Does capillarity influence chemical reaction in drops and bubbles? A thermodynamic approach

After a brief introduction on the variables which describe the physico-chemical properties of a fluid surface, this paper compares, in a very simple way, the equilibrium constant of homogeneous and heterogeneous reactions taking place in spherical micro-objects (uncharged and charged droplets and bubbles) and in media bordered by a flat interface. This quantity is by definition the exponential of the dimensionless standard chemical affinity whose values (less than or equal to 0, greater than or equal to 0) may indicate the direction and the importance of the reaction (strictly true when the mixing term of the affinity is zero). The classical thermodynamic approach combined with the Laplace equation shows that: (i) high surface tension and high curvature influence the equilibrium constant, this effect being, however, much more important for bubbles than for droplets; (ii) charges on droplets reduce this effect; (iii) the constant of reaction taking place in the vapour in contact with a charged droplet depends significantly on the electric field pressure; (iv) reactions in droplets dispersed in the liquid phase are discussed and, in particular, capillarity seems to play a negligible role on reactions in micro-emulsions; (v) the surface amount of a gas bubble component transferred in the continuous liquid can be related to capillary quantities; (vi) expanding (or shrinking) bubble induced by a chemical reaction is analysed by using an extended Laplace law which includes the volumetric now rate; (vii) the Laplace law is discussed in the frame of the choice of the dividing surface. Numerous actual examples from the atmosphere, sonochemistry and metallurgy illustrate the theory proposed. One of the interest, among other points, is that small objects (specially bubbles) give the potentiality to obtain, for steady or (near) equilibrium states, large amount of components which would not be possible when dealing with large reservoirs. (C) 2000 Elsevier Science B.V. All rights reserved.