Departament d'ECM, Facultat de Física, Universitat de Barcelona, Diagonal 647, E-08028 Barcelona, Spain.
Phys Rev Lett. 2009 Nov 27;103(22):226101. doi: 10.1103/PhysRevLett.103.226101. Epub 2009 Nov 24.
We measured persistence exponents theta(phi) of Ostwald ripening in two dimensions, as a function of the area fraction phi occupied by coarsening domains. The values of theta(phi) in two systems, succinonitrile and brine, quenched to their liquid-solid coexistence region, compare well with one another, providing compelling evidence for the universality of the one-parameter family of exponents. For small phi, theta(phi) approximately = 0.39phi, as predicted by a model that assumes no correlations between evolving domains. These constitute the first measurements of persistence exponents in the case of phase transitions with a conserved order parameter.
我们测量了二维奥斯特瓦尔德熟化过程的持续指数θ（φ），作为粗化区域面积分数φ的函数。在两个系统（丁二腈和盐水）中，θ（φ）的值在冷却到它们的液-固共存区域时彼此之间非常吻合，这为普适的单参数指数家族提供了有力的证据。对于小的φ，θ（φ）大约等于 0.39φ，这与一个假设在演化的域之间没有相关性的模型的预测一致。这些是在具有守恒序参量的相变情况下首次测量的持续指数。
