Experimental investigation of double-diffusive groundwater fingers
Using a sand-tank model and the salt-sugar system, double-diffusive fingers formed in a saturated porous medium. In contrast to the quasi-steady fingering typically observed in a viscous fluid, the fingering here was quite unsteady. The fingers’ structure was observed, and measurements of the sugar flux indicate that double-diffusive groundwater fingers can transport solutes at rates as much as two orders of magnitude larger than those associated with molecular diffusion in motionless groundwater. The buoyancy-flux ratio, r = αFT/βFS, increased from r = 0.65 ± 0.02 (at Rρ = 1.02) to r = 0.81 ± 0.06 (at Rρ = 1.50), where Rρ is the density-anomaly ratio. (Using the salt-sugar system in a viscous fluid, r was previously shown to decrease with increasing Rρ.) The buoyancy flux due to sugar varied approximately as R−5.6ρ, which is almost identical with the variation found for salt-sugar fingers in a viscous fluid. The model of Green (1984) was applied to the experiments and predicted buoyancy-flux ratios and finger widths that were in fairly good agreement with the measured values, although the predicted buoyancy fluxes due to sugar were significantly larger than the measured fluxes.