JPS6411612B2 - - Google Patents
Info
- Publication number
- JPS6411612B2 JPS6411612B2 JP1481985A JP1481985A JPS6411612B2 JP S6411612 B2 JPS6411612 B2 JP S6411612B2 JP 1481985 A JP1481985 A JP 1481985A JP 1481985 A JP1481985 A JP 1481985A JP S6411612 B2 JPS6411612 B2 JP S6411612B2
- Authority
- JP
- Japan
- Prior art keywords
- agent
- fermentation liquid
- sugar fermentation
- cold wave
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000000855 fermentation Methods 0.000 claims description 40
- 230000004151 fermentation Effects 0.000 claims description 40
- 235000000346 sugar Nutrition 0.000 claims description 35
- 239000007788 liquid Substances 0.000 claims description 33
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 12
- 230000001877 deodorizing effect Effects 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 description 33
- 235000019645 odor Nutrition 0.000 description 19
- CWERGRDVMFNCDR-UHFFFAOYSA-N thioglycolic acid Chemical compound OC(=O)CS CWERGRDVMFNCDR-UHFFFAOYSA-N 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 10
- ZZTCCAPMZLDHFM-UHFFFAOYSA-N ammonium thioglycolate Chemical compound [NH4+].[O-]C(=O)CS ZZTCCAPMZLDHFM-UHFFFAOYSA-N 0.000 description 7
- 229940075861 ammonium thioglycolate Drugs 0.000 description 7
- 239000008213 purified water Substances 0.000 description 6
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 230000003700 hair damage Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 108010076876 Keratins Proteins 0.000 description 2
- 102000011782 Keratins Human genes 0.000 description 2
- 241000235070 Saccharomyces Species 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000007800 oxidant agent Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- XUXNAKZDHHEHPC-UHFFFAOYSA-M sodium bromate Chemical compound [Na+].[O-]Br(=O)=O XUXNAKZDHHEHPC-UHFFFAOYSA-M 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 150000008163 sugars Chemical group 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- HZAXFHJVJLSVMW-UHFFFAOYSA-N 2-Aminoethan-1-ol Chemical compound NCCO HZAXFHJVJLSVMW-UHFFFAOYSA-N 0.000 description 1
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 description 1
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000012029 Fehling's reagent Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004153 Potassium bromate Substances 0.000 description 1
- 241001123227 Saccharomyces pastorianus Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000003906 humectant Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229940094037 potassium bromate Drugs 0.000 description 1
- 235000019396 potassium bromate Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- -1 remove the rotor Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000004761 scalp Anatomy 0.000 description 1
- 229940037001 sodium edetate Drugs 0.000 description 1
- 229960001922 sodium perborate Drugs 0.000 description 1
- YKLJGMBLPUQQOI-UHFFFAOYSA-M sodium;oxidooxy(oxo)borane Chemical compound [Na+].[O-]OB=O YKLJGMBLPUQQOI-UHFFFAOYSA-M 0.000 description 1
- 235000019565 spicy aroma Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 125000003396 thiol group Chemical class [H]S* 0.000 description 1
Landscapes
- Cosmetics (AREA)
Description
【発明の詳細な説明】
「産業上の利用分野」
本発明はコールドウエーブ用糖発酵液に関す
る。詳しくはコールドウエーブ第２剤として用い
るサツカロミセス属酵母による糖発酵液およびパ
ーマ施術後発生する特異的な不快臭除去用として
用いるサツカロミセス属酵母による糖発酵液に関
する。DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a sugar fermentation liquor for cold wave. Specifically, the present invention relates to a sugar fermentation liquid produced by a yeast of the genus Satucharomyces used as a second cold wave agent and a sugar fermentation liquid produced by a yeast of the genus Satucharomyces used to remove a specific unpleasant odor generated after a perm treatment.
