Coarsening due to thermally induced Marangoni convection

被引：4

作者：

Ikier, C

Klein, H

Woermann, D

机构：

[1] DLR,INST RAUMSIMULAT,D-51147 COLOGNE,GERMANY

[2] UNIV COLOGNE,INST PHYS CHEM,D-50939 COLOGNE,GERMANY

来源：

JOURNAL OF COLLOID AND INTERFACE SCIENCE | 1996年 / 184卷 / 02期

关键词：

Marangoni effect; droplet growth; coalescence; liquid/liquid phase transition; reduced gravity effects;

D O I：

10.1006/jcis.1996.0667

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The growth of closely packed droplets in a decomposing butoxyethanol/water mixture is studied at reduced gravity during scaled times t* = t(D/xi(2)) on the order of t* = 10(6) (t, time; D, diffusion coefficient; xi, correlation length). Thermally induced Marangoni convection at the surfaces of the droplets causes an enhancement of the coarsening process. (C) 1996 Academic Press, Inc.

引用

页码：693 / 695

页数：3

共 13 条

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AHLBORN H, 1979, 17 AIAA C NEW ORL

[2] RANGE OF SIMPLE SCALING AND CRITICAL AMPLITUDES NEAR A LCST - THE 2-BUTOXYETHANOL PLUS WATER-SYSTEM [J].