https://doi.org/10.1007/s100510050385
Ascending air bubbles in protein solutions
Institut Charles Sadron (Unité Propre de Recherche du
CNRS (UPR022).) and Université Louis Pasteur, 6 rue Boussingault, 67083
Strasbourg Cedex, France
Corresponding author: a ybert@ics.u-strasbg.fr
Received:
6
March
1998
Accepted:
6
May
1998
Published online: 15 August 1998
We report measurements of the ascending velocity of air bubbles in protein (bovine serum albumin) solutions. We show that, because of the protein molecules adsorbed on their surface, the terminal ascending velocity of bubbles is strongly reduced compared to the terminal velocity in pure water: protein- covered bubbles behave hydrodynamically as solid spheres. From the evolution of the ascending velocity with time, we can derive the amount of protein needed to immobilize the bubble interface which is 0.5 mg m-2, i.e. only one fifth of the amount adsorbed at equilibrium in the range of used bulk concentrations.
PACS: 68.10.Et – Interface elasticity, viscosity, and viscoelasticity / 83.50.Lh – Interfacial and free surface flows; slip / 82.70.y – Disperse systems
© EDP Sciences, Società Italiana di Fisica, Springer-Verlag, 1998