「従来の技術」
従来のコールドウエーブ第２剤としては酸化剤
の水溶液一般には臭素酸ナトリウム、臭素酸カリ
ウム又は過ホウ酸ナトリウムが使用されており、
当該剤の毛髪損傷を防止するために油剤、湿潤剤
等を配合する方法、又例えば特開昭57−130911号
公報に示されている様に、毛髪の劣化を抑制する
ために第２剤中に特定のケラチン物質分解誘導体
を配合する方法がある。しかしながら上記方法で
は、ある程度毛髪の損傷は防止できるが、毛髪蛋
白ケラチンをチオグリコール酸で還元することに
より発生するメルカプト臭およびアンモニア臭等
は除去できなかつた。又この特異的な不快臭を除
き毛髪損傷を防止する目的でシステインパーマも
行われているが、ウエーブ形成力が弱く難点があ
つた。``Prior Art'' As a conventional cold wave second agent, an aqueous solution of an oxidizing agent generally uses sodium bromate, potassium bromate, or sodium perborate.
In order to prevent hair damage in the agent, an oil agent, a humectant, etc. are added, or as shown in JP-A No. 57-130911, a second agent is added in order to suppress hair deterioration. There is a method of adding a specific keratin substance decomposition derivative to the skin. However, although the above method can prevent hair damage to some extent, it cannot remove mercapto odor, ammonia odor, etc. generated by reducing hair protein keratin with thioglycolic acid. Cysteine perms have also been used to remove this unique unpleasant odor and prevent hair damage, but they have a drawback in that they have weak wave-forming ability.
「発明が解決しようとする問題点」
本発明においては良好なウエーブを付与しなが
もパーマによる特異的な不快臭を除き、毛髪の損
傷を極度に防ぐ新なコールドウエーブ第２剤およ
びコールドウエーブ剤使用後の新規な除臭液を提
供することを技術的課題とする。"Problems to be Solved by the Invention" The present invention provides a new cold wave second agent and cold wave that provides good waves, eliminates the peculiar unpleasant odor caused by perming, and extremely prevents hair damage. Our technical challenge is to provide a new deodorizing liquid after use.
「問題点を解決するための手段」
本発明者はパーマによる特異的な不快臭を除
き、毛髪に損傷を与えることなく良好なウエーブ
を付与しうる酸化剤を種々研究の結果、サツカロ
ミセス属酵母の糖発酵液の穏やかな酸化力に着目
し、当該液をコールドウエーブ第２剤として使用
すれば、前述の問題点が容易に解決されることを
見出し、本発明を完成するに至つた。"Means for Solving the Problems" The present inventor has conducted various research on oxidizing agents that can remove the peculiar unpleasant odor caused by perms and give good waves without damaging the hair. Focusing on the mild oxidizing power of the sugar fermentation liquid, the inventors discovered that the above-mentioned problems can be easily solved by using the liquid as a second cold wave agent, and have completed the present invention.
即ち本発明はサツカロミセス属酵母の糖発酵液
からなるコールドウエーブ第２剤およびコールド
ウエーブ剤使用後の除臭液に関するものである。
従来のコールドウエーブ第１剤使用後に本発明の
第２剤を使用すると所期の目的を達することが出
来るが、本発明者の出願（特願昭59−199873号）
に係る第１剤即ちチオグリコール酸およびその塩
類に、ゼラチンを中性域にて蛋白分解酵素で加水
分解して得たマクロペプチド、ポリペプチドおよ
びアミノ酸からなる混合液を配合し、該液のPHを
７〜９の弱アルカリ域に調整してなる第１剤で処
理した毛髪に適用すると、格別優れた効果を発揮
するものである。又本発明に係る糖発酵液はパー
マ施術で生成した特異的な不快臭を除去するが、
どの様な過程を経て分解無臭にするかは実験続行
中である。 That is, the present invention relates to a second cold wave agent made of a sugar fermentation liquid of yeast of the genus Satucharomyces and a deodorizing liquid after using the cold wave agent.
The intended purpose can be achieved by using the second agent of the present invention after using the conventional cold wave first agent.
