FIELD: nanotechnology.
SUBSTANCE: auxin is added to an agar-agar suspension in ethanol in the presence of glycerol ester with one to two molecules of food fatty acids and one or two molecules of citric acid as a surfactant in stirring at 1000 rpm. Then acetone is added. The produced nanocapsule suspension is filtered and dried at room temperature, wherein the core to shell weight ratio in nanocapsules is 1:1 or 5:1.
EFFECT: simplification and acceleration of the process of producing the auxin nanocapsules, as well as increase in their yield by weight.
2 dwg, 7 ex
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