No abstract

When studying surface nanobubbles on film-coated substrates, a class of bubble-like domains called blisters are probably forming at the solid–liquid interface together with nanobubbles. This may easily lead to a misunderstanding of the characteristics and applications of surface nanobubbles and thus continue to cause problems within the nanobubble community. Therefore, how to distinguish surface nanobubbles from blisters is a problem. Herein, the morphology and properties of blisters are investigated on both smooth and nanopitted polystyrene (PS) films in degassed water. The morphology and contact angle of blisters are similar to those of surface nanobubbles. However, blisters were observed to be punctured under the tip–blister interaction and be torn broken by an atomic force microscope tip during the process of scanning. At the same time, nanopits on the surface of blisters that formed on a pitted PS film can be seen clearly. These provide direct and visual evidence for distinguishing blisters from surface nanobubbles. In addition, surface nanobubbles and blisters on smooth and pitted PS films in air-equilibrated water are studied. No punctured surface nanobubble was observed, and the force curves obtained on surface nanobubbles and the change in height of blisters and surface nanobubbles under a large scanning force show that surface nanobubbles are much softer than blisters.

Paper-based packaging is widely employed in industries ranging from food to beverages to pharmaceuticals because of its attractive advantages of biodegradability, recyclability, good strength, low cost, and lightweight. However, paper products usually have poor water barrier resistance properties because of paper and fibers porous microstructure. In this study, an ecofriendly water-resistant (hydrophobic) oil from biological origin, namely, palm kernel oil (PKO) was used to coat paper by using a facile and cost-effective dip-casting approach. PKO formulation was prepared by mixing with a solvent and furfuryl alcohol (FA). The water resistance, structural properties, and thermal and mechanical properties of the coated papers obtained under different processing conditions were reported and compared to understand the performance of coated paper. Contact angle (CA), Fourier transform infrared (FTIR), and thermal gravimetry (TGA) were used for analysis and characterization of coated papers. Data from contact angle measurements showed that the PKO formulation could considerably improve the liquid water barrier property of the paper, with a measured water contact angle (CA) of ∼120° and reduce the water vapor transmission rate (WVTR) by 22%. This novel, green, low-cost, and water-resistant paper coating made with biological and biodegradable oil is a potential candidate for replacing petroleum-based coatings used in a broad range of applications and will also be able to make an additional full use of the palm kernel oil.

Trapped nanobubbles are gas domains trapped at nanopits on the solid−liquid interface. This is different from surface nanobubbles that usually form at the smooth surface. Herein, both trapped nanobubbles and surface nanobubbles formed on the nanopitted polystyrene film were studied by a spontaneous formation method and a temperature difference method. Trapped nanobubbles behave more flexibly than surface nanobubbles under different scanning loads. The nanopits under trapped nanobubbles appear after being subjected to large force scanning, and both trapped nanobubbles and surface nanobubbles can recover after reducing the scan load. The contact angles of the two kinds of nanobubbles were calculated and were found to be approximately constant. Configurations of trapped nanobubbles including under the pit mouth, protruding out but pinning at the pit mouth, and protruding out and extending around the pit mouth were experimentally observed. Gas oversaturation in the liquid after replacing the low-temperature water with high-temperature water was evaluated and was found to be a key factor for nanobubble formation and led to trapped nanobubbles protruding out and extending. Our study should be helpful in understanding the formation mechanism and properties of trapped nanobubbles and surface nanobubbles, and it will also be useful for further research on the control of nanobubble distribution.

Surface nanobubbles as the main gaseous domains at the solid−liquid interface have attracted extensive interest because of their potential applications. Some remarkable properties of surface nanobubbles such as small contact angle and long lifetime are related to the force that pins them onto their substrates. However, the pinning force of nanosized surface bubbles is yet to be quantified experimentally. This study investigated a kind of special surface nanobubble, which are trapped in nanopits on pitted substrates. The driven force for trapped nanobubbles protruding out and extending around the pit mouth was calculated based on classical nucleation theory, which can be used to estimate the pinning force of surface nanobubbles. We estimate that a pinning force of about 19 nN is required to unpin a nanobubble with a lateral size of about 100 nm, and the pinning force shows an increase with the increase in bubble size. The pinning strength (normalized pinning force) shows a decrease from 63 to 48 mN/m with an increase in bubble size from 80 to 160 nm. Our results provide a simple experimental method to quantify the pinning force of nanosized surface/trapped bubbles.