Food dye injected into olive oil forms the Saffman-Taylor fingering instability in a Hele-Shaw cell, in front of a red background.

Food dye injected into olive oil forms the Saffman-Taylor fingering instability in a Hele-Shaw cell, in front of a red background.

By Hans Loewentheath, Thomas Pohlman and Grant Boerhave for Spring 2013 Team Second.
Read the Report

Previous Post
A mixture of blue food dye and olive oil injected into olive oil in a Hele Shaw cell fingers in the Saffman Taylor instability at small scale.
Next Post
Fluid in a thin layer between plexiglas sheets exhibits a fingering instability when the sheets are separated and air is drawn in. Also known as the Taylor-Saffman instability in a Hele Shaw cell.

Leave a Reply

Your email address will not be published.

Fill out this field
Fill out this field
Please enter a valid email address.