Pronunciation: [lˈaŋk hˈe͡ə] (IPA) 
The spelling of "lank hair" follows the standard pronunciation rules in English. The word "lank" (IPA /læŋk/) means long, straight and limp. When combined with "hair" (IPA /hɛr/), it refers to hair that is unstyled, hanging straight down and lacking in volume or texture. The "a" in "lank" is pronounced as a short vowel sound as in "cat" and the "n" is pronounced as a nasal consonant. The "h" in "hair" is silent.
Lank hair refers to a type of hair that appears flat, thin, and lacking volume or body. It is a term used to describe hair that is long and straight but lacks any visible movement, bounce, or natural texture. The term "lank" implies that the hair lacks fullness and falls limply, often clinging to the scalp, without any wave or curl.
Lank hair can be characterized by a lack of volume and an absence of natural lift or buoyancy. It can often appear lifeless, as if it lacks energy or vitality. This type of hair tends to be difficult to style or manage, as it resists holding shape or staying in place.
Various factors can contribute to the development of lank hair, including genetic predisposition, hormones, overwashing, excessive use of heavy hair products, and an unhealthy scalp. Additionally, inadequate nutrition, stress, and certain medical conditions can also play a role in causing hair to become lank.
To combat lank hair, individuals often seek volumizing or texturizing hair products that aim to add lift and body. These products can provide temporary fullness and create the illusion of thicker, more voluminous hair. The use of proper hair care techniques, such as regular cleansing with appropriate products and avoiding excessive heat styling, can also help maintain healthier, less lank hair.
The word lank comes from the Old English hlanc, which meant tall, elongated, slender. Over time, it evolved to refer specifically to hair that is long, straight, and hanging loosely without body or volume. It is believed to have originated from a Proto-Germanic word meaning flexible.
