|Image: 5 Year Old Drip (Bobo hair ties, Clear skin & Sunday’s best), 2001|
As a child, the weekends were meant for extracurricular activities and washing my hair. Every two weeks my mother would gather my hair products, clean off the kitchen counter, and wash my hair in the sink. I hated wash days as a kid, that meant soap in my eyes, meticulous combing of my hair and tears. I vividly remember the tears, (yo girl is tender-headed).
So when I sing Solange’s Don’t Touch My Hair I sing it because I’m tender-headed (and also because you should actually never touch a black woman’s hair!)
I’ve learned to love my hair and her many curves, coils, and kinks. She’s snappy when combed, defies gravity, and honey her elasticity there is none other like it. (You wouldn’t believe this but I wrote this piece on wash day.)
Being in quarantine, I’ve had an extensive amount of time to take care of my hair. I’ve experimented with new products, learned that I should be detangling my hair before shampooing it, and observed how certain products activate my coils. I have type 4C hair, with a sprinkle of 4B hair in between. My hair has tightly coiled strands which make her fragile and often form wacky zig-zag patterns. Have you ever seen a knotted slinky? That’s how several of the coils on my head look.
|Image: A Messed Up Slinky, Google Images, 2020|
4C hair types experience the greatest amount of shrinkage, (I wish I could explain the chemistry behind this phenomena but I can’t because I’m a physicist and not a chemist). What I will explain though is the theory of elasticity as presented in that of my hair.
|Image: 4C Hair from my head!, 2020|
|Image: White Men Scientist Drama from the world of MEMEs, 2020|
“What’s going on in this video? Our science teacher claims that the pain comes from a small electrical shock, but we believe that this is due to the absorption of light. Please help us resolve this dispute!”
(We’ve since updated this article to include the science behind vegan ice cream. To learn more about ice cream science, check out The Science of Ice Cream, Redux)
Over at Physics@Home there’s an easy recipe for homemade ice cream. But what kind of milk should you use to make ice cream? And do you really need to chill the ice cream base before making it? Why do ice cream recipes always call for salt on ice?