Thermal Convection in a Thermosensitive Viscous Fluid with Inhomogeneous Cooling

Kobayashi, Kazuya U.; Oikawa, Noriko; Kurita, Rei

doi:10.7566/jpsj.86.043402

Cited by 2 publications

(3 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Thus we only show the results for (H, L, W) = (12 mm, 56 mm, 2.4 mm) in this paper. Our sample chambers are quasi two dimensional Hele-Shaw cells for accurate analysis of flow and structure in the vortices 12 . We controlled the temperature of the bottom surface using a temperature controller (S100 Blast Co.) and kept the top surface free.…”

Section: Methodsmentioning

confidence: 99%

“…Images visualized by aluminum powder and PS latex were recorded with a digital camera (Model HC-V520M, Panasonic Co.) at 1 s intervals. More details on the experimental method are given in our previous articles 12 , 24 , 25 .…”

Section: Methodsmentioning

confidence: 99%

“…where g , α , Δ T , H , v and κ are acceleration due to gravity, the thermal expansion coefficient, the temperature difference across the fluid, sample height, kinematic viscosity and thermal diffusivity, respectively. RBC has been investigated extensively, both experimentally and theoretically, due to its relationship with pattern formation 1 – 4 , turbulent and chaotic dynamics 5 – 8 , and interest in the effect of inclined boundaries 9 – 12 . It is also of practical importance for many engineering applications and natural phenomena 4 , 13 , 14 .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Ubiquitous transient stagnant domain formation during thermal convection in a well-mixed two component fluid with large viscosity difference

Kobayashi

Kurita

2017

Sci Rep

Self Cite

View full text Add to dashboard Cite

The formation of a transient stagnant domain in the presence of thermal convection was previously reported near the sol-gel transition temperature of a gelatin solution. The transient stagnant domain is observed near a critical Rayleigh number where a "roll" pattern is usually stable. It is important to understand the origin of the transient stagnant domain formation since it induces a large deformation of convection patterns; the nature of the formation of the transient stagnant domain remains unclear. Here, we observe thermal convection using several different fluids and find that stagnant domain formation is ubiquitous in two component mixtures. In addition, we find that difference in viscosity between the two components is crucial for transient stagnant domain formation, more so than the concentration gradient induced by the temperature gradient.

show abstract

Section: Methodsmentioning

confidence: 99%