0.19 -0.11 -0.03 -0.16 0.29 0.25 • -0.02 0.34 -0.03 0.34 0.61 0.19 0.28 Erythema Dryness Tightness Itching Bar G Erythema Dryness Tightness Itching concentrations of suspect ingredients or by the addition of anti-irritant compounds. The amount of complaint correspondence can be anticipated and such correspondence an- swered in an informative manner. More in-depth product acceptance information may perhaps be gained by monitoring complaint correspondence for the various discomfort attributes and correlating these numbers to the panelist responses. ACKNOWLEDGEMENTS The author wishes to thank Maria Giovanni for her development of the skinfeel ques- tionnaire and for her encouragement. An additional thank you to Donna Busch for her valuable input regarding statistical analyses. REFERENCES (1) P. B. Koehler, Clinical aspects of safety testing cosmetic-products in the nineteen-eighties, J. Soc. Cosmet. Chem., 31, 213-218 (1980). (2) P. J. Frosch and A.M. Kligman, A method for appraising the stinging capacity of topically applied substances, J. Soc. Cosmet. Chem., 28, 197-209 (1977). (3) M. A. Brandt, E. Z. Skinner, and J. A. Coleman, Texture profile method, J. Food Sci., 28, 404-409 (1963). (4) N. O. Schwartz, Adaptation of the sensory texture profile method to skin care products, J. of Texture Studies, 6, 33-42 (1975). (5) S. Nacht, J. Close, D. Yeung, and E. H. Gans, Skin friction coefficient: Changes induced by skin

SUBJECTIVE IRRITATION BY SOAPS 161 hydration and emollient application and correlation with perceived skin feel, J. Soc. Cosmet. Chem., 32, 55-65 (1981). (6) E. L. Cussler. "Predicting Skin Feel," in Cosmetic Science, Vol. I, M. M. Breuer, Ed. (Academic Press, New York, 1978), pp. 117-152. (7) P. J. Frosch. "Irritancy of Soap and Detergent Bars," in Principles of Cosmetics for the Dermatologist, P. Frost and S. N. Horwitz, Eds. (C. V. Mosby, St. Louis, 1982), pp. 5-12. (8) M. C. Gacula, Jr. and R. W. Washam II, Scaling word anchors for measuring off flavors, J. Food Quality, 9, 57-65 (1986). (9) E. L. Lehmann, Non-Parametric Statistical Methods Based on Ranks (Holden-Day, Inc., San Francisco, 1975), p. 130.