Abstract
Contact angle (CA) hysteresis is the difference between the maximum (advancing) and minimum (receding) water CA. Hysteresis is caused by adhesion hysteresis in the solid–water contact area (2D effect) and by pinning of the solid–water–air triple line due to the surface roughness (1D effect). In this work, we show that CA hysteresis is present also in more complex systems, such as an organic liquid (oil) in contact with a solid immersed in water. In order to decouple the 1D and 2D effects, we study CA hysteresis in solid–water–air (droplet), solid–air–water (bubble), solid–water–oil, and solid–water–air–oil systems involving rough and microstructured surfaces. The comparative analysis of these systems allows decoupling the 1D and 2D effects as well as hydrogen bonding and entropic forces (water–air tension) and dispersion forces (oil–air tension).
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