A team of physicists has discovered a new role for a specific type of turbulence—a finding that sheds light on fluid flows ranging from the Earth’s liquid core to boiling water.
Cerebras Systems, the pioneer in high performance artificial intelligence (AI) compute, today announced, for the first time ever, the simulation of a high-resolution natural convection workload at near real-time rates.
Foods will sometimes get stuck to a heated surface, even if oil or a nonstick frying pan is used. Scientists have investigated the fluid properties of oil on a flat surface and their work, reported in Physics of Fluids, shows convection may be to blame. When the pan is heated from below, a temperature gradient is established in the oil film, as well as a surface tension gradient. This gradient sets up a type of convection known as thermocapillary convection.
Through convection, as the liquid toward the bottom of a container warms up, it becomes less dense and moves to the top, allowing a cooler section of the liquid to contact the heating source. This ultimately results in a uniform temperature throughout the container. Inside a microwave, however, the electric field acting as the heating source exists everywhere and the convection process does not occur. Researchers studied this nonuniform heating behavior and present a solution in AIP Advances.