#porousflow — Public Fediverse posts

Aging Salty Ice

When ice forms in salty water, it starts out mushy and porous. Salt does not freeze neatly into ice’s crystalline structure, so the forming ice has pores and gaps where salty brine gathers. As the ice ages, more brine is pushed out and gradually convects downward, due to its greater density. Over time, this makes the ice layer thinner but more solid, with fewer pores. You can see a timelapse of the process in a laboratory experiment below. (Image credit: sea ice – C. Matias, experiment – F. Wang et al.; research credit: F. Wang et al.)

Aging Salty Ice

When ice forms in salty water, it starts out mushy and porous. Salt does not freeze neatly into ice’s crystalline structure, so the forming ice has pores and gaps where salty brine gathers. As the ice ages, more brine is pushed out and gradually convects downward, due to its greater density. Over time, this makes the ice layer thinner but more solid, with fewer pores. You can see a timelapse of the process in a laboratory experiment below. (Image credit: sea ice – C. Matias, experiment – F. Wang et al.; research credit: F. Wang et al.)

Aging Salty Ice

When ice forms in salty water, it starts out mushy and porous. Salt does not freeze neatly into ice’s crystalline structure, so the forming ice has pores and gaps where salty brine gathers. As the ice ages, more brine is pushed out and gradually convects downward, due to its greater density. Over time, this makes the ice layer thinner but more solid, with fewer pores. You can see a timelapse of the process in a laboratory experiment below. (Image credit: sea ice – C. Matias, experiment – F. Wang et al.; research credit: F. Wang et al.)

Aging Salty Ice

When ice forms in salty water, it starts out mushy and porous. Salt does not freeze neatly into ice’s crystalline structure, so the forming ice has pores and gaps where salty brine gathers. As the ice ages, more brine is pushed out and gradually convects downward, due to its greater density. Over time, this makes the ice layer thinner but more solid, with fewer pores. You can see a timelapse of the process in a laboratory experiment below. (Image credit: sea ice – C. Matias, experiment – F. Wang et al.; research credit: F. Wang et al.)

Flow Through Granular Beds

We often rely on water draining through beds of grains, whether it’s the soil foundation beneath a building or the sand-and-gravel-filter used in water treatment. But how does water move through these tortuous porous passages? That’s what we see in this video, which places grains in a jig resembling an ant farm and lets us watch as water–and air–drain through the grains. The result is more complicated than you might imagine, with dry pockets, weak spots, and developing sinkholes. (Video and image credit: J. Choi et al.)

Kirigami Parachutes

In kirigami, careful cuts to a flat surface can morph it into a more complicated shape. Researchers have been exploring how to use this in combination with flow; now they’ve created a new form of parachute. Like a dandelion seed, this parachute is porous, with a complex but stable wake structure. This allows the parachute to drop directly over its target, unlike conventional parachutes, which require a glide angle to avoid canopy-collapsing turbulence.

When dropping conventional parachutes, users either have to tolerate random landings far off target or invest in complicated active control systems that guide the parachute. Kirigami parachutes, in contrast, offer a potentially simple and robust option for accurately delivering, for example, humanitarian aid. (Image and research credit: D. Lamoureux et al.; via Physics World)

#fluidDynamics #kirigami #parachutes #physics #porousFlow #science

Channeling Espresso

Coffee-making continues to be a rich source for physics insight. The roasting and brewing processes are fertile ground for chemistry, physics, and engineering. Recently, one research group has focused on the phenomenon of channeling, where water follows a preferred path through the coffee grounds rather than seeping uniformly through the grounds. Channeling reduces the amount of coffee extracted in the brew, which is both wasteful and results in a less flavorful cup. By uncovering what mechanics go into channeling, the group hopes to help baristas mitigate the undesirable process, creating a repeatable, efficient, and tasty espresso every time. (Image credit: E. Yavuz; via Ars Technica)

#coffee #cooking #fluidDynamics #physics #porousFlow #porousMedia #science