English
 
Help Privacy Policy Disclaimer
  Advanced SearchBrowse

Item

ITEM ACTIONSEXPORT

Released

Journal Article

Leakiness of pinned neighboring surface nanobubbles induced by strong gas-surface interaction

MPS-Authors
/persons/resource/persons192998

Lohse,  Detlef
Max Planck Institute for Dynamics and Self-Organization, Max Planck Society;

External Resource
No external resources are shared
Fulltext (restricted access)
There are currently no full texts shared for your IP range.
Fulltext (public)
There are no public fulltexts stored in PuRe
Supplementary Material (public)
There is no public supplementary material available
Citation

Maheshwari, S., van der Hoef, M., Rodriguez, J. R., & Lohse, D. (2018). Leakiness of pinned neighboring surface nanobubbles induced by strong gas-surface interaction. ACS Nano, 12(3), 2603-2609. doi:10.1021/acsnano.7b08614.


Cite as: https://hdl.handle.net/21.11116/0000-0001-2DA1-7
Abstract
The stability of two neighboring surface nanobubbles on a chemically heterogeneous surface is studied by molecular dynamics (MD) simulations of binary mixtures consisting of Lennard-Jones (LJ) particles. A diffusion equation-based stability analysis suggests that two nanobubbles sitting next to each other remain stable, provided the contact line is pinned, and that their radii of curvature are equal. However, many experimental observations seem to suggest some long-term kind of ripening or shrinking of the surface nanobubbles. In our MD simulations we find that the growth/dissolution of the nanobubbles can occur due to the transfer of gas particles from one nanobubble to another along the solid substrate. That is, if the interaction between the gas and the solid is strong enough, the solid-liquid interface can allow for the existence of a "tunnel" which connects the liquid-gas interfaces of the two nanobubbles to destabilize the system. The crucial role of the gas-solid interaction energy is a nanoscopic element that hitherto has not been considered in any macroscopic theory of surface nanobubbles and may help to explain experimental observations of the long-term ripening.