The impact of water vapor on bubble formation during PCR (temperature: 25–95 °C, pressure: 101.325 kPa). (IMAGE)

Aerospace Information Research Institute, Chinese Academy of Sciences

The impact of water vapor on bubble formation during PCR (temperature: 25–95 °C, pressure: 101.325 kPa).

Caption

The impact of water vapor on bubble formation during PCR (temperature: 25–95 °C, pressure: 101.325 kPa). a Saturation vapor pressure of water. b Thermal expansion only causes a slight increase in gas volume (black line), while the equilibrium effect of water vapor leads to a larger volume of isothermal expansion (red line). The synergistic effect of thermal expansion and isothermal expansion of water vapor results in the maximum increase in bubble volume (blue line). c Calculated bubble volume generated from degassed porous PDMS during PCR. The inset shows the total pressure of air and water vapor if the volume is constant. d The volume of saturated water vapor formed by the air dissolved from the water. Rapid cooling reduced the volume from 8% to 1.2%, indicating that the main component of these bubbles at 95 °C is water vapor. e Possible mechanisms for bubble formation involving the equilibrium of water vapor and the overflow of air in the PDMS and PCR solutions

Credit

Microsystems & Nanoengineering

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