DYNAMIC SURFACE EFFECT ON BUBBLE SIZE AND FROTH HEIGHT.

Yu Min Yang, Jer Ru Maa

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Size of gas bubbles and frothing characteristics are important factors in various gas-liquid contact operations. Measurements of average bubble size by a photographic method were carried out in a column by bubbling nitrogen through aqueous solutions of methanol, ethanol and n-propanol, and by bubbling nitrogen presaturated with these alcohols through water. It was concluded that the retardation of bubble coalescence and consequently the reduction of bubble size are predominately caused by the dynamic surface effect instead of the Marangoni effect in the strict sense. Froth height measurements were also made for the aqueous solutions of ethanol, n-propanol and n-butanol. A function measuring the dynamic surface effect is used to predict the frothing ability and the maximum froth heights composition. The agreement between predicted values and experimental results is satisfactory.

Original languageEnglish
Pages (from-to)283-288
Number of pages6
JournalJournal of the Chinese Institute of Chemical Engineers
Volume16
Issue number3
Publication statusPublished - 1985 Jul 1

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Chemical Engineering(all)

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