• Journal of the Korean Society of Manufacturing Process Engineers
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• v.21 no.7
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• pp.77-83
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• 2022

When carbon dioxide in a liquid becomes supersaturated, carbon dioxide gas bubbles are generated in the liquid, and they ascend to the surface as they develop further. At this time, the inner wall of the cup with carbon gas attached is known as the entrapped gas cavity (EGS); once an EGS is established, it does not disappear and will continuously create carbon bubbles. This bubbling phenomenon can be activated or suppressed by changing the properties of the solid surface in contact with the carbonated liquid. In this study, the foaming of carbonated liquid is promoted or suppressed by modifying the wettability of the surface. A micro/nano surface structure is formed on the surface of an aluminum cup to produce a superhydrophilic surface, and a superhydrophobic surface similar to a lotus leaf is synthesized via fluorination. Experiment results show that the amount of carbon dioxide bubble generated differs significantly in the first few seconds depending on the surface, and that the amount of gas generated after it enters the stabilization period is the same regardless of the wettability of the cup surface.