ISSN:
0001-1541
Keywords:
Chemistry
;
Chemical Engineering
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Chemistry and Pharmacology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A study was made of the effects the surface tension of aqueous solutions of surface-active agents had on the bubble-formation characteristics of these solutions. Bubbles were formed by two processes: by passing air through a horizontal orifice submerged in the solution and by nucleate boiling at an electrically heated surface. The experimental measurements taken with the air-bubble system were used to determine the nature of the surface-tension effect on air-bubble formation. This knowledge was then applied to the interpretation of boiling measurements made with the same solutions. The boiling coefficients of the Tergitol-water solution were found to vary inversely with dynamic surface tension. Boiling coefficients for Aerosol-water solutions, however, varied in a manner which could not be related to surface-tension effects.
Additional Material:
7 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/aic.690060107
