Experimental study of non-Boussinesq Rayleigh-Benard convection at high Rayleigh and Prandtl numbers
Experimental study of non-Boussinesq Rayleigh-Benard convection at high Rayleigh and Prandtl numbers
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高瑞利数和普朗特数非布辛涅斯克瑞利-贝纳德对流的实验研究
DOI：
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发表时间：
1999
期刊：
影响因子：
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通讯作者：
D. Weeraratne
中科院分区：
文献类型：
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作者：
M. Manga;D. Weeraratne
为了研究高瑞利数（Ra）和普朗特数（Pr）下的对流，对一层流体进行了从下加热和从上冷却的一系列实验。工作液玉米糖浆的黏度很大程度上取决于温度。在各种实验中，流体层内的粘度以6到1.8×103的倍数变化。共对104 O（107）进行了28次实验，没有任何大规模环流的证据，流动仅由羽流组成。羽流有蘑菇形状的“头”和连续的“尾”附着在各自的热源上。
A set of experiments is performed, in which a layer of fluid is heated from below and cooled from above, in order to study convection at high Rayleigh numbers (Ra) and Prandtl numbers (Pr). The working fluid, corn syrup, has a viscosity that depends strongly on temperature. Viscosity within the fluid layer varies by a factor of 6 to 1.8×103 in the various experiments. A total of 28 experiments are performed for 104 O(107), there is no evidence for any large scale circulation, and flow consists only of plumes. Plumes have mushroom-shaped “heads” and continuous “tails” attached to their respective therma...