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  • 1
    Electronic Resource
    Electronic Resource
    Amsterdam : Elsevier
    International Journal of Biochemistry 24 (1992), S. 65-69 
    ISSN: 0020-711X
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
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  • 2
    Electronic Resource
    Electronic Resource
    Springer
    Heat and mass transfer 25 (1990), S. 281-288 
    ISSN: 1432-1181
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
    Description / Table of Contents: Kurzfassung Bei freien Grenzflächen spielt die thermokapillare Konvektion eine nicht zu vernachlässigende Rolle auf den Wärmetransport. In zwei Experimenten wird deren Einfluß aufgezeigt. In Silikonölen verschiedener Viskosität mit thermisch stabiler Schichtung werden Luftblasen eingebracht und das durch die thermokapillaren Kräfte gegen den Auftrieb erzeugte Geschwindigkeitsfeld vermessen. In einem zweiten Experiment wird die Erhöhung des Wärmeübergangs durch eine Luftblase an einem beheizten Draht gemessen. Trotz kleiner Berührungsfläche kann der Wärmeübergang gegenüber dem Draht ohne Blase verdoppelt werden, was der zusätzlichen Marangoni-Konvektion zuzuschreiben ist. In Wasser wurde dieser Effekt nicht beobachtet, hier wurde durch die Luftblase der Wärmeübergang um 30% reduziert.
    Notes: Abstract The thermocapillary convection on free surfaces is an important mechanism for heat transfer, it is demonstrated in two experiments. Silicon-oil of various viscosity is used as experimental liquid. In the thermal stable stratified liquid air bubbles were injected. Around the bubbles velocity profiles, induced by the thermocapillary force against the buoyancy force were measured. In the second experiment the enhancement of heat transfer induced by air bubbles touching a heated wire is investigated in various liquids. In spite of the small contact area between the bubble and the wire the increase of heat transfer was more than twice of the wire without bubble which is attributed to the Marangoni convection. Using water this enhancement could not be observed. At the bubble the free convection from the wire was hindered and the heat reduced by 30%.
    Type of Medium: Electronic Resource
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