Birmingham

The industrial prilling process is amongst the most favourite technique employed in generating monodisperse droplets. In such a process long curved jets are generated from a rotating drum which in turn breakup and from droplets. In this talk we describe the experimental set-up and the theory to model this process. We will consider the effects of changing the rheology of the fluid as well as the addition of surface agents to modify breakup characterstics. Both temporal and spatial instability will be considered as well as nonlinear numerical simulations with comparisons between experiments.

tba

Lattices in semisimple Lie groups have been studied from the point of view of number theory, algebraic groups, topology and geometry, and geometric group theory. The Fragestellung of one line of investigation is to what extent the properties of the lattice determine, and are determined by, the properties of the group. This talk reviews a number of results about lattices, and in particular looks at Mostow--Margulis rigidity.

Sperm cells have been an archetype for very low Reynolds number swimming since the pioneering work of Gray & Hancock in the 1950s. However, there are fundamental questions regarding the swimming and function of mammalian, and particularly human sperm, that are unanswered, and moreover scientific and technological developments mean that for the first time, answering these questions is now possible.

I will present results of our interdisciplinary work on two topics: (1) the relatively famous problem of 'surface accumulation' of sperm, and (2) characterising the changes to the flagellar beat that occur in high viscosity liquids such as cervical mucus. The approach we use combines both mathematical modelling and high speed imaging experiments.

I will then discuss areas we are currently developing: quantifying the energy transport requirements of sperm, and understanding chemotaxis - the remarkable ability of human sperm to 'smell' lily of the valley perfume, which may be important in fertilisation.