Chapter 3 EN

Question 1

Acneic

Answer 1

Acne skin condition involving infected lesions

Question 2

Alipidic

Answer 2

Lacking oil

Question 3

Bacteria

Answer 3

Micro organisms that cause disease

Question 4

Collagen

Answer 4

A protein fiber that gives shape and form to the skin

Question 5

Comedogenic

Answer 5

An ingredient that causes pimples and blackouts

Question 6

Dehydrated

Answer 6

Lacking water

Question 7

Dermal matrix

Answer 7

Middle layer of the skin that contains structure and strength

Question 8

Desmosomes

Answer 8

Hair like structure that helps hold down dead and dying skin cells

Question 9

Dry

Answer 9

Lacking oil. Same as alapidic

Question 10

Desincristation

Answer 10

To soften and emulsify pore debris

Question 11

Detergent

Answer 11

To clean and remove fats, also defatting

Question 12

Elastin

Answer 12

Highly elastic protein that allows skin to maintain its shape

Question 13

Epidermis

Answer 13

Top layer of the skin

Question 14

Free radicals

Answer 14

Unstable molecules degrade body tissues

Question 15

Keratinized cells

Answer 15

Skin cells that have received the protein keratin, reached the epidermis and died

Question 16

Natural barrier function

Answer 16

A collection of lipids and humectants that protect the skin from water loss and free radical damage

Question 17

Natural moisturizing factor

Answer 17

When the natural barrier function works to protect skin

Question 18

Glycosaminoglycans

Answer 18

Collection of saccharides, lipids, and humectants that protect collagen and elastin and promote healthy interstitial fluid

Question 19

Humectants

Answer 19

Water binding ingredients

Question 20

Interstitial fluid

Answer 20

The fluid between body cells

Question 21

Peptide bonds

Answer 21

2 amino acids joined together

Question 22

Propionibacterium acnes

Answer 22

The bacteria that causes acne

Question 23

Stratum corneum

Answer 23

Top layer of the epidermis

Question 24

Stratum corneum bonds

Answer 24

Desmosomes and natural moisturizing factor that hold down dead skin cells

Question 25

Synovial fluid

Answer 25

Protective fluid of the joints

Question 26

Functional ingredients

Answer 26

Ingredients that allow products to be user friendly, apply smoothly smell and look good with skin friendly PH level ``` Surfactants Emulsifiers Fatty acids Fatty alcohols Preservative and antioxidants Buffering agents ```

Question 27

Surfactants

Answer 27

Detergents that break up oils, fats and other debris . Also called defatting agents or slipping agents (allowing product to move smoothly over skin)

Question 28

Anionic surfactant

Answer 28

Negative charge- Strong cleaners found in laundry detergent and dish soap

Question 29

Cationic surfactants

Answer 29

Positive charge- Strong cleaners with some conditioning properties. They should not be used in products intended for the face. Predominantly found in shampoo and hair conditioner. Some have bactericidal properties.

Question 30

Amphoteric

Answer 30

Positive or negative charge- These take on the pH of the water in the solution. Usually extremely mild when used as a foaming agent. These are not strong cleansers or emulsifiers.

Question 31

Nonionic

Answer 31

No charge- Most commonly used as cosmetic surfactants. Used as foaming agents, as stabilizers for heavy creams and emulsions

Question 32

Emulsifiers

Answer 32

Chemicals that keep oil and water solutions mixed together. Can also be a surfactant or detergent.

Question 33

Emollients

Answer 33

The feel good ingredients that give cosmetics that soft feeling that makes consumers want to use them.

Question 34

Occlusive

Answer 34

When an emollient is being used as a skin protector. Meaning it sits on the surface of the skin, never penetrating the epidermis

Question 35

Most common type of emollients

Answer 35

Petroleum jelly (Vaseline) and mineral oil Also silicones ( cyclomethicone and dimethicone)

Question 36

Fatty acids

Answer 36

No corrosive fate derived from plants and animals. Triglycerides that have been broken down by removing the glycerins from fat