The space shuttle, despite three decades of service, remains a triumph of engineering. Although it is nominally a space vehicle, fluid dynamics are vital throughout its operation. From the combustion in the engine to the overexpansion of the exhaust gases; from the turbulent plume of the shuttle’s wake to the life support and waste management systems on orbit, fluid mechanics cannot be escaped. Countless simulations and experiments have helped determine the forces, temperatures, and flight profiles for the vehicle during ascent and re-entry. Experiments have flown as payloads and hundreds of astronauts have “performed experiments in fluid mechanics” in microgravity. Since STS-114, flow transition experiments have even been mounted on the orbiter wing. The effort and love put into making these machines fly is staggering, but all things end. Godspeed to Discovery and her crew on this, her final mission!
Search results for: “microgravity”
Marangoni Convection in Space
In this Saturday Morning Science video, astronaut Don Pettit demonstrates Marangoni convection in microgravity using a water film with tracer particles, a soldering iron, and a flashlight. This same effect occurs on earth but is masked behind the much stronger effect of buoyant convection.
Zero-G Water Bubbles
Astronaut Don Pettit narrates some of his experiments with air and water droplets in microgravity in this video. The lack of body forces and buoyancy in microgravity means that surface tension effects frequently dominate. Pettit’s demonstrations also involve some fun basic physics with bubble behaviors inside of water droplets. See more of Pettit’s Saturday Morning Science videos for additional microgravity fluid mechanics.
Water Balloon Photography
Photographer Edward Horsford uses high-speed photography to capture water balloons as they burst. On Earth, of course, gravity wins over surface tension, but the results are very different in microgravity. See the technical description for how Horsford gets his shots and look at more of his work on Flickr. (via NPR)
Convection in Cream and Liqueur
We are used to associating convection with differences in temperature, but what’s actually necessary for a Rayleigh-Taylor-type instability is a density variation (and a gravitational field). The solutal convection seen above when mixing liqueur with cream is caused by the interaction of density and surface tension. When the alcohol of the liqueur mixes with the cream, it forms a less dense alcohol-cream that tries to rise to the surface. The alcohol also breaks the surface tension of the cream, causing it to contract and open cells where the alcohol surfaces. As the alcohol evaporates, the alcohol-cream mixture gets denser and sinks back down where it can pick up more alcohol and start the process again. (via jshoer and io9)
Drinking Coffee in Space
Operating in microgravity disrupts a lot of everyday routines. However, astronauts have learned to take advantage of surface tension to enable them to drink their daily coffee from a cup still.
Fizziness in Space
Removing gravity has interesting effects on fluids. Here an astronaut aboard the ISS demonstrates what happens when Alka-Seltzer is added to water in microgravity.