Comments on: Experiment: Double-diffusive mixing (salt fingering)

By: Treibholz podcast, my second episode in 2020 - Adventures in Oceanography and Teaching

Sun, 06 Dec 2020 13:06:18 +0000

[…] podcast (in german), Maxie, Ronja and I are playing with #KitchenOceanography again: this time double-diffusive mixing, specifically salt fingering. We had a lot of fun and discovered a lot about experiments and how they seldomly show what one […]

By: Ostfriesentee — Double diffusion in a tea cup | Dr. Mirjam S. Glessmer

Fri, 26 Apr 2019 14:44:29 +0000

[…] however, super simple, if you go for the quick and dirty route: Cream in tea! Even easier than the “forget the salt, just add food dye” salt fingering experiment I’ve been recommending until […]

By: Cool podcast about oceanography! Also useful if you were looking to improve your German! ;-) | Mirjam S. Glessmer

Sat, 05 Jan 2019 10:28:40 +0000

[…] In the second one, we talk about my favourite topic: Double-diffusive mixing! […]

By: Dipping my toes into podcasting: “Treibholz” with Maxie and Ronja! | Mirjam S. Glessmer

Mon, 17 Dec 2018 14:15:56 +0000

[…] the second episode, we talk about my favourite topic: Double-diffusive mixing! This episode isn’t online yet, but I will let you know once it […]

By: Accidental double-diffusive mixing | Mirjam S. Glessmer

Accidental double-diffusive mixing | Mirjam S. Glessmer — Mon, 22 Oct 2018 06:50:57 +0000

[…] water I was adding with layer 5 was cold tap water. So I accidentally set up the stratification for salt fingering: warm and salty over cold and fresh! Can you spot the darker pink fingers reaching down into the […]

By: Layered latte: A great real-life example of double-diffusive mixing! | Mirjam S. Glessmer

Sun, 26 Aug 2018 17:26:37 +0000

[…] Double-diffusive mixing, which is causing the formation of these layers, is the coolest process in o…. In a nutshell, double diffusive mixing is caused by two properties influencing density having different rates of molecular diffusion. These different rates can change density in unexpected ways and an initially stable stratification (high density at the bottom, low density on top) can, over time, become statically unstable. And static instability leads to adjustment processes, where water parcels move in order to reach the position in the fluid where they are statically stable — the fluid mixes. […]