Thermodynamics can play strange games with liquids. Here a bottle of chilled soda water is used to demonstrate a method of rapid freezing. Because the water is at a higher pressure than atmospheric, its temperature can be lower than the normal freezing point in a standard atmosphere. This is why the soda water remains a liquid in the bottle. However, when the bottle is opened, the pressure drops and the water’s temperature is too low to remain a liquid, so it rapidly freezes in the bottle. A similar mechanism may be at work below Antarctic glaciers. As the internal flow beneath the ice sheet forces water up submerged mountainsides, the pressure drops, causing the water to freeze into new ice at the bottom of the glacier.
Videos
Rotating or Not-Rotating?
Rotating a fluid often produces different dynamical behavior than for a non-rotating fluid. Here this concept is demonstrated by dropping creamer into a tank of water. Both experiments produce a turbulent plume, but the way the plume spreads and diffuses is much different in the case of the rotating tank, thanks to the Coriolis effect. (Video credit: SPINLab UCLA)
Honey Coiling
The liquid rope coiling effect occurs in viscous fluids like oil, honey, shampoo, or even lava when they fall from a height. The exact behavior of the coil depends on factors like the fluid viscosity, the height from which the fluid falls, the mass flow rate, and the radius of the falling jet. Here Destin of the Smarter Every Day series outlines the four regimes of liquid coiling behavior commonly observed. As with many problems in fluid dynamics the regimes are described in terms of limits, which can help simplify the mathematics. The viscous regime (2:34 in the video) exists in the limit of a small drop height, whereas the inertial regime (3:15) exists in the limit of large drop height. Many complicated physical problems, including those with nonlinear dynamics, are treated in this fashion. For more on the mathematics of the coiling effect, check out Ribe 2004 and Ribe et al. 2006. (Video credit: Destin/Smarter Every Day; submitted by inigox5)
Space Didgeridoo
This week astronaut Don Pettit is playing with acoustic oscillators on the space station. He and Dan Burbank transform some of their vacuum cleaner tubes into didgeridoo-like instruments. By buzzing into the tube, Pettit is creating an acoustic standing wave, and, depending on the geometry at the far end, the wavelength of the standing wave and thus pitch of the sound is shifted.
Getting Ketchup to Flow
Most everyone is familiar with the difficulty of getting ketchup out of its bottle. Part of the trouble is that ketchup is a shear-thinning fluid, meaning that its viscosity decreases with an increasing rate of shear. Thus, a shear-thinning fluid flows better once it starts moving. This is why the ketchup moves much faster once it is initially disturbed. LiquiGlide, a new coating material demonstrated above, has gained a lot of popular attention in the press recently for solving the difficulty of the stuck condiments. It appears that the coating reduces the static coefficient of friction between the food and the bottle, meaning that the ketchup starts sliding down the wall even before an increase in shear stress starts the flow. (submitted by @szescstopni)
Hydrophobic Water Entry
Many factors can affect the size and shape of the splash when an object impacts water and wettability–the ability of a liquid to maintain contact with a solid–is one of them. Here a sphere coated in a hydrophobic (water-repellent) nano-layer impacts water, creating a large air, streaky air cavity and a substantial splash. Contrast this with the behavior of a hydrophilic sphere entering the water, and you can imagine divers might want to invest in some hydrophilic coatings prior to the London Olympics. (Video credit: L. Bocquet et al)
Viscous Fingers
When less viscous fluids are injected into a more viscous medium, the low-viscosity fluid forms finger-like protrusions into the background fluid. This is known as the Saffman-Taylor instability. The video above shows this effect but in a more dynamic setting. Blue-dyed water and a clear solution of water and glycerol fifty times more viscous than the water are injected in alternating fashion to a microfluidic channel. The blue water spreads into the clear glycerol solution via fingers that quickly diffuse, creating a homogeneous–or uniform–mixture. (Video credit: Juanes Research Group)
Microgravity Cornstarch
We’ve seen the effects of vibration on shear-thickening non-Newtonian fluids here on Earth before in the form of “oobleck fingers” and “cornstarch monsters”, but, to my knowledge, this is the first such video looking at the behavior in space. The vibrations of the speaker cause shear forces on the cornstarch mixture, which causes the viscosity of the fluid to increase. This is what makes it react like a solid to sudden impacts while still flowing like a liquid when left unperturbed. In microgravity there is one less force working against the rise of the cornstarch fingers, so the formations we see in this video are subtly different from those on Earth.
Jet Collisions
When two jets of liquid collide, they form a sheet of fluid. As the speeds of the jets change, the sheet can become unstable, forming a set of liquid ligaments and droplets that look like a fish’s bones. This is shown in the video above. For purposes of orienting yourself, flow in the video is moving right to left and the video has been rotated 90-degrees clockwise (i.e. the two out-of-frame jets forming the flow seen are falling due to gravity). (Video credit: Sungjune Jung, University of Cambridge)