Abstract
AbstractDroplets on a surface with a sufficiently high temperature, exceeding the boiling point of the fluid, are suitable for chemical reactions because they provide a high‐temperature and well‐mixed field. The dynamics of a droplet containing a polymer (xanthan gum) on a high‐temperature surface was investigated. The boiling pattern was successfully classified based on the Ohnesorge number. The viscosity increase caused by polymer addition suppressed deformation during the spreading process after impact. However, at the highest polymer concentration, the central axis of the droplet was inclined, resulting in droplet rotation during bouncing. Consequently, the bouncing height was decreased by a loss in kinetic energy as the energy was partially converted to rotational energy.
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