Earticle

초록

영어

In this study, we evaluated the validity of Japanese rice cake as a media for the qualitative and quantitative analysis of moisturizing capacity of lip makeup products, and made a comparative study of FCG method suggested by Fujisankei Communication Groups (FCG) Research Institute and its modified methods. The Japanese cake was found to be a useful tool to evaluate visually the moisturizing capacity of lip makeup products (lop balm, lip stick, and lip gloss), for lip makeup products showed excellent spreadability on it and cracking occurred very sensitively as the surface of the cake was dried. While there were disadvantages to the method that a tester’s own subjective judgment should be relied upon, and that it was difficult to observe the cracking state of products of high brightness or transparent colors. The FCG method was useful for evaluating the relative rankings of moisturizing capacity of lip makeup products, and a modified method, which measures the moisture loss of the cake was useful for evaluating quantitatively of the moisturizing capacity the lip products. However, there are limits to the use of Japanese cake for universal assessment techniques because it is difficult to get Japanese cake in countries other than Japan as well as Japanese cake has difficulty in the standardization of its water content and surface area.

목차

Abstract
 Ⅰ. 서론
 Ⅱ. 연구방법
  1. 실험 재료
  2. 실험 방법 및 분석
 Ⅲ. 연구결과
  1. FCG 시험법에 의한 보습능 평가
  2. 균열 발생시간에 의한 보습능 평가
  3. 수분 손실율에 의한 보습능 평가
  4. 보습능 평가방법들간의 상관관계
 Ⅳ. 고찰
 Ⅴ. 결론
 참고문헌

키워드

저자

• 정정희 [ Jung-Hui Jung | 숭실대학교 화학공학과 뷰티공학전공 ]
• 류희욱 [ Hee-Wook Ryu | 숭실대학교 화학공학과 뷰티공학전공 ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  대한피부미용학회지 [Korean Journal of Aesthetics and Cosmetology]

• 간기

  격월간

• pISSN

  1738-4567

• 수록기간

  2003~2015

• 십진분류

  KDC 593 DDC 646