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Faculty of Applied Science / Mechanical Engineering / 2025 / December / 10 / New publication finds why some fluids mix more slowly when stirred

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New publication finds why some fluids mix more slowly when stirred

December 10, 2025

Filled cup. Photo by Nathan Dumlao on Unsplash.

Most ordinary fluids mix faster when you stir them – think of your morning coffee or tea. However, researchers at the UBC Soft Matter Group and the California Institute of Technology have discovered why the opposite can happen when mixing “active fluids” – fluids that contain a large amount of active particles such as bacteria, algae or microrobots.

In a recent study lead by UBC Mechanical Engineering Professor Gwynn Elfring, the team used large-scale hydrodynamic simulations to demonstrate how external shear forces applied to an active fluid being stirred influence – and even reduce – the long-time dynamics of moving particles as they diffuse through the liquid.  They identified a simple mechanism to explain the interplay observed between the external force from the action of stirring and the internal forces made by the moving particles in the liquid, and how they may work against each other. Their study explains a general but unexpected feature of fluids that have an underlying microstructure and internal persistence, and may suggest new ways to direct how particles in fluids are transported – findings which could open up new techniques for applications like developing advanced materials and medical technology.

Read “Nonmonotonic Diffusion in Sheared Active Suspensions of Squirmers” in Physical Review Letters: https://doi.org/10.1103/54qq-1s51.

 

suspension

 

Squirmer

 

 


Photo by Nathan Dumlao on Unsplash.

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