A thin layer of dyed corn syrup is rippled by additional fresh water flowing over the surface.

A thin layer of dyed corn syrup is rippled by additional fresh water flowing over the surface.

By Travis Bildahl for Spring 2014 Team Second.
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Two simultaneous instabilities: food dye and corn syrup exhibit a Marangoni instabiltiy, and dyed water injected into the corn syrup show the Saffman-Taylor fingering instability, all in a Hele Shaw cell.
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Air pulled into ferrofluid forms the Saffman-Taylor fingering instability as the plates of a Hele-Shaw cell are separated.

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