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The effect of dynamic surface tension on nucleate boiling coefficients
Author(s) -
Jontz P. D.,
Myers J. E.
Publication year - 1960
Publication title -
aiche journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.958
H-Index - 167
eISSN - 1547-5905
pISSN - 0001-1541
DOI - 10.1002/aic.690060107
Subject(s) - surface tension , boiling , bubble , chemistry , maximum bubble pressure method , nucleate boiling , aqueous solution , thermodynamics , mechanics , heat transfer , heat transfer coefficient , organic chemistry , physics
Abstract 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.