Igama elithi “mousse,” elisho ukuthi “foam” ngesiFulentshi, libhekisela kumkhiqizo wokulungisa izinwele ofana ne-foam. Unemisebenzi ehlukahlukene efana nokulungisa izinwele, ukufutha izinwele, kanye nobisi lwezinwele. I-Hair Mousse yavela eFrance futhi yathandwa emhlabeni wonke ngawo-1980.

Ngenxa yezithasiselo ezihlukile ku-mousse yezinwele, ingalungisaukulimala kwezinweleokubangelwa ukuhlanzwa ngeshampu, ukucheba, kanye nokudaya. Kuvimbela izinwele ukuthi zingaqhekeki. Ngaphezu kwalokho, njengoba i-mousse idinga inani elincane kodwa inomthamo omkhulu, kulula ukuyisebenzisa ngokulinganayo ezinweleni. Izici ze-mousse ukuthi ishiya izinwele zithambile, zicwebezela, futhi kulula ukuzikama ngemva kokusebenzisa. Ngokusetshenziswa isikhathi eside, kufeza injongo yokunakekelwa kwezinwele kanye nesitayela. Ngakho-ke uyisebenzisa kanjani ngendlela efanele?
Ukusebenzisai-mousse yezinwele, mane nje ushukumise isitsha kancane, usiphendule sibheke phansi, bese ucindezela i-nozzle. Ngokushesha, inani elincane le-mousse lizophenduka libe yi-foam efana neqanda. Faka i-foam ngokulinganayo ezinweleni, uyilungise ngekamu, futhi izohlala uma yomile. I-mousse ingasetshenziswa kokubili ezinweleni ezomile nezimanzi kancane. Ukuze uthole imiphumela engcono, ungayifutha kancane.
Hlobo luni lwe-mousse olufanele? Kufanele lugcinwe kanjani?
Ngenxa yokuqina kwayo okuhle kwezinwele, ukumelana nomoya nothuli, kanye nokukama kalula, i-mousse yezinwele ibilokhu ithola ukunakwa okwengeziwe kubathengi.
Ngakho-ke, hlobo luni lwe-mousse olufanele?
Isitsha sokupakisha kufanele sivalwe kahle, singabi nokuqhuma noma ukuvuza. Kufanele siphephe futhi sikwazi ukumelana namazinga okushisa afinyelela ku-50℃ isikhathi esifushane.

Ivalvu yokufafaza kufanele igeleze kahle ngaphandle kokuvinjelwa.
Inkungu kufanele ibe yinhle futhi isabalale ngokulinganayo ngaphandle kwamaconsi amakhulu noma umfudlana oqondile.
Uma ifakwa ezinweleni, yakha ngokushesha ifilimu ecacile enamandla afanele, ukuguquguquka, nokukhanya.
Kufanele igcine isitayela sezinwele ngaphansi kwamazinga okushisa ahlukene futhi kube lula ukuyihlanza.
I-mousse kufanele ingabi nobuthi, ingacasuli, futhi ingabi yi-allergen esikhumbeni.
Uma ugcina umkhiqizo, gwema amazinga okushisa angaphezu kuka-50℃ ngoba uyavutha. Gcina kude namalangabi avulekile futhi ungabhobozi noma ushise isitsha. Gwema ukuthintana namehlo futhi ugcine kude nezingane. Gcina endaweni epholile.