Do you need help choosing products suitable for your hair type and porosity? Everything depends on this variable.
Float Test
Drop a single, clean strand of hair into the water; if it floats near the surface, your cuticles may be tightly bound and cannot absorb moisture effectively.
Flour Test
Various physical dough testing instruments that collect objective data on the rheological properties of flour-water mixtures. While these instruments help characterize or “fingerprinting” flours, they do not provide information that predicts baking or end-use quality.
The Farinograph test measures water absorption, resistance to overmixing, and stability for use in industrial machinery. For optimal results, run the chronograph test until its top falls below the 500 BU line and continue running it for at least five minutes after reaching the mixing peak.
Falling Number flour tests are popular tests related to flour. To perform this test, a probe is submerged in flour and water at an ideal temperature for a specific period. Then, it is submerged in an equal volume of water at another set temperature for another set period. The time it takes for the probe to reach the bottom of the mixture is recorded as its falling number value. Low values indicate abundant enzyme activity, while high values indicate none.
hair Test
Your hair’s porosity is critical because it determines how it interacts with various stimuli such as weather, water, products, and chemical treatments. Contrary to popular notions regarding diameter, curl type, or ethnicity, porosity measures the behavior of its surface instead.
Another method is to use a spray bottle to mist a small section of hair and observe how quickly or slowly the water soaks in. If beads form quickly, it indicates low porosity. If saturation takes longer, telling several minutes, then medium porosity exists.
