FYFD

Tag: convection cell

  • 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)

  • Turbulent Convection

    Turbulent Convection

    These golden lines reveal the complexity of turbulent convective flow. They come from a numerical simulation of turbulent Rayleigh-Benard convection, a situation in which fluid trapped between two plates is heated from below and cooled from above. This situation would typically create convection cells similar to those seen in clouds or when cooking. Inside these cells, warm fluid rises to the top, cools, and sinks down along the sides. With large enough temperature differences, instabilities will occur and cause the flow to become turbulent so that the clear structure of convection cells breaks down into something more chaotic. Such is the case in this simulation. This visualization shows skin friction on the bottom (heated) plate in a flow of turbulently convecting liquid mercury. The bright lines are areas with large velocity changes at the wall, an indication of high shear stress and vigorous convective flow. (Image credit: J. Scheel et al.; via Gizmodo)

  • Pluto: Convection in Sputnik Planum

    Pluto: Convection in Sputnik Planum

    The icy plain of Sputnik Planum, located in Pluto’s heart-shaped Tombaugh Reggio, is criss-crossed with troughs that divide the plain into polygons.  The current interpretation of these features is that they are the result of thermal convection. As with Rayleigh-Benard convection cells on Earth, the interior of the polygons is formed by the upwelling of warmer, buoyant material, and the troughs between cells mark locations where cooled material convects back into the mantle. On Pluto, these cells consist of nitrogen ice (and occasional water ice like the dirty black chunk seen in the upper right photo) that slowly rises and sinks from the planet’s surface, constantly refreshing the surface features. This would explain why Sputnik Planum is missing evidence of typical older features like impact craters. (Image credits: NASA/JHU APL/SwRI)

    Join FYFD all this week for a look at fluid dynamics and planetary science on Pluto! Check out the previous posts here.

  • Jovian Belts and Zones

    Jovian Belts and Zones

    Jupiter’s colorful cloud bands alternate between dark belts and light zones. The bands mark convection cells in Jupiter’s atmosphere, and, like on Earth, powerful jet streams form due to this atmospheric heating and the planet’s rotation. The jet winds can even move in opposite directions, creating strong shear forces between neighboring cloud bands. The shear helps drive Kelvin-Helmholtz instabilities in the clouds, resulting in the regularly spaced waves and vortices seen along the edges of some bands. (Image credit: NASA/ESA; via APOD)

  • Convection Cells

    Convection Cells

    This magnified photo shows Rayleigh-Benard convection cells in silicone oil. This buoyancy-driven convection occurs when a fluid is heated from below and cooled above. Inside the cells, fluid rises through the center and sinks along the edges; this motion is made apparent here thanks to aluminum flakes in the oil. The distinctive hexagonal shape of the cells is actually due to surface tension. Here, the upper surface of the fluid is left open to the air and this free surface boundary condition causes hexagonal shapes to form. If the fluid were instead covered by a solid surface, the convection cells that form would be shaped differently. (Image credit: M. Velarde et al.; via Van Dyke’s An Album of Fluid Motion)

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    Convection Cells

    Human eyesight is not always the best for observing how nature behaves around us. Fortunately, we’ve developed cameras and sensors that allow us to effectively see in wavelengths beyond those of visible light. What’s shown here is a frying pan with a thin layer of cooking oil. To the human eye, this would be nothing special, but in the infrared, we can see Rayeigh-Benard convection cells as they form. This instability is a function of the temperature gradient across the oil layer, gravity, and surface tension. As the oil near the bottom of the pan heats up, its density decreases and buoyancy causes it to rise to the surface while cooler oil sinks to replace it. Here the center of the cells is the hot rising oil and the edges are the cooler sinking fluid. The convection cells are reasonably stable when the pan is moved, but, even if they are obscured, they will reform very quickly.  (Video credit: C. Xie)

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    Holiday Fluids: Cocoa Convection

    If you make a proper cup of hot chocolate this holiday, watch carefully and you just may catch some Rayleigh-Benard convection like the video above. (Note, video playback is 3x.) The canonical Rayleigh-Benard problem is one in which fluid is heated from below and cooled from above. For the cup of hot chocolate, the cooling comes from the colder, ambient air at the cocoa’s surface. Because cooler fluid is denser than warmer fluid, the cocoa near the surface will tend to sink down, allowing warmer cocoa to rise. As that warm cocoa reaches the surface, it too will cool and sink back down, continuing the cycle. The effect relies on buoyancy and, by extension, gravity; on the International Space Station, for example, astronauts would not observe such convection. The distinctive shape of the cells depends on the boundaries of the cup. This post is part of our weeklong holiday-themed fluid dynamics series. (Video credit: Armuotas)

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    Convective Cells

    Convective cells form as fluid is heated from below. As the fluid near the bottom warms, its density decreases and buoyancy causes it to rise while cooler fluid descends to replace it. This fluid motion due to temperature gradients is called Rayleigh-Benard convection and the cells in which the motion occurs are called Benard cells. This particular type of convection is essentially what happens when a pot is placed on a hot stove, so the shapes are familiar. Similar shapes also form on the sun’s photosphere, where they are called granules.

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    Convection Visualization

    Here on Earth a fascinating form of convection occurs every time we put a pot of water on the stove. As the fluid near the burner warms up, its density decreases compared to the cooler fluid above it. This triggers an instability, causing the cold fluid to drift downward due to gravity while the warm fluid rises. Once the positions are reversed, the formerly cold fluid is being heated by the burner while the formerly hot fluid loses its heat to the air. The process continues, causing the formation of convection cells. The shapes these cells take depend on the fluid and its boundary conditions. For the pot of water on the stove and in the video above, the surface tension of the air/water interface can also play a role in modifying the shapes formed. The effects caused by the temperature gradient are called Rayleigh-Benard convection. The surface tension effects are sometimes called Benard-Marangoni convection.

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    2D Convection

    This simulation shows 2D Rayleigh-Benard convection in which a fluid of uniform initial temperature is heated from below and cooled from above. This is roughly analogous to the situation of placing a pot of water on a hot stovetop. (In the case of the water on the stove, the upper boundary is the water-air interface, while, in the simulation, the upper boundary is modeled as a no-slip (i.e. solid) interface.) The simulation shows contours of temperature (black = cool, white = hot). In general, the hot fluid rises and the cold fluid sinks due to differences in density, but, as the simulation shows, the actual mixing that occurs is far more complex than that simple axiom indicates.