Laboratory layered latte

Abstract

Inducing thermal gradients in fluid systems with initial, well-defined density gradients results in the formation of distinct layered patterns, such as those observed in the ocean due to double-diffusive convection. In contrast, layered composite fluids are sometimes observed in confined systems of rather chaotic initial states, for example, lattes formed by pouring espresso into a glass of warm milk. Here, we report controlled experiments injecting a fluid into a miscible phase and show that, above a critical injection velocity, layering emerges over a time scale of minutes. We identify critical conditions to produce the layering, and relate the results quantitatively to double-diffusive convection. Based on this understanding, we show how to employ this single-step process to produce layered structures in soft materials, where the local elastic properties vary step-wise along the length of the material.

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Item Type:	Article
Authors/Creators:	Xue, N Khodaparast, S Zhu, L Nunes, JK Kim, H Stone, HA
Copyright, Publisher and Additional Information:	© The Author(s) 2017. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.
Dates:	Accepted: 20 October 2017 Published (online): 12 December 2017 Published: 12 December 2017
Institution:	The University of Leeds
Academic Units:	The University of Leeds > Faculty of Engineering & Physical Sciences (Leeds) > School of Mechanical Engineering (Leeds) > Institute of Engineering Thermofluids, Surfaces & Interfaces (iETSI) (Leeds)
Depositing User:	Symplectic Publications
Date Deposited:	11 Mar 2020 12:20
Last Modified:	11 Mar 2020 12:20
Status:	Published
Publisher:	Springer Nature
Identification Number:	10.1038/s41467-017-01852-2
Open Archives Initiative ID (OAI ID):	oai:eprints.whiterose.ac.uk:158294

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Laboratory layered latte

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