A mixture of macropeptides, polypeptides, and amino acids obtained by hydrolyzing gelatin with a proteolytic enzyme in a neutral range is added to the first agent, that is, thioglycolic acid and its salts, and the pH of the solution is adjusted. When applied to hair treated with the first agent prepared by adjusting it to a weak alkaline range of 7 to 9, it exhibits particularly excellent effects. In addition, the sugar fermentation liquid according to the present invention removes the specific unpleasant odor generated during perm treatment,
Experiments are currently underway to find out what process to decompose and make it odorless.
なお、チオグリコール酸アンモニウムと糖発酵
液とを混合し、その割合がいかなる時にチオグリ
コール酸臭、発酵臭がなくなるか実験したところ
下記の如くなつた。 In addition, when ammonium thioglycolate and sugar fermentation liquid were mixed and an experiment was conducted to determine at what ratio the thioglycolic acid odor and fermentation odor would disappear, the results were as shown below.
（以下％はすべて重量％を表すものとする。）
１ 50％チオグリコール酸アンモニウム20（％）
糖発酵液 10
精製水 70
チオグリコール酸臭あり
アンモニア臭気なし
２ 50％チオグリコール酸アンモニウム20
糖発酵液 15
精製水 65
チオグリコール酸臭少しあり
３ 50％チオグリコール酸アンモニウム20
糖発酵液 20
精製水 60
チオグリコール酸臭なし
４ 50％チオグリコール酸アンモニウム20
糖発酵液 30
精製水 50
チオグリコール酸臭なし
発酵液臭あり
発酵液は糖発酵特有の甘ずつぱい芳香あり
実験の結果チオグリコール酸アンモニウム10％
に対し発酵液は30％以上の添加量が好ましいこと
がわかつた。(The following percentages are all percentages by weight.) 1 50% ammonium thioglycolate 20 (%) Sugar fermentation liquid 10 Purified water 70 Thioglycolic acid odor No ammonia odor 2 50% ammonium thioglycolate 20 Sugar fermentation Liquid 15 Purified water 65 Slight thioglycolic acid odor 3 50% ammonium thioglycolate 20 Sugar fermentation liquid 20 Purified water 60 No thioglycolic acid odor 4 50% ammonium thioglycolate 20 Sugar fermentation liquid 30 Purified water 50 Thioglycolic acid odor None Fermentation liquid odor Fermentation liquid has a sweet and spicy aroma characteristic of sugar fermentation Test results: Ammonium thioglycolate 10%
On the other hand, it was found that it is preferable to add 30% or more of the fermentation liquid.
本発明の糖発酵液は以下に記載した方法により
得られる。即ち水に約10％の糖類を加え、加温溶
解後100℃にて殺菌し、冷後30〜40℃にて１〜２
％のサツカロミセス属酵母を加え、10分間撹拌分
散し発酵を行い、適時分解生成した炭酸ガスを撹
拌により除去し、約50〜60時間で発酵を終了す
る。発酵温度は37℃が最適であつた。 The sugar fermentation liquid of the present invention can be obtained by the method described below. That is, about 10% sugar is added to water, heated to dissolve, sterilized at 100℃, and then cooled to 30 to 40℃ for 1 to 2 hours.
% of Satucharomyces yeast is added, stirred and dispersed for 10 minutes, and fermented. Carbon dioxide produced by decomposition is removed at appropriate times by stirring, and fermentation is completed in about 50 to 60 hours. The optimum fermentation temperature was 37°C.
発酵終了後濾過により酵母を分離し70℃に加温
し蛋白変性後、本発明の糖発酵液である濾液を得
る。 After completion of fermentation, yeast is separated by filtration, heated to 70°C, and protein denatured to obtain a filtrate, which is the sugar fermentation liquid of the present invention.
