Holographic measurement of the onset and breakdown of Bénard Convection
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概要
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The fluid motion of a convection in a Bénard cell is measured by means of holographic interferometry. The experiments are done with glycerol in the temperature range just below and above the critical temperature difference. Some understanding concerning the mechanism of the onset and breakdown of Bénard convection are obtained from a series of reconstructed images. The onset and breakdown of Bénard convection are found to be taken place at different temperature difference; the curve of a maximum vertical velocity against temperature difference has a hysteresis characteristics.
- Elsevier Scienceの論文
- 1983-04-00
Elsevier Science | 論文
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