中文关键词:超疏水微纳米结构；冬瓜表面白霜 英文关键词:Superhydrophobicity, Micro and nano hierarchical topological structures, White frost on the surface of gourd 基金项目:

作者	单位	E-mail
杨子辰	北京师范大学第二附属中学 中国科学院化学研究所	wumin@mail.ipc.ac.cn
王露莹	中国科学院化学研究所	wangluying@iccas.ac.cn
黄大勇	中国科学院理化技术研究所

摘要点击次数:1791 全文下载次数:0 中文摘要: 冬瓜是一种常见的蔬菜,大部分品种成熟时表面覆盖一层类似于“白霜”的粉末。本文使用扫描电镜、接触角测量仪、傅立叶红外光谱、X射线衍射仪等设备对冬瓜皮表面白霜的浸润性、结构形貌及其组成进行了研究。发现了冬瓜皮表面白霜的超疏水特性,水滴在其表面的接触角高达154.8±3.5°,且滚动角小于5°。研究发现表面的白霜呈现微纳米多级拓扑结构,组成上主要为长链脂肪酸、长链烷烃酯类,该组成赋予了其表面疏水性能,而这种微纳米拓扑结构和化学组成的协同作用则决定了冬瓜皮表面的超疏水性。本工作为进一步了解、设计此类结构材料提供数据积累。 英文摘要: Gourd is a common vegetable, and most varieties are covered with a layer of powder similar to "white frost" when ripe. The wettability, structural morphology and composition of the white frost on the surface of gourd were studied in this paper, by use of scanning electron microscope, contact angle measuring instrument, Fourier infrared spectroscopy, X-ray diffractometer, etc. The white frost was found to be of superhydrophobicity, as exhibited by the contact angle of water droplets on the surface, up to 154.8±3.5° and the rolling angle, less than 5°. The results also showed that the white frost on the surface had a micro and nano hierarchical topological roughness structures, mainly composed of long-chain fatty acids and long-chain alkane esters. This composition endows the hydrophobic properties of the surface, but the synergistic effect of such a hierarchical structure and the chemical composition determines the superhydrophobicity of the surface. This work provides data accumulation for further understanding and design of such structural materials. 查看全文查看/发表评论下载PDF阅读器 相关附件：版权转让声明书 -->