Related Experiment Video

Updated: Dec 8, 2025

Measuring Spray Droplet Size from Agricultural Nozzles Using Laser Diffraction
08:14

Measuring Spray Droplet Size from Agricultural Nozzles Using Laser Diffraction

Published on: September 16, 2016

17.5K

Influence of orifice geometry on atomization characteristics of pressure swirl atomizer

Huilong Zheng1, Zhaomiao Liu1, Kaifeng Wang1

  • 1College of Mechanical Engineering and Applied Electronics Technology, Beijing University of Technology, Beijing, China.

Science Progress
|September 16, 2020
PubMed

Keywords:
Droplet velocityOrifice geometryPressure swirl nozzleSauter mean diameterSpray cone angle

More Related Videos

Fabrication and Characterization of Thickness Mode Piezoelectric Devices for Atomization and Acoustofluidics10:39

Fabrication and Characterization of Thickness Mode Piezoelectric Devices for Atomization and Acoustofluidics

Published on: August 5, 2020

7.3K
Visualization of Ambient Mass Spectrometry with the Use of Schlieren Photography06:49

Visualization of Ambient Mass Spectrometry with the Use of Schlieren Photography

Published on: June 20, 2016

8.6K

Related Concept Videos

Pipe Flowrate Measurement01:28

Pipe Flowrate Measurement

In pipe flow measurement, orifice, nozzle, and Venturi meters are commonly used to determine fluid flowrates by constricting the flow area, which increases fluid velocity and reduces pressure. This pressure difference, governed by Bernoulli's principle and adjusted for real-world conditions, is essential for calculating flowrate. Each meter type is suited to specific applications based on accuracy, efficiency, and compatibility with various flow conditions.
The orifice meter is a simple,...
1.0K
Bernoulli's Principle: Applications01:17

Bernoulli's Principle: Applications

There are many devices and situations in which fluid flows at a constant height and so can be analyzed using Bernoulli's principle. These devices include, but are not limited to, entrainment devices and fluid flow measuring devices.
Entrainment devices use a high fluid speed to create low pressures and, thus, entrain one fluid into another. Some examples of these devices are given below:
5.9K
Free Jet01:14

Free Jet

Free jets describe the flow of liquid exiting a reservoir through an opening into the atmosphere without resistance. The velocity (v) of the liquid jet is derived using Bernoulli's principle and expressed as:
448
General Characteristics of Pipe Flow II01:24

General Characteristics of Pipe Flow II

When fluid enters a pipe, it first passes through the entrance region, where the velocity profile adjusts due to viscous effects. In this region, a boundary layer forms along the pipe walls and grows until it fully occupies the pipe's cross-section. Once the boundary layer merges, the flow becomes fully developed, with a steady velocity profile that remains consistent along the pipe's length.
The distance to reach a fully developed flow is called the entrance length and depends on the...
1.5K
General External Flow Characteristics01:26

General External Flow Characteristics

The study of external flow is essential for creating structures and objects that interact efficiently and safely with moving fluids, such as air or water. When a body is immersed in a flowing fluid, it experiences two primary forces: drag, which opposes motion along the flow direction, and lift, which acts perpendicular to the flow. The shape, size, and orientation of the object influence these forces.Streamlined and Blunt Bodies in External FlowObjects in fluid flow are classified as...
433
Viscosity01:17

Viscosity

When water is poured into a glass, it falls freely and quickly, whereas if honey or maple syrup is poured over a pancake, it flows slowly and sticks to the surface of the container. This difference in the flow of different kinds of liquids arises due to the fluid friction between the liquid layers and the liquid and the surrounding material. This property of fluids is called fluid viscosity. In this example, water has a lower viscosity than honey and maple syrup.
The SI unit of viscosity is...
6.9K