My favorite experiment. Quick and easy and very impressive way to illustrate the influence of temperature on water densities.
This experiment is great if you want to talk about temperature influencing density. Although it doesn’t actually show anything different from a temperature driven overturning experiment, where circulation is determined by hot water rising and cold water sinking, somehow this experiment is a lot more impressive. Maybe because people are just not used to see bottles pouring out with the water coming out rising rather than plunging down, or maybe because the contrast of the two bottles where one behaves exactly as expected and the other one does not?
Anyway, it is really easy to do. All you need is a big jar and two small bottles. Cold water in one of the small bottles is dyed blue, hot water in the other small bottle is dyed red. Both are inserted in the jar filled with lukewarm water (movie below).
Using bottles with a narrower neck than mouth is helpful if you want to use the opportunity to talk about not only temperature-driven circulation, but also about double-diffusive mixing (which you see in form of salt fingers inside the red bottle in the picture above).
Isn’t this beautiful?
P.S.: This text originally appeared on my website as a page. Due to upcoming restructuring of this website, I am reposting it as a blog post. This is the original version last modified on December 2nd, 2015.
I might write things differently if I was writing them now, but I still like to keep my blog as archive of my thoughts.
My friends know me well. Especially A&I, which was proven again when they sent me the link to an article about two things that I am mildly obsessed with: Latte and double-diffusive mixing.
My obsession with latte is a fairly recent thing, but I have been known to blog about interesting convection pattern in it (for example here). The obsession with double-diffusive mixing, however, is well documented for more than the last 12 years (for example when I am writing experimental instructions, poems or scientific articles about it).
The double-diffusive process that I have been most concerned with is salt fingering, because it is oh-so-pretty, and also fool-proof to create for teaching purposes (when you know how to do it).
Diffusive layering I seem have to be a little frustrated with, at least in teaching (but reading back this post now, it turns out that that was entirely my own fault and not my students’. Oh well, you live and learn! Isn’t this exactly the kind of stuff that makes for great teaching portfolios? ;-)).
And it also turns out that I did the experiments themselves all wrong. According to the article “laboratory layered latte” by Xue et al. (2017). I should not have been trying to carefully stratify a tank in order to see diffusive layering. Instead, I should just have quickly poured the lower density fluid into the higher density one, and layers would have formed by themselves!
So there is one thing that you won’t see any time soon:
Yep. Me drinking latte from any kind of vessel that doesn’t let me look at the stratification! I don’t know how I could ever have fallen into the trap of missing out on observing fluid dynamics while having my early morning coffee in the office. Now I urgently need a nice glass mug!
And you should go check out the article, it’s a really nice read. My new ambition in life: Write a fluid dynamics research article that applies the FD to some really cool, yet mundane, every day thing. Are you in, Elin? :-)
Xue, Nan and Khodaparast, Sepideh and Zhu, Lailai and Nunes, Janine K. and Kim, Hyoungsoo and Stone, Howard A., Laboratory layered latte.Nature Communications 8(1), 2017
You probably know that I have recently changed my research focus quite dramatically, from physical oceanography to science communication research. What that means is that I am a total newbie (well, not total any more, but still on a very steep learning curve), and that I really appreciate listening to talks from a broad range of topics in my new field to get a feel for the lay of the land, so to speak. We do have institute seminars at my current work place, but they only take place like once a month, and I just realized how much I miss getting input on many different things on at least a weekly basis without having to explicitly seek them out. To be fair, it’s also summer vacation time and nobody seems to be around right now…
I don’t really know how it happened, but by my fourth year at university, I was absolutely determined to work on how this teeny tiny process, double-diffusive mixing (that I had seen in tank experiments in a class), would influence the results of an ocean model (as I was working as student research assistant in the modelling group). And luckily I found a supervisor who would not only let me do it, but excitedly supported me in doing it.
Double-diffusive mixing, for those of you who don’t recall, looks something like this when done in a tank experiment:
And yep, that’s me in the reflection right there :-)
Why should anyone care about something so tiny?
