지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 577 - 584 (8page)
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초록· 키워드
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In this study, we evaluated the validity of Japanese rice cake as a media for the qualitative and quantitative analysis of moisturizing capacity of lip makeup products, and made a comparative study of FCG method suggested by Fujisankei Communication Groups (FCG) Research Institute and its modified methods. The Japanese cake was found to be a useful tool to evaluate visually the moisturizing capacity of lip makeup products (lop balm, lip stick, and lip gloss), for lip makeup products showed excellent spreadability on it and cracking occurred very sensitively as the surface of the cake was dried. While there were disadvantages to the method that a tester’s own subjective judgment should be relied upon, and that it was difficult to observe the cracking state of products of high brightness or transparent colors. The FCG method was useful for evaluating the relative rankings of moisturizing capacity of lip makeup products, and a modified method, which measures the moisture loss of the cake was useful for evaluating quantitatively of the moisturizing capacity the lip products. However, there are limits to the use of Japanese cake for universal assessment techniques because it is difficult to get Japanese cake in countries other than Japan as well as Japanese cake has difficulty in the standardization of its water content and surface area.
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