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.

FlowVis@CU
2013, 2013 Spring Team Second, Flow Categories, Images, Media, Saffman-Taylor Instability, z Class & Assignment

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

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