Tag: droplets

Droplet Springs
Prior to reaching terminal velocity, a falling droplet typically oscillates between a prolate shape (like an American football about to be kicked) and an oblate one (like that same football when thrown or carried). As explained by Minute Laboratory, this oscillation behaves very similarly to a mass on a spring. For a spring/mass system, the frequency of oscillation is related to the spring’s stiffness; for the falling droplet, it is instead governed by surface tension. If only high schools had high-speed cameras, this would make a fantastic fluids lab experiment! (Video credit: Minute Laboratory; submitted by Pascal W.)
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February 6, 2013
Bouncing and Break-Up
In the collage above, successive frames showing the bouncing and break-up of liquid droplets impacting a solid inclined surface coated with a thin layer of high-viscosity fluid have been superposed. This allows one to see the trajectory and deformation of the original droplet as well as its daughter droplets. The impacts vary by Weber number, a dimensionless parameter used to compare the effects of a droplet’s inertia to its surface tension. A larger Weber number indicates inertial dominance, and the Weber number increases from 1.7 in (a) to 15.3 in (d). In the case of (a), the impact of the droplet is such that the droplet does not merge with the layer of fluid on the surface, so the complete droplet rebounds. In cases (b)-(d), there is partial merger between the initial droplet and the fluid layer. The impact flattens the original droplet into a pancake-like layer, which rebounds in a Worthington jet before ejecting several smaller droplets. For more, see Gilet and Bush 2012. (Photo credit: T. Gilet and J. W. M. Bush)
January 7, 2013
Champagne Science
Today many a glass of champagne will be raised in honor of the end of one year and the beginning of a new. This French wine, known for its bubbly effervescence, is full of fascinating physics. During secondary fermentation of champagne, yeast in the wine consume sugars and excrete carbon dioxide gas, which dissolves in the liquid. Since the bottle containing the wine is corked, this increases the pressure inside the bottle, and this pressure is released when the cork is popped. Once champagne is in the glass, the dissolved carbon dioxide will form bubbles on flaws in the glass, which may be due to dust, scratches, or even intentional marks from manufacturing. These bubbles rise to the surface, expanding as they do so because the hydrodynamic pressure of the surrounding wine decreases with decreasing depth. At the surface, the bubbles burst, creating tiny crowns that collapse into Worthington jets, which can propel droplets upward to be felt by the drinker. For more on the physics of champagne, check out Gerard Liger-Belair’s book Uncorked: The Science of Champagne and/or Patrick Hunt’s analysis. Happy New Year! (Video credit: AFP/Gerard Liger-Belair)
December 31, 2012
Bouncing in a Corral
About a year ago, we featured a video in which a fluid droplet bouncing on a vibrating pool demonstrated some aspects of the wave-particle duality fundamental to quantum mechanics. Work on this system continues and this new video focuses on studying some of the statistics of such a bouncing droplet–called a walker in the video–when it is confined to a circular corral. Using strobe lighting and capturing one frame per bounce, the vertical motion of these droplets is filtered out and the walking motion and the surface waves that guide it are captured. When the droplet is allowed to walk for an extended time, its path appears complicated and seemingly random, but it is possible to build a statistical picture and a probability density field that describe where the walker is most likely to be, much the way one describes the likelihood of locating a quantum particle. Parallels between the physical macroscale system and quantum-mechanical theory are drawn. (Video credit: D. Harris and J. Bush; submission by D. Harris)
December 28, 2012
Reader Question: Snow from Boiling Water?
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Reader kylewpppd asks:
Have you seen the post of a man in Siberia throwing boiling water off of his balcony? Can you provide a better explanation of what’s going on?
As you can see in the video (and in many similar examples on YouTube), tossing near boiling water into extremely cold air results in an instant snowstorm. Several effects are going on here. The first thing to understand is how heat is transferred between objects or fluids of differing temperatures. The rate at which heat is transferred depends on the temperature difference between the air and the water; the larger that temperature difference is the faster heat is transferred. However, as that temperature difference decreases, so does the rate of heat transfer. So even though hot water will initially lose heat very quickly to its surroundings, water that is initially cold will still reach equilibrium with the cold air faster. Therefore, all things being equal, hot water does not freeze faster than cold water, as one might suspect from the video.
