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Comparison of the Rotational Behavior of Coffee Creamer in Two Different Liquid Media

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Date Issued:
2015
Summary:
The purpose of this research was to explore dispersion patterns of coffee creamer when exposed to rotating fresh water. The dispersion patterns of the creamer were observed after being both added directly to the rotating water and when having to first traverse a layer of vegetable oil. A rotating platform supporting a beaker was controlled through a power supply. The power supply was adjusted and the dispersion patterns of the creamer were observed at 2, 4, and 6 volts. When added directly, at 2 and 6 volts, the coffee creamer displayed a pattern of swirling around the vertical axis with some dispersion radially towards the bottom of the beaker. At 4 volts bands were formed, which was likely the result of experimenter error. After the vegetable oil was added, the coffee creamer again displayed as swirls after crossing the oil but was not as distinct as when applied directly.
Title: Comparison of the Rotational Behavior of Coffee Creamer in Two Different Liquid Media.
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Name(s): Lindstedt, Erik
Sandoval, Sarel
Gavalas, Sebastian
Nguyen, Kevin
Balark, Kamanie
Su, Tsung-Chow
College of Engineering and Computer Science
Type of Resource: text
Genre: Poster
Date Issued: 2015
Publisher: Florida Atlantic University Libraries: Digital Library
Physical Form: pdf
Extent: 1 p.
Language(s): English
Summary: The purpose of this research was to explore dispersion patterns of coffee creamer when exposed to rotating fresh water. The dispersion patterns of the creamer were observed after being both added directly to the rotating water and when having to first traverse a layer of vegetable oil. A rotating platform supporting a beaker was controlled through a power supply. The power supply was adjusted and the dispersion patterns of the creamer were observed at 2, 4, and 6 volts. When added directly, at 2 and 6 volts, the coffee creamer displayed a pattern of swirling around the vertical axis with some dispersion radially towards the bottom of the beaker. At 4 volts bands were formed, which was likely the result of experimenter error. After the vegetable oil was added, the coffee creamer again displayed as swirls after crossing the oil but was not as distinct as when applied directly.
Identifier: FA00005200 (IID)
Subject(s): College students --Research --United States.
Persistent Link to This Record: http://purl.flvc.org/fau/fd/FA00005200
Host Institution: FAU