| 摘要 |
A method for producing of a stable ozonized emulgel, which consists in the bubbling of oil with ozone-oxygen mixture. The bubbling is carried out in 2-3 stages, as oil for ozonization vegetable oil is used (of wheat germ, oats, grape seed, rose hips or buckthorn) with the following introduction of water into ozonized oil, as well as a surfactant, mixture of polyethylene oxide (PEO), followed by emulsifying the mixture to form the emulsion gel. |