本発明で使用するサツカロミセス属酵母として
はサツカロミセス セレビシエ（Saccharomyc
−es cerevisiae）、サツカロミセス カールスベ
ルゲンシス（S.carlsbergensis）、サツカロミセス
セレビシエ ヴアル エリプソイダス （S.
cerevisiae var ellipsoideus）等があげられ、特
にサツカロミセス セレビシエが有効である。糖
としては上記サツカロミセス属酵母で発酵しうる
単糖類および二等類があげられるが、特にぶどう
糖およびシヨ糖が好適である。 The yeast of the genus Saccharomyces used in the present invention is Saccharomyces cerevisiae (Saccharomyces cerevisiae).
-es cerevisiae), S. carlsbergensis, S. cerevisiae val ellipsoidus (S.
cerevisiae var ellipsoideus), and Satucharomyces cerevisiae is particularly effective. Examples of the sugar include monosaccharides and secondary sugars that can be fermented by the yeast of the genus Saccharomyces, with glucose and sucrose being particularly preferred.
糖発酵液からなる本発明のコールドウエーブ第
２剤は第１剤処理後の毛髪に塗布し、約10〜15分
間放置後水洗して使用するが、当該液を塗布後約
15分間加温すればウエーブ形成力はさらに強くな
り、好適である。 The cold wave second agent of the present invention, which is made of a sugar fermentation liquid, is applied to the hair after the first agent treatment, left for about 10 to 15 minutes, and then washed with water.
Heating for 15 minutes is preferable because the wave forming ability becomes even stronger.
除臭用としての当該糖発酵液は、従来のコール
ドウエーブ第１剤および第２剤使用後ロツドをは
ずした直後スプレーして用いることが出来る。以
下実施例をあげて本発明を説明する。 The sugar fermentation liquid for deodorization can be used by spraying immediately after removing the rod after using the conventional cold wave first and second agents. The present invention will be explained below with reference to Examples.
「実施例」
１ 糖発酵液の製法
ぶどう糖10ｇを水88ｇに加え加温溶解し、
100℃で殺菌後30℃まで冷却し、サツカロミセ
ス セレビシエ２％を加え、10分間撹拌分散し
発酵を行い適時分解生成した炭酸ガスを撹拌に
より除去し発酵を終了させる。発酵停止までに
は約50時間要した。"Example" 1 Method for producing sugar fermentation liquid Add 10 g of glucose to 88 g of water and dissolve by heating.
After sterilization at 100°C, cool to 30°C, add 2% of Satucharomyces cerevisiae, stir and disperse for 10 minutes, ferment, and remove the carbon dioxide gas decomposed and produced by stirring to complete the fermentation. It took about 50 hours to stop fermentation.
発酵終了後、濾過により酵母を分離し、70℃
に加温し蛋白変性後濾液を得た。これが本発明
の糖発酵液であり、濾液の恒数は比重0.997、
屈折率1.3309、酸価2.8、PH2.5〜2.8、ガスクロ
マト分析によりアルコール生成量は3.8〜4.1％
であり、還元糖の有無はフエーリング試薬陰性
で、アミノ酸生成はニンヒドリン反応において
赤紫色を呈し、確認出来た。 After fermentation, yeast is separated by filtration and heated to 70°C.
A filtrate was obtained after protein denaturation. This is the sugar fermentation liquid of the present invention, and the constant of the filtrate is a specific gravity of 0.997,
Refractive index 1.3309, acid value 2.8, PH2.5-2.8, alcohol production amount is 3.8-4.1% by gas chromatography analysis
The presence or absence of reducing sugars was confirmed by Fehling's reagent, and amino acid production was confirmed by the red-purple color observed in the ninhydrin reaction.
２ １で得た本発明の糖発酵液を使用した試験結
果を以下に示す。The test results using the sugar fermentation liquid of the present invention obtained in 2.1 are shown below.