The key to the hot water’s fast-freeze here is not just the large temperature difference, though. It’s the fact that the water is being tossed. When the water leaves the pot, it tends to break up into droplets, which quickly increases the surface area exposed to the cold air, and the rate of heat transfer depends on surface area as well! A smaller droplet will also freeze much more quickly than a larger droplet.
What would happen if room temperature water were used instead of boiling water? In all likelihood, a big cold bunch of water would hit the ground. Why? It turns out that both the viscosity and the surface tension of water decrease with increasing temperature. This means that a pot of hot water will tend to break into smaller droplets when tossed than the cold water would. Smaller droplets means less mass to freeze per droplet and a larger surface area (adding up all the surface area of all the droplets) exposed. Hence, faster freezing!
December 21, 2012
Swirling Jets
In fluid dynamics, we like to classify flows as laminar–smooth and orderly–or turbulent–chaotic and seemingly random–but rarely is any given flow one or the other. Many flows start out laminar and then transition to turbulence. Often this is due to the introduction of a tiny perturbation which grows due to the flow’s instability and ultimately provokes transition. An instability can typically take more than one form in a given flow, based on the characteristic lengths, velocities, etc. of the flow, and we classify these as instability modes. In the case of the vertical rotating viscous liquid jet shown above, the rotation rate separates one mode (n) from another. As the mode and rotation rate increase, the shape assumed by the rotating liquid becomes more complicated. Within each of these columns, though, we can also observe the transition process. Key features are labeled in the still photograph of the n=4 mode shown below. Initially, the column is smooth and uniform, then small vertical striations appear, developing into sheets that wrap around the jet. But this shape is also unstable and a secondary instability forms on the liquid rim, which causes the formation of droplets that stretch outward on ligaments. Ultimately, these droplets will overcome the surface tension holding them to the jet and the flow will atomize. (Video and photo credits: J. P. Kubitschek and P. D. Weidman)
December 6, 2012
“Kusho”
Artist Shinichi Maruyama uses photography to freeze the transient motion of fluids into water sculptures. Inertia, gravity, and surface tension are at war in each piece. Plateau-Rayleigh instabilities break long filaments of liquid into droplets that splash, collide, and reform. To see how he makes this art, check out his videos. (Photo credits: Shinichi Maruyama)
November 22, 2012
Leidenfrost Explosions
When a drop of water touches a very hot pan, it will skitter across the surface on a thin layer of water vapor due to the Leidenfrost effect. But what happens when another chemical is added to the droplet? Researchers find that adding a surfactant to the water droplets creates some spectacular results. As the water evaporates, the concentration of the surfactant in the droplet increases causing the surfactant to form a shell around the droplet. The pressure inside the droplet increases until the shell breaks in a miniature explosion much like the popping of popcorn. (Video credit: F. Moreau et al.)
November 19, 2012
Dancing Droplet Clusters
When a fluid surface is vibrated, it’s possible to bounce a droplet indefinitely on the surface without the droplet coalescing into the pool. This is because each bounce of the droplet replenishes a thin layer of air that separates the droplet and the pool. If many droplets are added to the surface, as in the video above, a clustering behavior is observed, with many droplets gathering together. There is a limit, however, to the size of the cluster based on the amplitude of vibration. If vibrational amplitudes are pushed to the point of creating Faraday waves–standing waves on the surface of the pool–then large clusters of droplets can be suspended and sustained. (Video credit: P. Cabrera-Garcia and R. Zenit; via io9; submitted by oneheadtoanother)
November 12, 2012
Donut-Shaped Bubbles
Here researchers simulate rain-like droplet impacts with large drops of water falling into a tank from several meters. The momentum of such an impact is significantly higher than many other droplet impact examples we’ve featured. In this case, the coronet, or crown-like splash, caused by the collision collapses quickly, closing the fluid canopy around a trapped bubble of air. The remains of the coronet fall inward, preventing the development of the usual Worthington jet associated with droplet impacts. Instead, the air bubble takes on an unstable donut-like shape. (Video credit: M. Buckley et al.)
November 5, 2012