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The Effect of Surface Structure on N...

Bull, David.

The Effect of Surface Structure on Nanobubble Stability and Its Application towards Protein Stabilization and Cavitation.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The Effect of Surface Structure on Nanobubble Stability and Its Application towards Protein Stabilization and Cavitation.
作者:	Bull, David.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, 2020
面頁冊數:	111 p.
附註:	Source: Dissertations Abstracts International, Volume: 82-04, Section: B.
附註:	Advisor: Goodwin, Andrew.
Contained By:	Dissertations Abstracts International82-04B.
標題:	Chemical engineering.
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28086787
ISBN:	9798672151168

The Effect of Surface Structure on Nanobubble Stability and Its Application towards Protein Stabilization and Cavitation.
Bull, David.

The Effect of Surface Structure on Nanobubble Stability and Its Application towards Protein Stabilization and Cavitation. - Ann Arbor : ProQuest Dissertations & Theses, 2020 - 111 p.

Source: Dissertations Abstracts International, Volume: 82-04, Section: B.

Thesis (Ph.D.)--University of Colorado at Boulder, 2020.

This item must not be sold to any third party vendors.

The scientific community has significant interest in understanding the interactions between different materials in a system, and refers to the study of these systems as the science of interfaces. Recently, an increasing number of studies have been published about air bubbles that can nucleate on solid-liquid surfaces, therefore, modifying the interfacial properties of the system. The goal of this thesis is to examine the stability and effects of these small volumes of air trapped at solid/liquid interfaces and the air’s effect on particle and energy interactions at the solid/liquid interface. This thesis is split into three main aims: aim 1 starts with an examination of how surfaces can trap attoliter amounts of air in structures called nanobubbles and the stabilization mechanisms of these nanobubbles, aim 2 explores the effects of these nanobubbles on protein interactions and how the addition of nanobubbles to a surface changes the protein interactions, and aim 3 explores the effects of surface chemistry and structures on cavitation. Overall, this work shows novel experimentally proven stabilization mechanisms of nanobubbles and observed nanobubbles forming on surfaces without contact line pinning (one of the main theorized stabilization mechanisms of nanobubbles). Surfaces were then examined for the effect these nanobubbles had on protein interactions from solution at modified solid/liquid interfaces by depositing nanobubbles. Nanobubbles were observed blocking surface anomalies that denature protein, resulting in a higher amount of protein remaining intact that interacted with the surface. Finally, surfaces were modified with favorable surface structures and chemistry that stabilize nanobbubles on the surface, then analyzed in acoustic soundwaves to observe surfaces that should theoretically trap higher amounts of air, cavitate first and with lower amounts of acoustic energy.

ISBN: 9798672151168Subjects--Topical Terms:

206267
Chemical engineering.
Subjects--Index Terms:

Acoustic

The Effect of Surface Structure on Nanobubble Stability and Its Application towards Protein Stabilization and Cavitation.
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520 $a The scientific community has significant interest in understanding the interactions between different materials in a system, and refers to the study of these systems as the science of interfaces. Recently, an increasing number of studies have been published about air bubbles that can nucleate on solid-liquid surfaces, therefore, modifying the interfacial properties of the system. The goal of this thesis is to examine the stability and effects of these small volumes of air trapped at solid/liquid interfaces and the air’s effect on particle and energy interactions at the solid/liquid interface. This thesis is split into three main aims: aim 1 starts with an examination of how surfaces can trap attoliter amounts of air in structures called nanobubbles and the stabilization mechanisms of these nanobubbles, aim 2 explores the effects of these nanobubbles on protein interactions and how the addition of nanobubbles to a surface changes the protein interactions, and aim 3 explores the effects of surface chemistry and structures on cavitation. Overall, this work shows novel experimentally proven stabilization mechanisms of nanobubbles and observed nanobubbles forming on surfaces without contact line pinning (one of the main theorized stabilization mechanisms of nanobubbles). Surfaces were then examined for the effect these nanobubbles had on protein interactions from solution at modified solid/liquid interfaces by depositing nanobubbles. Nanobubbles were observed blocking surface anomalies that denature protein, resulting in a higher amount of protein remaining intact that interacted with the surface. Finally, surfaces were modified with favorable surface structures and chemistry that stabilize nanobbubles on the surface, then analyzed in acoustic soundwaves to observe surfaces that should theoretically trap higher amounts of air, cavitate first and with lower amounts of acoustic energy.
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