従来のコールドウエーブ第１剤、第２剤使
用のもの
第１剤
チオグリコール酸アンモニウム 6.5（％）
強アンモニア水 1.3
モノエタノールアミン 1.0
エデト酸ナトリウム 0.1
精製水 91.1
第２剤
臭素酸ナトリウム 6.5
精製水 93.5
第１剤で15分間処理後水洗、第２剤で15分
間処理。 Conventional cold wave first and second agents used First agent Ammonium thioglycolate 6.5 (%) Strong aqueous ammonia 1.3 Monoethanolamine 1.0 Sodium edetate 0.1 Purified water 91.1 Second agent Sodium bromate 6.5 Purified water 93.5 After treatment with the first agent for 15 minutes, wash with water, and treat with the second agent for 15 minutes.
結果：カールは強いが、匂あり。 Result: Strong curls, but smelly.
従来のコールドウエーブ第１剤、第２剤使
用後ロツトを外し糖発酵液をスプレー後水洗
したもの
結果：カール強く、匂なし。 After using the conventional cold wave 1st and 2nd agents, remove the rotor, spray the sugar fermentation liquid, and wash with water.Result: Strong curls, no odor.
従来のコールドウエーブ第２剤を本発明の
糖発酵液で置き換えたもの
第１剤で15分間処理後水洗した後糖発酵液
で15分間処理する。 Conventional cold wave second agent replaced with sugar fermentation liquid of the present invention After treatment with first agent for 15 minutes and washing with water, treatment with sugar fermentation liquid for 15 minutes.
結果：カールは幾分弱いが、匂なし。 Result: Somewhat weak curls, but no odor.
従来のコールドウエーブ第２剤を本発明の
糖発酵液で置き換え、15分間加温する。 The conventional cold wave second agent was replaced with the sugar fermentation liquid of the present invention and heated for 15 minutes.
結果：カールは最も良く、匂なし。毛髪の損
傷等も殆どなし。Result: curls are the best, no smell. There is almost no damage to the hair.
上記〜の試験に対応する毛髪の状態は添付
の図面１〜４の如くである。 The conditions of the hair corresponding to the above tests are as shown in the attached drawings 1 to 4.
「発明の効果」
糖発酵液が従来除去出来なかつたコールドパー
マ剤処理後の不快臭を与えないで、従来のコール
ドウエーブ第２剤と同様のカールを毛髪に与える
ことが出来、又糖発酵液をコールドパーマ処理後
の毛髪にスプレーするだけで簡単に不快臭を除去
できるということは、当分野において予測も出来
ない画期的な効果である。又、糖発酵液は従来の
コールドウエーブ剤ほど毛髪や頭皮に損傷を与え
ないことも多大な効果である。"Effects of the Invention" The sugar fermentation solution does not give unpleasant odor after treatment with a cold perm agent, which could not be removed conventionally, and can give curls similar to the conventional cold wave second agent, and the sugar fermentation solution The fact that unpleasant odors can be easily removed by simply spraying the product on hair after cold perm treatment is an epoch-making effect that could not have been predicted in this field. Another great advantage of the fermented sugar solution is that it does not cause as much damage to the hair and scalp as conventional cold wave agents.
添付の図面は試験〜に対応する毛髪の状態
を示すもので、１は従来のコールドウエーブ第１
剤、第２剤使用のもの、２は従来のコールドウエ
ーブ第１剤、第２剤使用後ロツトを外し糖発酵液
をスプレー後水洗したもの、３は従来のコールド
ウエーブ第２剤を本発明の糖発酵液で置き換えた
もので、第１剤で15分間処理後水洗した後、糖発
酵液で15分間処理したもの、４は従来のコールド
ウエーブ第２剤を本発明の糖発酵液で置き換え、
15分間加温したものを表す。
The attached drawings show the condition of the hair corresponding to the test ~ 1 is the conventional cold wave 1st
No. 2 is a conventional cold wave No. 1 agent, after using the No. 2 agent, the rotor was removed and the sugar fermentation liquid was sprayed on it, followed by washing with water. No. 3 was a conventional cold wave No. 2 agent of the present invention. 4, the conventional cold wave second agent was replaced with the sugar fermentation liquid of the present invention, which was treated with the first agent for 15 minutes, washed with water, and then treated with the sugar fermentation liquid for 15 minutes.
