Common Dynamical Features for Thermal Convection in Golden Syrup and Gelatin Solution

Abstract

Recent work has shown that the primary mode for heat transport in a gelatin solution oscillates between convection and conduction. This dynamical change is induced by stagnant domain formation where there is no flow. Here, we show that this phenomenon does not occur only in gelatin solution, but also in Golden Syrup, which is a simple fluid. We investigate thermal convection in Golden Syrup and find similar behaviors, such as stagnant domain formation. This suggests that the origin of previously reported unusual thermal convection accompanied by stagnant domain formation should not be a viscoelastic feature of gelatin solution.