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Contact Angle

Contact Angle

When a solid is dipped inside a liquid, the liquid surface becomes curved near the contact. For some solid–liquid interfaces, the liquid is pulled up along the solid, while for others, the liquid surface is convex or depressed near the solid surface. This phenomenon can be explained using the concept of cohesive and adhesive forces.
The adhesive force is the molecular force between molecules of different materials, that is, between the molecules of the solid and the liquid. The cohesive force...

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Effects of Dissipation on Contact Angle Measurements Using a Dynamic Method.

Tsekov¹, Matsumura, Kawasaki

¹Department of Physical Chemistry, University of Sofia, Sofia, 1126, Bulgaria

Journal of Colloid and Interface Science

|December 9, 2000

Summary

This study reveals viscous friction and contact line resistance are key to dynamic contact angle measurements in protein solutions. The Marangoni effect significantly influences results, enabling calculation of contact angles and their concentration dependence.

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Area of Science:

Physical Chemistry
Surface Science
Rheology

Background:

Dynamic contact angle measurements are crucial for understanding liquid-solid interactions.
Previous models often overlooked specific dissipative forces like viscous friction and Marangoni effect.
Protein solutions present unique challenges due to surface activity.

Purpose of the Study:

To elucidate the contributions of viscous friction, slippage, Marangoni effect, and three-phase contact line resistance to dynamic contact angle measurements.
To establish the primary dissipative forces governing rheology in these experiments.
To analyze the role of the Marangoni effect in protein solutions and its impact on contact angle calculations.

Main Methods:

Utilized a dynamic method for contact angle measurements.
Investigated the influence of viscous friction, slippage, Marangoni effect, and three-phase contact line resistance.
Applied theoretical analysis to experimental data from protein solutions.
Measured dropping times to calculate receding and equilibrium contact angles.

Main Results:

Viscous friction and three-phase contact line resistance identified as dominant dissipative forces.
Slippage at the solid-liquid interface deemed unimportant for this experimental setup.
Marangoni effect of proteins on the liquid-air surface significantly impacts theoretical-experimental correlation.
Successfully calculated receding and equilibrium contact angles and their concentration dependence.

Conclusions:

Dynamic contact angle measurements are governed by viscous friction and three-phase contact line resistance.
The Marangoni effect is critical for accurate interpretation of results with protein solutions.
The described theoretical framework allows precise determination of contact angle properties from dropping time measurements.