抄録
Boiling is applied to many industrial machines due to its high heat transfer coefficient. However, a very complex mechanism of boiling, especially bubble nucleation, is still not sufficiently understood. On the other hand, numerous experiments have revealed the existence of soft domains that called nanobubbles at the solid-liquid interface. In this study, to investigate the influence of the solid-liquid interface nanobubbles on the bubble nucleation of boiling, an atomic force microscope is used to characterize the morphology of nanobubbles. The temperature dependence of the nanobubbles and temporal changes are also observed.
