Minouche hat geschrieben:Ist dir das Natron nicht zu scharf? Obwohl... deine Haare haben ja quasi eine Schutzschicht, vielleicht ist das genau richtig. Ich habe das nur zweimal versucht und dann als zu rabiat verworfen.
Wozu ist denn die Rinse aus Backpulver? Funktioniert das wie Natron?
LG Minouche
Bon jour Minouche
Hier gibt es bicarbonate soda und baking powder zu kaufen. Ich nehme bicarbonate soda fuer die rinse. (uebrigens auch, wenn ich Zahncreme herstelle
)
Diese Rinse, also Bicarbonate Soda in schwacher Verduennung, entfernt Belaege von den Haaren.
Es gibt hier uebrigens auch einen interessanten Thread dazu (nachdem du mir schon so hilfreiche links geschickt hast
):
viewtopic.php?f=5&t=1641&hilit=natron
Dazu wiki:
Natron is a naturally occurring mixture of sodium carbonate decahydrate (Na2CO3·10H2O, a kind of soda ash) and about 17% sodium bicarbonate (also called nahcolite[1] or baking soda, NaHCO3) along with small quantities of sodium chloride and sodium sulfate. Natron is white to colourless when pure, varying to gray or yellow with impurities. Natron deposits are sometimes found in saline lake beds which arose in arid environments. Throughout history natron has had many practical applications which continue in the wide range of modern uses of its constituent mineral components.
In modern mineralogy the term natron has come to mean only the sodium carbonate decahydrate (hydrated soda ash) which makes up most of the historical salt.
Sodium bicarbonate or sodium hydrogen carbonate is the chemical compound with the formula NaHCO3. Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate). The natural mineral form is nahcolite. It is a component of the mineral natron and is found dissolved in many mineral springs.
Since it has long been known and is widely used, the salt has many related names such as baking soda, bread soda, cooking soda, and bicarbonate of soda. In colloquial usage, its name is shortened to sodium bicarb, bicarb soda, or simply bicarb. The word saleratus, from Latin sal æratus meaning aerated salt, was widely used in the 19th century for both sodium bicarbonate and potassium bicarbonate. The term has now fallen out of common usage.
Baking powder is a dry chemical leavening agent, a mixture of a weak alkali and a weak acid, and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. It is used instead of yeast for end-products where fermentation flavors would be undesirable[1] or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes.[2] Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads.
Most commercially available baking powders are made up of an alkaline component (typically sodium bicarbonate, also known as baking soda), one or more acid salts (such as cream of tartar), and an inert starch (cornstarch in most cases, though potato starch may also be used). Baking soda is the source of the carbon dioxide,[3] and the acid-base reaction can be generically represented as[4]
NaHCO3 + H+ → Na+ + CO2 + H2O
The inert starch serves several functions in baking powder. Primarily it is used to absorb moisture, and thus prolong shelf life by keeping the powder's alkaline and acidic components dry so as not to react with each other prematurely. A dry powder also flows and mixes more easily. Finally, the added bulk allows for more accurate measurements.[5]
The acid in a baking powder can be either fast-acting or slow-acting.[6] A fast-acting acid reacts in a wet mixture with baking soda at room temperature, and a slow-acting acid will not react until heated in an oven. Baking powders that contain both fast- and slow-acting acids are double acting; those that contain only one acid are single acting. By providing a second rise in the oven, double-acting baking powders increase the reliability of baked goods by rendering the time elapsed between mixing and baking less critical, and this is the type most widely available to consumers today. Double-acting baking powders work in two phases; once when cold, and once when hot.[7] Common low-temperature acid salts include cream of tartar and monocalcium phosphate (also called calcium acid phosphate). High-temperature acid salts include sodium aluminium sulfate, sodium aluminum phosphate and sodium acid pyrophosphate.[8]
Da ich es nur einmalig verwende, ist mir noch keine groessere Belastung fuer das Haar aufgefallen. Vielleicht liegt es auch an der Sauren Rinse, de ich danach auftrage.
Sieht man die Photos, ist das, dass ich 3 Tage nach der Rinse aufgenommen habe, sogar das schoenste (sieht man von der schlechten Qualitaet meiner Photos ab). Besonders meine Wellen kommen da sehr schoen raus, im Vergleich zum "Strohkopf".
Alles Liebe dir und einen schoenen Tag
