For over two decades, an essential information about global monthly gravity variations is provided by the GRACE mission and its successor, the GRACE Follow-On (GRACE-FO) mission. The temporal variations in gravity field from GRACE/GRACEFO are determined based on the measurement of distance changes between two identical satellites using microwave ranging instruments. This process is carried out by various processing centers, which adopt different processing strategies and background models. This causes discrepancies in the resulting gravity fields.We address this problem by determining a monthly homogenous GRACE-FO gravity field solutions from June 2018 to November 2022 as provided by different processing centers included in the Science Data System (SDS) project, i.e. the Center for Space Research (CSR), the German Research Center for Geosciences (GFZ) and the Jet Propulsion Laboratory (JPL). We test three different weighting schemes. We show that for the last 4 years, at least 65% of continental areas are characterized by water decrease. We show that proposed merged solutions contain more signal information than individual ones based on the square root of the degree variance values.We note that the largest signal differences between individual and combined solutions occur for sectoral coefficients up to degree 40, and for zonal coefficients, the signal differences are twice as small.We also present that the differences in the spherical harmonic coefficients cause differences in global and local equivalent water height (EWH) changes. For example, the proposed merged solutions reduce root mean square scatter ofEWHby 5–15% comparing to individual solutions.

Cosmetic emulsion bases containing extracts from natural plants were produced. The emulsifier was an aqueous solution of self-emulsifying base made from apricot kernel oil and soy lecithin, while the oil phase was based on coconut, almond or grape seed oils. In addition, mixtures enriched with vegetable glycerine were produced. It was found that for the emulsions with almond oil as the concentration of the oil phase increased, the value of the average Sauter diameter increased. In comparison, results for emulsions with coconut oil and emulsions with grapeseed oil did not give such a clear relationship. It was also shown that for stable emulsions, the self-emulsifying base of apricot kernel oil performed much better than soy lecithin. The addition of vegetable glycerine to the mixture resulted in a reduction of the average droplet diameter. Produced emulsions were also visually observed for 60 days to assess their stability and possible aging processes. In order to exclude the formation of microorganisms, periodic density control and microscopic examinations were carried out. The presence of microorganisms 30 in the analysed emulsion was evaluated using microscopic and culture techniques. No tarnish waso bserved on the surface of the samples, indicating the formation of mould, which can lead to poisoning and the development of allergies, respiratory diseases, liver diseases, ulcers, or bleeding in the intestines.