How do ionic hair dryers work? Can they do what they promise?

 
Magdalena Wajrak, Edith Cowan University

If you’ve been in the market for a new hair dryer, you’ve likely seen advertising for ionic ones. Some claim to produce negative ions in the millions – with or without the help of added minerals like tourmaline.

The broader claim is usually that these ions break water molecules into micro-droplets, resulting in faster drying and reducing frizz to give you super smooth, shiny-looking hair.

Are ionic hairdryers actually capable of doing what they claim? To understand this, we need to briefly delve into some fundamentals.

Wait, what is an ion?

All matter is composed of invisible building blocks called atoms. But they’re not the smallest things we know of. Atoms contain subatomic particles – protons, neutrons and electrons.

Every atom has a nucleus, a very dense centre made up of protons and neutrons. The number of protons determines what chemical element the atom is. Hydrogen has one proton, carbon has six, oxygen has eight, and so on. Molecules are groups of two or more atoms that form a chemical element; an oxygen molecule consists of two oxygen atoms, for example.

How does all this relate to ions? This is where electric charge comes in. All subatomic particles have an electric charge. Protons have a positive charge (+), electrons have a negative charge (-) and neutrons are, as the name suggests, neutral.

The nucleus has a positive charge overall, thanks to all the protons. Negatively charged electrons surround the nucleus because opposite charges attract. This is called electrostatic force, and it is this force that actually keeps the electrons from flying off away from the nucleus.

But electrostatic force is pretty weak. When materials touch or are rubbed together, we get the triboelectric effect – electrons can transfer from one surface to the other. This produces ions: positively or negatively charged atoms or molecules. For example, a negative oxygen ion is oxygen that’s gained an extra electron.

What do ions have to do with hair, then?

For the most part, hair is composed of large complex molecules called keratin proteins. In turn, keratin molecules are composed of various chemical groups, such as carboxyl groups, amino groups and disulfide groups. These can gain or lose electrons.

So, when hair is dried with hot air or is subjected to friction, keratin fibres lose electrons via the triboelectric effect – they become positively charged.

Remember electrostatic force? When hair strands are positively charged they push away from each other, and you get frizz and fly-aways.

This is why hairdryer manufacturers have come up with the idea to neutralise the positive charge with negative ions from the hairdryer. In theory, this should return the charges in your hair to neutral and therefore reduce frizz.

How do hair dryers generate negative ions?

This part is just physics. Although different manufacturers may use slightly different methods, most ionic hairdryers use high voltage applied to a fine wire inside the hairdryer.

This creates a very strong electric field near the outlet where the hot air is blowing. It sends electrons into the surrounding air, producing negatively charged ions – mostly oxygen and nitrogen. The airflow then carries these ions out with the hot air.

To increase the number of negative ions produced during this process, some ionic hairdryers incorporate a mineral called tourmaline which emits negative ions naturally.

Although theory does support the claim that negative ions might neutralise the electrostatic charge of positively charged hair, in practice the amount of ionisation generated by the ionic hairdryers is very small because they’re limited by the voltage applied (typically 1,600V).

Sure, you could generate a huge amount of negative ions with enough electricity, but that’s beyond the scope of an everyday beauty appliance.

The effect would likely be subtle

Overall, this means the effects from an ionic hair dryer would likely be subtle.

Other factors will play a more significant role in smoothness – such as your hair type, hair quality (whether it has been chemically damaged by bleaching or dyes) and what products have been used on the hair prior to drying.

There is also no scientific proof that ionic hairdryers dry hair faster by breaking up water droplets more efficiently, although some studies have demonstrated that ions enhance the evaporation rate of water.

Ultimately, before investing in a very expensive hair dryer, you may want to look at improving the health of your hair in general. Negative ions – while plausible in theory – can only take you so far.The Conversation

Magdalena Wajrak, Senior Lecturer in Chemistry, Edith Cowan University

This article is republished from The Conversation under a Creative Commons license. Read the original article.

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Is dark chocolate healthier than milk chocolate? 2 dietitians explain

 
Lauren Ball, The University of Queensland and Emily Burch, Southern Cross University

Easter chocolate is all over supermarket shelves. Some people reach straight for milk chocolate eggs while others pause at the darker varieties, assuming they’re healthier.

Dark chocolate has gained a reputation as the “better” choice because it usually contains more cocoa and less sugar than milk chocolate.

But is dark chocolate actually healthier?

Let’s see how the evidence stacks up.

How do they compare?

