Search results for: “art”

Bioluminescent Plankton
In nutrient-rich marine waters, dinoflagellates, a type of plankton, can flourish. At night, these tiny organisms are responsible for incredible blue light displays in the water. The dinoflagellates produce two chemicals – luciferase and luciferin – that, when combined, produce a distinctive blue glow. The plankton use this as a defense against predators, creating a flash of blue light when triggered by the shear stress of something swimming nearby. The dinoflagellates respond to any sudden application of shear stress this way, so they glow not only for predators, but for any disturbance – mobula rays (above), sea lions, boats, or even just a hand splashing in the water. In person, the experience feels downright magical. I had the opportunity to experience bioluminescence in the Galapagos last year. The light from the dinoflagellates is incredibly difficult to film because it can be so dim, but as the BBC demonstrates, it’s well worth the effort it takes to capture. (Image credit: BBC from Blue Planet II and Attenborough’s Life That Glows; video credit: BBC Earth)
November 3, 2017
Cavitating Inside a Tube
Cavitation – the formation and collapse of low-pressure bubbles in a liquid – can be highly destructive, shattering containers, stunning prey, and damaging machinery. Inside an enclosure, cavitation can happen repeatedly. Above, a spark is used to generate an initial cavitation bubble, which expands on the right side of the screen. After its maximum expansion, the bubble collapses, forming jets on either end that collide as the bubble shrinks. Shock waves form during the collapse, too, although in this case, they are not visible.
Those shock waves travel to either end of the tube, where they reflect. The reflected waves behave differently; they are now expansion waves rather than shock waves. Their passage causes lower pressure. The two expansion waves meet one another toward the left end of the tube, in the area where a cloud of secondary cavitation bubbles form after the first bubble collapses. Pressure waves continue to reflect back and forth in the tube, causing the leftover clouds of tiny bubbles to expand and contract. (Image credit: C. Ji et al., source)
November 2, 2017
“Macrocosm”
In “Macrocosm” artist Susi Sie explores a liquid world of black and white. The two colors diffuse and mix to a soundtrack of “space sounds” recorded by NASA. (Most of these are probably ionic sound rather than sound as we’re used to, but even that is somewhat fluid dynamical.) The result is beautiful, surreal, and more than a little creepy. Happy Halloween! (Video and image credit: S. Sie)
October 31, 2017
The Cheerios Effect
You’ve probably noticed that cereal clumps together in your breakfast bowl, but you may not have given much thought as to why. This tendency for objects at an interface to attract is known as the Cheerios effect, although it happens in more than just cereal, as Joe Hanson from It’s Okay to Be Smart explains. The effect is a combination of buoyancy, gravity, and surface tension acting in concert.
When air, a liquid, and a solid meet, they form a meniscus, the curvature of which depends on characteristics of their interaction. Light, buoyant cereal and the walls of your bowl both have upward-curving menisci. Denser objects, like the tacks shown below, stay at the surface only because surface tension holds them up. Their meniscus curves downward.
Objects with a similar meniscus curvature will attract. For cereal approaching a wall, the light Cheerio is buoyant enough that there’s an upward force on it, but it’s constrained to stay at the interface. It cannot rise, but that buoyancy is enough to let it climb the meniscus at the wall. The two tacks attract one another for similar reasons, except this time their weight helps them fall into one another. Check out the full video to see more examples of this effect in nature! (Video and image credit: It’s Okay to Be Smart; research credit: D. Vella and L. Mahadevan, pdf)
October 30, 2017
Lighting Engines
Combustion is complicated. You’ve ideally got turbulent flow, acoustic waves, and chemistry all happening at once. With so much going on, it’s a challenge to sort out the physics that makes one ignition attempt work while another fails. The animations here show a numerical simulation of combustion in a turbulent mixing layer. The grayscale indicates density contours of a hydrogen-air mixture. The top layer is moving left to right, and the lower layer moves right to left. This sets up some very turbulent mixing, visible in middle as multi-scale eddies turning over on one another.
Ignition starts near the center in each simulation, sending out a blast wave due to the sudden energy release. Flames are shown in yellow and red. As the flow catches fire, more blast waves appear and reflect. But while the combustion is sustained in the upper simulation, the flame is extinguished by turbulence in the lower one. This illustrates another challenge engineers face: turbulence is necessary to mix the fuel and oxidizer, but turbulence in the wrong place at the wrong time can put out an engine. (Image, research, and submission credit: J. Capecelatro, sources 1, 2)
October 25, 2017
Flow Inside Convection Cells
Looking at convective cells, it’s easy to think that they are still and unmoving. But when you add particles, their inner flow becomes obvious. Warm, light fluid moves up through the center of each cell, skims along the surface, and then sinks at the edges of the cell after losing its heat at the cooling surface. Below, the fluid moves back toward the cell center, getting warmer as it’s heated by the lower surface. Once it reaches the middle of the cell, it’s light enough to rise up and start the process again. Convective cells like these are typical in cooking – watch for them forming in your miso soup or hot chocolate – but they can also be found on the sun and even in situations without heating! (Image credit: G. Kelemen, source)
October 23, 2017
Rheoscopic Flow Vis
One of the great challenges in visualizing fluid flows is the freedom of movement. A fluid particle – meaning some tiny little bit of fluid we want to follow – is generally free to move in any direction and even change its shape (but not mass). This makes tracking all of those changes difficult, and it’s part of why there are so many different techniques for flow visualization. The technique an experimenter uses depends on the information they hope to get.
