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Citation: Yang Zichen, Wang Luying, Huang Dayong. Superhydrophobicity of "White Frost" on the Surface of Gourd[J]. Chemistry, ;2018, 81(3): 274-277. shu

Superhydrophobicity of "White Frost" on the Surface of Gourd

Yang Zichen ^1,2 ,
Wang Luying ^2,4,, ,
Huang Dayong ^3,4

1.
The Second High School Attached to Beijing Normal University, Beijing 100088
2.
Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190
3.
Technical Institute of Physics & Chemistry, Chinese Academy of Sciences, Beijing 100190
4.
University of Chinese Academy of Sciences, Beijing 100049

Corresponding author: Wang Luying, wangluying@iccas.ac.cn
Received Date: 30 November 2017
Accepted Date: 3 January 2018

Figures(5)

Gourd is a common vegetable, and most varieties are covered with a layer of powder similar to 'white frost' when ripe. The wettability, structural morphology and composition of the white frost on the surface of gourd were studied by use of scanning electron microscope, contact angle measuring instrument, Fourier infrared spectroscopy, X-ray diffractometer, etc. The white frost was found to be of superhydrophobicity, as exhibited by the contact angle of water droplets on the surface, up to 154.8±3.5° and the rolling angle, less than 5°. The results also showed that the white frost on the surface had a micro and nano hierarchical topological roughness structures, mainly composed of long-chain fatty acids and long-chain alkane esters. The synergistic effect of such a hierarchical structure and the chemical composition determines the superhydrophobicity of the surface. This work provides data accumulation for further understanding and design of such structural materials.
- Superhydrophobicity,
- Micro and nano hierarchical topological structures,
- White frost on the surface of gourd
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