The simple drip of a faucet is more complicated when frozen in time. Any elongated strand of water tends to break up into droplets due to surface tension and the Plateau-Rayleigh instability. Whenever the radius of the water column shrinks, surface tension tends to drive water away from the narrow region and toward a wider point. This exaggerates the profile, making narrow regions skinnier and wider regions fatter. Eventually, the neck connecting the droplets becomes so thin that it pinches off completely, leaving a string of falling droplets. (Image credit: N. Sharp)
Search results for: “surface tension”
Hummingbird Drinking
Hummingbirds are master acrobats, able to hover and drink simultaneously before flitting off to the next flower. At first glance, you might expect that their tongues are simply tiny straws that use surface tension and capillary action to draw up nectar. But it turns out that process is just too slow for the fast-paced birds.
Instead, hummingbirds use a forked tongue with a long groove on either half. When the hummingbird extends its tongue, its beak compresses the grooves and squeezes them together. Once the tongue reaches nectar, the grooves expand, which draws nectar up along the full length of the tongue grooves. This allows the bird to fill its tongue much faster than it could otherwise, enabling the hummingbird to lick up nectar more than 10 times a second.
There’s a neat excerpt from a documentary including this research over here (Tumblr won’t allow the embedded version); the full documentary premieres today on PBS. (Image credits: A. Rico-Guevara et al., sources 1,2; submitted by mypronounsareherrchancellor)
A Molecular View of Boiling
All matter is made up of molecules. But most of the time we treat fluids as materials with given properties – like density, viscosity, and surface tension – without worrying about the individual molecules responsible for those material characteristics. Now that we have much more powerful computers, though, we can begin to simulate fluid behavior in terms of molecules.
The animations above show some examples of this. In the top animation, we see a gas condensing into a liquid. As the temperature decreases, molecules start clumping together, and eventually settle into a droplet on the solid surface. The lower animation shows the opposite situation – boiling – in which bubbles of vapor nucleate next to the solid surface and grow as more liquid changes phase. To see more examples, including droplets pinching off, check out the full video. (Image credit: E. Smith et al., source; submitted by O. Matar)
Soap Film Turbulence
The brilliant colors of a soap film reveal the fluid’s thickness, thanks to a process known as thin film interference. The twisting flow of the film depends on many influences: gravity pulls down on the liquid and tends to make it drain away; evaporation steals fluid from the film; local air currents can push or pull the film; and the variation in the concentration of molecules – specifically the surfactants that stabilize the film – will change the local surface tension, causing flow via the Marangoni effect. Together these and other effects create the dancing turbulence captured above. (Video credit: A. Filipowicz)
Droplet Bounce
Water droplets don’t always immediately disappear into a pool they’re dropped onto. If the droplet is small and doesn’t have much momentum, it will join the pool gradually through a process known as the coalescence cascade, seen here in high speed video. The droplet bounces off the surface, then settles. A thin layer of air is caught between it and the pool. Slowly the weight of the drop pushes that air out until there is contact between the drop and pool. Before the drop can merge completely, though, surface tension pinches it off, creating a smaller daughter droplet. Ripples caused by the merger help bounce the little droplet, which repeats the same process until the tiniest droplet merges completely. (Video credit: B. ter Huume)
The Evaporation of Ouzo
Ouzo is an aperitif made up of ethanol (alcohol), water, and anise oil. This three-part, or ternary, mixture undergoes an intriguing evaporation process thanks to the characteristics of its components. An ouzo drop’s evaporation can be divided into four phases, each shown above. Initially, the drop is well-mixed and transparent (upper left).
Since ethanol is the most volatile of ouzo’s components, it evaporates the most quickly. As the ethanol evaporates, the drop becomes oversaturated with oil (upper right). Oil droplets form, giving the ouzo a milky appearance. At the same time, the ethanol evaporating causes gradients in surface tension, which drive a vigorous Marangoni flow inside the drop.
Eventually, the ethanol finishes evaporating and the oil drops collect in a ring around the outside of the drop (lower left). Slowly, the water inside the drop evaporates. Eventually, a tiny microdroplet of water is left to dissolve in the anise oil (lower right). (Image and research credit: H. Tan et al., source; via Inkfish)
“Memories of Paintings”
In “Memories of Paintings,” Thomas Blanchard gives us an up-close view of fluids and mixing. It’s a calming and curious video made from combinations of paint, oil, oat milk, and soap. The fluids feather and intertwine, driven by differences in surface tension. Paint gets encapsulated by immiscible oil to create little islands of color that float and dance against the background. It’s a fun journey through effects that we witness daily but rarely take the time to watch. (Video credit: T. Blanchard; via Gizmodo)
Bubble Tricks
[original media no longer available]
Everyone remembers playing with soap bubbles as a child, but most of us probably never became as adept with them as magician Denis Lock. In this video, Lock shows off some of the clever things one can do with surface tension and thin films. My favorite demo starts at 1:25, when he constructs a spinning vortex inside a bubble. He starts with one big bubble and adds a smaller, smoke-filled one beneath it. Then, using a straw, he blows off-center into the large bubble. This sets up some vorticity inside the bubble. When he breaks the film between the two bubbles, the smoke mixes into the already-swirling air in the larger bubble. Then he pokes a hole in the top of the bubble. Air starts rushing out the deflating bubble. As the air flows toward the center of the bubble, it spins faster because of the conservation of angular momentum and a miniature vortex takes shape. (Video credit: D. Lock/Tonight at the London Palladium/ via J. Hertzberg)
Drawing Up Dew
Desert plants have evolved to efficiently collect and capture whatever water they can. Each leaf of the moss Syntrichia caninervis ends in a hairlike fiber called an awn (seen in white in the top image). Tiny as they are, awns are vital to the moss’s water collection, correlating to more than 20% of their dew collection. Extremely tiny grooves on the surface of the awn provide nucleation sites where dew condensed from fog collects. Once a droplet forms on the awn, it grows larger as more fog condenses (middle image). When the droplet grows large enough, the conical shape of the awn will cause surface tension to draw the droplets along the awn and toward the leaf (bottom image).
(Credits: Syntrichia caninervis moss image – M. Lüth; videos and research – Z. Pan et al., Supplementary Videos 3 and 4; h/t to T. Truscott)
Whiskey Stains
Photographer Ernie Button discovered that whiskey left behind intriguing patterns after it evaporated. Unlike coffee rings, the whiskey leaves behind a more uniform residue. Curious, he contacted researchers at Princeton, who were eventually able to explain why whiskey and coffee dry so differently. They observed three major effects in drying whiskey mixtures. Firstly, the alcohol in whiskey evaporates faster than other components, creating differences in concentration and, therefore, surface tension along the droplet. These variations in surface tension create Marangoni flow, which tends to mix the droplet. Coffee, being non-alcoholic, does not do this.
Whiskey also contains surfactants, low surface tension chemicals, which help pull particulates away from the edge of the droplet so they aren’t trapped there like in coffee. And finally, they found that the polymers in whiskey helped glue particles to the glass so that they were less likely to be carried by the flow. Taken together, these three ingredients – alcohol, surfactants, and polymers – all help make the whiskey stain more uniform. For more, watch the video below, see Button’s website, or check out the research paper. (Image credit: E. Button; research credit: H. Kim et al.; video credit: C&EN; submitted by @tommyjwilson)