コーヒーリング‐げんしょう〔‐ゲンシヤウ〕【コーヒーリング現象】
コーヒーリング効果
出典: フリー百科事典『ウィキペディア（Wikipedia）』 (2021/08/09 17:25 UTC 版)
物理学においてコーヒーリング（英: coffee ring）とは、粒子を含む液体が蒸発した後に現れる、リング状の蒸発残渣物で、1997年にロバート・D・ディーガンらにより報告された[1]。こぼれたコーヒーが蒸発した後に、このような特徴的なリング状の析出物が現れることから名付けられた。ただし、これはコーヒーだけに見られる現象ではなく、例えば赤ワインをこぼした場合などでも見ることができる。これらや類似のリングの形成の背後にある機構はコーヒーリング効果（コーヒーリングこうか、英: coffee ring effect）として、他の例ではコーヒーステイン効果もしくは単にリングステインとして知られている。
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- ^ Coffee-ring phenomenon explained in new theory. phys.org (December 20, 2016)
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[続きの解説]
「コーヒーリング効果」の続きの解説一覧
- 1 コーヒーリング効果とは
- 2 コーヒーリング効果の概要
- 3 応用
- 4 出典
- コーヒーリング効果のページへのリンク
