Coffee Grains Mysteriously Moving: A Puzzling Sight

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The discussion revolves around the observation of coffee grains moving mysteriously on the surface of a cup of hot coffee, drawing parallels to chaotic motion described in James Gleick's book "Chaos." The phenomenon is linked to convection currents, where hot coffee rises and cools, creating swirling motions that can also be observed with lighter particles like polystyrene in a room. While some participants suggest thermodynamics as an explanation, others argue that temperature differences in the observed scenario are unlikely, pointing to surface curvature effects potentially related to Einstein's theories. The conversation highlights the intersection of everyday observations with complex scientific principles. This intriguing phenomenon invites further exploration into the dynamics of fluid motion and chaos theory.
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once whlie stirring on the top of cup filled with black cofee i saw something really cool, yet disturbing...

the grains floating on the upper surface, in the middle if the plain were randomly moving, and at a certain distance from the cup edge it rapidly move toward the edge and sticked to it.
then i remembered that once in a museom i saw tiny polystyrene in the room's atmosphere, and it acted exacly the same as the cofee grains.
 
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I once read a book titled 'choas' by James Gleick and as the name suggests it decribes the theory of choas.

In the beginning chapters of that book it spoke about the work of Lorenz, and his work on predicting weather systems, in particular convection currents. Lorenz described the sometimes choatic motion (swirling) of the convection current in a cup of hot coffee!

If the coffee is just warm it will cool without hydrodynamic motion. However if the coffee is hot then hot coffee from the bottom of the cup will rise to the cooler top surface and cool and fall back to the bottom of the cup whilst more hot coffee rises to the top etc... this hydrodynamic process creates complex convection currents and he stated that they were noticable if one added a little cream to the coffee, I guess you saw the same effect using your coffee granuals.

The same phenomenon can occur in rooms that contain the same convection currents i.e from the baking sun or radiators. This may also explain your polystyrene observations.

Regards

Tom
 
well, it can't be connected to thermodynamics, i suspected someone would suggest that, which is pretty much legitimate lane to explore, which is the reson i mentioned the polystyrene case. the room was at about 20 degrees, and the water were simply put in a metal container. so i doubt is about temperature differences.
i think there was some very short explanation on the phenomenon, it think it had something to do with the surface curvature, and einstein was mentioned also...
i guess thay if Albert's name was mentioned it must be something big and scary...
 
Hello! Let's say I have a cavity resonant at 10 GHz with a Q factor of 1000. Given the Lorentzian shape of the cavity, I can also drive the cavity at, say 100 MHz. Of course the response will be very very weak, but non-zero given that the Loretzian shape never really reaches zero. I am trying to understand how are the magnetic and electric field distributions of the field at 100 MHz relative to the ones at 10 GHz? In particular, if inside the cavity I have some structure, such as 2 plates...

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