Author:
,Cielica Nina,Szymańska-Markowska Barbara,
Abstract
The article presents the phenomenon of milk diffusion in coffee, considered from the perspective of the dynamic of vortices forming during the process. They are illustrated using data obtained with a thermal imaging camera. The measurements showed the dependence of vortices’ properties on the factors such as the temperature of the fluids, the volume ratio or the direction and speed of rotation of the disc on which the cup is placed. On the basis of the identified instability effects, simulation, that shows the approximate course of the phenomenon, was created.The analysis also showed similarities to larger-scale phenomena, such as the mechanism of hurricane formation.
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