.png){kind=icon}
返回
Monodispersed microbubble formation using microchannel technique
.png){kind=icon}
PRE
AI
DOI：10.1002/aic.10276.png)
.png){kind=icon}
原文求助.png){kind=icon}
分享.png){kind=icon}
收藏
摘要
En 中文
Recently, we proposed microchannel (MC) emulsification, a novel method for making monodispersed emulsion with a coefficient of variation (CV) less than 5%. In this study, we attempted monodispersed microbubble formation using the MC technique. Monodispersed microbubbles were formed using surfactants and proteins as dispersing agent. The average bubble size ranged from 33.6 to 51.1 mum, and CV values were below 10%. The bubble formation behavior was compared with the droplet formation behavior. The microbubble formation appears to be based on the spontaneous transformation caused by surface tension, as previously shown for liquid-liquid systems. The average bubble size was affected by viscosity, which is consistent with the results for the liquid-liquid system in previous studies. In the case of protein, the effect of surface viscoelasticity was indicated, which was not reported for the liquid-liquid system. (C) 2004 American Institute of Chemical Engineers.
Keyword:
microchannel
monodispersed microbubbles
microbubble formation
microscope video system
monodispersed emulsion
AI总结
对已上传原文的论文进行重点信息的提取，主要内容包括：简要概述、研究摘要、背景介绍、关键亮点、图文解析、展望与总结。
期刊
IF:
4
论文数:
1.1W
被引数:
2.9W
机构
暂无机构信息
引用论文
Preparation of monodispersed polymeric microspheres over 50 μm employing microchannel emulsification
PREAI
分享收藏Interfacial tension driven monodispersed droplet formation from microfabricated channel array.png)
LANGMUIR
LANGMUIRIF3.9
PREAI
分享收藏分享收藏
查看更多内容