Difference between revisions of "The ‘Cheerios Effect’"

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(Abstract)
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[[Image:cheerios_1.jpg |400px| |thumb| Fig.1 : D.Vella & L.Mahadevan, arxiv 2008]]
 
[[Image:cheerios_1.jpg |400px| |thumb| Fig.1 : D.Vella & L.Mahadevan, arxiv 2008]]
  
Objects that float at the interface between a liquid and a gas interact because of interfacial
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deformation and the effect of gravity. We highlight the crucial role of buoyancy in this interaction,
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The authors of this publication investigate the physics underlying the 'Cheerios effect', i.e. the aggregation of breakfast cereal floating in a bowl of milk! The phenomenon is not limited to breakfast cereal, but also applies to  bubbles floating in all sorts of liquids. Its understanding paves the way for many interesting micro-electromechanical applications. The authors start out by citing the well-known forces at play between infinite plates of different or same wettabilities,  immersed in liquid. Next they provide a suggestion on how these laws might differ for spherical objects floating in liquid. Finally they propose a dynamic model for particles floating in a liquid.
which, for small particles, prevails over the capillary suction that is often assumed to be the dominant
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effect. We emphasize this point using a simple classroom demonstration, and then derive the physical
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conditions leading to mutual attraction or repulsion. We also quantify the force of interaction in
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some particular instances and present a simple dynamical model of this interaction. The results
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obtained from this model are then validated by comparison to experimental results for the mutual
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attraction of two identical spherical particles. We conclude by looking at some of the applications
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of the effect that can be found in the natural and manmade worlds.
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==Soft Matter Snippet==
 
==Soft Matter Snippet==

Revision as of 17:13, 7 March 2009

Overview

Authors: Dominic Vella & L. Mahadevan

Source: arXiv:cond-mat/0411688v3 [cond-mat.soft], 2008

Soft matter keywords: bubbles, interfacial tension, wetting

Abstract

Fig.1 : D.Vella & L.Mahadevan, arxiv 2008


The authors of this publication investigate the physics underlying the 'Cheerios effect', i.e. the aggregation of breakfast cereal floating in a bowl of milk! The phenomenon is not limited to breakfast cereal, but also applies to bubbles floating in all sorts of liquids. Its understanding paves the way for many interesting micro-electromechanical applications. The authors start out by citing the well-known forces at play between infinite plates of different or same wettabilities, immersed in liquid. Next they provide a suggestion on how these laws might differ for spherical objects floating in liquid. Finally they propose a dynamic model for particles floating in a liquid.

Soft Matter Snippet

Fig.2 : D.Vella & L.Mahadevan, arxiv 2008

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Cheerios 3.jpg