A novel coarsening mechanism of droplets in immiscible fluid mixtures

DOI DOI PDF Web Site PubMed 被引用文献11件 参考文献49件 オープンアクセス

書誌事項

公開日
2015-06-16
資源種別
journal article
権利情報
  • https://www.springernature.com/gp/researchers/text-and-data-mining
  • https://www.springernature.com/gp/researchers/text-and-data-mining
DOI
  • 10.1038/ncomms8407
  • 10.48550/arxiv.1509.03385
公開者
Springer Science and Business Media LLC

説明

In our daily lives, after shaking a salad dressing, we see the coarsening of oil droplets suspended in vinegar. Such a demixing process is observed everywhere in nature and also of technological importance. For a case of high droplet density, domain coarsening proceeds with interdroplet collisions and the resulting coalescence. This phenomenon has been explained primarily by the so-called Brownian coagulation mechanism: stochastic thermal forces exerted by molecules induce random motion of individual droplets, causing accidental collisions and subsequent interface-tension driven coalescence. Contrary to this, we demonstrate that the droplet motion is not random, but hydrodynamically driven by the composition Marangoni force due to an interfacial tension gradient produced in each droplet as a consequence of composition correlation among droplets. This alters our physical understanding of droplet coarsening in immiscible liquid mixtures on a fundamental level.

13 pages, 7 figures

収録刊行物

  • Nature Communications

    Nature Communications 6 (1), 7407-, 2015-06-16

    Springer Science and Business Media LLC

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