ArticleACS nano2018
Leakiness of Pinned Neighboring Surface Nanobubbles Induced by Strong Gas-Surface Interaction.
Article in ACS nano, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Electrostatic-field-modulated gas dynamics in charged nanotubes.Journal of molecular modeling · 2026Article
- Macroscopic bubble generation promoted by nanobubble seeds as a traceless anti-fluctuation strategy for water splitting.Nature communications · 2025Article
- Contact angle and stability of interfacial nanobubble supported by gas monolayer.Fundamental research · 2024Article
- Exceptional Mineral Scaling Resistance from the Surface Gas Layer: Impacts of Surface Wetting Properties and the Gas Layer Charging Mechanism.ACS environmental Au · 2022Article
- Entrapment and Dissolution of Microbubbles Inside Microwells.Langmuir : the ACS journal of surfaces and colloids · 2018Article
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4 authors.
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Abstract
The stability of two neighboring surface nanobubbles on a chemically heterogeneous surface is studied by molecular dynamics (MD) simulations of binary mixtures consisting of Lennard-Jones (LJ) particles. A diffusion equation-based stability analysis suggests that two nanobubbles sitting next to each other remain stable, provided the contact line is pinned, and that their radii of curvature are equal. However, many experimental observations seem to suggest some long-term kind of ripening or shrinking of the surface nanobubbles. In our MD simulations we find that the growth/dissolution of the nanobubbles can occur due to the transfer of gas particles from one nanobubble to another along the solid substrate. That is, if the interaction between the gas and the solid is strong enough, the solid-liquid interface can allow for the existence of a "tunnel" which connects the liquid-gas interfaces of the two nanobubbles to destabilize the system. The crucial role of the gas-solid interaction energy is a nanoscopic element that hitherto has not been considered in any macroscopic theory of surface nanobubbles and may help to explain experimental observations of the long-term ripening.
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