Early freezing dynamics of an aqueous foam.

Phase-change is an essential and unavoidable process to obtain solid foam. We study experimentally the solidification dynamics of a model aqueous foam in contact with a cold substrate. The substrate temperature, the foam bubble radius and the liquid fraction are changed.

Contact Line Catch Up by Growing Ice Crystals.

The effect of freezing on contact line motion is a scientific challenge in the understanding of the solidification of capillary flows. In this Letter, we experimentally investigate the spreading and freezing of a water droplet on a cold substrate. We demonstrate that solidification stops the spreading because the ice crystals catch up with the advancing contact line.

Ejecta, Corolla, and Splashes from Drop Impacts on Viscous Fluids.

We investigate the impact of liquid drops on deep pools of aqueous glycerol solutions with variable pool viscosity and air pressure both experimentally and numerically. With this approach, we are able to address drop impacts on substrates that continuously transition from low-viscosity liquids to almost solids. We show that the generic corolla spreading out from the impact point consists of two distinct sheets, namely an ejecta sheet fed by the drop liquid and a second sheet fed by the substrate liquid, which evolve on separated timescales.

Frozen Impacted Drop: From Fragmentation to Hierarchical Crack Patterns.

We investigate experimentally the quenching of a liquid pancake, obtained through the impact of a water drop on a cold solid substrate (0 °C to -60 °C). We show that, below a certain substrate temperature, fractures appear on the frozen pancake and the crack patterns change from a 2D fragmentation regime to a hierarchical fracture regime as the thermal shock increases. The different regimes are discussed and the transition temperatures are estimated through classical fracture scaling arguments.

Evaporation of droplets in a Champagne wine aerosol.

In a single glass of champagne about a million bubbles nucleate on the wall and rise towards the surface. When these bubbles reach the surface and rupture, they project a multitude of tiny droplets in the form of a particular aerosol holding a concentrate of wine aromas. Based on the model experiment of a single bubble bursting in idealized champagnes, the key features of the champagne aerosol are identified.