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Register a new userPeriodic bouncing of a plasmonic bubble in a binary liquid by competing solutal and thermal Marangoni forces
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The physicochemical hydrodynamics of bubbles and droplets out of equilibrium, in particular with phase transitions, displays surprisingly rich and often counterintuitive phenomena. Here we experimentally and theoretically study the nucleation and early evolution of plasmonic bubbles in a binary liquid consisting of water and ethanol. Remarkably, the submillimeter plasmonic bubble is found to be periodically attracted to and repelled from the nanoparticle-decorated substrate, with frequencies of around a few kHz. We identify the competition between solutal and thermal Marangoni forces as origin of the periodic bouncing. The former arises due to the selective vaporization of ethanol at the substrates side of the bubble, leading to a solutal Marangoni flow towards the hot substrate, which pushes the bubble away. The latter arises due to the temperature gradient across the bubble, leading to a thermal Marangoni flow away from the substrate which sucks the bubble towards it. We study the dependence of the frequency of the bouncing phenomenon from the control parameters of the system, namely the ethanol fraction and the laser power for the plasmonic heating. Our findings can be generalized to boiling and electrolytically or catalytically generated bubbles in multicomponent liquids.
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In this paper, the instability of layered two-phase flows caused by the presence of a soluble surfactant (or a surface active solute) is studied. The fluids have different viscosities, but are density matched to focus on Marangoni effects. The fluids flow between two flat plates, which are maintained at different solute concentrations. This establishes a constant flux of solute from one fluid to the other in the base state. A linear stability analysis is performed, using a combination of asymptotic and numerical methods. In the creeping flow regime, Marangoni stresses destabilize the flow, provided a concentration gradient is maintained across the fluids. One long wave and two short wave Marangoni instability modes arise, in different regions of parameter space. A well-defined condition for the long wave instability is determined in terms of the viscosity and thickness ratios of the fluids, and the direction of mass transfer. Energy budget calculations show that the Marangoni stresses that drive long and short wave instabilities have distinct origins. The former is caused by interface deformation while the latter is associated with convection by the disturbance flow. Consequently, even when the interface is non-deforming (in the large interfacial tension limit), the flow can become unstable to short wave disturbances. On increasing $Re$, the viscosity-induced interfacial instability comes into play. This mode is shown to either suppress or enhance the Marangoni instability, depending on the viscosity and thickness ratios. This analysis is relevant to applications such as solvent extraction in microchannels, in which a surface-active solute is transferred between fluids in parallel stratified flow. It is also applicable to the thermocapillary problem of layered flow between heated plates.
Interfacial stability is important for many processes involving heat and mass transfer across two immiscible phases. When this transfer takes place in the form of evaporation of a binary solution with one component being more volatile than the other, gradients in surface tension can arise. These gradients can ultimately destabilise the liquid-gas interface. In the present work, we study the evaporation of an ethanol-water solution, for which ethanol has a larger volatility. The solution is contained in a horizontal Hele-Shaw cell which is open from one end to allow for evaporation into air. A Marangoni instability is then triggered at the liquid-air interface. We study the temporal evolution of this instability by observing the effects that it has on the bulk of the liquid. More specifically, the growth of convective cells is visualized with confocal microscopy and the velocity field close to the interface is measured with micro-particle-image-velocimetry. The results of numerical simulations based on quasi 2D equations satisfactorily compare with the experimental observations, even without consideration of evaporative cooling, although this cooling can play an extra role in experiments. Furthermore, a linear stability analysis applied to a simplified version of the quasi 2D equations showed reasonably good agreement with the results from simulations at early times, when the instability has just been triggered and no coarsening has taken place. In particular, we find a critical Marangoni number below which a regime of stability is predicted.
Marangoni instabilities can emerge when a liquid interface is subjected to a concentration or temperature gradient. It is generally believed that for these instabilities bulk effects like buoyancy are negligible as compared to interfacial forces, especially on small scales. Consequently, the effect of a stable stratification on the Marangoni instability has hitherto been ignored. Here we report, for an immiscible drop immersed in a stably stratified ethanol-water mixture, a new type of oscillatory solutal Marangoni instability which is triggered once the stratification has reached a critical value. We experimentally explore the parameter space spanned by the stratification strength and the drop size and theoretically explain the observed crossover from levitating to bouncing by balancing the advection and diffusion around the drop. Finally, the effect of the stable stratification on the Marangoni instability is surprisingly amplified in confined geometries, leading to an earlier onset.
Droplets can self-propel when immersed in another liquid in which a concentration gradient is present. Here we report the experimental and numerical study of a self-propelling oil droplet in a vertically stratified ethanol/water mixture: At first, the droplet sinks slowly due to gravity, but then, before having reached its density matched position, jumps up suddenly. More remarkably, the droplet bounces repeatedly with an ever increasing jumping distance, until all of a sudden it stops after about 30 min. We identify the Marangoni stress at the droplet/liquid interface as responsible for the jumping: its strength grows exponentially because it pulls down ethanol-rich liquid, which in turn increases its strength even more. The jumping process can repeat because gravity restores the system. Finally, the sudden death of the jumping droplet is also explained. Our findings have demonstrated a type of prominent droplet bouncing inside a continuous medium with no wall or sharp interface.
Eutectic gallium-indium (EGaIn), a room-temperature liquid metal alloy, has the largest tension of any liquid at room temperature, and yet can nonetheless undergo fingering instabilities. This effect arises because, under an applied voltage, oxides deposit on the surface of the metal, which leads to a lowering of the interfacial tension, allowing spreading under gravity. Understanding the spreading dynamics of room temperature liquid metals is important for developing soft electronics and understanding fluid dynamics of liquids with extreme surface tensions. When the applied voltage or the oxidation rate becomes too high, the EGaIn undergoes fingering instabilities, including tip-splitting, which occur due to a Marangoni stress on the interface. Our experiments are performed with EGaIn droplets placed in an electrolyte (sodium hydroxide); by placing the EGaIn on copper electrodes, which EGaIn readily wets, we are able to control the initial width of EGaIn fingers, setting the initial conditions of the spreading. Two transitions are observed: (1) a minimum current density at which all fingers become unstable to narrower fingers; (2) a current density at which the wider fingers undergo a single splitting event into two narrower fingers. We present a phase diagram as a function of current density and initial finger width, and identify the minimum width below which the single tip-splitting does not occur.
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