Influence of Microwaves on the Water Surface Tension
In this study, microwave irradiation was applied to hanging droplets of both water and ethylene glycol. Once the irradiation had ceased and the droplet was allowed to return to its original temperature, it was found that the surface tension of ethylene glycol returned to its original value. In contr...
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
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American Chemical Society
2014
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| Online Access: | http://hdl.handle.net/20.500.11937/39617 |
| _version_ | 1848755639860330496 |
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| author | Parmar, Harisinh Bhikhubhai Asada, M. Kanazawa, Y. Asakuma, Y. Phan, Chi Pareek, Vishnu Evans, G. |
| author_facet | Parmar, Harisinh Bhikhubhai Asada, M. Kanazawa, Y. Asakuma, Y. Phan, Chi Pareek, Vishnu Evans, G. |
| author_sort | Parmar, Harisinh Bhikhubhai |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | In this study, microwave irradiation was applied to hanging droplets of both water and ethylene glycol. Once the irradiation had ceased and the droplet was allowed to return to its original temperature, it was found that the surface tension of ethylene glycol returned to its original value. In contrast, the water surface tension remained well below its original value for an extended period of time. Similar observations have been reported for magnetically treated water, but this is the first time that such a lasting effect has been reported for microwave irradiation. The effect can be attributed to the unique hydrogen bonds of interfacial water molecules. While the irradiation intensities used in this study are well above those in household devices, there is certainly the potential to apply the methodology to industrial applications where the manipulation of surface tension is required without the use of chemical addition. |
| first_indexed | 2025-11-14T08:59:30Z |
| format | Journal Article |
| id | curtin-20.500.11937-39617 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T08:59:30Z |
| publishDate | 2014 |
| publisher | American Chemical Society |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-396172017-09-13T15:04:46Z Influence of Microwaves on the Water Surface Tension Parmar, Harisinh Bhikhubhai Asada, M. Kanazawa, Y. Asakuma, Y. Phan, Chi Pareek, Vishnu Evans, G. In this study, microwave irradiation was applied to hanging droplets of both water and ethylene glycol. Once the irradiation had ceased and the droplet was allowed to return to its original temperature, it was found that the surface tension of ethylene glycol returned to its original value. In contrast, the water surface tension remained well below its original value for an extended period of time. Similar observations have been reported for magnetically treated water, but this is the first time that such a lasting effect has been reported for microwave irradiation. The effect can be attributed to the unique hydrogen bonds of interfacial water molecules. While the irradiation intensities used in this study are well above those in household devices, there is certainly the potential to apply the methodology to industrial applications where the manipulation of surface tension is required without the use of chemical addition. 2014 Journal Article http://hdl.handle.net/20.500.11937/39617 10.1021/la5019218 American Chemical Society restricted |
| spellingShingle | Parmar, Harisinh Bhikhubhai Asada, M. Kanazawa, Y. Asakuma, Y. Phan, Chi Pareek, Vishnu Evans, G. Influence of Microwaves on the Water Surface Tension |
| title | Influence of Microwaves on the Water Surface Tension |
| title_full | Influence of Microwaves on the Water Surface Tension |
| title_fullStr | Influence of Microwaves on the Water Surface Tension |
| title_full_unstemmed | Influence of Microwaves on the Water Surface Tension |
| title_short | Influence of Microwaves on the Water Surface Tension |
| title_sort | influence of microwaves on the water surface tension |
| url | http://hdl.handle.net/20.500.11937/39617 |