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  2. 9 Easy-to-Use Gel Nail Kits for a Long-Lasting Manicure - AOL

    www.aol.com/lifestyle/8-easy-gel-nail-kits...

    Includes: 15ml pH Bonder, 15ml Acid-Free Gel Primer, 15ml Gel-X Prep (HEMA-free), 15ml Extend Gel, 15ml Top Gel Coat, Non-Wipe 100/180 nail file, Mini buffer, Omni LightBlack, Vegan Patent Leather ...

  3. Artificial nails - Wikipedia

    en.wikipedia.org/wiki/Artificial_nails

    A new gel nail extension was created circa 2017 that is commonly referred to as Gel-X, or soft gel tips. [8] It is a soft gel nail tip that is precut in differing styles and lengths which covers the whole nail bed up to the end of the nail. Gel-X are plied by first applying a PH bonder (dehydrator) followed by an acid-free gel primer.

  4. Nail polish - Wikipedia

    en.wikipedia.org/wiki/Nail_polish

    Nail polish remover is an organic solvent that may also include oils, scents, and coloring. Nail polish remover packages may include individual felt pads soaked in remover, a bottle of liquid remover used with a cotton ball or cotton pad, or a foam-filled container into which one inserts a finger and twists it until the polish comes off. The ...

  5. Hypoallergenic - Wikipedia

    en.wikipedia.org/wiki/Hypoallergenic

    Hypoallergenic, meaning "below average" or "slightly" allergenic, is a term meaning that something (usually cosmetics, pets, textiles, food, etc.) causes fewer allergic reactions. The term was first used in 1953 in an advertising campaign for cosmetics [ 1 ] [ better source needed ] or perhaps as early as 1940. [ 2 ]

  6. OPI Products - Wikipedia

    en.wikipedia.org/wiki/OPI_Products

    OPI, originally named Odontorium Products Inc., was a small dental supply company purchased by George Schaeffer in 1981. [1] Shortly after taking over the company, Schaeffer was joined by Hungarian-born [ 2 ] Suzi Weiss-Fischmann , OPI's Executive Vice President and Artistic Director.

  7. Gelatin - Wikipedia

    en.wikipedia.org/wiki/Gelatin

    Gelatin absorbs 5–10 times its weight in water to form a gel. [3] The gel formed by gelatin can be melted by reheating, and it has an increasing viscosity under stress ( thixotropic ). [ 3 ] The upper melting point of gelatin is below human body temperature , a factor that is important for mouthfeel of foods produced with gelatin. [ 5 ]