FYFD

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  • Featured Video Play Icon

    Ink Explosion

    Sometimes beautiful flows come from simple combinations. Here the artists of Chemical Bouillon combine ink and hydrocarbons to create lovely explosions of color. Eschewing quick cuts between views, they allow us to linger and explore the flow ourselves as it changes. Differences in surface tension drive streaming flows along the surface, but there seem to be some chemical reactions contributing as well. Watch along the edges and you may even see convection pulling ink down and back. The whole video is only 2 minutes long and worth a full watch. (Image and video credit: Chemical Bouillon)

  • Sample Page

    This is an example page. It’s different from a blog post because it will stay in one place and will show up in your site navigation (in most themes). Most people start with an About page that introduces them to potential site visitors. It might say something like this:

    Hi there! I’m a bike messenger by day, aspiring actor by night, and this is my website. I live in Los Angeles, have a great dog named Jack, and I like piña coladas. (And gettin’ caught in the rain.)

    …or something like this:

    The XYZ Doohickey Company was founded in 1971, and has been providing quality doohickeys to the public ever since. Located in Gotham City, XYZ employs over 2,000 people and does all kinds of awesome things for the Gotham community.

    As a new WordPress user, you should go to your dashboard to delete this page and create new pages for your content. Have fun!

  • Privacy Policy

    Who we are

    FYFD, located at https://fyfluiddynamics.com, is a Sharp Science Communication Consulting, LLC website. Both were founded by Nicole Sharp.

    What personal data we collect and why we collect it

    Comments

    When visitors leave comments on FYFD we collect the data shown in the comments form, and also the visitor’s IP address and browser user agent string to help spam detection.

    An anonymized string created from your email address (also called a hash) may be provided to the Gravatar service to see if you are using it. The Gravatar service privacy policy is available here: https://automattic.com/privacy/. After approval of your comment, your profile picture is visible to the public in the context of your comment.

    Media

    If you upload images to the website, you should avoid uploading images with embedded location data (EXIF GPS) included. Visitors to the website can download and extract any location data from images on the website.

    Contact forms

    Our contact form collects your name, email address, subject line, and message. That information is sent as an email to a Gmail address accessible only to FYFD authors. We do not have a specific time limit for storing that data, but if you would like your information to be removed, simply contact us and we will do so.

    Email newsletter

    For our email newsletter, we collect your name and email address. Our campaigns are managed through the GDPR-compliant WordPress plug-in Jackmail. You may unsubscribe at any time using the link included in each newsletter. If you would additionally like your information removed from our records, contact us and we will do so.

    Cookies

    If you leave a comment on our site you may opt-in to saving your name, email address and website in cookies. These are for your convenience so that you do not have to fill in your details again when you leave another comment. These cookies will last for one year.

    If you visit our login page, we will set a temporary cookie to determine if your browser accepts cookies. This cookie contains no personal data and is discarded when you close your browser.

    When you log in, we will also set up several cookies to save your login information and your screen display choices. Login cookies last for two days, and screen options cookies last for a year. If you select “Remember Me”, your login will persist for two weeks. If you log out of your account, the login cookies will be removed.

    If you edit or publish an article, an additional cookie will be saved in your browser. This cookie includes no personal data and simply indicates the post ID of the article you just edited. It expires after 1 day.

    Embedded content from other websites

    Articles on this site may include embedded content (e.g. videos, images, articles, etc.). Embedded content from other websites behaves in the exact same way as if the visitor has visited the other website.

    These websites may collect data about you, use cookies, embed additional third-party tracking, and monitor your interaction with that embedded content, including tracking your interaction with the embedded content if you have an account and are logged in to that website.

    Analytics

    We currently use Google Analytics.

    Who we share your data with

    We do not share your data with third parties, although we do use plug-ins that may pass your data to external servers to process it, including Akismet Anti-Spam and Jetpack by WordPress.com.

    How long we retain your data

    If you leave a comment, the comment and its metadata are retained indefinitely. This is so we can recognize and approve any follow-up comments automatically instead of holding them in a moderation queue.

    For users that register on our website (if any), we also store the personal information they provide in their user profile. All users can see, edit, or delete their personal information at any time (except they cannot change their username). Website administrators can also see and edit that information.

