FYFD

Tag: dissolution

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    Paint Versus Hydrogel

    In this bizarre short film, we get to see a battle between dissolution and absorption. I think the Chemical Bouillon team has coated hydrogel beads in a layer of paint and then immersed them in water. As the beads absorb water, they expand and grow, tearing their fragile outer layer of paint to smithereens.

    One thing that struck me when watching several of the sequences is just how regular the hole spacing in the paint is for the round hydrogels. That hints at an orderly breakdown in the solid paint layer while the interior hydrogel polymer symmetrically expands. It’s a little like watching holes grow in a splash curtain. (Video and image credit: Chemical Bouillon)

  • Turning a Corner in Microfluidics

    Turning a Corner in Microfluidics

    Over the past couple decades, microfluidic devices have become a staple of medical and biological diagnostics and analysis. Tests that once required large and specialized equipment can now be completed closer to a patient, using only a few drops of sample fluid. Running multiple tests on a single chip can become difficult, though, since flow through the device tends to dissolve and mix the dried reagents used for tests. But a new method cleverly uses fluidic forces to keep reagents separated without the need for complicated microfluidic structures.

    The basic concept is outlined in the illustration above. You’re looking down on a microfluidic channel that’s long and very thin. A shallow groove down the middle serves as a barrier by pinning the contact line of the incoming fluid. So when the sample fluid flows in through the inlet on the left, it will only fill the top half of the cell. When it reaches the far right side, it turns the corner and flows to the left, encountering the first of the dried reagents it must dissolve for the device’s tests. The fluid will fill the lower channel quickly and then come to rest while the reagents dissolve. 

    With both sides of the channel full of liquid, the shallow barrier can no longer hold, and the fluid will take up the full width of the channel, with two well-dispersed – but separated – regions of reagents. Once that’s happened, a valve – represented by the pale blue line near the right side of the illustration – releases the fluid into the next section of the chip, allowing the analysis to proceed. (Image credit: Nature; research credit: O. Gökçe et al.; submitted by Kam-Yung Soh)

  • The Disappearing Cotton Candy

    The Disappearing Cotton Candy

    Moisture is cotton candy’s natural enemy. The spun sugar dissolves incredibly quickly under the influence of even a couple drops of water. Why that’s so is clearer when looking at a single fiber. Inside the droplet there’s a gradient in the sugar concentration. The more sugary water sinks, and the sugar fiber dissolves more quickly in the upper part of the droplet, where the less sugary water can more easily take up new sugar. 

    Once the fiber breaks, capillary forces draw the droplet upward, giving it a fresh section of fiber to dissolve. In a web of fibers, this process can pull droplets apart and together as they quickly eat through the spun sugar. (Image and video credit: S. Dorbolo et al.; submitted by Alexis D.)

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    Dissolving Pills

    This short film from Macro Room shows how pills dissolve in timelapse. Dissolution is a complex process driven both by flow and chemical concentration. Any small motion in the water helps erode the surface, and as the chemicals dissolve, the subsequent variations in the concentration drive additional flow. This is why we often see a turning point in how quickly the pills come apart. The initial breakdown is slow, but once enough of the pill dissolves, it enhances the surrounding flow, which increases erosion. Notice how many of the pills – liquid-filled capsules, especially – have a point where fluid begins streaming away from them. Unlike the capsules, the solid pills seem to get an extra boost from bubbles that form and then pull away material. (Image and video credit: Macro Room; submitted by clogwog)

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    The Shaky Life of a Droplet

    An evaporating drop of ouzo goes through several stages due to the interactions of oil, alcohol and water. If you turn the situation around by placing a drop of (blue-dyed) water in a mixture of alcohol and anise oil (top image), you get some similarly odd behavior. The drop of water shimmies and grows as alcohol dissolves into it, carrying the occasional oil droplet with it. Eventually, the droplet grows large enough and buoyant enough that part of it detaches and floats to the surface (middle image). If you increase the alcohol ratio in the surrounding fluid, you speed up this process, causing droplets to stream up to the surface (bottom image). (Image and video credit: O. Enriquez et al., source)

  • Carbonation in Microgravity

    Carbonation in Microgravity

    Bubbly beverages are popular among humans, but there’s surprising complexity underlying their seemingly simply carbonation, as explored in a new Physics Today article. Most drinks get their bubbles from carbon dioxide, which at higher than atmospheric pressures, can stay dissolved inside water and other liquids. When that pressure gets released, any carbon-dioxide-filled gas cavity in the liquid adopts the allowable saturation concentration for the ambient pressure, which sets up a concentration gradient of carbon dioxide  between the liquid and the bubble. That causes carbon dioxide gas to diffuse into the bubbles, making them grow. 

