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Chapter
Chapter
FIG. 9 The two functions (for bubbles, shown as squares, and for drops, shown as circles). The nucleation of drops gets easier as the liquid becomes better wetting (contact angle ~0), while the nucleation of bubbles gets easier as the liquid becomes increasingly poorly wetting. Contact angles are measured through the liquid phase (or more generally, through the denser phase).
DOI link for FIG. 9 The two functions (for bubbles, shown as squares, and for drops, shown as circles). The nucleation of drops gets easier as the liquid becomes better wetting (contact angle ~0), while the nucleation of bubbles gets easier as the liquid becomes increasingly poorly wetting. Contact angles are measured through the liquid phase (or more generally, through the denser phase).
FIG. 9 The two functions (for bubbles, shown as squares, and for drops, shown as circles). The nucleation of drops gets easier as the liquid becomes better wetting (contact angle ~0), while the nucleation of bubbles gets easier as the liquid becomes increasingly poorly wetting. Contact angles are measured through the liquid phase (or more generally, through the denser phase).
ABSTRACT
Apfel [30] and Jarvis [31] have analyzed the thermodynamics of the bubble formed at an interface between two immiscible liquids. The situation is shown in Fig. 10:
Following Blander [3] in defining mA and mB as
