Effects of oxidation and surface roughness on contact angle

Kwang Taek Hong, Harris Imadojemu, R. L. Webb

Research output: Contribution to journalArticle

60 Scopus citations

Abstract

Contact angle is known to be a parameter that effects boiling. This study was undertaken to measure contact angle of high and low surface tension fluids on copper and aluminum surfaces.Data were taken for polished, oxidized, and rough surfaces. A simple, yet fairly accurate method of measuring the static equilibrium contact angle of a solid/liquid interface is presented. The principles of a line light source and tilting plate were modified and then combined in the design of this apparatus. The angles obtained and their variation with the solid surface properties were in good agreement with previously published data. The contact angle of distilled water o of the organic fluids and refrigerants tested were in the range of 2-5°. Roughness and oxidation reduce the contact angle. If the depth of the roughness is less than 0.5 μm contact angle. The apparatus is fairly simple in construction, is inexpensive, and has good reproductibity. The measured angles were then compared to those measured with the sessile drop method.

Original languageEnglish (US)
Pages (from-to)279-285
Number of pages7
JournalExperimental Thermal and Fluid Science
Volume8
Issue number4
DOIs
StatePublished - May 1994

All Science Journal Classification (ASJC) codes

  • Chemical Engineering(all)
  • Nuclear Energy and Engineering
  • Aerospace Engineering
  • Mechanical Engineering
  • Fluid Flow and Transfer Processes

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