Viscosity effects on micro bubble actuator in ssDNA solutions

To investigate viscosity effects on dynamic behavior of the micro bubble actuator under pulse heating, sucrose was added in the single-stranded DNA (ssDNA) solution to change its viscosity. It was found that a distinct retardation effect on the motion of the micro bubble was observed especially at high viscosities. It was also observed that the addition of the sucrose led to an increase of the electric power input required for incipient bubble nucleation. Based on thermodynamics consideration and a simple model for nucleus formation in ssDNA solution with the addition of sucrose, an analysis on bubble nucleation work was carried out and the results are consistent with experimental data.