Obviously, there is a lot of value in doing research to satisfy curiosity. But for a lot of climate sciences, one important motivation for the research is that ultimately, we want to be able to predict climate, and that means that we need good climate models. Climate models are used as basis for policy decisions and therefore should represent the past as well as the present and future (under given forcing scenarios) as accurately as possible.
Why do we need to know about double-diffusive mixing if we want to model climate?
Many processes are not actually resolved in the model, but rather “parameterized”, i.e. represented by functions that estimate the influence of the process. And one process that is parameterized is double-diffusive mixing, because its scale (even though in the ocean the scale is typically larger than in the picture above) is too small to be represented.
Mixing, both in ocean models and in the real world, influences many things:
By mixing temperature and salinity (not with each other, obviously, but warmer waters with colder, and at the same time more salty waters with less salty), we change density of the water, which is a function of both temperature and salinity. By changing density, we are possibly changing ocean currents.
At the same, other tracers are influenced: Waters with more nutrients mix with waters with less, for example. Also changed currents might now supply nutrient-rich waters to other regions than they did before. This has an impact on biogeochemistry — stuff (yes, I am a physical oceanographer) grows in other regions than before, or gets remineralized in different places and at different rates, etc.
A change in biogeochemistry combined with a changed circulation can lead to changed air-sea fluxes of, for example, oxygen, CO2, nitrous oxide, or other trace gases, and then you have your influence on the atmosphere right there.
What are the benefits of including tiny processes in climate models?
Obviously, studying the influence of individual processes leads to a better understanding of ocean physics, which is a great goal in itself. But that can also ultimately lead to better models, better predictions, better foundation for policies. But my main point here isn’t even what exactly we need to include or not, it is that we need a better flow of information, and a better culture of exchange.
Talk to each other!
And this is where this tale connects to me missing institute seminars: I feel like there are too few opportunities for exchange of ideas across research groups, for learning about stuff that doesn’t seem to have a direct relevance to my own research (so I wouldn’t know that I should be reading up on it) but that I should still be aware of in case it suddenly becomes relevant.
What we need is that, staying in the example of my double-diffusive mixing article, is that modellers keep exploring the impact of seemingly irrelevant changes to parameterizations or even the way things are coded. And if you aren’t doing it yourself, still keep it in the back of your head that really small changes might have a big influence, and listen to people working on all kinds of stuff that doesn’t seem to have a direct impact on your own research. In case of including the parameterization of double-diffusive mixing, oceanic CO2 uptake is enhanced by approximately 7% of the anthropogenic CO2 signal compared to a control run! And then there might be a climate sensitivity of processes, i.e. double-diffusive mixing happening in many ore places under a climate that has lead to a different oceanic stratification. If we aren’t even aware of this process, how can we possibly hope that our model will produce at least semi-sensible results? And what we also need are that the sea going and/or experimental oceanographers keep pushing their research to the attention of modellers. Or, if we want less pushing: more opportunities for and interest in exchanging with people from slightly different niches than our own!
One opportunity just like that is coming up soon, when I and others will be writing from Grenoble about Elin Darelius and her team’s research on Antarctic stuff in a 12-m-diameter rotating tank. Imagine that. A water tank of that size, rotating! To simulate the influence of Earth’s rotation on ocean current. And we’ll be putting topography in that! Stay tuned, it will get really exciting for all of us, and all of you! :-)
P.S.: My #COMPASSMessageBox for this blogpost below. I really like working with this tool! Read more about the #COMPASSMessageBox.
And here is the full citation: Glessmer, M. S., Oschlies, A., & Yool, A. (2008). Simulated impact of double‐diffusive mixing on physical and biogeochemical upper ocean properties. Journal of Geophysical Research: Oceans, 113(C8).
I am updating many of my old posts on experiments and combining multiple posts on the same topic to come up with a state-of-the-art post, so you can always find the best materials on here. And today I would like to present you my favorite experiment: Salt fingering!
