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Laboratory studies of the entrainment zone of a convectively mixed layer

Published online by Cambridge University Press:  19 April 2006

J. W. Deardorff
Affiliation:
Department of Atmospheric Sciences, Oregon State University, Corvallis, Oregon 97331
G. E. Willis
Affiliation:
Department of Atmospheric Sciences, Oregon State University, Corvallis, Oregon 97331
B. H. Stockton
Affiliation:
Department of Atmospheric Sciences, Oregon State University, Corvallis, Oregon 97331

Abstract

In laboratory experiments of simulated atmospheric mixed layers the entrainment zone is investigated from measurements of horizontally averaged temperature and buoyancy flux, and from visual observations of penetrating thermals using a spread laser beam. The region of negative buoyancy flux of entrainment is found to be confined between the outermost height reached by the few most vigorous penetrating parcels, and by the lesser height where mixed-layer fluid occupies, usually, some 90 to 95% of the total area. The height of most negative buoyancy flux of entrainment is found to agree roughly with the level at which mixed-layer fluid occupies half the area.

The thickness of the entrainment zone, relative to the depth of the well-mixed layer just beneath, is found to be quite substantial (0·2 to 0·4), and apparently decreases only asymptotically with increasing ‘overall’ Richardson number, Ri*. The thickness is not well predicted by parcel theory.

Extensive detrainment is found to occur within the entrainment zone, and adds to the difficulty in defining the position of the local interface between mixed-layer fluid and unmodified fluid.

For typical Ri* values occurring in the atmosphere, the dimensionless entrainment rate is found to be given satisfactorily by 0·25(Ri*)−1, although an $(Ri^{*})^{\frac{3}{2}}$ dependence cannot be ruled out by the present data. Entrainment into a neutral layer in the absence of a capping inversion is found to proceed at the expected rate.

Type
Research Article
Copyright
© 1980 Cambridge University Press

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