Author:
Griffiths R. W.,Ruddick B. R.
Abstract
The buoyancy flux ratio, r = αFT/βFS, across a salt-sugar fingering interface is determined from accurate measurements of the density variations in a two-layer run-down experiment. Since r is close to 1, the net buoyancy flux, βFS − αFT, which is proportional to 1 − r, gives r with a resolution that is much improved over that of previous measurements. The value of r is found to decrease from r ≈ 0·94 ± 0·01 at Rρ = 1·02 to r = 0·88 ± 0·01 at Rρ = 2, where Rρ is the density anomaly ratio. The latter is smaller than the previous (constant) value of 0·92. The buoyancy flux due to sugar is found to decrease rapidly with increasing Rρ, varying approximately as R−6ρ.
Publisher
Cambridge University Press (CUP)
Subject
Mechanical Engineering,Mechanics of Materials,Condensed Matter Physics
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