Represents what was heated for 15 minutes.
Claims (1)
ロミセス属酵母による糖発酵液。 ２ コールドウエーブ剤使用後の除臭液として用
いるサツカロミセス属酵母による糖発酵液。[Scope of Claims] 1. A sugar fermentation liquid produced by yeast of the genus Satucharomyces to be used as a second cold wave agent. 2. A sugar fermentation liquid produced by yeast of the genus Satucharomyces, used as a deodorizing liquid after using a cold wave agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1481985A JPS61172812A (en) | 1985-01-28 | 1985-01-28 | Saccharide fermentation liquor for cold wave |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1481985A JPS61172812A (en) | 1985-01-28 | 1985-01-28 | Saccharide fermentation liquor for cold wave |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61172812A JPS61172812A (en) | 1986-08-04 |
| JPS6411612B2 true JPS6411612B2 (en) | 1989-02-27 |
Family
ID=11871648
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1481985A Granted JPS61172812A (en) | 1985-01-28 | 1985-01-28 | Saccharide fermentation liquor for cold wave |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61172812A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11101421B2 (en) | 2019-02-25 | 2021-08-24 | Birmingham Technologies, Inc. | Nano-scale energy conversion device |
| US11124864B2 (en) | 2019-05-20 | 2021-09-21 | Birmingham Technologies, Inc. | Method of fabricating nano-structures with engineered nano-scale electrospray depositions |
| US11244816B2 (en) | 2019-02-25 | 2022-02-08 | Birmingham Technologies, Inc. | Method of manufacturing and operating nano-scale energy conversion device |
| US11417506B1 (en) | 2020-10-15 | 2022-08-16 | Birmingham Technologies, Inc. | Apparatus including thermal energy harvesting thermionic device integrated with electronics, and related systems and methods |
| KR20220151659A (en) | 2020-03-09 | 2022-11-15 | 가부시키가이샤 지씨이 인스티튜트 | Power generation element, power generation device, electronic device and method for manufacturing power generation element |
| US11616186B1 (en) | 2021-06-28 | 2023-03-28 | Birmingham Technologies, Inc. | Thermal-transfer apparatus including thermionic devices, and related methods |
| US11649525B2 (en) | 2020-05-01 | 2023-05-16 | Birmingham Technologies, Inc. | Single electron transistor (SET), circuit containing set and energy harvesting device, and fabrication method |
-
1985
- 1985-01-28 JP JP1481985A patent/JPS61172812A/en active Granted
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11101421B2 (en) | 2019-02-25 | 2021-08-24 | Birmingham Technologies, Inc. | Nano-scale energy conversion device |
| US11244816B2 (en) | 2019-02-25 | 2022-02-08 | Birmingham Technologies, Inc. | Method of manufacturing and operating nano-scale energy conversion device |
| US11124864B2 (en) | 2019-05-20 | 2021-09-21 | Birmingham Technologies, Inc. | Method of fabricating nano-structures with engineered nano-scale electrospray depositions |
| KR20220151659A (en) | 2020-03-09 | 2022-11-15 | 가부시키가이샤 지씨이 인스티튜트 | Power generation element, power generation device, electronic device and method for manufacturing power generation element |
| US11649525B2 (en) | 2020-05-01 | 2023-05-16 | Birmingham Technologies, Inc. | Single electron transistor (SET), circuit containing set and energy harvesting device, and fabrication method |
| US11417506B1 (en) | 2020-10-15 | 2022-08-16 | Birmingham Technologies, Inc. | Apparatus including thermal energy harvesting thermionic device integrated with electronics, and related systems and methods |
| US11616186B1 (en) | 2021-06-28 | 2023-03-28 | Birmingham Technologies, Inc. | Thermal-transfer apparatus including thermionic devices, and related methods |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61172812A (en) | 1986-08-04 |
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