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Kor J Aesthet Cosmetol > Volume 9(1); 2011 > Article
숭어추출물이 염색과 탈색 모발의 물리적 손상에 미치는 영향
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Gray Mullet Extract on Physical Damage of Colored and Bleached Hair
Myung-Ja Min, Myung-Soon Na, Eun-Mi Ryu
ABSTRACT
This study examined primary chemical damage of hair in the process of colored and bleached and secondary hair damage after hair styling. Then, physical heat treatment was conducted with hair and rinsing and washing was repeated to investigate the effects of the use of shampoo, heat of hair dryer, and magic straight and iron tools which are repeated daily on hair damage. Then, to examine a treatment effect in the repeated damage process, gray mullet extract which could influence protein, fat, and vitamin A, and water of hair were treated to hair. 1. As a result of tensile strength and elongation testing to measure physical change of hair, in the repeated process of chemical colored and bleached, tensile strength became 2.26 gf(virgin), 1.82 gf(bleaching), and 1.71 gf(coloring) and elongation became 48.9%(bleaching), 46.82%(coloring), and 41.27%(virgin). 2. For the gray mullet extract treatment group, in physical re-damage process after chemical damage, tensile strength showed a 8.49% decrease in the virgin hair and a 9.43% increase in the colored hair but there was no change in the bleached hair. Elongation showed a 3.19% increase in the virgin hair and a 3.51% increase in the coloring hair but a 3.71% decrease in the bleaching hair compared with no treatment sample. For cuticle change, the gray mullet extract treatment group was more stable in cracking than the no treatment group. In hair after bleached, a cuticle boundary was clearly improved, but cuticle separation appeared. damage, Based on this result, this study used each treatment sample as basic experiment and improvement was shown partially. Thus, further study should be conducted with natural hair products which can improve qualitative damage with different concentration and quantitative component.
Key words: colored, bleached, gray mullet extract, cuticle
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