Tag: marangoni effect

Ink Drops Spreading
Ink drops atop a layer of glycerol spread in a beautiful fan of blue and white. The ink’s motion is the result of two processes: molecular diffusion and the Marangoni effect. Molecular diffusion is the mixing that occurs due to the random background motion of molecules. Since glycerol is a very viscous liquid, the ink is quite slow to spread in this manner.
The second factor, the Marangoni effect, is driven by differences in surface tension. The ink and glycerol have different surface tensions, and the exact values depend on concentration. Notice how the ink drops spread fastest from areas where the ink is densely concentrated. This tells us that the ink’s surface tension is lower than the glycerol’s. As a result, the glycerol’s higher surface tension tends to pull ink toward it. As the ink spreads and its concentration decreases relative to the glycerol, the ink-glycerol mixture’s surface tension increases. Since the difference between the surface tension of the mixture and the pure glycerol is not as large, the Marangoni force is reduced and the spreading slows. (Image credit: C. Kalelkar, source)
December 9, 2016
“Chemical Poetry”
In “Chemical Poetry” artists Roman Hill and Paul Mignot use fluid dynamics to create incredible and engaging visuals. With a stunningly close eye to fluids mixing and chemicals reacting, their imagery feels like gazing on primordial acts of creation or destruction. There’s even a sequence that feels like you’re watching an explosion in slow-motion, but there’s no CGI in any of it. This is just the beauty of physics laid bare, revealing the dances driven by surface tension, the undulations of a fluid’s surface, and the dendritic spread of one fluid into another – all cleverly lit and filmed for maximum effect. It is well worth taking the time to watch the whole video and check out more of their work. (Image/video credit and submission: NANO; GIFs via freshphotons)
November 30, 2016
Colors in Macro
Milk, acrylic paints, soap, and oil – all relatively common fluids, but together they form beautiful mixtures worth leaning in to enjoy. Variations in surface tension between the liquids cause much of the motion we see. Soap, in particular, has a low surface tension, which causes nearby colors to get pulled away by areas with higher surface tension, behavior also known as the Marangoni effect. Adding oil creates some immiscibility and lets you appreciate both the coalescence and fragmentation of the fluids. And finally, there’s one of my favorite sequences, where bubbles start popping in slow motion. As the bubble film ruptures, fluid pulls away, breaking into ligaments and then a spray of droplets as the bubble disintegrates. (Video credit: Macro Room; via Gizmodo)
November 11, 2016
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)
September 20, 2016
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)
July 29, 2016
“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)
July 8, 2016
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)

May 19, 2016
“Bubble Circus”
The “Bubble Circus” is a delightful outreach device equipped for all manner of physics demos, as seen in the video above. Many of its exercises explore surface tension, a force observed at the interface of a fluid. Surface tension is what provides bubbles with their surface-minimizing spherical shape. That same property determines the minimal distance between the four vertices of a pyramid (0:54). Changing the surface tension causes fluid at the interface to move. At 1:16 adding a lower surface tension fluid makes the water and black pepper pull away; the same physics drives the boat away at 2:09. For more on the Bubble Circus, see here. (Video credit: A. Echasseriau et al.; via J. Ouellette)
May 17, 2016
Dancing Droplets
The seemingly-alive dancing droplets are back in a new video from Veritasium. These droplets of food coloring attract, merge, and chase one another due to evaporation and surface tension interactions between their two components: water and
propylene glycol. Because the droplets are constantly evaporating, they are surrounded by a cloud of vapor that helps determine a drop’s surface tension. These localized differences in surface tension are what causes the drops to attract. The chasing is also surface-tension-driven. Like any liquid, the drops will flow from areas of low surface tension to those of higher surface tension due to the Marangoni effect. Thus drops of different concentration appear to chase one another. This is a relatively simple experiment to try yourself at home, and Derek outlines what you need to know for it. (Video credit: Veritasium; research credit: N. Cira et al.; submitted by @g_durey)
March 16, 2016
Drying Blood Can Reveal Anemia
Blood is a remarkably complicated fluid, thanks in part to its many constituents. What we see here is an animation of a drop of blood evaporating at several times normal speed. As water from the blood evaporates, it causes relative changes in surface tension. These surface tension gradients cause convection inside the drop and carry red blood cells toward the outer portion of the drop. As the blood evaporates further, it leaves behind different patterns that depend on which parts of the whole blood mixture were deposited in each region. Interestingly, the final desiccation patterns can indicate the healthiness of a patient. Below are images of dried blood patterns from (left) a healthy individual and (right) an anemic individual. (Image credits: D. Brutin et. al., source)
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February 15, 2016