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The Fischer–Saller scale, named after Eugen Fischer and Karl Saller is used in physical anthropology and medicine to determine the shades of hair color. The scale uses the following designations: A (very light blond), B to E (light blond), F to L (), M to O (dark blond), P to T (light brown to brown), U to Y (dark brown to black) and Roman numerals I to IV and V to VI (red-blond).
Protein treatments are used to treat and repair damaged hair. Experts weigh in on their many benefits, how to use a protein treatment at home, and which ones to shop. ... 24/7 Help. For premium ...
Sardines are filled with hair-boosting nutrients like omega-3 fatty acids which may reduce hair loss and increase hair density, and vitamin D which supports hair follicle development.
Developing gray hair is common with increasing age, although some people want to avoid these hair changes. One recent study in mice found that internal and external treatments with the antioxidant ...
Hirsutism is excessive body hair on parts of the body where hair is normally absent or minimal. The word is from early 17th century: from Latin hirsutus meaning "hairy". [2] It usually refers to a male pattern of hair growth in a female that may be a sign of a more serious medical condition, [3] especially if it develops well after puberty. [4]
A cat hair showing light and dark bands caused by alternating production of agouti-signaling protein and α-MSH. The agouti gene, the Agouti-signaling protein (ASIP) is responsible for variations in color in many species. Agouti works with extension to regulate the color of melanin which is produced in hairs.
Problem #4: Brassy Color If blond or highlighted strands are looking a little brassy thanks to sun and chlorine -- UV rays penetrate strands, breaking down your color -- it might be time to revamp.
Each protein molecule is composed of amino acids which contain nitrogen and sometimes sulphur (these components are responsible for the distinctive smell of burning protein, such as the keratin in hair). The body requires amino acids to produce new proteins (protein retention) and to replace damaged proteins (maintenance).