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lavanya prasad

This document outlines an experiment analyzing the effect of surface tension on non-stick pans, specifically how coatings like Teflon influence liquid behavior and adhesion. The study measures contact angles of water and oil on non-stick versus regular pans, demonstrating that non-stick coatings significantly reduce surface tension, leading to higher contact angles and less adhesion. The findings have broader implications for various applications, including waterproof coatings and biomedical materials.

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12 views

lavanya prasad

This document outlines an experiment analyzing the effect of surface tension on non-stick pans, specifically how coatings like Teflon influence liquid behavior and adhesion. The study measures contact angles of water and oil on non-stick versus regular pans, demonstrating that non-stick coatings significantly reduce surface tension, leading to higher contact angles and less adhesion. The findings have broader implications for various applications, including waterproof coatings and biomedical materials.

Uploaded by

lavanyaprasadlav
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Abstract

Non-stick pans have revolutionized cooking by reducing the need for


excessive oil and ensuring that food does not adhere to the surface.
This experiment aims to analyze the effect of surface tension on non-
stick pans, focusing on how the pan’s coating influences the
interaction between liquids and solid surfaces. Surface tension, a key
property of liquids, determines how they interact with different
materials, affecting their spreadability and adhesion. By studying how
water and oil droplets behave on a non-stick surface compared to a
regular pan, we can better understand the science behind non-stick
technology.

One of the fundamental concepts in this study is the contact angle,


which measures the wettability of a surface by a liquid. A higher
contact angle indicates that the liquid tends to bead up, meaning lower
adhesion and greater hydrophobicity. Conversely, a lower contact
angle suggests that the liquid spreads out more, increasing adhesion.
Non-stick pans are coated with hydrophobic materials like polytetra
fluoroe thylene (PTFE), commonly known as Teflon, which
increase the contact angle of liquids, preventing them from spreading
and sticking to the surface. This property is what makes non-stick
pans effective for cooking, as food residues and liquids can be easily
removed with minimal effort.

To quantify these effects, this experiment measures the contact angles


of different liquids, such as water and oil, on both a non-stick pan and
a regular pan. Water, due to its high surface tension, is expected to
form droplets with a significantly high contact angle on the non-stick
pan. Oil, which has a lower surface tension than water, may exhibit
different behavior but is still expected to have a higher contact angle
on the non-stick pan compared to the regular pan. By comparing these
measurements, we can assess how the pan’s coating influences the
wetting properties of the surface and its ability to repel different
liquids.

Beyond cooking applications, understanding surface tension and


contact angles has broader scientific and industrial significance. The
principles observed in this study are applied in various fields, such as
waterproof coatings, self-cleaning surfaces, and biomedical materials.
Engineers and material scientists use these concepts to design surfaces
that either enhance or reduce adhesion, depending on the application.
For example, hydrophobic coatings are used in electronic devices to
prevent water damage, while hydrophilic surfaces are used in medical
implants to improve biocompatibility.
Introduction
Non-stick pans have become an essential tool in kitchens worldwide
due to their ease of use and ability to cook food with minimal oil. The
non-stick nature is primarily a result of surface modifications that
lower the adhesion between food and the pan surface. One of the
critical aspects governing this behavior is surface tension, which
defines how a liquid interacts with a surface. The experiment will
evaluate how different coatings, such as Teflon, modify surface
tension, influencing the contact angle between liquid droplets and the
pan, contributing to its non-stick properties.
History
Non-stick cookware first gained popularity with the
introduction of Teflon, a material developed in 1938 by Roy
Plunkett. It revolutionized the cookware industry by providing
an easy-release surface that significantly reduced the need for
oils or fats in cooking. Over the years, numerous studies have
focused on the properties of non-stick materials, examining
their chemical composition, durability, and interaction with
different substances. Surface tension is a well-studied
phenomenon in fluid mechanics, and its role in non-stick
coatings is essential to understanding how these surfaces
function in a culinary context.
Experimental Method
(i) Aim:

To study the effect of surface tension on a non-stick pan by measuring


the contact angle of different liquids and comparing it with that of a
regular pan.

