By Hannah Schumaker for Spring 2013 Get Wet.
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Bubbles in chocolate milk, color inverted.
Bubbles in chocolate milk, color inverted.
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When Guinness Draught Stout is poured into a glass with sloping sides, the bubbles formed by nitrogen and CO2 coming out of solution rush upward in the middle of the glass, and the liquid recircualtes downward near the walls, carrying small bubbles along.
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Air bubbles and magnetically excited ferrofluid suspended in liquid soap.
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Flow Vis Guidebook
- Particles 2: Aerosols - Under Construction
- Introduction to the Guidebook
- Overview 1: Phenomena. Why Does It Look Like That?
- Overview 2: Visualization Techniques
- Overview 3: Lighting
- Overview 4 - Photography A: Composition and Studio Workflow
- Overview 4 - Photography B: Cameras
- Overview 4 - Photography C: Lenses - Focal Length
- Overview 4 - Photography C: Lenses - Aperture and DOF
- Overview 4: Photography D: Exposure
- Overview 4 - Photography E - Resolution
- Overview 5 - Post-Processing
- Clouds 1: Names
- Clouds 2: Why Are There Clouds? Lift Mechanism 1: Instability
- Clouds 3: Skew - T and Instability
- Clouds 4: Clouds in Unstable Atmosphere
- Clouds 5: Lift Mechanism 2 - Orographics
- Clouds 6: Lift Mechanism 3 - Weather Systems
- Boundary Techniques - Introduction
- Dye Techniques 1 - Do Not Disturb
- Dye Techniques 2 - High Visibility
- Dye Techniques 3 - Light Emitting Fluids
- Refractive Index Techniques 1: Liquid Surfaces
- Refractive Index Techniques 2: Shadowgraphy and Schlieren
- Particle Physics: Flow and Light
- Art and Science
- TOC and Zotpress test
- Photons, Wavelength and Color