Fluctuation-induced dynamics of multiphase liquid jets with ultra-low interfacial tension.

Control of fluid dynamics at the micrometer scale is essential to emulsion science and materials design, which is ubiquitous in everyday life and is frequently encountered in industrial applications. Most studies on multiphase flow focus on oil-water systems with substantial interfacial tension. Advances in microfluidics have enabled the study of multiphase flow with more complex dynamics. Here, we show that the evolution of the interface in a jet surrounded by a co-flowing continuous phase with an ultra-low interfacial tension presents new opportunities to the control of flow morphologies. The introduction of a harmonic perturbation to the dispersed phase leads to the formation of interfaces with unique shapes. The periodic structures can be tuned by controlling the fluid flow rates and the input perturbation; this demonstrates the importance of the inertial effects in flow control at ultra-low interfacial tension. Our work provides new insights into microfluidic flows at ultra-low interfacial tension and their potential applications.

Surface tension-induced gel fracture. Part 1. Fracture of agar gels.

This work involves an experimental investigation of the spreading of liquids on gel layers in the presence of surfactants. Of primary interest is the instability that accompanies the cracking of gels through the deposition and subsequent spreading of a drop of surfactant solution on their surfaces. This instability manifests itself via the shaping of crack-like spreading "arms", in formations that resemble starbursts. The main aim of this study is to elucidate the complex interactions between spreading surfactants and underlying gels and to achieve a fundamental understanding of the mechanism behind the observed phenomenon of the cracking pattern formation. By spreading SDS and Silwet L-77 surfactant solutions on the surfaces of agar gels, the different ways that system parameters such as the surfactant chemistry and concentration and the gel strength can affect the morphology and dynamics of the starburst patterns are explored. The crack propagation dynamics is fitted to a power law by measuring the temporal evolution of the length of the spreading arms that form each one of the observed patterns. The values of the exponent of the power law are within the predicted limits for Marangoni-driven spreading on thick layers. Therefore, Marangoni stresses, induced by surface tension gradients between the spreading surfactant and the underlying gel layer, are identified to be the main driving force behind these phenomena, whereas gravitational forces were also found to play an important role. A mechanism that involves the "unzipping" of the gel in a manner perpendicular to the direction of the largest surface tension gradient is proposed. This mechanism highlights the important role of the width of the arms in the process; it is demonstrated that a cracking pattern is formed only within the experimental conditions that allow S/Δw to be greater than G', where S is the spreading coefficient, Δw is the change in the width of the crack, and G' is the storage modulus of the substrate.

Surface tension-induced gel fracture. Part 2. Fracture of gelatin gels.

The spreading of surfactants on gel layers has been found to be accompanied by an intriguing instability which involves the formation of crack-like patterns on the surface of the gel. In an attempt to extend the findings on the spreading on agar gels presented in part 1 of this series, this paper examines the case of surfactant spreading on gelatin, which is a characteristic example of a protein-based gel. Aqueous solutions of Silwet L-77 of varying concentrations were spread on thick gelatin layers of varying concentrations. The resulting pattern formation was found to have many similarities to the corresponding phenomenon on agar. In terms of spreading dynamics, the values of the spreading exponent, n, of the power law L(t) ~ kt(n), which describes the temporal evolution of the cracks, are similar to those of the agar case, within the predicted limits for surface tension gradient-induced spreading on thick films, highlighting the dominant presence of Marangoni stresses. However, the values of the spreading coefficient, k, are much smaller compared to those measured during the spreading on agar. Further observations are linked with the rheological properties of gelatin, which are also measured in detail.