Point-source imbibition into dry aqueous foams
| Autor: | Howard A. Stone, Jesse T. Ault, Elise Lorenceau, Rémy Mensire |
|---|---|
| Přispěvatelé: | Laboratoire Navier (navier umr 8205), Institut Français des Sciences et Technologies des Transports, de l'Aménagement et des Réseaux (IFSTTAR)-École des Ponts ParisTech (ENPC)-Centre National de la Recherche Scientifique (CNRS), Department of Mechanical and Aerospace Engineering [Princeton] (MAE), Princeton University |
| Rok vydání: | 2016 |
| Předmět: |
Capillary pressure
Gravity (chemistry) Materials science Characteristic length Bubble General Physics and Astronomy Thermodynamics 02 engineering and technology 021001 nanoscience & nanotechnology 01 natural sciences Surface energy Physics::Fluid Dynamics Condensed Matter::Soft Condensed Matter Surface tension 0103 physical sciences Imbibition 010306 general physics 0210 nano-technology Porosity [PHYS.COND.CM-SCM]Physics [physics]/Condensed Matter [cond-mat]/Soft Condensed Matter [cond-mat.soft] |
| Zdroj: | EPL-Europhysics Letters EPL-Europhysics Letters, European Physical Society/EDP Sciences/Società Italiana di Fisica/IOP Publishing, 2016, 113 (4), pp.44002. ⟨10.1209/0295-5075/113/44002⟩ |
| ISSN: | 1286-4854 0295-5075 |
| DOI: | 10.1209/0295-5075/113/44002 |
| Popis: | International audience; We use experiments, modeling and numerics to study the imbibition dynamics from a point source into a homogeneous dry aqueous foam. A distinctive feature of foams compared to solid porous material is that imbibition occurs in the liquid microchannels of the foam called Plateau borders, which have a volume varying in space and time. Dynamics is driven by the capillary pressure and resisted by the viscous and gravity forces in the liquid microchannels. Assuming a constant pressure in the imbibing liquid reservoir, we show that the imbibition front advances and flattens out in time due to gravity, the effect of which is quantified by introducing the Bond number B, which compares the gravitational effects to the capillary pressure using the mean bubble radius as the characteristic length. This evolution describes both miscible and immiscible imbibing liquids. For the latter, we introduce the idea of an effective interfacial tension γ eff to take the oil-water interfacial energy into account. The details of the imbibition process are confirmed by experiments and numerics using foams with tangentially immobile interfaces in the channel-dominated model. |
| Databáze: | OpenAIRE |
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