Bubbles production

There are three regimes of bubble production (Silberman in Pro-... 

At the beginning stage of dehydrogenation, the substrate organic hydride is adsorbed onto the catalyst surface from the liquid phase directly and easily. Catalytic reaction processes will succeed it, until the surface sites are filled with the adsorbed reactant and products. Once product desorption starts to form and grow a bubble, product readsorption becomes unfavorable due to the increment of translational entropy of the product molecule in the bubble, if compared with that in the solution, shifting the adsorption equilibrium for the product and suppressing its effect of rate retardation. 

FIGURE 1.8 Time sequence illustrating one period of the cycle of bubble production from the lumen of a typical hollow cellulose fiber adsorbed on the wall of a glass poured with champagne from Frame 1 to Frame 5, the time interval between successive frames is about 200 ms, but from Frame 5 to Frame 6, the time interval is only 1 ms (bar = 50 pm) (Photographs by Cedric Voisin and Gerard Liger-Belair). 

To achieve the first objective, various methods of bubble production and particle agitation have been used. Since the invention oF flotation by Haynes in I860, two basic methods have emerged ... 

In the problem of bubble production the size of the embryo is the independent variable in the diffusion equation. The value of the diffusion coefficient itself is determined by solving the hydrodynamic equations describing the growth of a bubble in a viscous fluid. 

There are three regimes of bubble production (Silberman in Proceedings of the Fifth Midwestern Conference on Fluid Mechanics, Univ. of Michigan Press, Ann Arbor, 1957, pp. 263-284) (1) singlebubble, (2) intermediate, and (3) jet. 

Secondly, it can be seen from Table 2.6 that phenol (1% v/v) reduced bubble production, as compared with distilled/deionized water controls, by over 50% in all three of the ultrapure agarose... 

Effect of phenol (1% v/v) on bubble production in different commercial agarose gels. (Taken from ref. 180.)... 

The data presented in Table 3.1 demonstrate that 0.3% (w/v) ninhydrin has a marked effect at pH 5.0 on bubble production in agarose gels containing distilled water. This concentration of ninhydrin reduced bubble production at pH 5.0 to only one third of that observed in the control buffered at the same pH, whereas no significant effect at pH 8.0 was observed (Table 3.1). This pH dependence of the chemical effect is important for the reason that ninhydrin is known to react appreciably with a-amino acids, peptides, and proteins in various buffered aqueous solutions ranging in pH from 5.0 to a maximum of 7.0 (ref. 232,233) and specifically in aqueous solutions containing citrate buffer (as used in this study) at pH 5.0 (ref. 233). While ninhydrin is also known to react with many amino compounds and ammonia (ref. 233), such interfering... 

Protein extraction and bubble production in agarose eels... 

Bubble production following rapid decompression to atmospheric pressure of agarose gels (0.27 ml) saturated with N at 85 psig. (Taken from ref. 322.)... 

J.S. D Arrigo and Y. Mano, Bubble production in agarose gels subjected to different decompression schedules, Undersea Bio-med. Res. 6 (1979) 93-98. 

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