From Champagne to Confined Polymer:Natural and Artificial Bubble Nucleation

TL;DR

This paper investigates bubble nucleation and growth in a viscoelastic polymer system under temperature changes, revealing how nucleation mechanisms influence bubble growth and shape, with implications for natural and artificial bubble formation.

Contribution

It provides experimental insights into bubble nucleation in a confined viscoelastic system and compares natural versus artificial nucleation mechanisms.

Findings

Bubble growth varies with initial nucleus morphology.

Nucleation likelihood decreases with increasing temperature.

Growth rate depends on whether nucleation is natural or artificial.

Abstract

In this study, we present an experimental work on bubble nucleation and growth using a model system comprised of viscoelastic polyvinyl butyral confined in a Hele-Shaw cell geometry that is decompressed at elevated temperatures. The appearance and growth of bubbles are connected to the temperature-induced shift in chemical equilibrium experienced simultaneously by two gases present in the bulk. The latter becomes simultaneously oversaturated with water vapor and slightly undersaturated in air. Our bubbles grow with various shapes and sizes depending on the initial morphology of the nucleus or the presence of neighboring bubbles. For large nuclei, bubbles grow anisotropically because of contact line pinning. The likelihood of nucleation is related to the amount of water dissolved in the bulk and the imposed temperature. Counter-intuitively, the number of nuclei whence a bubble can grow is inversely correlated with said temperature. In an analogy with champagne, we show that nucleation can either be natural, at trapped fibers or dust particles, or artificial, at crenels we purposefully made in the glass surface. Our results indicate that the growth rate of bubbles can be impacted by the nucleation mechanism.