Part123 Flashcards
Estheticians need to have thorough understanding of________ products to be able to explain skin care products to your clients.
Skin care
You can learn about new developments in the cosmetic industry by attending ______.
Trade shows
Safety issues, claims for a product, and labeling issues are regulated by the ____.
FDA
________ are distinguished from drugs by the Federal Food, Drug and Cosmetic Act.
Cosmetics
_________ ingredients are what caused actual changes in the skin’s appearance.
Performance
________ is the most commonly used cosmetic ingredient.
Water
USDA regulation for the term “organic” applies to ______ products.
Agricultural
Ingredients that are beneficial to dry skin are ____ acids.
Fatty
Fatty esters are easily recognized on labels because they almost always end in _____.
-ate
_______ are used to thicken creams.
Carbomers
______reduced tension between skin and the product.
Surfactants
Products that enhance the effectiveness of a preservative are called ________ agents.
Chelating
______ are substances give color to cosmetics and are certified by the FDA.
Lakes
______and _______have beneficial chemical effects on the skin.
AHAs, BHAs
_______ dissolve keratin proteins on the surface of the skin.
Enzymes
Closed lipid bilayer spheres that encapsulates ingredients, target their delivery to specific tissues of the skin, and control the release are called _______.
Liposomes
________ neutralize free radicals.
Antioxidants
_________enhance moisture content, immune response, and cellular metabolism.
Glycoproteins
The function of ______ include promoting skin tissue repair and regeneration.
Growth factors
Jojoba beads, ground nuts, and Bee wax are used as natural ___________.
Exfoliators
Glycolic, lactic, mandelic, citric, mandelic, tataric are _____ acids.
Hydroxy
Willow Park and meadowsweet are sources of ____ acid.
Salicylic
________ in skin care products reduces oil gland activity and dissolves the skin’s dead cells.
Sulfur
To establish a ____claim, the FDA and organizations concerned with international Food standards have a set preliminary thresholds of less than _____ parts per million of gluten.
Gluten free, 20