Effect of electrolytes and surfactants on generation and longevity of carbon dioxide nanobubbles

Effect of chemical species and temperature on the stability of air nanobubbles

The colloidal stability of air nanobubbles (NBs) was studied at different temperatures (0-30 °C) and in the presence of sulfates, typically found in mining effluents, in a wide range of Na2SO4 concentrations (0.001 to 1 M), along with the effect of surfactants (sodium dodecyl sulfate), chloride salts (NaCl), and acid/base reagents at a pH range from 4 to 9. Using a nanobubble generator based on hydrodynamic cavitation, 1.2 × 108 bubbles/mL with a typical radius of 84.66 ± 7.88 nm were generated in deionized water. Multiple evidence is provided to prove their presence in suspension, including the Tyndall effect, dynamic light scattering, and nanoparticle size analysis. Zeta potential measurements revealed that NBs are negatively charged even after two months (from - 19.48 ± 1.89 to - 10.13 ± 1.71 mV), suggesting that their stability is due to the negative charge on their surface. NBs were found to be more stable in alkaline solutions compared to acidic ones. Further, low amounts of both chloride and sulfate dissolved salts led to a reduction of the size of NBs. However, when high amounts of dissolved salts are present, NBs are more likely to coalesce, and their size to be increased. Finally, the investigation of the stability of air NBs at low temperatures revealed a non-monotonic relationship between temperature and NBs upon considering water self-ionization and ion mobility. This research aims to open a new frontier towards the application of the highly innovative NBs technology on the treatment of mining, mineral, and metal processing effluents, which are challenging aqueous solutions containing chloride and sulfate species.

Experimental Investigation of Cavitation Bulk Nanobubbles Characteristics: Effects of pH and Surface-Active Agents

Nanobubbles (NBs) have a widespread application in antimicrobial activity, wastewater treatment, and ecological restoration due to numerous peculiar characteristics, such as small diameter, long-term stability, and ability to produce hydroxyl radicals. Despite significant applications, only limited comprehensive investigations are available on the role of surfactants and pH in NBs characteristics. Therefore, this study examines the effects of different surfactants (i.e., anionic, cationic, and nonionic) and pH medium on bulk NB formation, diameter, concentration, bubble size distribution (BSD), ζ-potential, and stability. The effect of surfactant at concentrations above and below the critical micelle concentration was investigated. NBs were generated in deionized (DI) water using a piezoelectric transducer. The stability of NBs was assessed by tracking the variation in diameter and concentration over time. In a neutral medium, the diameter of NBs is smaller than in other surfactant or pH mediums. The diameter, concentration, BSD, and stability of NBs are strongly influenced by the ζ-potential rather than the solution medium. BSD curve shifts to a smaller bubble diameter when the magnitude of ζ-potential is high in any solution. In pure water, surfactant, and pH mediums, NBs have existed for a long time. NBs have a shorter life span in environments with a pH ≤ 3. Surfactant adsorption on the surface of NBs increases with increasing surfactant concentration up to a certain limit, beyond which it declines substantially. The Derjaguin-Landau-Verwey-Overbeek (DLVO) theory was used to interpret the NBs stability, resulting in a total potential energy barrier that is positive and greater than 45.55 k_BT for 6 ≤ pH ≤ 11, whereas for pH < 6, the potential energy barrier essentially vanishes. Moreover, an effort has also been made to explicate the plausible prospect of ion distribution and its alignment surrounding NBs in cationic and anionic surfactants. This study will extend the in-depth investigation of NBs for industrial applications involving NBs.

Enhancement effect of defoamer additives on photo-fermentation biohydrogen production process

Foaming is a key issue should be solved in the process of photo-fermentation biohydrogen production (PFHP), since it has negative influence on the hydrogen yield potential, especially when taken straw as substrate. Appropriate foam control measures must be considered for industrialization. Hence, in this work, foam height and biohydrogen yield were selected as index, the effect of defoamer addition on PFHP was investigated. The defoamer has no negative effect on bacterial growth. In the addition range of 0-1 mL/L, the higher addition amount, indicates better foam control effect. The maximum foam height could be reduced by 55% and the foam existence time by 36 h. The reduction of foam was beneficial to biohydrogen production, and the highest cumulative hydrogen yield was increased 23% at the addition level of 0.125 mL/L.

