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Register a new userPermeability of a bubble assembly: From the very dry to the wet limit
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We measure the permeability of a fluidized bed of monodispersed bubbles with soap solution characteristic of mobile and non-mobile interfaces. These experimental data extend the permeability curves previously published for foam in the dry limit. In the wet limit, these data join the permeability curves of a hard sphere suspension at porosity equal to 0.4 and 0.6 in the cases of mobile and non-mobile interfaces respectively. We show that the model of permeability proposed by Kozeny and Carman and originally validated for packed beds of spheres (with porosity around 0.4) can be successfully applied with no adjustable parameters to liquid fractions from 0.001 up to 0.85 for systems made of monodisperse and deformable entities with non-mobile interfaces.
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We study the topology and geometry of two dimensional coarsening foams with arbitrary liquid fraction. To interpolate between the dry limit described by von Neumanns law, and the wet limit described by Marqusee equation, the relevant bubble characteristics are the Plateau border radius and a new variable, the effective number of sides. We propose an equation for the individual bubble growth rate as the weighted sum of the growth through bubble-bubble interfaces and through bubble-Plateau borders interfaces. The resulting prediction is successfully tested, without adjustable parameter, using extensive bidimensional Potts model simulations. Simulations also show that a selfsimilar growth regime is observed at any liquid fraction and determine how the average size growth exponent, side number distribution and relative size distribution interpolate between the extreme limits. Applications include concentrated emulsions, grains in polycrystals and other domains with coarsening driven by curvature.
Two-dimensional Particle Tracking Velocimetry (PTV) is a promising technique to study the behaviour of granular flows. The aim is to experimentally determine the free surface width and position of the shear band from the velocity profile to validate simulations in a split-bottom shear cell geometry. The position and velocities of scattered tracer particles are tracked as they move with the bulk flow by analyzing images. We then use a new technique to extract the continuum velocity field, applying coarse-graining with the postprocessing toolbox MercuryCG on the discrete experimental PTV data. For intermediate filling heights, the dependence of the shear (or angular) velocity on the radial coordinate at the free surface is well fitted by an error function. From the error function, we get the width and the centre position of the shear band. We investigate the dependence of these shear band properties on filling height and rotation frequencies of the shear cell for dry glass beads for rough and smooth wall surfaces. For rough surfaces, the data agrees with the existing experimental results and theoretical scaling predictions. For smooth surfaces, particle-wall slippage is significant and the data deviates from the predictions. We further study the effect of cohesion on the shear band properties by using small amount of silicon oil and glycerol as interstitial liquids with the glass beads. While silicon oil does not lead to big changes, glycerol changes the shear band properties considerably. The shear band gets wider and is situated further inward with increasing liquid saturation, due to the correspondingly increasing trend of particles to stick together.
We investigated the yield stress and the apparent viscosity of sand with and without small amounts of liquid. By pushing the sand through a tube with an enforced Poiseuille like profile we minimize the effect of avalanches and shear localization. We find that the system starts to flow when a critical shear of the order of one particle diameter is exceeded. In contrast to common believe, we observe that the resistance against the flow of wet sand is much smaller than that of dry sand. For the dissipative flow we propose a non-equilibrium state equation for granular fluids.
Surface bubbles are present in many industrial processes and in nature, as well as in CO$_2$ beverage. They have motivated many theoretical, numerical and experimental works. This paper presents the current knowledge on the physics of surface bubbles lifetime and shows the diversity of mechanisms at play that depend on the properties of the bath, the interfaces and the ambient air. In particular, we explore the role of drainage and evaporation on film thinning. We highlight the existence of two different scenarios depending on whether the film cap ruptures at large or small thickness compared to the thickness at which van der Waals interaction come in to play.
Wetting transitions have been predicted and observed to occur for various combinations of fluids and surfaces. This paper describes the origin of such transitions, for liquid films on solid surfaces, in terms of the gas-surface interaction potentials V(r), which depend on the specific adsorption system. The transitions of light inert gases and H2 molecules on alkali metal surfaces have been explored extensively and are relatively well understood in terms of the least attractive adsorption interactions in nature. Much less thoroughly investigated are wetting transitions of Hg, water, heavy inert gases and other molecular films. The basic idea is that nonwetting occurs, for energetic reasons, if the adsorption potentials well-depth D is smaller than, or comparable to, the well-depth of the adsorbate-adsorbate mutual interaction. At the wetting temperature, Tw, the transition to wetting occurs, for entropic reasons, when the liquids surface tension is sufficiently small that the free energy cost in forming a thick film is sufficiently compensated by the fluid- surface interaction energy. Guidelines useful for exploring wetting transitions of other systems are analyzed, in terms of generic criteria involving the simple model, which yields results in terms of gas-surface interaction parameters and thermodynamic properties of the bulk adsorbate.
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