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Rupture of an evaporating liquid bridge between two grains

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Abstract

The study examines rupture of evaporating liquid bridges between two glass spheres. Evolution of the bridge profile has been recorded with the use of high-speed camera. Geometrical characteristics of the bridge were then used to calculate evolution of the variables during the process: Laplace pressure, capillary force, and surface tension force. For the purpose of reference, the bridge evolution is followed also during kinematic extension. During both processes the diameter of the neck decreases, with an acceleration of about 1–2 ms before the rupture. Two distinct rupture modes are observed, depending on the bridge aspect ratio. After the rupture, the mass of liquid splits, forming two separate oscillating drops attached to the spheres, and a suspended satellite droplet. Just before the rupture, an increasing repulsive Laplace pressure, and decreasing negative surface tension force develop. Capillary force follows the trend of the surface tension force, with an accelerating decline. Duration of the whole process and liquid mass stabilization is from 10 to 60 ms.

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Authors and Affiliations

  1. Institut de Radioprotection et de Sûreté Nucléaire (IRSN), Saint-Paul-lez-Durance, France

    Boleslaw Mielniczuk

  2. Laboratoire de Micromécanique et d’Intégrité des Structures, MIST, IRSN-CNRS-Université Montpellier 2, Montpellier, France

    Boleslaw Mielniczuk, Moulay Said El Youssoufi & Laurent Sabatier

  3. LMGC UMR CNRS, Université Montpellier 2, Montpellier, France

    Moulay Said El Youssoufi & Laurent Sabatier

  4. Duke University, Durham, NC, USA

    Tomasz Hueckel

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  1. Boleslaw Mielniczuk
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  2. Moulay Said El Youssoufi
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  3. Laurent Sabatier
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  4. Tomasz Hueckel
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Correspondence to Boleslaw Mielniczuk.

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Mielniczuk, B., El Youssoufi, M.S., Sabatier, L. et al. Rupture of an evaporating liquid bridge between two grains. Acta Geophys. 62, 1087–1108 (2014). https://doi.org/10.2478/s11600-014-0225-6

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  • DOI: https://doi.org/10.2478/s11600-014-0225-6

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