Thermodynamic study of liquid droplets in a vacuum and their application to bio-molecular analysis
| Project/Area Number |
15K13627
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Physical chemistry
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| Research Institution | Kyushu University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
ARAKAWA Masashi 九州大学, 理学研究院, 助教 (10610264)
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| Research Collaborator |
ANDO Kota
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
Fiscal Year 2016: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Fiscal Year 2015: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
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| Keywords | 液滴 / 真空 / 水 / エチレングリコール / 熱力学 / 蒸発冷却 / 輻射加熱 / 凍結核生成 / 過冷却液体 |
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| Outline of Final Research Achievements |
Liquid droplets of water and ethylene glycol (EG) were investigated by developing a technique to generate and trap a micrometer-sized liquid droplet in a vacuum. In general, it is anticipated that the droplet would freeze immediately due to rapid cooling via fast evaporation of liquid exposed to a vacuum. We evaluated temperature-dependent homogeneous nucleation rate of supercooled water by observing water droplets for about 10 ms until freezing. On the other hand, an aqueous solution of inorganic salt was found to evaporate more slowly than pure water. In contrast, EG, which exhibits vapor pressure much lower than water, was found to survive as liquid for more than tens of seconds because evaporative cooling and room-temperature radiative heating compensate for each other to keep the droplet's temperature constant above freezing point. These findings provide us with novel knowledge useful for exploiting liquid in a vacuum.
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Report
(4 results)
Research Products
(10 results)
