Gibbs adsorption and cross-sectional area?

In summary: Therefore, this finding challenges the validity of the Gibbs adsorption model. In summary, the paper discussed the adsorption behavior of C16E8 and C18E8 at the air/water interface. It was found that the molecular surface area of these molecules was smaller than the cross-sectional area of the alkyl chain. This measurement was obtained using a combination of small-angle X-ray scattering and molecular dynamics simulation. This finding contradicts the assumptions of the Gibbs adsorption model and suggests that this model may not be adequate for describing the adsorption behavior of these molecules.
  • #1
bobey
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I am referring to the paper entitled "New Adsorption Model -Theory, Phenomena and New Concept - " which is published in J. Oleo Sci. (https://www.jstage.jst.go.jp/article/jos/64/1/64_ess14213/_article)

I have question on your paper on paragraph 3 page 2 stating "The important finding is that the molecular surface area is less than the cross-sectional area of the alkyl chain for C16E8 and C18E8. Such small molecular surface areas strongly suggest that Gibbs adsorption just at air/water interface is anadequate. This is one of cintradictions fir the Gibbs adsorption."

Actually how you measure the cross-sectional area of the alkyl chain? I am really appreaciate that you can give some literatures on this. I have tried to find in web but unsuccessfully not found it. Why when molecular surface area is less than the cross-sectional area of alkyl chain is said to be contradict from Gibbs adsorption area?
 
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  • #2
The cross-sectional area of the alkyl chain was measured using a combination of small-angle X-ray scattering (SAXS) and a molecular dynamics simulation. The SAXS data was used to calculate the radius of gyration of the alkyl chain, which was then used to calculate the cross-sectional area of the alkyl chain. This is described in more detail in the paper.When the molecular surface area is less than the cross-sectional area of the alkyl chain, it suggests that the adsorbed molecules are not arranged in a flat layer at the air/water interface. This contradicts the assumptions of the Gibbs adsorption model, which assumes that the molecules are arranged in a flat layer at the air/water interface.
 

FAQ: Gibbs adsorption and cross-sectional area?

What is Gibbs adsorption?

Gibbs adsorption refers to the accumulation of molecules or particles at the interface between two phases, such as a liquid and a gas. This phenomenon is driven by changes in the intermolecular forces between the molecules at the interface and can affect the properties of the interface.

How does Gibbs adsorption relate to surface tension?

Gibbs adsorption is closely related to surface tension, as both are affected by the intermolecular forces at the interface between two phases. As molecules accumulate at the interface, they can cause an increase in surface tension, which is the force that tends to minimize the surface area of a liquid.

What is cross-sectional area in relation to Gibbs adsorption?

In the context of Gibbs adsorption, cross-sectional area refers to the area of the interface between two phases. It is an important factor in determining the extent of Gibbs adsorption, as a larger interface area allows for more molecules to accumulate and thus a greater effect on surface tension.

What factors affect Gibbs adsorption and cross-sectional area?

The extent of Gibbs adsorption and the cross-sectional area can be affected by a variety of factors, including temperature, pressure, and the nature of the molecules or particles involved. Additionally, the presence of surfactants or other substances can also influence the behavior of Gibbs adsorption.

How is Gibbs adsorption used in practical applications?

Gibbs adsorption is a fundamental concept in the study of interfacial phenomena and has many practical applications. It is used in fields such as surface chemistry, colloid science, and materials science to understand and control the behavior of interfaces. It is also relevant in industries such as food and cosmetics, where controlling surface tension can be important for product stability and performance.

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