1994
DOI: 10.1021/la00019a068
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Contact Angle of Water on Polymer Surfaces

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Cited by 149 publications
(87 citation statements)
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“…Therefore, advancing angle data are commonly used to calculate surface and interfacial tension components (27)(28)(29). Contact angle hysteresis has been attributed to solid surface roughness, surface chemical heterogeneity, swelling, penetration of liquid into the solid surface, and surface reorientation of functional groups (11,24,(30)(31)(32)(33)(34)(35), and refs. therein).…”
Section: Contact Angle Hysteresismentioning
confidence: 99%
See 1 more Smart Citation
“…Therefore, advancing angle data are commonly used to calculate surface and interfacial tension components (27)(28)(29). Contact angle hysteresis has been attributed to solid surface roughness, surface chemical heterogeneity, swelling, penetration of liquid into the solid surface, and surface reorientation of functional groups (11,24,(30)(31)(32)(33)(34)(35), and refs. therein).…”
Section: Contact Angle Hysteresismentioning
confidence: 99%
“…Surface roughness is not expected to result in contact angle hysteresis for surfaces with rugosities less than approximately 0.5 µm (i.e., smooth surfaces) (11). On the other hand, a number of studies (24,(30)(31)(32)(33)(34)(35) have reported that surface chemical heterogeneities, surface swelling, penetration of liquid into the solid surface, and surface reorientation of chemical functional groups can all lead to contact angle hysteresis, even on smooth surfaces.…”
Section: Contact Angle Hysteresismentioning
confidence: 99%
“…The phenomenon of hysteresis has been known for a couple of decades and it was explained by roughness of real surfaces and/or their chemical heterogeneity, surface swelling, penetration of liquid into the solid surface, and surface functional groups reorientation [10][11][12][13][14][15][16][17][18][19]. On the other hand, on molecularly smooth surface the advancing and receding contact angles differs for example of cyclohexane on mica by 0.5 o [20].…”
Section: Introductionmentioning
confidence: 99%
“…Условия формирования поверхностного слоя желатина существенно влияют на величину начального краевого угла [2, c. 117]. По разным данным, начальное значение краевого угла натекания воды на гидрогеле желатина обычно варьирует в диапазоне 70° ± 13° и вцелом определяется природой, степенью обезжиривания и концентрацией желатина, относительной влажностью воздуха и, до некоторой степени, размером наносимой капли воды [3][4][5][6][7][8][9][10][11][12][13].…”
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