关键词: 马兰戈尼效应, 扩散系数, 表面张力, 液体的润湿性

Abstract:  This paper demonstrates the instability when a mixture of water and ethanol is deposited on vegetable oil. The droplets temporarily diffuse and spontaneously disintegrate into thousands of tiny droplets to form a droplet explosion phenomenon. This paper demonstrates through theoretical analysis and experimental investigation that this phenomenon is produced by the interaction of the wetting transition of droplets and the Marangoni effect. The fragmentation phenomenon is measured in two dimensions: total droplet explosion time and diffusion radius, and the parameters affecting droplet explosion fragmentation and affecting final droplet size parameters are obtained.

Key words: Marangoni effect, Diffusion coefficient, Surface tension, Wettability of liquid