What happens to acne prone skin with honey vinegar glutinous rice flour on the face

It is easy for you to burn ** with aged vinegar like this, and glutinous rice flour will also clog pores, which will only make ** more and more serious.

Acne is mostly caused by two reasons, one is because it is oily**, the sebaceous glands are too developed, and the sebum secretion is too strong. If the pores are clogged or have other causes of poor oil drainage, the sebaceous glands continue to secrete, and sebum accumulates in the pores, causing breakouts to become breakouts.

Another reason is that there is an imbalance in the secretion of hormones in the body, which makes **acne. This cause is more common during adolescence. Hormone imbalance can also indirectly cause excessive sebum production, which can further exacerbate the acne condition.

Laser acne removal is the use of a specific wavelength of laser, which has a strong effect on inhibiting the excess sebum produced by acne and killing a variety of bacteria that cause acne, so that the new small acne can fade in time.

Don't use aged vinegar!! With white vinegar, this method can be exfoliated and rejuvenated, but it should also be used with caution according to individual skin type, sensitive skin should be used with caution, dry ** less, suitable for oily **, as long as you usually do a good job of facial care and cleaning, regular exfoliation, with **self-repair, acne scars can still fade away.

It should not have much effect, acne still needs to be cleaned up, I used to go to Miaoyanfang to get acne, I don't know if you have it locally, acne is incompatible with **, only clean it up, and then repair hair follicles, hydration, usually eat less seafood beef and mutton and other hair products, I hope it can help you.

Yes, it is recommended to wash once or twice a week, not every day.

I know it's not the cold snap.

How could you choose to flutter.

I keep my distance from you.

The starch is deproteinized, and glutinous rice flour cannot replace it.

1. Starch is formed by the polymerization of glucose molecules, which is the most common storage form of carbohydrates in cells. Starch is also known as starch in the catering industry, the general formula is (C6H10O5)N, the hydrolysis to the disaccharide stage is maltose, the chemical formula is C12H22O11, and the monosaccharide (glucose) is obtained after complete hydrolysis, and the chemical formula is C6H12O6.

2. There are two types of amylose and amylopectin. The preceding is a spiral structure without branches; The latter is composed of 30 glucose residues linked by -1,4-glycosidic bonds end-to-end with 30 glucose residues in Moling 24, and -1,6-glycosidic bonds at branched chains. Amylose is blue when exposed to iodine, and amylopectin is purplish-red when exposed to iodine.

This is not because starch and iodine have a chemical reaction and interact (, but that the starch spiral ** hole can accommodate the iodine molecule, and through the van der Waals force, the two form a blue-black complex. Experiments have shown that iodine molecules alone cannot make starch blue, and it is the iodine molecule ions (i3) that actually make starch blue.

3. Starch is the nutrients stored in the plant body, stored in seeds and tubers, and the starch content in all kinds of plants is high. Starch can be seen as a polymer of glucose. In addition to edible, starch is used in industry to make dextrin, maltose, glucose, alcohol, etc., and is also used for the preparation of printing pulp, textile sizing, paper gluing, tablet pressing, etc.

It can be extracted from starchy substances such as corn, sweet potato, wild acorn and kudzu.