As you guys might have noticed, I’ve been playing around with my site a quite bit. My blog has moved to mirjamglessmer.com/blog in order to make room for static pages of my favorite experiments or teaching tips right at the landing site mirjamglessmer.com. What do you think? Good idea? Did you notice anything that isn’t quite working yet or do you have advice or wishes? Let me know!
How to easily set up the stratification for the salt fingering process.
Setting up stratifications in tanks is a pain. Of course there are sophisticated methods, but when you want to just quickly set something up in class (or in your own kitchen) you don’t necessarily want to go through the whole hassle of a proper lab setup.
For double diffusive mixing, there are several methods out there that people routinely use.
For example the hose-and-funnel technique, where the less dense fluid is filled in the tank first and then the denser fluid is slid underneath with the help of a hose and a funnel. And a diffuser at the end of the hose. And careful pouring. And usually a lot more mixing than desired.
Or the plastic-wrap-to-prevent-mixing technique, where the dense fluid is put into the tank, covered by plastic wrap, and then the lighter fluid is poured on top. Then the plastic wrap is removed and by doing so the stratification is being destroyed. (No video because I was frustrated and deleted it right away)
Or some other techniques that I tried and didn’t find too impressive. (No videos either for the same reason as above)
But then accidentally I came across this one:
Granted, this is not a realistic model of an oceanic stratification. But as you can see towards the end of that movie, that turns out to be a blessing in disguise if you want to talk about the process in detail. As you see in the movie, the salt fingers inside the bottle are much smaller than the salt fingers outside the bottle. Because, clearly, inside the bottle the warm water is cooled both at the interface with the cold water inside the bottle, and by heat conduction through the walls of the bottle, since the water is surrounded by cold water. The warm water that flowed out of the bottle and up towards the water’s surface is only cooled at the interface with the water below (the air above is warmer than the cold water). So this gives you the perfect opportunity to discuss the scaling of salt fingers depending on the stratification without having to go through the pains of actually preparing stratifications with different gradients in temperature or salinity.
So in two courses (at different universities) I asked students in the exam to describe what would happen in a stably stratified body of water, where cold and fresh water overlies warm and salty water. And in both courses I have been surprised (read: shocked) by the responses I got.
The by far most common response goes along these lines: “Cold water is denser than warm water, so it will sink to the bottom and the warm water will rise”.
What I find frustrating about this (besides the fact that they didn’t notice that I clearly stated in the question that the stratification was stably stratified) is that whenever I talked about density, I mention how density depends on both temperature and salinity.
The next most common response is then this: “Heat diffuses a factor 100 faster than salt. Hence, salt fingers will form at the interface”. This answer then continues on describing salt fingering and never even mentions that the stratification I described in the question was actually the opposite one to the one they are assuming. So here, students clearly jumped to the conclusion that if I bothered describing a stratification, it clearly had to be the one for my favorite process (even though during those discussions I made sure to mention diffusive layering, too, but without talking it through in as much detail as salt fingering).
But then there are always students (usually the ones who don’t have a lot of confidence in their oceanography skills) who take the questions I ask at face value. Those are the students who go on to write something like this (numbering referring to the sketch below):
1) The initial stratification is stable in density, with cold and fresh water over warm and salty water. This means that the salinity stratification outweighs the temperature stratification in terms of density.
2) Since temperature diffuses a factor 100 faster than salinity, a thin layer with an intermediate temperature will form around the interface in salinity, that will persist for a while.
3) Focussing above the interface now, we have a stratification where cold and fresh water overlies lukewarm and fresh water. This stratification is hence unstable in temperature and convective overturning will occur. Below the interface, a similarly unstable layer has formed: lukewarm and salty water over warm and salty water. Again, convective overturning will occur.
The thickness of those layers depends on the initial temperature stratification and on how quickly temperature exchange happens during the overturning. In the end, two new temperature interfaces will have formed.
