Effect of viscosity difference in static stratified fluids on the convective flux of double-diffusion

Chen Bo; Huang Jianwen; Peng Junke; Huang Sheng

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Chen Bo，Huang Jianwen，Peng Junke, et al. Effect of viscosity difference in static stratified fluids on the convective flux of double-diffusion[J]. Haiyang Xuebao，2025, 47(x)：1–7

Citation:

Chen Bo，Huang Jianwen，Peng Junke, et al. Effect of viscosity difference in static stratified fluids on the convective flux of double-diffusion[J]. Haiyang Xuebao，2025, 47(x)：1–7

Citation:

Chen Bo，Huang Jianwen，Peng Junke, et al. Effect of viscosity difference in static stratified fluids on the convective flux of double-diffusion[J]. Haiyang Xuebao，2025, 47(x)：1–7

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Effect of viscosity difference in static stratified fluids on the convective flux of double-diffusion

Chen Bo^{1, 2, 3, 4
,
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Huang Jianwen^1
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Peng Junke¹,
Huang Sheng¹

1.
School of Hydraulic and Environmental Engineering, Changsha University of Science & Technology, Changsha 410114, China
2.
Key Laboratory of Water-Sediment Sciences and Water Disaster Prevention of Hunan Province, Changsha 410114, China
3.
Key Laboratory of Dongting Lake Aquatic Eco-Environmental Control and Restoration of Hunan Province, Changsha 410114, China
4.
Engineering and Technical Center of Hunan Provincial Environmental Protection for River-Lake Dredging Pollution Control, Changsha 410114, China

Received Date: 2024-12-30
Rev Recd Date: 2025-05-16

Available Online: 2025-06-20

Abstract

Abstract

To investigate the impact of fluid viscosity on flux during double-diffusive convection, a gradient-concentration double-diffusion experiment was designed, where viscosity increases with concentration. Precisely formulated sugar-salt solutions based on mass fraction were injected into a test tank equipped with an intermediate baffle, controlling the salt-fingering density stability ratio at 1.073 and the diffusion-dominated density stability ratio at 0.93. After removing the baffle, a stationary sugar-salt two-layer system formed within the tank. To accurately evaluate double-diffusive phenomena and minimize experimental errors, three time intervals were established for the double-diffusion tests: 300 s, 600 s, and 1800 s. The experimental results revealed that short-term flux is significantly reduced under the influence of viscosity. However, this effect becomes masked by subsequent diffusive fluxes as time progresses. Both salt-fingering and diffusion-dominated double-diffusion exhibit nonlinear relationships between sugar flux and viscosity. In diffusion-dominated double-diffusion, a power-law correlation was established between the flux ratio γ* and viscosity ratio. Nonetheless, the discrepancy between γ and the viscosity ratios of salt finger fluxes is relatively intricate and necessitates a more exhaustive analysis.
- double diffusion convection,
- density stability ratio,
- flux ratio,
- viscosity

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References(35)

References

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