    Here on Earth, those growing bubbles are buoyant, and they form rising plumes of bubbles. They continue gathering carbon dioxide as they rise, making them grow ever larger (lower left). In microgravity, on the other hand, the bubbles congregate where they form and continue growing through diffusion (lower right). This is one reason carbonated beverages are unpopular in space – instead of rising to the surface and escaping, all the carbon dioxide in a drink gets consumed, leaving astronauts with no way to expel it aside from burping!

    For lots more fascinating facts about bubbly drinks – including how they relate to geology! – check out the full Physics Today article. (Image credits: beer – rawpixel; bubbles – P. Vega-Martínez et al.; see also: R. Zenit and J. Rodríguez-Rodríguez)

  • Dissolving Candy

    Dissolving Candy

    In nature, solid surfaces often evolve over time in conjunction with the flows around them. This is how stalactites, canyons, and hoodoos all form and change over time. Here researchers examine a surface formed from hard candy that is dissolving from below. Over time, the initially flat surface develops a pitted appearance (top image, scale bar is 1 cm) with roughness that is approximately 1 mm in scale. Flow visualization (bottom row) suggests that these pits result from local flow where narrow, millimeter-sized dense plumes fall away from the surface. 

    As material dissolves from the candy, it forms a dense layer of sugar-water mixture near the solid surface. Once that layer grows to a critical thickness, it will be too unstable for viscosity to counter. At that point, the Rayleigh-Taylor instability takes over, causing the dense sugar-water layer to break up into narrow, sinking plumes. Although each area is evolving independently, the rate at which material dissolves is uniform everywhere, so the dissolving body retains the same shape over time. (Image and research credit: M. Davies Wykes et al., source)

  • Scallops and Erosion

    Scallops and Erosion

    Although we often think of solids as immovable in the face of flow, the motion of air and water sculpts many parts of our world. One common pattern, seen both on surfaces that melt and those that dissolve into a flow, is called scalloping. Mathematical analysis shows that flat surfaces exposed to a flow that melts or dissolves them unavoidably develop these scallops. The surface becomes rougher as the scallops form, but the instability that drives them only works up to a specific level of roughness. Instead of the scallops becoming deeper and deeper, the flow shifts as the surface changes. Peaks in the surface erode faster than the valleys, which tends to keep the scallops relatively uniform in depth after they’ve formed. Scallops like these are often seen in soluble rocks like limestone or marble as well as in snow and ice. (Image credit: Seattle Times, G. Smith; research credit: P. Claudin et al., L. Ristroph)

  • Eroding Candy

    Eroding Candy

    When you pop a hard candy in your mouth, you probably don’t give much thought to the fluid dynamics involved in dissolving it. The series above shows a hard candy suspended in water being slowly eaten away. As sugars in the candy dissolve into the water, the fluid becomes denser and falls away. This creates the downward flow visible in the center of the image. As sugar-laden water sinks, fresher water is pulled in alongside the walls of the candy. That flow helps erode the candy, creating a rougher surface. Since rough surfaces have a greater surface area exposed (than a smooth surface), they prompt further and faster dissolution. That strengthens the downward flow, pulls in more ambient water, and keeps the whole process going. (Image credit: M. Wykes)

  • The Colorful Dissolution of Candies

    The Colorful Dissolution of Candies

    Many solids can dissolve in liquids like water, and while this is often treated as a matter of chemistry, fluid dynamics can play a role as well. As seen in this video by Beauty of Science, the dissolving candy coating of an M&M spreads outward from the candy. This is likely surface-tension-driven; as the coating dissolves, it changes the surface tension near the candy and flow starts moving away thanks to the Marangoni effect. With multiple candies dissolving near one another, these outward flows interfere and create more complex flow patterns. 

    These flows directly affect the dissolving process by altering flow near the candy surface, which may increase the rate of dissolution by scouring away loose coating. They can also change the concentration of dissolved coating in different areas, which then feeds back to the flow by changing the surface tension gradient. (Video and image credit: Beauty of Science)