冻结的Cheerios效应：由推进的凝固前沿引起的粒子-粒子相互作用
Frozen Cheerios effect: Particle-particle interaction induced by an advancing solidification front
AI总结：
本文研究了冻结过程中水-冰界面附近粒子的相互作用，发现导热性高于水的粒子吸引聚集（冻结Cheerios效应），低于水的粒子分离，且相互作用取决于凝固前沿速度和热导率失配。
摘要：
液体界面上的粒子由于毛细力与重力浮力（即垂直于扭曲的自由表面）竞争而倾向于聚集。这被称为Cheerios效应。本文通过实验和理论研究冻结过程中两个浸没粒子在接近的水-冰界面附近的相互作用。观察到导热性优于水的粒子在冻结时相互吸引并形成团簇。我们将此特性称为冻结的Cheerios效应，其中相互作用由所经历的排斥力方向（即垂直于扭曲的等温线）的改变所驱动。另一方面，导热性低于水的粒子分离，突出了冻结过程中热传导的重要性。基于现有的单粒子在冰中捕获的模型，我们发展了对多粒子相互作用的理解。我们发现粒子-粒子相互作用的整体效率关键取决于凝固前沿速度。我们的理论解释了为什么粒子与水之间的热导率失配决定了粒子-粒子相互作用的吸引/排斥性质。
英文摘要：
Particles at liquid interfaces have the tendency to cluster due to capillary forces competing with gravitational buoyancy (i.e., normal to the distorted free surface). This is known as the Cheerios effect. Here we experimentally and theoretically study the interaction between two submerged particles near an advancing water-ice interface during the freezing process. Particles that are thermally more conductive than water are observed to attract each other and form clusters once frozen. We call this feature the frozen Cheerios effect, where interactions are driven by alterations to the direction of the experienced repelling force (i.e., normal to the distorted isotherm). On the other hand, particles less conductive than water separate, highlighting the importance of thermal conduction during freezing. Based on existing models for single particle trapping in ice, we develop an understanding of multiple particle interaction. We find that the overall efficacy of the particle-particle interaction critically depends on the solidification front velocity. Our theory explains why the thermal conductivity mismatch between the particles and water dictates the attractive/repulsive nature of the particle-particle interaction.
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