Image-Video 1 // David Kuchta

Image-Video 1 // David Kuchta

This image provides an interesting perspective on the fluid mechanics behind mixing creamer into coffee. The difference in fluid density leads to a Raleigh-Taylor Instability. Pouring the creamer into the coffee from above also yields a difference in velocity between the two fluids, which causes a Kelvin-Helmholtz instability. Both of these instabilities are responsible from driving the interaction between the two fluids.

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8 Comments. Leave new

  • James Hartwig
    Sep 23, 2020 19:06

    Coffee and creamer is such a classic combination – I’ll never get tired of looking at it.

  • Jillian Weber
    Sep 21, 2020 13:35

    I love the distinction between the colors of the coffee and the creamer!

  • Aldwin Bretoux
    Sep 21, 2020 13:16

    I like the choice of the white back grounds, it really makes the color of the mixing fluids pop

  • Olivia Ward
    Sep 21, 2020 13:02

    I really like how clean this photo looks. I like how you can see the coffee mixing with the creamer. I think it creates a really nice visual effect.

  • Hunter Hach
    Sep 21, 2020 13:02

    I really like how the ice breaks up the flow. I’d be interested to see both ice and no ice!

  • Jacob Christiansen
    Sep 21, 2020 13:01

    I really love the white background you chose to use! I believe this really fits well with the ashtestics of the creamer/glass.

  • Megan Borfitz
    Sep 21, 2020 12:59

    I really like the background and how it complements the color of the creamer. I also like the state that the creamer is in when you took the picture. I like the color contrast within the glass.

  • Colton Oglesbee
    Sep 15, 2020 23:07

    David, I just wanted to say this is an awesome picture. It captures some fluid dynamics that most people see daily, but is very beautiful. Also the lighting looks great!


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