We studied the formation dynamics of air bubbles emitted from a nozzle submerged in aqueous glycerol solutions of different viscosities. We describe the evolution of the bubbling regimes by using the air flow rate as a control parameter and the time between successive bubbles as a dynamical variable. Some results concerning bubbling coalescence were emulated with a combination of simple maps. We also observed the formation of air shells surrounding liquid drops inside the liquid, known as antibubbles. The antibubbling conditions were related to an intermittent regime.
Chains of bubbles are seen rising along the wall whenever champagne is poured into a glass. The careful observation of a given bubble chain often reveals that the interbubble distance suddenly changes during the degassing process, indicating different bubbling regimes in this elusive phenomenon of effervescence. We report the transitions between these different bubbling regimes that present sequences of multiple periods known as the period-adding route.
We are presenting an experimental setup based on polarized light, enabling the visualization of the magnetic field of magnetic assemblies using a Hele-Shaw cell filled with ferrofluids. We have simulated the observed patterns with hypergeometric polynomials.
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