ФИЗИКО-ХИМИЧЕСКИЕ МЕХАНИЗМЫ СТАБИЛИЗАЦИИ ЭМУЛЬСИЙ

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    PHYSICAL AND CHEMICAL MECHANISMS OF STABILIZATION

    OF EMULSIONS

    A.V.PANTYUKHIN, K.PH. MUKHAMETOVA, YE.V. PANTYUHINA

    Saratov State Medical University after V.I. Razumovsky

    Emulsions combine many advantages, but the complexity of their working out and manufacture is in the correct choice of superfi-cially active substances. The method of calculating the quantity of superficially active substance, based on defining the interface of phas-es on the example of pumpkin seeds emulsion is offered. By means of conducted research the quantitative content of phospholipids in pump-kin seeds of a is established and their predominating role in emulsion stabilization is proved.

    Key words: emulsion, phospholipids, interface of phases. 611.714.6

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