Tag Archives: mixing
24 Days of #KitchenOceanography — Wind-driven mixing
Tank demonstration of the circulation in a fjord
It has been a long time in the making, but finally we have a nice fjord circulation in our tank!
Pierre and I tried to improve it 6 years ago, Steffi, Ailin and I have been working on it for a couple of days last August, then finally this morning, Steffi and I tried again — and it worked beautifully right away!
We now have an experiment that shows how a fresh, yellow inflow (representing the freshwater input into fjords close to their heads by rivers) flows over a initially stagnant pool of salt water. As the freshwater plume flows out of the fjord, it entrains more and more salt water from below, thus thickening and setting up a return flow that brings in more salt water from the reservoir (representing the open ocean) on the right.
We drop dye crystals to visualize the surface current going out of the fjord and the return flow going in, and draw the profiles on the tank to be able to discuss them later.
Here is a movie of the whole thing:
But there is more to see!
When tipping the tank to empty it, a lot of turbulence was created at the sill (see movie below). While a fjord typically isn’t tipped very often, what we see here is basically what tides do on the sill (see the waves that keep going back and forth over the sill after the tank is initially lifted? Those are exactly like tides). This could purposefully integrated in teaching rather than only happen by accident, those waves could be created just by surface forcing rather than by tipping the tank. That’s a very nice demonstration to explain high mixing rates in the vicinity of steep topography!
And then there is also the issue of very low oxygen concentrations in some Norwegian fjords, and one proposed solution is to bring the river inflow deep down into the fjord. The idea is that the less dense river water will move up to the surface again, thereby creating mixing and oxygenating the stagnant deep water that, in some cases, hasn’t been renewed in many years.
We model this by putting the inflow (the hose) down into the tank and see the expected behaviour. What we also see: Since the water has a quite strong downward component as it enters the fjord, it stirs up a lot of old dye from the bottom. So possibly something to be aware of since there might be stuff dumped into fjords that you might not necessarily want to stir up…
And last, not least, a bonus picture: This is how we measure temperature at GFI. You would think it should be possible to find a smaller thermometer that isn’t an old reversing mercury one? But in any case, this worked very well, too :-)
Accidental double-diffusive mixing
When setting up the stratification for the Nansen “dead water” demo (that we’ll show later today, and until then I am not allowed to share any videos, sorry!), I went into a meeting after filling in layer 4 (the then lowest). When I came back, I wanted to fill in layer 5 as the new bottom layer. For this experiment we want the bottom four layers to have the same density (so we would actually only have one shallow top layer and then a deep layer below [but we can’t make enough salt water at a time for that layer, so I had to split it into four portions]), and I had mixed it as well as I could. But two things happened: a) my salinity was clearly a little fresher than the previous layer, and b) the water in the tank had warmed up and the new 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 slightly lighter pink water? How cool is this??? I am completely flashed. Salt fingering in a 6 meter long tank! :-D
Layered latte: A great real-life example of double-diffusive mixing!
Sometimes sitting in a café for a work meeting with #lieblingskollegin Julia can lead to unexpected discoveries of oceanographic processes — in my latte! It’s those little things that inspire blog posts…
“Kitchen oceanography” brings the ocean to your house or class room!
Oceanography is often taught in a highly theoretical way without much reference to students’ real life experience. Of course a sound theoretical basis is needed to understand the complexity of the climate system, but sometimes a little “kitchen oceanography” — doing experiments on oceanographic topics with household items — goes a long way to raise interest in the kind of processes that are not easily observed in the real world. I’ve previously written a lot about simple experiments you can perform just using plastic cups, water, ice cubes, and a little salt. But sometimes it’s even easier: Sometimes your oceanography is being served to you in a cafe!
Oceanic processes can be observed in your coffee!
Have you ever looked at your latte and been fascinated by what is going on in there? Many times you don’t just see a homogenous color, but sometimes you see convection cells and sometimes even layers, like in the picture below.
But do you have any ideas why sometimes your latte looks like this and other times it doesn’t?
