Coalescence of Air Bubbles in Aqueous Solutions of Ionic Surfactants in Presence of Inorganic Salt

Kumar, Manish; Ghosh, Pallab

doi:10.1205/cherd05058

Cited by 41 publications

(29 citation statements)

References 23 publications

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“…This yields stochastic information on the times taken for bubbles to coalesce under more or less well-controlled conditions. Examples include observation of freely rising bubbles in vertical columns with two bubbles rising sideby-side [11][12][13], and a bubble rising to approach the liquid surface [14][15][16][17][18][19][20][21][22] (in this case the air phase above the liquid surface can be considered as an infinitely-large bubble). Some studies have used a bubble contacting device where pairs of bubbles are formed from two adjacent or two directly opposed nozzles [23][24][25][26][27][28][29][30][31][32][33][34][35].…”

Section: Introductionmentioning

confidence: 99%

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Inhibition of bubble coalescence: Effects of salt concentration and speed of approach

Castillo¹,

Ohnishi²,

Horn³

2011

Journal of Colloid and Interface Science

106

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Section: Introductionmentioning

confidence: 99%

“…Most studies in bubble coalescence deal with the effects of factors such as surfactants [11,12,14,18,20,28,30,32,38,[41][42][43]47,48,[51][52][53], electrolytes [3][4][5][8][9][10]20,21,25,29,[32][33][34][35]38,43,46,[54][55][56][57][58][59][60][61], their concentrations [4,5,11,12,14,20,25,[28][29][30]…”

Section: Introductionmentioning

confidence: 99%

Inhibition of bubble coalescence: Effects of salt concentration and speed of approach

Castillo¹,

Ohnishi²,

Horn³

2011

Journal of Colloid and Interface Science

106

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“…This increased coalescence time. Ghosh (2004a) and Kumar and Ghosh (2006) have studied coalescence of air bubbles in presence of ionic surfactants and salt. These works have presented the stochastic distributions of coalescence time.…”

Section: Introductionmentioning

confidence: 99%

Binary coalescence of air bubbles in viscous liquids in presence of non‐ionic surfactant

Giribabu

Ghosh

2008

Can J Chem Eng

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Coalescence of air bubbles is important in gas-liquid reactors and food processing operations. Bubbles can be stabilized by using non-ionic surfactants. Binary coalescence of air bubbles in ethylene glycol and aqueous glycerol solutions were studied in this work in presence of Span 80. A novel set-up was developed to study long coalescence times. Coalescence time was observed to follow broad stochastic distributions in all systems. The distributions were fitted with a stochastic model developed earlier. The surface tension of ethylene glycol and glycerol solutions was measured at various concentrations of Span 80. These data were fitted using a surface equation of state derived from the Langmuir isotherm. The effect of surfactant concentration on coalescence time was explained in terms of the surface excess of the surfactant and the repulsive force generated at the air-liquid interface. The results from this work illustrate the stochastic nature of bubble coalescence in viscous liquids. This work also demonstrates how non-ionic surfactants can stabilize bubbles in such liquids.La coalescence des bulles d'air est importante dans les réacteurs gaz-liquide et les opérations de l'industrie alimentaire. Les bulles peuventêtre stabilisées en utilisant des surfactants non ioniques. La coalescence binaire de bulles d'air dans des solutions aqueuses d'éthylène glycol et de glycérol aétéétudiée dans ce travail en présence de Span 80. Un nouveau montage aété mis au point pour caractériser les temps de coalescence longs. Le temps de coalescence aété observé afin de suivre les distributions de modèle stochastique dans tous les systèmes. Les distributions ontété caléesà un modèle stochastique mis au point antérieurement. La tension de surface des solutions d'éthylène glycol et de glycérol á eté mesuréeà différentes concentrations de Span 80. Ces données ontété caléesà l'aide d'uneéquation d'état de surface calculéeà partir de l'isotherme de Langmuir. L'effet de la concentration de surfactant sur le temps de coalescence est expliqué par l'excès de surface du surfactant et la force répulsive crééeà l'interface air-liquide. Les résultats de ce travail illustrent la nature stochastique de la coalescence des bulles dans les liquides visqueux. Ce travail démontreégalement comment les surfactants non ioniques peuvent stabiliser les bulles dans de tels liquides.

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“…Usually, lesser amount of surfactant can also decrease the surface tension, but the level of reduction is strongly dependent upon the amount and the type of surfactant [22][23][24]. There are mainly three classes of surfactants, namely, anionic, cationic, and nonionic based on their polar head groups in water [25][26][27]. Surfactants are nothing but fatty acids that are amphiphilic or amphipathic, they have one part (head) which attracts non polar compound and another part (tail) having an affinity to polar compound.…”

Section: Introductionmentioning

confidence: 99%

Experimental Investigation of Effect of Different Types of Surfactants and Jet Height on Cooling of a Hot Steel Plate

Ravikumar

Jha

Mohapatra

et al. 2014

Journal of Heat Transfer

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Heat transfer studies of a hot AISl 304 stainless steel plate by water jet impingement with different concentrations of three different types of surfactants have been investigated. The study involves a square plate of 100 mm x 100 mm surface area and 6 mm thickness with three subsurface thermocouples positioned at various locations inside the plate. The influence of jet height has been studied by varying the distance between the nozzle and plate from 200 mm to 600 mm. The results show that the heat transfer rate is found to increase with the jet height up to 400 mm and thereafter decreases due to capillaiy instability of liquid jet. Based on the maximum surface heat flux obtained for a particular nozzle height of 400 mm and an initial surface temperature of 900° C, further experiments have been carried out with different types of surfactants. The types of' surfactants used in the experimental study are anionic surfactant (sodium dodecyl sulphate, SDS), cationic surfactant (cetyltrimethylammonium bromide, CTAB) and nonionic surfactant (Polyoxyethylene 20 sorbitan monolaurate, Tween 20). During cooling, the transient temperature data measured by thermocouples have been analyzed by inverse heat conduction procedure to calculate surface heat flux and surface temperatures. The increase in surface heat flux has been observed with increasing concentration of surfactants and it has been found to be limited to a particular concentration of surfactant after which further increase in concentration leads to decrease in heat flux. Use of surfactant added water minimizes the surface tension and promotes better spreadability of coolant on the test specimen by reducing the solid-liquid contact angle. The maximum heat transfer rate has been found by using nonionic surfactant additive which can primarily be attributed to its lesser foam formability nature.

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Coalescence of Air Bubbles in Aqueous Solutions of Ionic Surfactants in Presence of Inorganic Salt

Cited by 41 publications

References 23 publications

Inhibition of bubble coalescence: Effects of salt concentration and speed of approach

Inhibition of bubble coalescence: Effects of salt concentration and speed of approach

Binary coalescence of air bubbles in viscous liquids in presence of non‐ionic surfactant

Experimental Investigation of Effect of Different Types of Surfactants and Jet Height on Cooling of a Hot Steel Plate

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