A pigment can be dulled by various factors including the mixing of complementary colors, which neutralize each other’s intensity leading to a less saturated outcome. Exposure to sunlight or harsh chemicals can also degrade pigments over time, causing them to lose their vibrancy. Additionally, the dilution of pigment with excessive binders or the use of lower quality, less concentrated pigments can result in a duller color. Implementing protective measures, such as UV protective coatings, or opting for high-quality pigments and appropriate mixing techniques can help maintain color intensity.

Surfactant agents, pivotal in reducing surface tension between two liquids or between a liquid and a solid, are classified broadly into four groups: anionic, cationic, nonionic, and amphoteric. Anionic surfactants, like sodium lauryl sulfate, are commonly used in detergents and cleaners for their excellent cleaning properties and ability to produce foam. Cationic surfactants, such as cetyl trimethylammonium bromide, are preferred in fabric softeners and hair conditioners due to their ability to neutralize static charge. Nonionic surfactants, including polyethylene glycol, are prized for their mildness and are often used in personal care products. Lastly, amphoteric surfactants, like cocamidopropyl betaine, are found in personal hygiene products for their compatibility with both skin and hair. Each type of surfactant finds unique applications across various industries, including cleaning, personal care, pharmaceuticals, and food processing, owing to their diverse properties.

Amino acids, the building blocks of proteins, are organic compounds that share a common structure: a central carbon (α-carbon), an amino group (NH2), a carboxyl group (COOH), and a hydrogen atom. What differentiates one amino acid from another is the unique side chain (R-group) attached to the central carbon. This side chain gives each amino acid distinct properties (like size, shape, charge, and reactivity) influencing the structure and function of proteins. The variation in the R-groups among the 20 standard amino acids allows for a vast diversity of proteins in biological organisms, enabling a wide range of biological functions.