Abstract
Highly-stable nanoscale gas domains that called nanobubbles and micropancakes at the solid-liquid interfaces have been widely studied for over a decade. On the other hand, 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. In the present study we adopted the high sensitivity atomic force microscopy measurement mode, frequency modulation atomic force microscope (FM-AFM), to investigate the influence of the solid-liquid interface nanobubbles on the bubble nucleation of boiling. It revealed the presence of very thin 0.1-0.6 nm thickness gas-phase that is different from the conventional nanobubbles.
