The effect of foaming agents, or frothers, on the water-liquid-vapor interface is studied through molecular dynamics at different frother concentrations. The frothers are aliphatic alcohol-based, such as hexanol, methyl isobutyl carbinol (MIBC), and octanol, and polyglycol polymer-based, such as DF-200 and DF-250. The aim is to delve into the stability they confer to the interfaces they participate in and elucidate some of the differences between these two types of widely used frothers. The results indicate that frothers at the interface tend to be located outside the liquid phase towards the high-density vapor phase and that this behavior is more pronounced in polyglycol-based frothers. The structure of water is most affected by polyglycol-type frothers whose polar groups induce the water to adopt orientations that maximize hydrogen bonding. This effect increases with concentration. Unlike alcohols, which produce thin and dry interfaces with stability determined by the repulsion of their polar heads, polyglycol-based frothers produce thicker interfaces with structured-water whose stability is determined by an extended network of hydrogen bonds that produces water lamellae and plateau borders between bubbles, preventing coalescence. The results suggest that hydrogen bonding in polyglycols prevails over the other existing molecular forces in stabilizing the froth zone.
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