Tag: volatility

Skittering Drops
Drip some ethanol on a hot surface, and you’d expect it to spread into a thin layer and evaporate. But that doesn’t always happen, and a recent study looks at why.
Ethanol is what’s known as a volatile liquid, meaning that it evaporates easily at room temperatures, well below its boiling point. When dropped on a uniformly heated surface above 45 degrees Celsius, the drop contracted into a hemisphere and then began to wander randomly across the surface. Researchers trained an infrared camera on the drop from below (above image), and found an unsteady, roiling motion inside the drop. These asymmetric flows, they concluded, drive the drop’s erratic self-propulsion. They suspect the mechanism may explain why some ink droplets wind up in the wrong place on a page during ink-jet printing. (Image and research credit: P. Kant et al.; via APS Physics)
March 5, 2024
Pearls On a Puddle
Leave a drop of coffee sitting on a surface and it will leave behind a ring of particulates once the water evaporates. But what happens to a droplet made up of multiple liquids that evaporate differently? That’s the subject of this new study. Researchers mixed a volatile drop (isopropyl alcohol) with a smaller amount of a non-volatile liquid and observed how this changed the droplet’s splash rim and evaporation pattern.
When the surface tension difference between the two liquids was large, the researchers found that the splash formed fingers along its rim (Image 1). The fingers consist almost entirely of the non-volatile component, driven to the outskirts of the drop by Marangoni forces. The dark and light bands you see in the image are interference fringes, which the researchers used to track the film’s thickness.
When the researchers used liquids with similar surface tensions, the droplet rim instead formed pearl-like satellite droplets. Once the volatile liquid evaporated away, the remaining liquid merged into a thick film. (Image and research credit: A. Mouat et al.; via APS Physics; submitted by Kam-Yung Soh)
March 11, 2020
Keeping Bubbles Around
Bubbles don’t stick around in pure water. Surfactants are needed to stabilize the thin liquid film for longer than the blink of an eye. But that’s not necessarily the case for other liquids. As the video below shows, a bubble in isopropyl alcohol is quite stable. This is because of the alcohol’s volatility – its ability to evaporate easily.
As the alcohol in the bubble film evaporates, it cools the film, creating a difference in surface tension that pulls fresh alcohol up into the bubble film. It’s so efficient at pulling alcohol up that the alcohol can’t evaporate fast enough to use it all. Once the excess alcohol is heavy enough, it slides back down the side of the bubble. Overall, though, the process is enough to keep a bubble in pure isopropyl alcohol from rupturing for minutes to hours at a time. (Image and video credit: M. Menesses et al.)
February 18, 2019
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)
October 4, 2017
The Evaporation of Ouzo
Ouzo is an aperitif made up of ethanol (alcohol), water, and anise oil. This three-part, or ternary, mixture undergoes an intriguing evaporation process thanks to the characteristics of its components. An ouzo drop’s evaporation can be divided into four phases, each shown above. Initially, the drop is well-mixed and transparent (upper left).
Since ethanol is the most volatile of ouzo’s components, it evaporates the most quickly. As the ethanol evaporates, the drop becomes oversaturated with oil (upper right). Oil droplets form, giving the ouzo a milky appearance. At the same time, the ethanol evaporating causes gradients in surface tension, which drive a vigorous Marangoni flow inside the drop.
Eventually, the ethanol finishes evaporating and the oil drops collect in a ring around the outside of the drop (lower left). Slowly, the water inside the drop evaporates. Eventually, a tiny microdroplet of water is left to dissolve in the anise oil (lower right). (Image and research credit: H. Tan et al., source; via Inkfish)
July 29, 2016
Whiskey Stains
Photographer Ernie Button discovered that whiskey left behind intriguing patterns after it evaporated. Unlike coffee rings, the whiskey leaves behind a more uniform residue. Curious, he contacted researchers at Princeton, who were eventually able to explain why whiskey and coffee dry so differently. They observed three major effects in drying whiskey mixtures. Firstly, the alcohol in whiskey evaporates faster than other components, creating differences in concentration and, therefore, surface tension along the droplet. These variations in surface tension create Marangoni flow, which tends to mix the droplet. Coffee, being non-alcoholic, does not do this.
Whiskey also contains surfactants, low surface tension chemicals, which help pull particulates away from the edge of the droplet so they aren’t trapped there like in coffee. And finally, they found that the polymers in whiskey helped glue particles to the glass so that they were less likely to be carried by the flow. Taken together, these three ingredients – alcohol, surfactants, and polymers – all help make the whiskey stain more uniform. For more, watch the video below, see Button’s website, or check out the research paper. (Image credit: E. Button; research credit: H. Kim et al.; video credit: C&EN; submitted by @tommyjwilson)

May 19, 2016
Oil Film on Water
This award-winning short film features a thin layer of volatile oil on water. The oil evaporates quickest from shallow pools only microns deep, which appear bluish in the video. Surface instabilities along the edge of the pool create flow that draws oil in, generating the iridescent droplets seen floating among the evaporation pools. The droplets combine and coalesce as they come in contact with one another. Since droplets have a larger volume per surface area than the shallow pools, they evaporate more slowly. The behaviors observed here are important to applications like oil and fuel spills, which can persist longer if the floating fluid layer tends to form droplets. (Video credit: J. Hart; via txchnologist)
November 20, 2015
Zesty Fireballs
Zesting the skin of a citrus fruit like oranges releases a spray of tiny oil droplets. Citrus oil has several volatile components, meaning that it evaporates quickly at room temperature. It is also a liquid with a relatively low flash point, meaning that only modest temperatures (~40-60 degrees Celsius) are needed to generate enough vapor to ignite a vapor/air mixture. With volatile and flammable liquid fuels, a spray of droplets is an ideal platform for combustion because the essentially spherical droplets have a high surface area from which they can evaporate and provide vaporous fuel. (Video credit: ChefSteps)
October 13, 2014
Fire-Breathing Physics
One of the most dangerous stunts for any fire-eater is breathing fire. Dr. Tim Cockerill explains some of the science behind the feat in this video. Volatility–the tendency of the liquid fuel to vaporize–is actually the enemy of a fire-eater. Use a fuel that is too volatile and it will catch fire too easily when the vaporous fuel mixes with the air. Instead fire-eaters use less volatile fuels and spray a mist of fine droplets to mix the air and fuel. This atomization of the fuel creates a spectacular fireball without endangering the fire-eater (as much). To see a similar fireball in high-speed, check out this post. (Video credit: T. Cockerill/The Ri Channel; via io9)
July 12, 2013