DYNAMIC SURFACE EFFECT ON BUBBLE SIZE AND FROTH HEIGHT.

Yu Min Yang, Jer Ru Maa

研究成果: Article同行評審

3 引文 斯高帕斯(Scopus)

摘要

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.

原文English
頁(從 - 到)283-288
頁數6
期刊Journal of the Chinese Institute of Chemical Engineers
16
發行號3
出版狀態Published - 1985 7月 1

All Science Journal Classification (ASJC) codes

  • 化學 (全部)
  • 化學工程 (全部)

指紋

深入研究「DYNAMIC SURFACE EFFECT ON BUBBLE SIZE AND FROTH HEIGHT.」主題。共同形成了獨特的指紋。

引用此