Here fluid is ejected as two flat plates collide, creating a sheet of silicone oil. The initially smooth sheet forms a thicker ligament about the edge. Gravity causes the sheet to bend downward like a curtain, and growing instabilities along the ligament cause the development of a wavy edge. The points of the waves develop droplets that eject outward. Not long after this photograph, the entire liquid sheet will collapse into ligaments and flying droplets. (Photo credit: B. Chang, B. Slama, and S. Jung)
Search results for: “droplet”
The Water Bridge
This short film offers an artistic look at the phenomenon of the water bridge. When subjected to a large voltage difference, such as the 30 kV used in the film, flow can be induced between water in two separated beakers. This creates a water bridge seemingly floating on air. There are two main forces opposing the bridge: gravity, which causes it to sag, and capillary action, which tries to thin the bridge to the point where it will break into droplets. These forces are countered by polarization forces induced at the liquid interface due to the electrical field separating the water’s positive and negative charges. This separation of charges creates normal stresses along the water surface, which counteracts the gravitational and capillary forces on the bridge. The artist has done a beautiful job of capturing the unsteadiness and delicacy of the phenomenon. (Video credit: Lariontsev Nick)
Bouncing and Break-Up
In the collage above, successive frames showing the bouncing and break-up of liquid droplets impacting a solid inclined surface coated with a thin layer of high-viscosity fluid have been superposed. This allows one to see the trajectory and deformation of the original droplet as well as its daughter droplets. The impacts vary by Weber number, a dimensionless parameter used to compare the effects of a droplet’s inertia to its surface tension. A larger Weber number indicates inertial dominance, and the Weber number increases from 1.7 in (a) to 15.3 in (d). In the case of (a), the impact of the droplet is such that the droplet does not merge with the layer of fluid on the surface, so the complete droplet rebounds. In cases (b)-(d), there is partial merger between the initial droplet and the fluid layer. The impact flattens the original droplet into a pancake-like layer, which rebounds in a Worthington jet before ejecting several smaller droplets. For more, see Gilet and Bush 2012. (Photo credit: T. Gilet and J. W. M. Bush)
Flame Thrower Physics
This high-speed video–which we do not recommend recreating yourself–features burning gasoline flying through the air. In addition to the sheer entertainment value, there are some neat physics. In the first segment, when they kick a tray of gasoline, one can see lovely fiery vortices forming around the backside of the tray as it’s launched. This is the start of the tray’s wake. In the latter half of the video, they launch the flaming gasoline from a bucket. Notice how the flames are in the wake while liquid gasoline streams out ahead without burning. This is because it is primarily gaseous petrol that is flammable. As the liquid fuel breaks up into droplets heated by the burning gasoline vapors nearby, the rest of the fuel changes to a vapor state and catches flame. (Video credit: The Slow Mo Guys; submitted by Will T)
Champagne Science
Today many a glass of champagne will be raised in honor of the end of one year and the beginning of a new. This French wine, known for its bubbly effervescence, is full of fascinating physics. During secondary fermentation of champagne, yeast in the wine consume sugars and excrete carbon dioxide gas, which dissolves in the liquid. Since the bottle containing the wine is corked, this increases the pressure inside the bottle, and this pressure is released when the cork is popped. Once champagne is in the glass, the dissolved carbon dioxide will form bubbles on flaws in the glass, which may be due to dust, scratches, or even intentional marks from manufacturing. These bubbles rise to the surface, expanding as they do so because the hydrodynamic pressure of the surrounding wine decreases with decreasing depth. At the surface, the bubbles burst, creating tiny crowns that collapse into Worthington jets, which can propel droplets upward to be felt by the drinker. For more on the physics of champagne, check out Gerard Liger-Belair’s book Uncorked: The Science of Champagne and/or Patrick Hunt’s analysis. Happy New Year! (Video credit: AFP/Gerard Liger-Belair)
Bouncing in a Corral
About a year ago, we featured a video in which a fluid droplet bouncing on a vibrating pool demonstrated some aspects of the wave-particle duality fundamental to quantum mechanics. Work on this system continues and this new video focuses on studying some of the statistics of such a bouncing droplet–called a walker in the video–when it is confined to a circular corral. Using strobe lighting and capturing one frame per bounce, the vertical motion of these droplets is filtered out and the walking motion and the surface waves that guide it are captured. When the droplet is allowed to walk for an extended time, its path appears complicated and seemingly random, but it is possible to build a statistical picture and a probability density field that describe where the walker is most likely to be, much the way one describes the likelihood of locating a quantum particle. Parallels between the physical macroscale system and quantum-mechanical theory are drawn. (Video credit: D. Harris and J. Bush; submission by D. Harris)
Perpetual Motion?