    What rights you have over your data

    If you have an account on this site, or have left comments, you can request to receive an exported file of the personal data we hold about you, including any data you have provided to us. You can also request that we erase any personal data we hold about you. This does not include any data we are obliged to keep for administrative, legal, or security purposes.

    Where we send your data

    Visitor comments may be checked through an automated spam detection service.

  • Using Bubbles to Keep Clean

    Using Bubbles to Keep Clean

    Keeping produce clean of foodborne pathogens is a serious issue, and delicate fruits and vegetables like tomatoes cannot withstand intense procedures like cavitation-based cleaning. But a new study suggests that simple air bubbles may have the power to keep our produce free of germs.

    In particular, researchers studied air bubbles injected into water as they bounced and slid along an inclined solid surface. They found that as a bubble approaches a tilted surface, it squeezes a thin film of liquid between itself and the surface. That flow creates a shear stress that pushes contaminants like E. coli away from the point of impact. When the bubble bounces away, fluid gets sucked back into the void left behind, creating more shear stress. In their experiments and simulations, the team measured shear stresses greater than 300 Pa, more than double what’s needed to remove foodborne bacteria like Listeria. (Image credit: Pixabay; research credit: E. Esmaili et al.)

  • Salty Comets

    Salty Comets

    Many of the products we use every day in our homes behave like solids until the right force is applied. These yield-stress fluids are like hand sanitizer – strong enough to suspend millimeter-sized particles when still but capable of flowing easily when pumped. In hand sanitizer, this is because the fluid is made up of swollen microgel particles that are jammed together. To rearrange, they need a certain amount of force applied. The weight of the sugars, capsules, and particulates added to the product aren’t heavy enough to move the jammed microgels, so they stay suspended.

    But researchers found that if they add a salt crystal of the same size and weight (bottom image), it sinks steadily through the gel. The salt’s velocity is constant; it doesn’t change with size as we might expect. That’s because it’s not falling by forcing the microgel particles to move. Instead, its salinity forces the microgel to release its absorbed liquid; basically, it’s collapsing the jammed particles. It falls steadily because it takes a given amount of time to collapse each gel particle.  (Image credits: microgel – N. Sharp; salt comet – A. Nowbahar et al.; research credit: A. Nowbahar et al.)

  • Polygonal Droplets

    Polygonal Droplets

    Spheres are a special shape; they provide the smallest possible surface area necessary to contain a given volume. And since surface tension tries to minimize surface energy by reducing the surface area, drops and soap bubbles are, generally, spherical. There’s subtlety here, though: namely, what if reducing the surface area doesn’t minimize the surface energy?

    That’s the issue at the heart of this study. It looks at microscale oil droplets, like the ones above, that are floating in water and stabilized by surfactants. We’d expect droplets like these to be round, and above a critical temperature, they are. But as the temperature drops, the surfactant molecules along the droplet’s interface crystallize. The drop itself is still liquid, but interface is not.

    This changes the rules of the game. There’s no way for the surfactant molecules to form a sphere when solidified; they simply can’t fit together that way. So instead defects form along the interface and the drop becomes faceted. As the temperature drops further, the energy relationship between the water, oil, and surfactants continues shifting, causing the droplet to change shape – even to increase its surface area – all to minimize the overall energy. The effect is reversible, too. Raise the temperature back up above the critical point, and the interface “thaws” so that the drop becomes round again. (Image and research credit: S. Guttman et al.; via Forbes; submitted by Kam-Yung Soh)

  • Order in Chaos

    Order in Chaos

    Although turbulent flow is chaotic, it’s not completely disordered. In fact, order can emerge from turbulence, though exactly how this happens has been a long-enduring mystery. Take the animations above. They show the flow that develops between two plates moving in opposite direction that are separated by a small gap. (The formal name for this is planar Couette flow.) The visualization is taken in a plane at a fixed height between the plates.

    Initially (top), the flow shows narrow bands of turbulence, shown in green, separated by calmer, laminar zones in black. As time passes, these areas of laminar and turbulent flow self-organize, eventually forming diagonal stripes that are much longer than the gap between plates (bottom), the natural length-scale we would expect to see in the flow. Researchers have wondered for years why these distinctive stripes form. What sets their spacing, and why are they along diagonals?

