Presence of adsorbed water on the solid surface gives significant influences on the tribological phenomena. This study aims to elucidate how the difference in surface roughness of austenitic stainless steel influences the amount of adsorbed water. Firstly, the necessary time for the adsorbed water to saturate on the surfaces with different roughness when relative humidity (RH) changed was determined by weighing method. Then, the saturated adsorbed water amount at different RH % was determined for the surfaces with different roughness. It was clarified that the rougher surfaces tend to require longer time for water adsorption to achieve the saturation level and adsorb more amount of water compared with smoother surfaces
The corrosion resistance of stainless steels is massively influenced by the condition of their surfa...
The aim of the work was to quantify the surface wettability of metallic (Fe, Al, Cu, brass) surfaces...
The effect of stainless steel surface finish on the ‘hold-up’ of a representative food liquid (sucro...
Presence of adsorbed water on the solid surface gives significant influences on the tribological phe...
A study was carried out to estimate the thickness of the adsorbed water layer on the surface of aust...
A study was carried out on the influences of atmospheric humidity in the very early stage of sliding...
The significant influences of atmospheric humidity on tribological phenomena are widely recognized. ...
Water wetting is a common phenomenon affected by, among other things, water chemistry, flow regime, ...
Hydrophobic surfaces and coatings have attracted more and more interest in recent years due to their...
Stainless steel surface cleaning is very simple and important method that can prevent corrosion from...
The adsorption of whey proteins on modified and unmodified 316 2R stainless steel surfaces was studi...
Wetting is strongly influenced by adsorbate layers, which are omnipresent on surfaces. The influence...
The present study investigates a combined effect of waterjet peening and smoothing on the surface of...
Systematic pre cleaning, disinfection and sterilization of medical equipment used in examination and...
The effect of surfactant concentration on the ‘hold-up’ of a representative food liquid (sucrose sol...
The corrosion resistance of stainless steels is massively influenced by the condition of their surfa...
The aim of the work was to quantify the surface wettability of metallic (Fe, Al, Cu, brass) surfaces...
The effect of stainless steel surface finish on the ‘hold-up’ of a representative food liquid (sucro...
Presence of adsorbed water on the solid surface gives significant influences on the tribological phe...
A study was carried out to estimate the thickness of the adsorbed water layer on the surface of aust...
A study was carried out on the influences of atmospheric humidity in the very early stage of sliding...
The significant influences of atmospheric humidity on tribological phenomena are widely recognized. ...
Water wetting is a common phenomenon affected by, among other things, water chemistry, flow regime, ...
Hydrophobic surfaces and coatings have attracted more and more interest in recent years due to their...
Stainless steel surface cleaning is very simple and important method that can prevent corrosion from...
The adsorption of whey proteins on modified and unmodified 316 2R stainless steel surfaces was studi...
Wetting is strongly influenced by adsorbate layers, which are omnipresent on surfaces. The influence...
The present study investigates a combined effect of waterjet peening and smoothing on the surface of...
Systematic pre cleaning, disinfection and sterilization of medical equipment used in examination and...
The effect of surfactant concentration on the ‘hold-up’ of a representative food liquid (sucrose sol...
The corrosion resistance of stainless steels is massively influenced by the condition of their surfa...
The aim of the work was to quantify the surface wettability of metallic (Fe, Al, Cu, brass) surfaces...
The effect of stainless steel surface finish on the ‘hold-up’ of a representative food liquid (sucro...