Asian J Beauty Cosmetol. 2011; 9: 0.
A Comparative Analyze of Wheat flour and Egg White on Scalp and Hair Damage in Straight Permanent
ABSTRACT
In this study the effects of the wheat flour, Egg White and straight permanent cream on hair
damage was comparative analyze when performed in straight permanent. In hair thickness and tensile
strength were observed cuticle surface, microbial amount, red spots index and the state of the
scalp dead skin cells by observing the degree damage of the scalp were analyzed.
In thickness and tensile strength of hair permanent product + egg white group, permanent product+
flour group, straight permanent group was greater reduction rate in the order. After permanent
hair straight application, the cuticle of hair was observed with intervals of cuticle epidermal scales
was observed in state of fall off.
The color of the scalp red spots and small amount of microorganisms present in the permanent
product + egg white group, permanent product + flour group, straight permanent group were increased
in the order. Also, after the straight permanent application of the scalp exfoliating dead skin
lifting of the state observed phenomena, delamination was observed. Large and little scale was distributed
irregularly.
Keywords :
Flour , Egg White, Cuticle of hair, Scalp, Straight Permanent cream