When you prepare latte in the right way, many layers form
Layers forming in latte (and in the ocean or in engineering applications) are an active research field! In the article “laboratory layered latte” by Xue et al. (2017), the authors describe that the “injection velocity” of espresso into the warm milk has to be above a critical value in order for these pretty structures to form in a latte. They even provide a movie where you can watch the layers develop over a period of several minutes.
The homogeneous layers with sharp boundaries are caused by double-diffusive mixing
Double-diffusive mixing, which is causing the formation of these layers, is the coolest process in oceanography. 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.
But there are more fascinating things going on with the latte. Would you expect this stratification to remain as clearly visible as it is in the picture above even though the glass is now half empty? I did not! And then check out what happens when you move the glass: Internal waves can travel on the boundaries between layers!
You can use this in class to teach about mixing!
Mixing in the ocean is mostly observed by properties changing over time or in space, and even though (dye) tracer release experiments exist, they are typically happening on scales that provide information on the large-scale effects of mixing and not so much on the mixing itself. And they are difficult to bring inside the classroom! But this is where kitchen oceanography and experiments on double-diffusive mixing come in. If you need inspiration on how to do that, I’ve recently published an article on this (unfortunately only in German), but there are plenty of resources on this blog, too. Or shoot me an email and we’ll talk!
P.S.: Even though the coffee company is displayed prominently in the pictures above, they did not pay for my coffee (or anything else). But if they’d be interested and make me a good offer, I’d definitely write up some fun stuff on learning oceanography with coffee for them ;-)
Tides themselves don’t induce (a lot of) mixing, only tides hitting topography do. An experiment.
As you might have noticed, the last couple of days I have been super excited to play with the large tanks at GFI in Bergen. But then there are also simple kitchen oceanography experiments that need doing that you can bring into your class with you, like for example one showing that tides and internal waves by themselves don’t do a lot of mixing, and that only when they hit topography the interesting stuff starts happening.
So what we need is a simple 2-layer system and two different cases: One with topography, one without. And because we want to use it to hand around in class, the stratification should be indestructible (-> oil and water) and the container should be fairly tightly sealed to prevent a mess.
Here we go:
There definitely is a lot to be said for kitchen oceanography, too! Would you have thought that using just two plastic bottles and some oil and water could give such a nice demonstration?
Experiment: Influence of stratification on mixing
A wind stress is applied to the surface of a stratified and a non-stratified tank to cause mixing.
This is a pretty impressive experiment to run if you have a lot of time, or to watch the time-lapse of if you don’t. The idea is that a density stratification will make mixing harder than it would be in the unstratified case, because more energy has to be used to break up the stratification.
To look at this, we ran two experiments, one after the other.
In the first one, we took a tank full of freshwater, added dye droplets and switched on a hair dryer, set to blow pretty much along the surface of the tank, to force mixing through the wind stress. After about a minute, the tank was fully mixed.
In the second experiment, we created a density stratification: salt water with approximately 35 psu, and freshwater. We then added the dye droplets. The droplets never penetrated into the salty layer but instead layered in at the interface between the two layers. (See how there are internal waves on the interface, which is why the dye seems to penetrate much deeper on the right? If you watch the movie at the bottom of this page, you see the internal wave very clearly) We then added the hair-dryer wind stress.
After a minute, the surface layer was well mixed, but there was no mixing penetrating into the bottom layer. (We added blue dye at some point, which makes the picture below a little confusing.) To fully mix the whole depth, the wind forcing ran for 86 minutes (and I am proud to report that my hair dryer survived this ordeal! Don’t leave this experiment on its own, not every hair dryer might make this without catching fire!).
This is a great demonstration of how mixing is inhibited by stratification. We had expected to see a difference, but we were really surprised that the difference was so large. Of course, the stratification in our tank was pretty harsh, but still.
Watch a short movie below and a movie containing the full time lapse even further down!
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 November 27th, 2015.
“Laboratory layered latte” – combining latte and double diffusion. Easily my favourite paper ever!
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
My favorite demonstration of the coolest mixing process: Salt fingering!
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!
Check out the new page I made for 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!