Abstract
The formation of a transient stagnant domain in the presence of thermal convection was previously reported near the sol-gel transition temperature of a gelatin solution. The transient stagnant domain is observed near a critical Rayleigh number where a "roll" pattern is usually stable. It is important to understand the origin of the transient stagnant domain formation since it induces a large deformation of convection patterns; the nature of the formation of the transient stagnant domain remains unclear. Here, we observe thermal convection using several different fluids and find that stagnant domain formation is ubiquitous in two component mixtures. In addition, we find that difference in viscosity between the two components is crucial for transient stagnant domain formation, more so than the concentration gradient induced by the temperature gradient.
Highlights
The formation of a transient stagnant domain in the presence of thermal convection was previously reported near the sol-gel transition temperature of a gelatin solution
We experimentally studied transient stagnant domain (TSD) formation using several different fluids
We found that a TSD is formed in mixtures of fluids with a large viscosity difference like 60% glycerol in water and a mixture of two silicone oils, 1cs and 100cs
Summary
The formation of a transient stagnant domain in the presence of thermal convection was previously reported near the sol-gel transition temperature of a gelatin solution. We observe thermal convection using several different fluids and find that stagnant domain formation is ubiquitous in two component mixtures. We find that difference in viscosity between the two components is crucial for transient stagnant domain formation, more so than the concentration gradient induced by the temperature gradient. RBC has been investigated extensively, both experimentally and theoretically, due to its relationship with pattern formation[1,2,3,4], turbulent and chaotic dynamics[5,6,7,8], and interest in the effect of inclined boundaries[9,10,11,12] It is of practical importance for many engineering applications and natural phenomena[4,13,14]. ST is the Soret coefficient, which is defined as follows: www.nature.com/scientificreports/
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