Generation methods, stability, detection techniques, and applications of bulk nanobubbles in agro-food industries: a review and future perspective

Nanobubble (NB) technologies have received considerable attention for various applications due to their low cost, eco-friendliness, scale-up potential, process control, and unique physical characteristics. NB stands for nanoscopic gaseous cavities, typically <1 μm in diameter. NBs can exist on surfaces (surface or interfacial NBs) and be dispersed in a bulk liquid phase (bulk NBs). Compared to the microbubbles, NBs exhibit high specific surface area, negative surface charge, and better adsorption. Bulk NBs can be generated by hydrodynamic/acoustic cavitation, electrolysis, water-solvent mixing, nano-membrane filtration, and so on. NBs exhibit extraordinary longevity compared to microbubbles, prompting the interest of the scientific community aiming for potential applications including medicine, agriculture, food, wastewater treatment, surface cleaning, and so on. Based on the limited amount of research work available regarding the influence of NBs on food matrices, further research, however, needs to be done to provide more insights into its applications in food industries. This review provides an overview of the generation methods for NBs, techniques to evaluate them, and a discussion of their stability and several applications in various fields of science were discussed. However, recent studies have revealed that, despite the many benefits of NB technologies, several NB generating approaches are still limited in their application in specific agro-food industries. Further study should focus on process optimization, integrating various NB generation techniques/combining with other emerging technologies in order to achieve rapid technical progress and industrialization of NB-based technologies.HighlightsNanobubbles (NBs) are stable spherical entities of gas within liquid and are operationally defined as having diameters less than 1 µm.Currently, various reported theories still lack the ability to explain the evidence and stability of NBs in water, numerous NB applications have emerged due to the unique properties of NBs.NB technologies can be applied to various food and dairy products (e.g. yogurt and ice cream) and other potential applications, including agriculture (e.g. seed germination and plant growth), wastewater treatment, surface cleaning, and so on.

Recent Developments in Generation, Detection and Application of Nanobubbles in Flotation

This paper reviews recent developments in the fundamental understating of ultrafine (nano) bubbles (NBs) and presents technological advances and reagent types used for their generation in flotation. The generation of NBs using various approaches including ultrasonication, solvent exchange, temperature change, hydrodynamic cavitation, and electrolysis was assessed. Most importantly, restrictions and opportunities with respect to the detection of NBs were comprehensively reviewed, focusing on various characterization techniques such as the laser particle size analyzer (LPSA), nanoparticle tracking (NTA), dynamic light scattering (DLS), zeta-phase light scattering (ZPALS), and zeta sizer. As a key feature, types and possible mechanisms of surfactants applied to stabilize NBs were also explored. Furthermore, flotation-assisted nano-bubbles was reported as an efficient method for recovering minerals, with a special focus on flotation kinetics. It was found that most researchers reported the existence and formation of NBs by different techniques, but there is not enough information on an accurate measurement of their size distribution and their commonly used reagents. It was also recognized that a suitable method for generating NBs, at a high rate and with a low cost, remains a technical challenge in flotation. The application of hydrodynamic cavitation based on a venturi tube and using the LPSA and NTA in laboratory scales were identified as the most predominant approaches for the generation and detection of NBs, respectively. In this regard, neither pilot- nor industrial-scale case studies were found in the literature; they were only highlighted as future works. Although the NB-stabilizing effects of electrolytes have been well-explored, the mechanisms related to surfactants remain the issue of further investigation. The effectiveness of the NB-assisted flotation processes has been mostly addressed for single minerals, and only a few works have been reported for bulk materials. Finally, we believe that the current review paves the way for an appropriate selection of generating and detecting ultrafine bubbles and shines the light on a profound understanding of its effectiveness.