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Dynamics of microdroplets over the surface of hot water.

Umeki T, Ohata M, Nakanishi H, Ichikawa M - Sci Rep (2015)

Bottom Line: Although the membranes whiffle because of the air flow of rising steam, peculiarly fast splitting events occasionally occur.They resemble cracking to open slits approximately 1 mm wide in the membranes, and leave curious patterns.We studied this phenomenon using a microscope with a high-speed video camera and found intriguing details: i) the white membranes consist of fairly monodispersed small droplets of the order of 10 μm; ii) they levitate above the water surface by 10 ~ 100 μm; iii) the splitting events are a collective disappearance of the droplets, which propagates as a wave front of the surface wave with a speed of 1 ~ 2 m/s; and iv) these events are triggered by a surface disturbance, which results from the disappearance of a single droplet.

View Article: PubMed Central - PubMed

Affiliation: Department of Physics, Kyoto University, Kyoto 606-8502, Japan.

ABSTRACT
When drinking a cup of coffee under the morning sunshine, you may notice white membranes of steam floating on the surface of the hot water. They stay notably close to the surface and appear to almost stick to it. Although the membranes whiffle because of the air flow of rising steam, peculiarly fast splitting events occasionally occur. They resemble cracking to open slits approximately 1 mm wide in the membranes, and leave curious patterns. We studied this phenomenon using a microscope with a high-speed video camera and found intriguing details: i) the white membranes consist of fairly monodispersed small droplets of the order of 10 μm; ii) they levitate above the water surface by 10 ~ 100 μm; iii) the splitting events are a collective disappearance of the droplets, which propagates as a wave front of the surface wave with a speed of 1 ~ 2 m/s; and iv) these events are triggered by a surface disturbance, which results from the disappearance of a single droplet.

No MeSH data available.


Vanishing event on the hot water with detergent.Triton X-100 was dispersed with a concentration of 0.3 mM, which is above the critical micelle concentration at room temperature, i.e., 0.24 mM. The water temperature was 78°C.
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f8: Vanishing event on the hot water with detergent.Triton X-100 was dispersed with a concentration of 0.3 mM, which is above the critical micelle concentration at room temperature, i.e., 0.24 mM. The water temperature was 78°C.

Mentions: Finally, Fig. 8 shows a vanishing event in the system with the surfactant Triton X-100. The concentration was 0.3 mM, which is above the critical micelle concentration at room temperature, i.e., 0.24 mM. One can observe that the event is qualitatively similar to the one in the tap water. The surfactant does not appear to significantly change the droplet size and the propagation speed.


Dynamics of microdroplets over the surface of hot water.

Umeki T, Ohata M, Nakanishi H, Ichikawa M - Sci Rep (2015)

Vanishing event on the hot water with detergent.Triton X-100 was dispersed with a concentration of 0.3 mM, which is above the critical micelle concentration at room temperature, i.e., 0.24 mM. The water temperature was 78°C.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4306967&req=5

f8: Vanishing event on the hot water with detergent.Triton X-100 was dispersed with a concentration of 0.3 mM, which is above the critical micelle concentration at room temperature, i.e., 0.24 mM. The water temperature was 78°C.
Mentions: Finally, Fig. 8 shows a vanishing event in the system with the surfactant Triton X-100. The concentration was 0.3 mM, which is above the critical micelle concentration at room temperature, i.e., 0.24 mM. One can observe that the event is qualitatively similar to the one in the tap water. The surfactant does not appear to significantly change the droplet size and the propagation speed.

Bottom Line: Although the membranes whiffle because of the air flow of rising steam, peculiarly fast splitting events occasionally occur.They resemble cracking to open slits approximately 1 mm wide in the membranes, and leave curious patterns.We studied this phenomenon using a microscope with a high-speed video camera and found intriguing details: i) the white membranes consist of fairly monodispersed small droplets of the order of 10 μm; ii) they levitate above the water surface by 10 ~ 100 μm; iii) the splitting events are a collective disappearance of the droplets, which propagates as a wave front of the surface wave with a speed of 1 ~ 2 m/s; and iv) these events are triggered by a surface disturbance, which results from the disappearance of a single droplet.

View Article: PubMed Central - PubMed

Affiliation: Department of Physics, Kyoto University, Kyoto 606-8502, Japan.

ABSTRACT
When drinking a cup of coffee under the morning sunshine, you may notice white membranes of steam floating on the surface of the hot water. They stay notably close to the surface and appear to almost stick to it. Although the membranes whiffle because of the air flow of rising steam, peculiarly fast splitting events occasionally occur. They resemble cracking to open slits approximately 1 mm wide in the membranes, and leave curious patterns. We studied this phenomenon using a microscope with a high-speed video camera and found intriguing details: i) the white membranes consist of fairly monodispersed small droplets of the order of 10 μm; ii) they levitate above the water surface by 10 ~ 100 μm; iii) the splitting events are a collective disappearance of the droplets, which propagates as a wave front of the surface wave with a speed of 1 ~ 2 m/s; and iv) these events are triggered by a surface disturbance, which results from the disappearance of a single droplet.

No MeSH data available.