2005
DOI: 10.1209/epl/i2004-10408-x
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Order and disorder in columnar joints

Abstract: PACS. 45.70.Qj -pattern formation. PACS. 62.20.Mk -Fatigue, brittleness, fracture, and cracks.Abstract. -Columnar joints are three-dimensional fracture networks that form in cooling basalt and several other media. The network organizes itself into ordered, mostly hexagonal columns. The same pattern can be observed on a smaller scale in desiccating starch. We show how surface boundary conditions in the desiccation of starch affect the formation of columnar joints. Under constant drying power conditions, we find… Show more

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Cited by 76 publications
(115 citation statements)
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“…As well, the standard deviation of the joint angles, σ θ , estimated by the present analysis shows a certain deviation from the earlier one; it was reported in Ref. [35] that σ θ ∼ 25 • for corn starch samples, which is smaller than our result of σ θ ∼ 33 • . These differences in the probability distribution of joint angles for corn starch may be attributed to the difference either in experimental conditions or the methodology for quantifying joint angles, though the detailed understanding has not yet been reached.…”
Section: Geometry Of Crack Patterncontrasting
confidence: 94%
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“…As well, the standard deviation of the joint angles, σ θ , estimated by the present analysis shows a certain deviation from the earlier one; it was reported in Ref. [35] that σ θ ∼ 25 • for corn starch samples, which is smaller than our result of σ θ ∼ 33 • . These differences in the probability distribution of joint angles for corn starch may be attributed to the difference either in experimental conditions or the methodology for quantifying joint angles, though the detailed understanding has not yet been reached.…”
Section: Geometry Of Crack Patterncontrasting
confidence: 94%
“…Of the many candidates, corn starch slurry (i.e., a dense mixture of corn starch powder with distilled water) [33][34][35][36][37][38] can exhibit heterogeneous crack network characteristics consisting of two distinct types, namely primary cracks and secondary cracks. Primary cracks are long and nearly straight cracks, and they emerge in advance of the appearance of secondary cracks.…”
Section: Introductionmentioning
confidence: 99%
“…1 A and D), that have been known since at least Victorian times (9), although they have only recently been investigated quantitatively (17)(18)(19)(20)(21).…”
Section: Experimental Observations On Starchmentioning
confidence: 99%
“…In runs with feedback control, the evaporation rate was held constant, and a stable average column size was reached within 1 cm of the drying surface, and maintained to the base of the starchcake (21). In runs without feedback control, the evaporation rate decreases decreased with time, the fracture front slowed, and the columns became larger with depth (19,21,25). We measured column scales in both controlled and uncontrolled runs and were thus able to study the column scale over over a wide range of fracture advance rates.…”
Section: Experimental Observations On Starchmentioning
confidence: 99%
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