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Aqueous Droplets Used as Enzymatic Microreactors and Their Electromagnetic Actuation
Published on: August 28, 2017
Experimental investigation on the bouncing dynamics of a liquid marble during the impact on a hydrophilic surface
Mohammad Javad Akbari1, Mohammad Ali Bijarchi1, Mohammad Behshad Shafii2
1Center of Excellence in Energy Conversion (CEEC), Department of Mechanical Engineering, Sharif University of Technology, Tehran, Iran.
Abstract:
Liquid marbles are droplets coated by hydrophobic particles. At low Weber numbers (We), when impacting a hydrophilic surface, the marble may bounce on the substrate repeatedly without any rupturing until the quiescence condition is achieved. The marble bouncing has gained far less attention, although its rich underlying physics is due to the interaction between liquid core, hydrophobic grain, and surrounding air. Accordingly, this research experimentally scrutinizes the marble impact and subsequent bouncing on a hydrophilic surface for the first time. Additionally, the conversion of kinetic, gravitational potential, inertial, and surface energies occurring regularly during the impact is exhaustively surveyed. Moreover, the effect of Weber and gravitational Bond numbers (Bo) on the bouncing time, maximum spreading time, maximum spreading ratio, maximum elongation ratio, and maximum restitution are investigated, which characterize the marble impact and bouncing dynamics. This study is one of the limited investigations exploring the effects of the gravitational Bond number on the results. Dimensionless correlations are proposed for the mentioned parameters based on the experimental data. Furthermore, utilizing the simplifying theoretical presumptions, correlations are suggested based on the scale analysis for the spreading time and maximum spreading ratio. The results imply that the mentioned parameters behave differently at low and moderate Weber numbers, though the distinction is more pronounced in the case of the bouncing time, maximum spreading time and maximum spreading ratio. Although increasing with the Weber number when We
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