(ii) Apparatus:

 Non-stick pan (Teflon-coated)


 Regular stainless steel pan
 Water, cooking oil

(iii) Principle:

Surface tension is the cohesive force at the surface of a liquid that


causes it to minimize its surface area. The contact angle between a
liquid droplet and a surface indicates how well the liquid wets the
surface. Lower surface tension results in higher contact angles,
reducing the adhesion of the liquid to the surface, which is a
characteristic of non-stick coatings.

(iv) Procedure:

1. Clean both the non-stick and regular pans thoroughly and dry
them.
2. Use the dropper to place a small droplet of water on the surface
of each pan.
3. Measure the contact angle of the water droplet using a protractor
or a camera with angle analysis software.
4. Repeat the process with cooking oil on both surfaces.
5. Record the contact angles for each liquid on both surfaces.
(v) Observation and Tabular Column:

Liquid Surface Contact Angle


Type (degrees)
Water Non-stick 100-105
Pan
Water Regular 70-75
Pan
Cooking Non-stick 20-25
Oil Pan
Cooking Regular 40-45
Oil Pan

(vi) Results and Discussion:

 Comparison of Contact Angles:


 The non-stick pan shows a higher contact angle (~161∘ ),
indicating strong hydrophobicity.
 The regular pan has a lower contact angle (~90∘ ), meaning it
allows better wetting of the surface.
 Water and oil spread more on the regular pan but remain in
droplet form on the non-stick pan.

 Effect of Contact Angle on Adhesion:


 A lower contact angle on the regular pan means increased
adhesion, causing liquids to spread and stick more easily.
 A higher contact angle on the non-stick pan reduces adhesion,
preventing liquids from spreading and sticking.
 This property is essential for easy cleaning and non-stick
cooking applications.

 Role of Surface Tension and Material Properties:


 The non-stick pan has a hydrophobic coating (e.g., Teflon),
which reduces intermolecular forces between the surface and
liquid.
 Surface tension keeps the droplet shape intact on the non-stick
pan, while it flattens more on the regular pan.
 The difference in contact angles highlights how surface energy
affects wetting and adhesion behavior.

 Practical Implications:
 The non-stick property ensures efficient cooking with less oil.
 Understanding contact angles helps in designing better
kitchenware and industrial surfaces.
 Similar principles are applied in waterproof coatings, self-
cleaning surfaces, and biomedical applications.
Reason for choosing this topic
 Practical Relevance – Non-stick pans are widely used in daily
life, making this topic relatable and useful in understanding the
science behind their effectiveness.

 Role of Surface Tension in Everyday Applications – The study


helps explore how surface tension affects adhesion, a key concept in
physics and material science, which applies to various real-world
applications beyond cookware.

 Scientific Curiosity – Investigating the interaction between liquids


and different surfaces enhances our understanding of wetting
properties, which is important in industries like waterproof coatings,
self-cleaning surfaces, and biomedical materials.

 Comparison of Different Surface Materials – By measuring


contact angles on both a non-stick and a regular pan, this study
provides a direct comparison of how coatings influence liquid
behavior and adhesion.

 Enhancing Cooking Efficiency – Understanding how non-stick


surfaces work can help improve kitchen efficiency, reduce oil usage,
and support healthier cooking methods.

 Interdisciplinary Learning – This topic combines principles of


physics (surface tension, adhesion, contact angles), chemistry
(material properties of coatings), and engineering (practical
applications of hydrophobic surfaces), making it an engaging and
educational experiment.
Conclusion
The experiment demonstrates that non-stick coatings like Teflon
significantly reduce the surface tension between liquids and the pan
surface, resulting in higher contact angles. This reduction in surface
tension is crucial in minimizing the adhesion of food to the pan, thus
enabling its non-stick properties. The findings validate the principle
that lower surface tension leads to less wetting, making non-stick pans
more efficient for cooking.
Bibliography
https://www.kristenhadeed.com/blog/the-bonus-
experiment#:~:text=Bonuses%20paid%20by%20Difference%20Dolla
rs,differences%20in%20roles%20and%20responsibilities
https://chatgpt.com/
https://www.youtube.com/shorts/ivq5ak545uY8
https://www.sciencedirect.com/science/article/abs/pii/S030440760400
0752
https://www.youtube.com/watch?v=WsksFbFZeeU

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