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)
Tag: convection
Benard Cells
When a fluid in a gravitational field is heated from below, it can develop a Rayleigh-Benard instability which causes the formation of convection cells as in the video above. The hexagonal shape of the cells is due to the boundary conditions of the fluid. It’s possible to form other shapes like spirals. The same mechanism drives the formation of granules on the photospheres of stars like our sun.