Application of laser induced capillary wave for viscosity measurement (4th Report, Mechanism of the capillary wave generation)

摘要

In the food industry, the viscosity of food plays a very important role. In the present study, we have developed the experimental apparatus based on the laser induced capillary wave techniques by using pulsed CO{sub}2 laser. In this method, pulsed two high-power laser beams intersect on a sample and they generates capillary wave on the surface. Detected signal from toluene was very well in agreement with theoretical waveforms considering the temperature dependence of the surface tension. It was clarified that two contributions of the thermal expansion and the temperature dependence of the surface tension are dominant mechanisms for the wave generation.