When a heavier fluid is suspended over a lighter fluid (as with ink or food coloring in water), the interface between fluids is subject to the Rayleigh-Taylor instability. As the heavier fluid starts to sink, it forms “fingers”, which develop into mushroom-cap shapes as the fluid continues falling. Sometimes the shear stress between the heavier fluid and lighter fluid causes secondary Kelvin-Helmholtz instabilities as well. (Photo by Leonardo Aguiar)
Tag: Rayleigh-Taylor instability
Oil Chandeliers
What you see above is a composite of images of an oil droplet falling into alcohol from two different heights. The top row of images is from a height of 25 mm and the bottom from a height of 50 mm. The first droplet forms an expanding vortex ring which breaks down via the Rayleigh-Taylor instability due to its greater density than the surrounding alcohol. The second droplet impacts the alcohol with greater momentum and is initially deformed by viscous shear forces. Eventually it, too, breaks down by the Rayleigh-Taylor mechanism. This image is part of the 2010 Gallery of Fluid Motion. # (PDF)
Effects of Viscosity
[original media no longer available]
Today’s video demonstrates the effect of viscosity, which measures a fluid’s resistance to deformation. On the left is a column of highly viscous fluid; the fluids become less viscous as one moves right. When a jet of dye is released into the highly viscous fluid, the jet is very slow to penetrate, whereas, in the rightmost column, the dye expands quickly into a turbulent jet. Between these extremes, we see a laminar dye jet entering the liquid. The mushroom-like shape the laminar jet takes is the result of the Rayleigh-Taylor instability, which occurs when a denser fluid is on top of a lighter fluid in a gravitational field.
Convection in Cream and Liqueur
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)