Often a researcher may want to know about fluid velocity in two or more directions, which can require multiple camera angles and more than one laser sheet illuminating the flow. An alternative to such a set-up is shown above. The injected fluid – known as a rheoscopic fluid – contains microscopic reflective particles, in this case mica, that are asymmetric in shape. Imagine a tiny rod, for example. By illuminating the rod from different directions with different colors of light, you can determine the particle’s orientation based on the color it reflects. Since the orientation of the particle depends on the surrounding flow, you can infer how the flow moves. (Image credit and submission: J. C. Straccia; research link: V. Bezuglyy et al.)
October 20, 2017
The Mist of Champagne
If you’ve ever popped open a chilled bottle of champagne, you’ve probably witnessed the gray-white cloud of mist that forms as the cork flies. Opening the bottle releases a spurt of high-pressure carbon dioxide gas, although that’s not what you see in the cloud. The cloud consists of water droplets from the ambient air, driven to condense by a sudden drop in temperature caused by the expansion of the escaping carbon dioxide. Scientifically speaking, this is known as adiabatic expansion; when a gas expands in volume, it drops in temperature. This is why cans of compressed air feel cold after you’ve released a few bursts of air.
If your champagne bottle is cold (a) or cool (b), the gray-white water droplet cloud is what you see. But if your champagne is near room temperature ( c ), something very different happens: a blue fog forms inside the bottle and shoots out behind the cork. To understand why, we have to consider what’s going on in the bottle before and after the cork pops.
A room temperature bottle of champagne is at substantially higher pressure than one that’s chilled. That means that opening the bottle makes the gas inside undergo a bigger drop in pressure, which, in turn, means stronger adiabatic expansion. Counterintuitively, the gas escaping the warm champagne actually gets colder than the gas escaping the chilled champagne because there’s a bigger pressure drop driving it. That whoosh of carbon dioxide is cold enough, in fact, for some of the gas to freeze in that rushed escape. The blue fog is the result of tiny dry ice crystals scattering light inside the bottleneck.
That flash of blue is only momentary, though, and the extra drop in temperature won’t cool your champagne at all. Liquids retain heat better than gases do. For more, on champagne physics check out these previous posts. (Image and research credit: G. Liger-Belair et al.; submitted by David H.)
October 19, 2017
Building Liquid Circuits
Building microfluidic circuits is generally a multi-day process, requiring a clean room and specialized manufacturing equipment. A new study suggests a quicker alternative using fluid walls to define the circuit instead of solid ones. The authors refer to their technique as “Freestyle Fluidics”. As seen above, the shape of the circuit is printed in the operating fluid, then covered by a layer of immiscible, transparent fluid. This outer layer help prevent evaporation. Underneath, the circuit holds its shape due to interfacial forces pinning it in place. Those same forces can be used to passively drive flow in the circuit, as shown in the lower animation, where fluid is pumped from one droplet to the other by pressure differences due to curvature. Changing the width of connecting channels can also direct flow in the circuits. This technique offers better biocompatibility than conventional microfluidic circuits, and the authors hope that this, along with simplified manufacturing, will help the technique spread. (Image and research credit: E. Walsh et al., source)
October 18, 2017
Flag Flapping
Everyone has watched a flag flutter in the breeze, but you may not have given much thought to it. One of the earliest scientists to consider the problem was Lord Rayleigh, who wrote an aside on the mathematics of an infinite flag flapping in a paper on jets (pdf). Today researchers consider the problem in terms of fluid-solid interaction; in other words, to study a fluttering flag, you must consider both the properties of the flag – its flexibility, length, elasticity, and so on – and the properties of the fluid – air speed, viscosity, etc. The combination of these factors governs the complicated shapes taken on by a flag. The image above is a composite of several photos of a string (a 1-d flag) flapping in a flow that moves from left to right. By combining photos, the image highlights the envelope of shapes the flag takes and demonstrates at a glance just how far the flag flutters in either direction along its length. (Image credit: C. Eloy)
October 16, 2017

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