scholarly journals Spectral analysis on effects of solid surface structures on mechanism of local heat transport across solid-liquid interface

2020 ◽  
Vol 2020 (0) ◽  
pp. 0068
Author(s):  
Kentaro Nishi ◽  
Kunio Fujiwara ◽  
Masahiko Shibahara
2021 ◽  
Author(s):  
Chigusa Okano ◽  
Tomohiro Hirayama ◽  
Nobuhiko Nomura ◽  
Yutaka Yawata

Abstract Herein, we demonstrated that the use of index-matching materials (IMM) allows direct visualization of microbial cells maintained at a solid-liquid interface through confocal reflection microscopy (CRM). The RI mismatch induces a background reflection at the solid-liquid interface, which dwarfs the reflection signals from the cells and results in low-contrast images. We found that the IMM sufficiently suppressed the background reflection at the solid-liquid interface, facilitating the imaging of microbes at the solid surface using CRM. Further, we succeeded in temporal imaging of initial biofilms directly colonizing the IMM with CRM in a tag free fashion, and thus, it is highly advantageous for probing the dynamics of biofilm formation, along with visualization of environmental organisms and newly isolated bacteria, for which transformation methods are difficult to establish.


2020 ◽  
Vol 142 (6) ◽  
Author(s):  
Mohammad Parsazadeh ◽  
Xili Duan

Abstract This research investigates the melting rate of a phase change material (PCM) in the presence of Rayleigh–Benard convection. A scaling analysis is conducted for the first time for such a problem, which is useful to identify the parameters affecting the phase change rate and to develop correlations for the solid–liquid interface location and the Nusselt number. The solid–liquid interface and flow patterns in the liquid region are analyzed for PCM in a rectangular enclosure heated from bottom. Numerical and experimental results both reveal that the number of Benard cells is proportional to the ratio of the length of the rectangular enclosure over the solid–liquid interface location (i.e.,, the liquified region aspect ratio). Their effect on the local heat flux is also analyzed as the local heat flux profile changes with the solid–liquid interface moving upward. The variations of average Nusselt number are obtained in terms of the Stefan number, Fourier number, and Rayleigh number. Eventually, the experimental and numerical data are used to develop correlations for the solid–liquid interface location and average Nusselt number for this type of melting problems.


1969 ◽  
Vol 91 (3) ◽  
pp. 385-389 ◽  
Author(s):  
M. N. O¨zis¸ik ◽  
J. C. Mulligan

The transient freezing of a liquid flowing inside a circular tube is investigated analytically under the assumption of a constant tube wall temperature which is lower than the freezing temperature, constant properties, a slug-flow velocity profile and quasisteady state heat conduction in the solid phase. The variation of the local heat flux and the profile of the solid-liquid interface during freezing has been determined as a function of time and position along the tube. The analysis produced steadystate heat transfer rates and profiles for the solid-liquid interface which agreed well with experiments.


Author(s):  
Wei Li ◽  
Jianbin Chen ◽  
Chengdong Zhang ◽  
Yudie Li ◽  
Lijia Wan ◽  
...  

The molecular self-assembly of carboxylic acid molecules on a solid surface plays an important role in understanding the nanoscale-precision construction of functional patterns. In this study, the mixing behavior of...


2008 ◽  
Vol 53 (28) ◽  
pp. 8196-8202 ◽  
Author(s):  
Mayumi Kaneko ◽  
Masanobu Nakayama ◽  
Yasuhiro Wakizaka ◽  
Kiyoshi Kanamura ◽  
Masataka Wakihara

Author(s):  
Sudhakar Subudhi ◽  
Jaywant H. Arakeri

The present paper analyzes the effects of plumes for heat transfer enhancement at solid-liquid interface taking both smooth and grooved surfaces. The experimental setup consists of a tank of dimensions 265 × 265 × 300 (height) containing water. The bottom surface was heated and free surface of the water was left open to the ambient. In the experiments, the bottom plate had either a smooth surface or a grooved surface. We used 90° V-grooved rough surfaces with two groove heights, 10mm and 3mm. The experiment was done with water layer depths of 90mm and 140mm, corresponding to values of aspect ratio (AR) equal to 2.9 and 1.8 respectively. Thymol blue, a pH sensitive dye, was used to visualize the flow near the heated plate. The measured heat transfer coefficients over the grooved surfaces were higher compared that over the smooth surface. The enhanced heat transport in the rough cavities cannot be ascribed to the increase in the contact area, rather it must be the local dynamics of the thermal boundary layer that changes the heat transport over the rough surface.


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