Sketch of the diffusive layering process. The red shading indicates warmer temperatures, the black dots indicate higher salinities.
And yes – that is exactly the response I wanted to hear!
So why do only so few students answer this question correctly? Don’t they understand that when I talk about salt fingering it is only an example of a double-diffusive process and not the only double-diffusive process there is? That was my initial thought after I saw the exams in the first class. So for the second class, I made sure to mention diffusive layering even more, and to explicitly say that I was talking through only one of the processes and that it might be helpful if they went through the other one on their own. Yet in the exams, the results did not change. And I have no idea. Do you? Then please let me know!
How to show my favorite oceanographic process in class, and why.
As I mentioned in this post, I have used double-diffusive mixing extensively in my teaching. For several reasons: Firstly, I think that the process is just really cool (watch the movie in this post and tell me that it isn’t!!!) and that the experiments are neat and that everybody will surely be as excited about them as I am. Secondly, because it shows that understanding of small processes can be really important in order to understand the whole eco- and even climate system. And thirdly, because it helps to demonstrate a way of thinking about oceanography.
When I introduce salt fingering, I talk students through the process in very small steps. It goes something like this (Numbering is referring to the sketch below):
1) Initially, you have a stratification where warm and salty overlies cold and fresh water. This stratification is stable in density (meaning the influence of the temperature stratification on density outweighs that of the salinity stratification).
2) Since molecular diffusion of temperature is about a factor 100 faster than that of salinity (we will talk about why that is in a later blog post), the interface in salinity is initially basically unchanged, whereas a temperature exchange is happening across that interface, and a layer of medium temperature is forming.
3) At the salinity interface, we now have a stratification that is no longer stable in density: while the water now has the same temperature in a thin layer above and below the interface, it is still more salty on top and less salty below the interface. This means that the saltier water in this thin layer is denser than the less salty water below. This leads to finger-shaped instabilities at the interface: The salty water will sink and the fresh water will rise.
The individual salt fingers now have a much larger surface than the original interface, hence molecular diffusion of salt will happen much more efficiently and eventually the salinity inside and outside of the salt fingers will be the same, hence the growth of the fingers will stop.
At the depth where the salt fingers stopped, a new interface has formed. This new interface can also develop salt fingering, leading to a staircase-like structure in temperature and salinity.
After salt fingering has been introduced, there are usually several other occasions where it, or its effects, can be pointed out, like for example when showing this experiment (see picture below), when talking about the hydrographic properties in the area of the Mediterranean outflow or the Arctic, or when talking about nutrients in subtropical gyres.
This is a zoom in on one of the bottles shown in this experiment: In the warm bottle, the red food dye acts as salt to form salt fingers!
While talking about salt fingering, since I focus so much on the process, I have always been under the illusion that students actually understand the reasoning behind it and that they can reproduce and transfer it. Reproduce they can – transfer not so much. Stay tuned for the next post discussing reasons and possible ways around it.
My favorite oceanographic process, as all of my students and many of my acquaintances know, is double-diffusive mixing. Look at how awesome it is:
Double-diffusive mixing happens because heat and salt’s molecular diffusion are very different: Heat diffuses about a factor 100 faster than salt. This can lead to curious phenomena: Bodies of water with a stable stratification in density will start to mix much more efficiently than one would have thought.
In the specific case of a stable density stratification with warm, salty water over cold, fresh water, finger-like structures form. Those structures are called “salt fingers”, the process is “salt fingering”.
Salt fingering happening with the red food dye acting as “salt”.
Even though salt fingers are tiny compared to the dimensions of the ocean, they still have a measurable effect on the oceanic stratification in the form of large-scale layers and stair cases, and not only the stratification in temperature and salinity, but also on nutrient availability in the subtropical gyres, for example, or on CO2 drawdown.
Over the next couple of posts, I will focus on double diffusive mixing, but less on the science and more on how it can be used in teaching. (If you want to know more about the science, there are tons of interesting papers around, for example my very first paper)