Adsorption of alkane vapor at water drop surfaces

The influence of temperature on the dynamic surface tension of water in heptane vapour is studied using drop profile analysis tensiometry. The water drops are formed in air saturated by heptane and water vapours. For long life times a new phenomenon is found: a sharp decrease of surface tension from about 60 mN/m down to 30 mN/m. The time until this sharp surface tension sets in decreases with increasing temperature. This phenomenon is attributed to the formation of heptane adsorption layers with a significant thickness. To ensure that the sharp surface tension decrease is not an artefact, the experimental error (deviation of drop profiles from the Young-Gauss-Laplace equation) was determined using harmonic oscillations imposed to the surface of pure heptane drops. It was shown that fitting errors below 10 μm in the determination of the drop radius do not affect the calculated surface tension value. The sharp surface tension decrease was observed with fitting errors below 5 μm, so that this phenomenon was explained to be caused by the formation of multilayers. The surface tensions and adsorbed amounts are described by a model developed earlier. The experimental results depend essentially on the experimental method used. In another experiment the atmosphere in the measuring cell was pre-saturated only by water vapour, and heptane (pentane) was added onto the cell bottom just immediately before the water drop was formed. The increase of temperature results in a slower adsorption process which is opposite to the case where the composition of the mixed atmosphere inside the cell was established prior to the experiments

Instabilities of drops detaching from a circular capillary tip

When drops are formed at circular capillaries at high liquid flow rates, the relation between surface tension and drop volume is often not linear but shows irregularities. These volume bifurcations and other more complex pattern of detaching drops for pure liquids depend on the bulk viscosity and the surface tension. In this study, it has been shown that liquids with high surface tensions and low viscosities, such as pure water, show complex pattern of drop times. When the surface tensions are much lower, such as for pure ethanol, and the bulk viscosity is high enough, such as for water:glycerol mixtures with a glycerol content of 75% and more, the bifurcations decrease or disappear