한국가시화정보학회지 (Journal of the Korean Society of Visualization)

  • 제19권3호
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  • Pages.84-91
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  • 2021
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  • 1598-8430(pISSN)
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  • 2093-808X(eISSN)
한국가시화정보학회 (The Korean Society of Visualization)
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수중 내 발포성 정제로부터 생성된 미세기포 특성에 관한 실험적 연구

Experimental Study on the Characteristics of Microbubbles Generated by an Effervescent Tablet in Water

  • Myeong, Jaewon (Department of Mechanical Engineering, Chungnam National University) ;
  • Maeng, Juyoung (Department of Chemistry, Chungnam National University) ;
  • Kim, Young Jun (Department of Chemistry, Chungnam National University) ;
  • Cho, Kyungmin (Department of Mechanical Engineering, Chungnam National University) ;
  • Lee, Woonghee (Department of Energetic Materials & Pyrotechnics, Hanwha Corporation Defense R&D Center) ;
  • Kim, Sungho (Department of Energetic Materials & Pyrotechnics, Hanwha Corporation Defense R&D Center) ;
  • Park, Youngchul (Agency for Defense Development) ;
  • Sohn, Youngku (Department of Chemistry, Chungnam National University) ;
  • Shin, Weon Gyu (Department of Mechanical Engineering, Chungnam National University)
  • 투고 : 2021.11.12
  • 심사 : 2021.12.03
  • 발행 : 2021.12.31
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초록

Effervescent tablets generate gas bubbles when chemical reaction occurs between water and tablets. Most of previous studies have been focused on pharmaceutical characteristics of tablets. However, for their applications in disinfectants, cleaners, and pesticides, physical characteristics of bubbles released from the effervescent tablets when they are in water are important. In this study, we experimentally investigated the characteristics of microbubbles generated by an effervescent tablet made of sodium bicarbonate and tartaric acid using PDPA and high-speed camera. Microbubbles were generated using different weights of effervescent tablet as well as in different water temperature. The experimental study shows increase in reaction time, bubble concentration and rise velocity as the weight of effervescent tablet increases from 1 to 20 g. The decrease in average bubble diameter was observed when the temperature of water increased from 25 to 45 ℃. Further, reaction time varies inversely with increase in water temperature, while bubble rise velocity is directly proportional to increase in water temperature. Effervescent table continuously generates the bubble with approximately constant diameter (235 ㎛) in the water. However, bubble concentration and bubble rise velocity decreased over time.

키워드

과제정보

본 연구는 (주)한화와 국방과학연구소의 지원으로 수행되었으며, 이에 감사드립니다.

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