Abstract
Publisher Summary This chapter discusses nature, quantitative measure, angle of contact, and other aspects of surface tension. The work done to increase the area of a liquid surface by unit area at constant temperature is called its surface tension. Surface tension is, thus, not an elastic stretching force because such a force increases in proportion to the amount of stretch. Surface tension decreases, in general, as the temperature increases. In measuring surface tension, it is important that the liquid surface be clean. The angle between the bounding plane and the tangent to the liquid surface at the point of contact is called the angle of contact. The experimental determination of surface tension can be done using three methods, which are: (1) use of capillary tubes, where glass capillary tubes are used; (2) second method measures the pull on a wire frame across which a film of liquid, such as soap solution, is formed; and (3) if a glass microscope slide is used in place of a wire frame, a modification of this method may be used for liquids that do not easily form films. The Jaeger's bubble method is most suitable for measuring the surface tension of a liquid at various temperatures.
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