Compute Laplace pressure jump across a fluid interface from surface tension and principal radii of curvature. Visualize droplets, bubbles, and cylindrical menisci.
The Young–Laplace equation describes the pressure difference across a curved fluid interface due to surface tension. Proposed by Thomas Young (1805) and formalized by Pierre-Simon Laplace (1806), it is central to understanding droplets, bubbles, capillary rise, and wetting phenomena. It states: ΔP = γ (1/R₁ + 1/R₂), where γ is surface tension, and R₁, R₂ are principal radii of curvature.
For a spherical droplet (R₁ = R₂ = R): ΔP = 2γ/R. A soap bubble has two liquid-air interfaces, thus ΔP = 4γ/R. Cylindrical interfaces (e.g., liquid in a narrow tube with cylindrical meniscus) obey ΔP = γ/R. This pressure jump explains why small droplets evaporate faster (higher internal pressure) and why bubbles coalesce.
Infant alveoli lack mature surfactant → high surface tension (≈0.05 N/m) and small radii (~50-100 µm) → Laplace pressure ΔP = 2γ/R up to 2000 Pa, causing alveolar collapse. Exogenous surfactant therapy lowers γ to ~0.025 N/m, reducing ΔP by 50% and enabling stable inflation. This direct application of the Young-Laplace equation saves lives. Our calculator models the pressure jump: for R=80 µm, γ=0.025 → ΔP=625 Pa vs γ=0.05 → ΔP=1250 Pa.
The equation emerges from balancing mechanical equilibrium: surface tension forces integrated over curvature generate a net pressure difference. For a spherical cap, force balance gives ΔP·πR² = γ·2πR → ΔP = 2γ/R. Generalisation to any surface uses differential geometry: mean curvature H = (1/R₁+1/R₂)/2, so ΔP = 2γH. The equation is fundamental for contact angle measurements, capillary rise (Jurín's law), and the shape of pendant drops.
| Liquid–Gas | γ (N/m) | Typical application |
|---|---|---|
| Water–air | 0.0720 | General capillary, droplets |
| Ethanol–air | 0.0223 | Low surface tension, wetting |
| Mercury–air | 0.486 | High cohesion, non‑wetting |
| Blood plasma–air | 0.055 | Biomedical relevance |
| Olive oil–air | 0.032 | Food science |