Nanobubbles are distinguished by their ability to persist in water for extended periods due to their small size. They possess a high surface area relative to their volume, enabling rapid exchange between the bubble and its surrounding solution. This characteristic makes nanobubble-enhanced water potentially useful in applications where improved chemical reactivity and stability are advantageous.
"When I introduce nanobubbles into water, I've introduced a whole bunch of extra surface into the system, which is a highly reactive environment that can lead to a lot of interesting chemistries going on," said Dr. Peter Kusalik, Professor in the Department of Chemistry at the University of Calgary.
A significant challenge in nanobubble research has been the high energy demands associated with their production. Traditional methods, such as mechanical agitation, require substantial energy input - ranging from 10,000 to one million times more than the theoretical minimum for generating nanobubbles.
To overcome this limitation, the University of Calgary team is experimenting with a novel technique that uses electric fields to produce nanobubbles. The process involves submerging a grid of insulated wires in water and applying a voltage, which creates an electric field that facilitates nanobubble formation. This method is not only more energy-efficient but also capable of producing a high concentration of nanobubbles - approximately 100 billion per liter of water.
"I'm interested in nanobubbles because they can make water treatment processes more efficient and faster, which can help increase water sustainability," commented Dr. Susana Kimura Hara, Associate Professor and CRC Tier 2 in the Department of Chemistry.
The researchers believe that more efficient nanobubble generation could accelerate testing and development for a range of applications. In wastewater treatment, for instance, nanobubbles could enhance water disinfection processes by delivering ozone, a powerful disinfectant, more effectively. The increased surface area of the bubbles may also facilitate the breakdown of stubborn contaminants, improving the sustainability of water treatment operations.
The potential of nanobubbles extends beyond water treatment. A recent science fair project by local high school student Haley Prosser demonstrated that using nanobubble-infused water led to a 40% increase in seedling growth compared to regular water. Additionally, previous studies have shown that the large surface area of nanobubbles improves gas dissolution in processes such as beer fermentation, leading to a higher-quality end product.
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