Background And Aim: Interaction of hair with water is common. This study was conducted to compare changes in baseline strength of hair after treating it with hard water and deionized water.

Material And Methods: Hardness level of water samples collected from 10 districts of KP, Pakistan was determined, and that with maximum hardness was considered our sample hard water. Hair samples of 70 male individuals, from district with minimum hardness levels, were collected. Each hair sample was divided into three equal parts, and three groups of hair were established, each group containing 70 hairs. Group A was considered control. Group B was treated with deionized water and Group C was treated with hard water. Tensile strength of all three groups was measured using the universal testing machine and compared using paired -test.

Results: The mean age of all 70 participants were 23.87 ± 3. The mean values of tensile strength for hairs of Groups A, B, and C were 255.49, 254.84, and 234.16 with a standard deviation of 57.55, 58.74, and 56.25, respectively. Results were significant in case of hard water ( = 0.001) as compared to deionized water ( = 0.609).

Conclusion: Hard water decreases strength of hair and thus increases breakage.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6028999PMC
http://dx.doi.org/10.4103/ijt.ijt_115_16DOI Listing

Publication Analysis

Top Keywords

hard water
24
deionized water
12
water
11
compare changes
8
changes baseline
8
baseline strength
8
strength hairs
8
strength hair
8
three groups
8
group treated
8

Similar Publications

Chronic Kidney Disease of Unknown Etiology: A Global Health Threat in Rural Agricultural Communities-Prevalence, Suspected Causes, Mechanisms, and Prevention Strategies.

Pathophysiology

December 2024

Laboratory of Epidemiology and Research in Health Sciences, Faculty of Medicine and Pharmacy, Sidi Mohammed Ben Abdellah University, PO 1893, Km 2200, Route Sidi Harazem, Fez 30000, Morocco.

Chronic Kidney Disease of Unknown Etiology (CKDu) is a worldwide hidden health threat that is associated with progressive loss of kidney functions without showing any initial symptoms until reaching end-stage renal failure, eventually leading to death. It is a growing health problem in Asia, Central America, Africa, and the Middle East, with identified hotspots. CKDu disease mainly affects young men in rural farming communities, while its etiology is not related to hypertension, kidney stones, diabetes, or other known causes.

View Article and Find Full Text PDF

In the oil dispersion of chitosan, the formation of a capillary bridge was triggered by adding a small amount of water to obtain an oleogel. With this method, the types of liquid oil and the ratio of oil/chitosan/water were explored to achieve an optimal oleogel. MCT performed best, followed by soybean oil, which was chosen for its edibility and cost.

View Article and Find Full Text PDF

Modifying the Resistant Starch Content and the Retrogradation Characteristics of Potato Starch Through High-Dose Gamma Irradiation.

Gels

November 2024

State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310058, China.

Potato starch is widely utilized in the food industry. Gamma irradiation is a cost-effective and environmentally friendly method for starch modification. Nevertheless, there is a scarcity of comprehensive and consistent knowledge regarding the physicochemical characteristics of high-dose gamma-irradiated potato starch, retrogradation properties in particular.

View Article and Find Full Text PDF

Carob pulp is a valuable source of cellulose-rich fraction (CRF) for many food applications. This study aimed to obtain and characterize a CRF derived from carob pulp waste after sugar removal and to evaluate its potential use in the 3D printing of cellulose-rich foods. Thus, the extraction of the CRF present in carob pulp (by obtaining the alcohol-insoluble residue) was carried out, accounting for nearly 45% dm (dry matter) of this byproduct.

View Article and Find Full Text PDF

The mechanism of egg white protein to enhance the thermal gel properties of giant squid (Dosidicus gigas) surimi.

Food Chem

December 2024

Food Safety Key Lab of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China. Electronic address:

In this paper, the interaction between egg white protein (EWP) and giant squid surimi was regulated by changing the ratio of surimi to EWP, and the mechanism of EWP on the gel properties of giant squid surimi was analyzed. The results showed that when the proportion of EWP was 16: 1, the hardness and springiness of surimi gel were the highest, reaching 645.5 g and 1.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!