In the 17th century, scientist Robert Boyle proposed a perpetual motion machine consisting of a self-filling flask. The concept was that capillary action, which creates the meniscus of liquid seen in containers and is responsible for the flow of water from a tree’s roots upward against gravity, would allow the thin side of the flask to draw fluid up and refill the cup side. In reality, this is not possible because surface tension will hold it in a droplet at the end of the tube rather than letting it fall. In the video above, the hydrostatic equation is used to suggest that the device works with carbonated beverages (it doesn’t; the video’s apparatus has a hidden pump) because the weight of the liquid is much greater than that of the foam. Of course, the hydrostatic equation doesn’t apply to a flowing liquid! The closest one can come to the hypothetical perpetual fluid motion suggested by Boyle is the superfluid fountain, which flows without viscosity and can continue indefinitely so long as the superfluid state is maintained. (Video credit: Visual Education Project; submission by zible)
Reader Question: Snow from Boiling Water?
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Reader kylewpppd asks:
Have you seen the post of a man in Siberia throwing boiling water off of his balcony? Can you provide a better explanation of what’s going on?
As you can see in the video (and in many similar examples on YouTube), tossing near boiling water into extremely cold air results in an instant snowstorm. Several effects are going on here. The first thing to understand is how heat is transferred between objects or fluids of differing temperatures. The rate at which heat is transferred depends on the temperature difference between the air and the water; the larger that temperature difference is the faster heat is transferred. However, as that temperature difference decreases, so does the rate of heat transfer. So even though hot water will initially lose heat very quickly to its surroundings, water that is initially cold will still reach equilibrium with the cold air faster. Therefore, all things being equal, hot water does not freeze faster than cold water, as one might suspect from the video.
The key to the hot water’s fast-freeze here is not just the large temperature difference, though. It’s the fact that the water is being tossed. When the water leaves the pot, it tends to break up into droplets, which quickly increases the surface area exposed to the cold air, and the rate of heat transfer depends on surface area as well! A smaller droplet will also freeze much more quickly than a larger droplet.
What would happen if room temperature water were used instead of boiling water? In all likelihood, a big cold bunch of water would hit the ground. Why? It turns out that both the viscosity and the surface tension of water decrease with increasing temperature. This means that a pot of hot water will tend to break into smaller droplets when tossed than the cold water would. Smaller droplets means less mass to freeze per droplet and a larger surface area (adding up all the surface area of all the droplets) exposed. Hence, faster freezing!
Freezing Bubbles
If you find yourself some place really cold this holiday season, may I suggest stepping outside and having some fun freezing soap bubbles? The crystal growth is quite lovely, as seen in this photograph. If you live in warmer climes, fear not, you can always experiment in your freezer. It would be particularly fun, I think, to see how a half-bubble sitting on a cold plate freezes in comparison to a droplet like this one. (Video credit: Mount Washington Observatory)
Tears of Wine
Physicist Richard Feynman once famously ended a lecture by describing how the whole universe can be found in a glass of wine. And there is certainly plenty of fluid dynamics in one. In the photo above, we see in the shadows how a film of wine drips down into the main pool below. This effect is known by many names, including tears of wine and wine legs; it can also be found in other high alcohol content beverages. Several effects are at play. Capillary action, the same effect that allows plants to draw water up from their roots, helps the wine flow up the wall of the glass. At the same time, the alcohol in this wine film evaporates faster than the water, raising the surface tension of the wine film relative to the main pool of wine below. Because of this gradient in surface tension, the wine will tend to flow up the walls of the glass away from the area of lower surface tension. This Marangoni effect also helps draw the wine upward. When the weight of the wine film is too great for capillary action and surface tension to hold it in place, droplets of wine–the legs themselves–flow back downward. (Photo credit: Greg Emel)