Coalescence and movement of nanobubbles studied with tapping mode AFM and tip-bubble interaction analysis
WANG, Yuliang
Nanoprobe Laboratory for Bio- and Nanotechnology and Biomimetics [NLB2]
Mechanical Engineering
Nanoprobe Laboratory for Bio- and Nanotechnology and Biomimetics [NLB2]
Mechanical Engineering
WANG, Yuliang
Nanoprobe Laboratory for Bio- and Nanotechnology and Biomimetics [NLB2]
Mechanical Engineering
< Réduire
Nanoprobe Laboratory for Bio- and Nanotechnology and Biomimetics [NLB2]
Mechanical Engineering
Langue
en
Article de revue
Ce document a été publié dans
Journal of Physics: Condensed Matter. 2008-10-17, vol. 20, n° 48, p. 485004 (1-10)
IOP Publishing
Résumé en anglais
Imaging of a polystyrene (PS) coated silicon wafer immersed in deionized (DI) water was conducted using atomic force microscopy (AFM) in the tapping mode (TMAFM). As reported earlier, spherical cap-like domains, referred ...Lire la suite >
Imaging of a polystyrene (PS) coated silicon wafer immersed in deionized (DI) water was conducted using atomic force microscopy (AFM) in the tapping mode (TMAFM). As reported earlier, spherical cap-like domains, referred to as nanobubbles, were observed to be distributed on the PS surface. Experiments reveal that, in addition to the well-known parameter of scan load, scan speed is also an important parameter which affects nanobubble coalescence. The process of nanobubble coalescence was studied. It was found that during coalescence, small nanobubbles were easily moved and merged into bigger ones. Based on the interaction between the AFM cantilever tip and a bubble in the so-called force modulation mode of TMAFM, bubble height and adhesive force information for a given bubble was extracted. A viscoelastic model is used to obtain the interaction stiffness and damping coefficient, which provides a method to obtain the mechanical properties of nanobubbles. The model was further used to study the effect of surface tension force on attractive interaction force and contact angle hysteresis on the changes of the interaction damping coefficient during tip-bubble interaction.< Réduire
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