Coarsening Due to Thermally Induced Marangoni Convection

✍ Scribed by Christian Ikier; Hermann Klein; Dietrich Woermann

• Book ID: 102577523
• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 103 KB
• Volume: 184
• Category: Article
• ISSN: 0021-9797
• DOI: 10.1006/jcis.1996.0667

✦ Synopsis

LETTER TO THE EDITOR

Coarsening Due to Thermally Induced Marangoni Convection volume fraction F d of the n -butoxyethanol rich droplet phase is estimated to be F d Å 0.34 at T *.

The growth of closely packed droplets in a decomposing butoxy-

The sample mixture is contained in a cell (see Fig. 1) made of stainless ethanol/water mixture is studied at reduced gravity during scaled steel with sapphire windows, surrounded by a double-jacketed thermostat.

times t* Å t(D/j 2 ) on the order of t* Å 10 6 (t, time; D, diffusion The sample volume is of cylindrical shape (diameter, Ø; 12; thickness, 5 coefficient; j, correlation length). Thermally induced Marangoni mm). The sapphire windows have a reentrant area (diameter, Ø 5 mm) in convection at the surfaces of the droplets causes an enhancement the middle, providing a thin layer of 0.4 mm thickness in which phase of the coarsening process.