    To answer those questions, researchers explored the full Navier-Stokes equations, searching for equilibrium solutions that resemble the striped patterns seen in experiments and simulation. And for the first time, they’ve found a mathematical solution that matches. What the work shows is that the pattern emerges naturally from the equations; in fact, given the characteristics of the solution, the researchers found that many disturbances should lead to this result, which explains why the pattern appears so frequently. (Image and research credit: F. Reetz et al., source; via phys.org; submitted by Kam-Yung Soh)

  • The Shape of Splashes

    The Shape of Splashes

    When a wedge falls into a pool, it creates a distinctive, doubly-curved splash. Here’s how it works. When the front of the wedge first enters the water, it creates a thin sheet of fluid that gets ejected diagonally upward. As the wedge sinks further, the sheet thickens and ejects at a more vertical angle. That creates a low pressure zone in the air beside the splash, which causes outside air to flow inward, generating a sort of Venturi effect under the splash. Because the outer part of the splash sheet is thinner, it’s more strongly affected by the air flow beneath it, and it gets pulled downward, enhancing the splash’s curvature.

    This doubly-curved splash is particular to wedges of the right angle. To see what kind of splashes other shapes make, check out the video below. (Image and video credit: Z. Sakr et al.; for more, see L. Vincent et al.)

  • Pluto’s Subsurface Ocean

    Pluto’s Subsurface Ocean

    Since the New Horizons probe visited Pluto in 2015, scientists have suspected that Sputnik Planitia (a.k.a. Pluto’s Heart), shown above, may hide a subsurface ocean. But it’s tough to explain how that ocean could stay warm enough to be liquid while the surface ice remains cold and viscous enough to support the variations in thickness we see. One theory cites the possibility of ammonia in the ocean, essentially serving as anti-freeze, but that would require much higher concentrations of ammonia than have been observed in comets – which, like Pluto, spend most of their time in the icy, frigid regions of the Kuiper Belt.

    A new study suggests another theory: a layer of gas-trapping hydrates between the liquid ocean and its icy cap. A thin layer of clathrate hydrates, as proposed by the authors, would trap gases like methane and create a thermally-insulating layer between a warm ocean and much colder ice cap. Because heat would struggle to cross the insulation layer, the water beneath would stay above the freezing point without the cold ice above leeching all of its warmth away.

    It would likely require future missions to Pluto or other potential ocean worlds to confirm the presence of such a hydrate layer, but, for now, the theory provides a possible new explanation for how icy objects like Pluto maintain liquids. (Image credit: NASA/JHU Applied Physics Laboratory/SwRI; research credit: S. Kamata et al.; via Gizmodo)

  • Giving Chocolate that Smooth Finish

    Giving Chocolate that Smooth Finish

    Anyone who’s tried to make chocolate confections at home can tell you that achieving that perfect smooth consistency isn’t easy. It was only after Rodolphe Lindt invented the process of conching in 1879 that anyone enjoyed smooth chocolate. Conching is what allows granular solids like sugar, milk and cocoa powders to mix with liquid cocoa butter into a smooth, homogeneous liquid. Although the process has been known for more than a century, it’s only recently that researchers have unraveled the underlying physics that enables it.

    One of the key parameters to conching is the a mixture’s jamming volume fraction; in other words, the point where the fraction of solid particles in the mixture is too high for it to flow freely. In the first stage of conching, the solid particulates and a small amount of liquid are stirred and slowly heated. The mechanical action of stirring breaks up aggregates and raises the jamming volume fraction. By the end of the dry conche, the mixture could flow, in theory, except that it fractures at a lower stress than what’s necessary to flow.

    At this point, chocolatiers add the remainder of the liquid ingredients. That infusion of moisture decreases the friction between solid particles and further raises the jamming volume fraction. With the system now far below that jamming point, the mixture transforms into a freely-flowing, smooth fluid. By understanding the intricacies of the process, scientists hope to reduce the energy necessary in chocolate production and similar industrial processes.  (Image credit: A. Stein; research credit: E. Blanco et al.; via Physics World; submitted by Kam-Yung Soh)

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