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    Collective Catfish Convection

    Gather many birds, fish, or humans together and you often get collective motion that’s remarkably fluid-like in appearance. This video shows a group of juvenile striped eel catfish, an (eventually) venomous species that uses strength in numbers for protection while young. Their movement is rather mesmerizing, and if you watch individual catfish, you’ll see a sort of convective motion inside the blob. There’s a general downward trend near the front of the school and a rising one on the backside. Perhaps they’re taking turns feeding near the bottom of the pack? (Image and video credit: Abyss Dive Center; via Colossal)

  • Sheared Convection

  • Solutal Convection

  • Mantle Convection

  • Evaporative Convection

    Evaporative Convection

    Since we spend so much of our lives around transparent fluids like air and water, we often miss seeing some of their coolest-looking flows. Here, we see a layer of water only 3 centimeters deep but a full meter wide. It’s seeded with tiny crystals that reflect light depending on their orientation, which allows us to see the flow. Initially, the tank is spun up, then left stationary for 2 hours while evaporation cools the water.

    Normally, the resulting flow would be too slow to notice, but that’s where the magic of timelapse comes in. With it, we can see the wriggling dark lines marking areas where cool, dense water sinks and brighter regions where warm fluid rises. What begins as an array of polygonal convection cells quickly merges into a couple of large, rounded cells. Check out the full video below, where you can see the streaming patterns far better than in animation. (Image and video credit: UCLA Spinlab)

  • Convection Without Heat

    Convection Without Heat

    We typically think of convection in terms of temperature differences, but the real driver is density. In the animations above, cream sitting atop a liqueur is undergoing solutal convection – no temperature difference needed! The alcohol in the liqueur mixes with the cream to form a lighter mixture that rises to the surface. The lower surface tension of the alcohol is also good at breaking up the cream, forming little cells. As the alcohol in those cells evaporates, the cream gets heavier and sinks down into the liqueur, where it can pick up more alcohol, rise back to the surface, and begin the cycle again. (Image credit: J. Monahan et al., source)

  • Martian Mantle Convection

    Martian Mantle Convection

    Over geological timescales – on the order of millions of years – even hard substances like rock can flow like a fluid. Heat from the Earth’s core drives convection inside our mantle, and that fluid motion ultimately drives the plate tectonics we experience here at the surface. But most other planetary bodies, including those with mantle convection similar to ours, don’t have a surface that shifts like our tectonic plates. Mars and Venus, for example, have solid, unmoving surfaces. The images above provide a peek at what goes on beneath. The upper image shows a simulation of mantle convection inside Mars over millions of years. The lower image is a timelapse of dye convecting through a layer of glucose syrup being heated from below. Notice how both examples show evidence of convective cells and plumes that help circulate warm fluid up and colder fluid downward. (Image credit: Mars simulation – C. Hüttig et al, source; N. Tosi et al., source; submitted by Nicola T.)

  • Convection Without Heat

    Convection Without Heat

    Glycerol is a sweet, highly viscous fluid that’s very good at absorbing moisture from the ambient air. That’s why a drop of pure glycerol in laboratory conditions quickly develops convection cells – even when upside-down, as shown above. This is not the picture of Bénard-Marangoni convection we’re used to. There’s no temperature or density change involved; in fact, there’s no buoyancy involved at all! This convection is driven entirely by surface tension. As glycerol at the surface absorbs moisture, its surface tension decreases. This generates flow from the center of a cell toward its exterior, where the surface tension is higher. Conservation of mass, also known as continuity, requires that fresh, undiluted glycerol get pulled up in the wake of this flow. It, too, absorbs moisture and the process continues. (Image credit: S. Shin et al., pdf)

  • Flow Inside Convection Cells

    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)

  • Convection

    Convection

    Blue paint in alcohol forms an array of polygonal convection cells. We’re accustomed to associating convection with temperature differences; patterns like the one above are seen in hot cooking oil, cocoa, and even on Pluto. In all of those cases, temperature differences are a defining feature, but they are not the fundamental driver of the fluid behavior. The most important factors – both in those cases and the present one – are density and surface tension variations. Changing temperature affects both of these factors, which is why its so often seen in Benard-Marangoni convection.

    For the paint-in-alcohol, density and surface tension differences are inherent to the two fluids. Because alcohol is volatile and evaporates quickly, its concentration is constantly changing, which in turn changes the local surface tension. Areas of higher surface tension pull on those of lower surface tension; this draws fluid from the center of each cell toward the perimeter. At the same time, alcohol evaporating at the surface changes the density of the fluid. As it loses alcohol and becomes denser, it sinks at the edges of the cell. Below the surface, it will absorb more alcohol, become lighter, and eventually rise at the cell center, continuing the convective process. (Image credit: Beauty of Science, source)

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