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Marangoni effect
The Marangoni effect (also called the Gibbs–Marangoni effect) is the mass transfer along an interface between two fluids due to surface tension gradient. In the case of temperature dependence, this phenomenon may be called thermo-capillary convection (or Bénard–Marangoni convection).
==History==
This phenomenon was first identified in the so-called "tears of wine" by physicist James Thomson (Lord Kelvin's brother) in 1855.〔James Thomson (1855) ("On certain curious Motions observable at the Surfaces of Wine and other Alcoholic Liquors," ) ''Philosophical Magazine'', 10 : 330-333.〕 The general effect is named after Italian physicist Carlo Marangoni, who studied it for his doctoral dissertation at the University of Pavia and published his results in 1865. A complete theoretical treatment of the subject was given by J. Willard Gibbs in his work ''On the Equilibrium of Heterogeneous Substances'' (1875-8).〔Josiah Willard Gibbs (1878) "On the equilibrium of heterogeneous substances. Part II," ''Transactions of the Connecticut Academy of Arts and Sciences'', 3 : 343-524. The equation for the energy that's required to create a surface between two phases appears on (page 483 ). Reprinted in: Josiah Willard Gibbs with Henry Andrews Bumstead and Ralph Gibbs van Name, ed.s, ''The Scientific Papers of J. Willard Gibbs, ...'', vol. 1, (New York, New York: Longmans, Green and Co., 1906), (page 315 ).〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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