Open Access
Table 3.
The composition of the experimental samples of emulsions.
| Component name | Sample 1 | Sample 2 | ||
|---|---|---|---|---|
| mass, g | %, m | mass, g | %, m | |
| Oil phase (forming component according to SP 13) | 2,0 | 10,00 | 2,0 | 10,00 |
| Aqueous phase (purified water) | 16,0 | 80,00 | 15,5 | 77,50 |
| Emulsifier (Tween-80) | 1,0 | 5,00 | 1,0 | 5,00 |
| Components that enhance regeneration and stimulate the growth of the nail plate (total) | 0,5 | 2,5 | - | - |
| Components that improve microcirculation (total) | - | - | 1,0 | 5,00 |
| Liquid food flavoring | 0,5 | 2,5 | 0,5 | 2,5 |
| Total mass | 20,0 | 100,00 | 20,0 | 100,00 |
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