A simple formula for the estimation of surface tension from two length measurements for a sessile or pendant drop

Hutzler, Stefan; Ryan-Purcell, J.; Dunne, F. F.; Weaire, D.

doi:10.1080/09500839.2018.1434320

Cited by 14 publications

(15 citation statements)

References 18 publications

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“…Honey–air, vegetable oil–air, and honey–vegetable oil interfacial tensions (γ) were calculated from eq which has been previously used to calculate water–air interfacial tension with high accuracy. The symbol Δρ represents the density difference between the various liquids and air (liquid–air interfacial tension) or between the honey and the vegetable oils (honey–vegetable oil interfacial tension), g is the acceleration due to gravity (9.8 m s –2 ), r x is the equatorial radius, and r y is the axial radius from r x to the drop apex (Figure ).…”

Section: Methodsmentioning

confidence: 99%

Functional Properties of Emulsified Honey–Vegetable Oil Mixtures

Tyowua

Abel

Adejo

et al. 2022

ACS Food Sci. Technol.

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While the physical and chemical properties of natural honey are well-known, the functional properties of its emulsified mixtures with colloidal particles and vegetable oils are unknown. Herein, we show that natural honey is immiscible with vegetable oils at ambient temperature, making them suitable candidates for emulsification. When emulsified with colloidal particles like precipitated CaCO3 (Socal R1E FG, Calofort U and Calofort SV), the mixtures gave stable vegetable oil-in-honey emulsions. Both Socal R1E FG and Calofort U are unmodified CaCO3 particles, while Calofort SV is modified (coated with 3% stearic acid). The functional properties (namely droplet size and stability to creaming and coalescence) of these emulsions were investigated. The oil droplets in the emulsions were several microns, and after an initial small degree of coalescence, the emulsions remained stable for up to one year without creaming and further coalescence. Emulsions from Socal R1E FG had superior stability in comparison with those from Calofort U and Calofort SV. The apparent contact angles of honey and vegetable oil drops on glass slides coated with the particles are ≥90 and <1°, indicating that the particles are honephobic and oleophilic, respectively. When placed in vegetable oil, the apparent contact angles of a honey drop on the particle-coated glass slides were >90° for all the particles, with the highest values on Calofort SV-coated glass slides. Irrespective of the magnitude of these angles, all the particles formed vegetable oil-in-honey emulsions. This work opens up new opportunities for both the food and pharmaceutical industries. For instance, because honey is naturally sweet, these emulsions can be used in the formulation of novel food products without adding sweeteners. Furthermore, the emulsions can be used as bread, biscuit, or cracker spread, that is, as a substitute for margarine that has an appreciable fat content. In addition, these emulsions can be used for microencapsulation of water-labile food and pharmaceutically active ingredients.

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Section: Methodsmentioning

confidence: 99%

Functional Properties of Emulsified Honey–Vegetable Oil Mixtures

Tyowua

Abel

Adejo

et al. 2022

ACS Food Sci. Technol.

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“…角度が 𝜑 P となる点 P の座標 (𝑟 P , 𝑧 P ) も一意に計算できる． 8 Comparison among Hutzler's method 16) , the previous method 15) , and the present method.…”

Section: 重力下における軸対称メニスカスの理論unclassified

A method to determine surface tension for axisymmetric meniscus in gravity from positional coordinates and tangential angles of arbitrary two points on liquid surface

Takahashi

HAMADA

2022

QUARTERLY JOURNAL OF THE JAPAN WELDING SOCIETY

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接合プロセスにおいて重要なぬれ性を評価するための試験には，メニスコグラフ試験 1) や平面上液滴 (Sessile drop) 試験等，様々なものがある 2) ．それらの試験において液体形状 (メニスカス形状)のみの情報から表面張力を決定できればプロセスや継手の設計に有益である．具体的には，メニスコグラフ試験 1) や Wilhelmy 法 2,3) の場合，力を測ることで表面張力を決定することができるが，接触角と浮力も同時に測る必要がある．メニスカスのみの情報から表面張力を決定できれば，動的に変化する接触角 4) や浮力の評価のための工夫が不要となる点で有益である．また，平面上液滴 (Sessile drop) 試験の場合，ぬれ性の評価のために主に接触角を計測するが，メニスカス形状のみの情報から表面張力も同時計測できれば有益である．表面張力は不純物や雰囲気に敏感で，ぬれ性評価時の表面張力が理論的に求めた値 5~8) や別の方法 9,10) で測った値とは限らないためである．メニスカス形状のみの情報から表面張力を決定する方法として，Bashforth 11) ，Paddy 12) ，Malcolm 13) ，および著者 14,15) らは平面上液滴を用いた方法を検討している．しかし，これらは平面上液滴に限られ，これらのうち一部の方法 13,14) は液体の体積が十分に大きい場合に限られる．Hutzler 16) らは平面上液滴と懸垂液滴 (Pendant drop

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“…The algorithm is terminated when the foam being simulated is close to equilibrium, satisfying all of the above requirements. This is determined numerically by calculating the net force on each bubble in the foam using the left hand side of Equation (13). We deem this equation to be satisfied for all bubbles if the largest net force encountered is less than γ × 10 −4 .…”

Section: Convergencementioning

confidence: 99%

“…Up to a normalised force of 0.5 the relative error of the theory is less than 2%. encountered in the application of Morse-Witten theory to the pendant drop, although different in detail [13].…”

Section: Contact Between Two Bubbles Of Different Sizesmentioning

confidence: 99%

Implementation of Morse–Witten theory for a polydisperse wet 2D foam simulation

Dunne

Winkelmann

Weaire

et al. 2019

Philosophical Magazine

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The Morse-Witten theory (D. Morse and T. Witten, EPL 22 (1993) 549-555) provides a formulation for the inter-bubble forces and corresponding deformations in a liquid foam, accurate in the limit of high liquid fraction. Here we show how the theory may be applied in practice, including allowing for polydispersity in the bubble sizes. The resulting equilibrated 2D structures are consistent with direct calculations, within the limitations of the theory. The path to developing a 3D model is outlined for future work.

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A simple formula for the estimation of surface tension from two length measurements for a sessile or pendant drop

Cited by 14 publications

References 18 publications

Functional Properties of Emulsified Honey–Vegetable Oil Mixtures

Functional Properties of Emulsified Honey–Vegetable Oil Mixtures

A method to determine surface tension for axisymmetric meniscus in gravity from positional coordinates and tangential angles of arbitrary two points on liquid surface

Implementation of Morse–Witten theory for a polydisperse wet 2D foam simulation

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