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Edge Contact Angle, Capillary Condensation, and Meniscus Depinning.

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    0545672 - ÚCHP 2022 RIV US eng J - Článek v odborném periodiku
    Malijevský, Alexandr - Parry, A.O.
    Edge Contact Angle, Capillary Condensation, and Meniscus Depinning.
    Physical Review Letters. Roč. 127, č. 11 (2021), č. článku 115703. ISSN 0031-9007. E-ISSN 1079-7114
    Grant CEP: GA ČR(CZ) GA20-14547S
    Institucionální podpora: RVO:67985858
    Klíčová slova: transition * phase equilibria * capillary condensation
    Obor OECD: Atomic, molecular and chemical physics (physics of atoms and molecules including collision, interaction with radiation, magnetic resonances, Mössbauer effect)
    Impakt faktor: 9.185, rok: 2021
    Způsob publikování: Open access s časovým embargem

    We study the phase equilibria of a fluid confined in an open capillary slit formed when a wall of finite length H is brought a distance L away from a second macroscopic surface. This system shows rich phase equilibria arising from the competition between two different types of capillary condensation, corner filling and meniscus depinning transitions depending on the value of the aspect ratio a=L/H. For long capillaries, with a<2/π, the condensation is of type I involving menisci which are pinned at the top edges at the ends of the capillary characterized by an edge contact angle. For intermediate capillaries, with 2/π1, condensation is always of type II. In all regimes, capillary condensation is completely suppressed for sufficiently large contact angles. We show that there is an additional continuous phase transition in the condensed liquidlike phase, associated with the depinning of each meniscus as they round the upper open edges of the slit. Finite-size scaling predictions are developed for these transitions and phase boundaries which connect with the fluctuation theories of wetting and filling transitions. We test several of our predictions using a fully microscopic density functional theory which allows us to study the two types of capillary condensation and its suppression at the molecular level.
    Trvalý link: http://hdl.handle.net/11104/0322350

     
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