【Haichuan Fun Chemicals】You need to understand fluid dynamics even when boiling an egg
Thread Content
When a bunch of eggs are boiled in a pot, a honeycomb-like hexagonal structure is formed due to Rayleigh–Bénard convection
This same phenomenon can occur when using a pan to make tangyuan
The so-called Rayleigh-Bénard convection is actually a self-organizing pattern. That is, for fluids that meet certain conditions, as the lower part is heated and a certain threshold is exceeded, stable heat conduction is replaced by unstable convection patterns, resulting in the spontaneous formation of a hexagonal honeycomb-like convection structure. At the center of the hexagon, the fluid heats up and rises, while at the edges of the hexagon, the fluid cools down and sinks.
While ordinary people find it fun, scientists have to come up with an explanation for it