Solutal Marangoni flows of miscible liquid drive transport without surface contamination
A research team led by Hyoungsoo Kim, a professor of Mechanical Engineering at KAIST, succeeded in quantifying the phenomenon called, the Marangoni effect, which occurs at the interface between alcohol and water. It is expected that this finding will be a valuable resource used for effectively removing impurities from a surface fluid without any contamination, and developing materials that can replace surfactants.
This research, co-conducted with a research team led by Professor Howard A. Stone at Princeton University, was published online in Nature Physics on July 31.
The Marangoni effect, also known as tears of wine, is generated when two fluids having a different surface tension meet, causing finite mixing, spreading time and length scale. Typically, people believe that infinitely miscible liquids immediately mix together; however, it is not always true according to this paper.
The typical surface tension of alcohol is three times lower than that of water, and this different surface tension generates the Marangoni-driven convection flow at the interface of the two liquids. In addition, there is a certain amount of time required for them to mix.