On Some Peculiarities of Implementation of Instability of Flat Charged Surface of Electroconductive Liquid

A. I. Grigor’ev
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Abstract

The characteristic sizes and charges of droplets formed during the realization of the electrostatic instability of a uniformly charged, charge-induced flat surface of an electrically conductive liquid are calculated on the base of the principle of the least energy dissipation in the Onsager nonequilibrium processes. It was found that the droplets of the same size and charges are emitted when the electrostatic instability of a flat liquid surface is realized. The surface should be infinitely extended along both axes of the Cartesian coordinate system of the liquid, and the axes should be perpendicular to the direction of gravity. If to compare the same characteristics of the charged droplet disintegration, unstable to its own charge, then there will be a number of differences, i.e., in the number of emitted progeny droplets, in their sizes and charges, and in the tendency of all parameters to change with an increase in the ordinal number of the progeny droplet. The paper considers the progeny droplets to be initially unstable to the electric charge which is located on them.

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关于实现导电液体平坦带电表面不稳定性的一些特性
基于Onsager非平衡过程中的最小能量耗散原理,计算了在实现均匀带电、电荷诱导的导电液体平坦表面的静电不稳定性过程中形成的液滴的特征尺寸和电荷。研究发现,当实现平坦液体表面的静电不稳定性时,会发射出相同大小和电荷的液滴。表面应沿着液体笛卡尔坐标系的两个轴无限延伸,并且这些轴应垂直于重力方向。如果比较带电液滴崩解的相同特征,对其自身的电荷不稳定,那么将存在许多差异,即发射的子代液滴的数量、它们的大小和电荷,以及所有参数随子代液滴滴序数量的增加而变化的趋势。本文认为子代液滴最初对其上的电荷不稳定。
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来源期刊
Surface Engineering and Applied Electrochemistry
Surface Engineering and Applied Electrochemistry Engineering-Industrial and Manufacturing Engineering
CiteScore
1.60
自引率
22.20%
发文量
54
期刊介绍: Surface Engineering and Applied Electrochemistry is a journal that publishes original and review articles on theory and applications of electroerosion and electrochemical methods for the treatment of materials; physical and chemical methods for the preparation of macro-, micro-, and nanomaterials and their properties; electrical processes in engineering, chemistry, and methods for the processing of biological products and food; and application electromagnetic fields in biological systems.
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