My years old, well used machine was acting up, no ozone was being produced, and I gave it up for dead. I decided to go on Amazon and buy a new one. However, I got lucky and found the problem, and fixed it. Figuring there was nothing to lose, I modified the old machine.I had been wanting to ozonate oil, but this particular machine cannot do it (without modifications).One reason it cannot "fully" ozonate oil is the oil becomes very, very thick, like Vaseline. If the machine turns off while the air-stone is submerged, thickened oil will back-up into the air-stone, and then travel some distance up the rubber hose.And, assuming you use Setting #10, 20 minutes on, 40 off...40 minutes later, when the machine turns back on again, the tiny, weak air pump will not be able to push the oil out of the hose. And, very likely, the corona discharge tube will short out, overheat or burn itself out, since no air is flowing through it while ozone builds up inside of it.Modifications.Anyway....I bypassed the electronic controls by jumping the two relays which control the air pump and the corona discharge tube (the tube which produces ozone).With the modification, both the tube and the pump are always running. It can run 24 hours a day. I also cut a large hole in the case, and mounted a powerful computer fan directly above the corona tube. Also drilled lots of ventilation holes in the case, so cool air circulates and keeps everything cool.I will not detail how I did all this. If you don't already know how from my description, you shouldn't be messing with electricity, especially not this type of high voltage stuff. It's very dangerous.I was curious about ozonating oil, and I assume other people are, so I am posting this for information purposes only.------------People often claim it takes "weeks" to produce fully ozonated oil. Actually, the required time depends on the amount of oil you begin with. 200 ml of oil will take 4 times as long as 50ml. A certain amount of ozone will ozonate a certain amount of oil, in a certain amount of time.This machine delivers 0.6 grams per hour on pure oxygen. So, it delivers about 100mg / hour when run on atmosphere air. However, that assumes an impossible 100% efficiency. I figure 40%-50% efficiency is closer to the truth. So, start with a small amount of oil or it will take forever to complete the ozonating process.-----------Olive oil goes through 3 stages when it is ozonated... 3 chemical transformations. The oil actually changes to something else. I do not think it still considered an "oil" or a "fat" when it is done. (Do any triglycerides survive?) And the oil does not become rancid like oil or fat normally does when oxygen "attacks" it. Ozone acts differently.They say..."As ozone bubbles through the olive oil, it is changed into an ozonide, C10 H18 O3..."Nothing obvious happens in the first stage. Air simply bubbles through it. But at the 2nd stage you notice the oil is getting a little thicker, and the greenish / yellow color of the olive oil fades a bit. It also foams up.Then in the last stage, the oil becomes very thick, gooey and foamy. Mine never became pure "white". It retained a slight yellow tint. Some people say it eventually turns white. Perhaps that is true.-----------------I started with 50ml of oil in a 100ml graduated cylinder. I used a cheap little blue, Walmart air-stone, because it was skinny enough to fit in the 100ml graduated cylinder.At first, the 50ml of oil bubbled up to the 80 ml mark. As time went on, the oil gradually foamed up higher and higher, until it almost overflowed the tall graduated cylinder. So, whatever amount you start with, the container needs to be at least 3 times as tall. 4 times is better. Plan on there being lots of foam.The bubbles seem to become more elastic with time, and do not pop so easily. Finally, it was like thick hot lava, or very thick honey, slowly bubbling. And the oil has thousands of tiny air/ozone bubbles inside of it.According to my notes-- (This begins with 50 ml oil.)About 20 hours, some slight increase viscosity can be seen.Near 45 hours. Yellow color is fading a bit. Oil is getting thick. There's definitely a substantial foam now. Foam level is near 90 ml.Near 60 hours. Foam rising to 100 ml level.Near 70 hours. Foam is rising to about the 120ml mark (if there was one). Very thick. Single large bubbles are popping at the surface, perhaps one every 5 seconds. It's just about done.I let it run a few more hours, and nothing changed, so I guess the process was finished.---------------Due to widespread, long time ozone paranoia (some blame the drug companies for spreading the fear) there's very little solid, scientifically proven information about ozone (from USA, in English language), ozonated oil, and all the therapeutic uses. However, the ozone water purification industry is well established, and a good source of scientific information.Eventually, I found a couple of useful tidbits. For instance..According to the simple facts of chemistry, fully ozonated olive oil can hold approximately 13.9 gm per 100ml. Different seed and vegetable oils can hold different amounts. Olive oil can hold a whole lot of ozone.That means you need to generate and deliver 0.139 grams of ozone for EACH ml. of olive oil you begin with. If this Aqua 6 machine delivers 0.100 gram per hour running on atmospheric air, one ml of oil would take more than an hour. And since efficiency is FAR LESS than 100%, it's gonna take a lot longer than an hour to ozonate just one milliliter of oil.Chemists and doctors have bubbled a lot of different gases, like formaldehyde and many others, through olive oil, for various purposes. The oil absorbs certain things, and allows others to pass through.For instance, I read that inhaled ozone doesn't "sting" and damage human tissue if it is first bubbled through olive oil. Back in the olden days (late 1800s) many doctors used ozone as an inhalant. Eventually, a doctor who administered ozone to patients noticed the oil became very thick. And rather than throw it out, the doctor tried it on cuts and bruises. So, I think the therapeutic use of ozonated olive oil was an accidental discovery.---------Regarding the photos.The graduated cylinder laying on its side. I let the foam subside for about 20 hours at room temperature. Eventually, the foam broke, and most of the internal bubbles rose and disappeared. And by laying the cylinder on its side, you can see how thick the oil became.