All chocolate begins with the cocoa (or cacao) bean. Cocoa beans are the seeds of the Theobroma cacao tree, a tropical plant native to Central and South America.

Processing the bean gives you cocoa solids (the bitter part) and cocoa butter (the fat part that gives chocolate its smooth texture).

Chocolate is made from cocoa solids, cocoa butter and sugar. Milk chocolate also contains milk powder or condensed milk.

Dark chocolate typically contains a much higher proportion of cocoa solids, usually 50–90%.

Milk chocolate generally contains 20–30% cocoa solids, with the remaining bulk made up of milk ingredients and sugar.

How about nutritional benefits?

Because dark chocolate contains more cocoa solids than milk chocolate, it naturally provides slightly higher amounts of certain minerals.

This table shows the differences between milk chocolate (30% cocoa) and dark chocolate (more than 60% cocoa) per 20-gram serve. That’s about one row of a Lindt chocolate block.

As you can see, dark chocolate provides more minerals such as magnesium, iron and zinc. It also contains noticeably more caffeine (but far less than in a typical cup of coffee, which would contain about 100mg).

Milk chocolate offers significantly more calcium due to its milk solids, but it generally contains more added sugar.

Cocoa is naturally rich in plant compounds called polyphenols. These act as antioxidants in the body, helping to protect the body’s cells from damage.

Because dark chocolate contains more cocoa, it naturally contains higher levels of these compounds. In fact, dark chocolate contains roughly five times more flavanols (a type of polyphenol) than milk chocolate.

Compared to other foods often praised for their antioxidant content, cocoa contains around 17 times more catechins (another type of polyphenol) per serving than black tea. It also contains around three times more than red wine.

Does dark chocolate improve your health?

Research into cocoa and dark chocolate has produced some interesting findings, particularly about heart health.

Cocoa flavanols appear to help blood vessels relax and support better blood flow. Some clinical trials have reported small reductions in blood pressure and improvements in measures of blood vessel function after consuming cocoa products.

There is also broader evidence suggesting diets rich in flavanols may be linked with a lower risk of cardiovascular disease overall.

However, these findings come with important caveats.

Many of these trials use cocoa extracts containing high levels of flavanols. Others contain specially formulated chocolate rather than the typical chocolate bars or Easter eggs you’d find in supermarkets. The doses tested are also often far larger and far more concentrated than what people normally consume.

A large umbrella review (a review of reviews) involving more than one million participants did find links between eating chocolate and lower risks of cardiovascular disease, stroke and diabetes.

But the overall quality of evidence was rated as weak or very low, largely because many of the studies were observational. Observational studies can identify patterns, but they cannot prove chocolate itself caused those benefits.

The bottom line is that cocoa does contain beneficial plant compounds but the chocolate most of us enjoy is not a health supplement.

But I thought dark chocolate has less sugar?

Choosing dark chocolate doesn’t automatically make it the healthier option, especially where sugar is concerned. Some dark chocolate contains surprisingly high amounts.

Depending on the cocoa percentage and recipe, some dark chocolate products contain 4050% sugar.

So a 150g dark chocolate Easter bunny containing 50% sugar, for example, can contain about 19 teaspoons of added sugar.

This applies to Easter eggs too. Some dark chocolate Easter eggs sold in supermarkets still list sugar as one of their first and main ingredients, ahead of cocoa butter. This means sugar makes up a significant chunk of what you’re eating.

So it’s always worth flipping the packet over and checking the ingredients list and nutritional panel to be sure.

What to choose this Easter?

Dark chocolate has a nutritional advantage over milk chocolate. But how much depends on the cocoa percentage and how it’s been made.

As a general rule, aim for 70% cocoa or more, and flip the packet over before you buy. In a higher-quality dark chocolate, cocoa should appear first in the ingredients list – not sugar.

A higher-quality dark chocolate might have its ingredients listed in this order: cocoa mass, cocoa powder, cocoa butter, sugar, vanilla.

A lower-quality dark chocolate might look like this: sugar, cocoa mass, cocoa butter, emulsifiers, flavour, milk solids.

If sugar is listed first, it’s the largest ingredient by weight.

Beyond that, choose chocolate you actually enjoy and watch your portion size. Remember that your overall diet matters far more than a few Easter eggs.

The real health benefit of Easter chocolate? The enjoyment of sharing it.The Conversation

Lauren Ball, Professor of Community Health and Wellbeing, The University of Queensland and Emily Burch, Accredited Practising Dietitian and Lecturer, Southern Cross University

This article is republished from The Conversation under a Creative Commons license. Read the original article.

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