Related papers: Statistical analysis of the drying pattern of coff…
The work is devoted to particles dynamics simulation in a colloidal drop, when it dries on a substrate and the triple-phase boundary is fixed. Experimental observations [Deegan R. D. et. al., 2000] show a ring deposition on a solid…
"When the liquid phase of a particle-laden droplet evaporates, a ring of solute is typically formed - what has become known as the "coffee ring effect". A key focus of recent work has been the suppression of the coffee-ring effect to leave…
Spilling tea or coffee leads to a tell-tale circular stain after the droplet dries, known as the "coffee ring effect". The evaporation of suspension droplets is a complex physical process, and predicting and controlling the particle deposit…
Formation of coffee stain deposits under evaporation of droplets containing aqueous solution of salts placed on silicone-oil impregnated substrates was observed. The formation of ring-like deposits was registered for various molar…
An evaporating droplet is a dynamic system in which flow is spontaneously generated to minimize the surface energy, dragging particles to the borders and ultimately resulting in the so-called "coffee-stain effect". The situation becomes…
Dried droplets of polymer solutions of different molecular weights and concentrations leave various types of 'coffee-ring' patterns. These patterns are consequence of contact line motion. We have observed for very low molecular weight the…
Evaporating a droplet containing dispersed colloids leaves behind a dried deposit whose shape is determined by capillary flows and the resulting particle transport. The classical coffee-ring effect occurs when an outward radial flow drives…
An efficient way to precisely pattern particles on solid surfaces is to dispense and evaporate colloidal drops, as for bioassays. The dried deposits often exhibit complex structures exemplified by the coffee ring pattern, where most…
The present study experimentally and numerically investigates the evaporation and resultant patterns of dried deposits of aqueous colloidal sessile droplets, when the droplets are initially elevated to a high temperature before being placed…
During drying, particle-laden sessile droplets will leave so-called coffee-stain rings behind. This phenomenon is well-known and well-understood (Deegan et al., Nature 389, 827-829 (1997)). Here we show that when particle-laden droplets…
In this study, we experimentally investigated the time dependence of the statistical properties of two-dimensional drying crack patterns to determine the functional form of fragment size distribution. Experiments using a thin layer of a…
Our numerical study aims to investigate particle deposit patterns from the evaporation of a sessile colloidal droplet. An in house finite volume code is developed to simulate the coupled phenomena of flow and heat and mass transfer with…
We consider the effect of droplet geometry on the early-stages of coffee ring formation during the evaporation of a thin droplet with an arbitrary simple, smooth, pinned contact line. We perform a systematic matched asymptotic analysis of…
When a colloidal sessile droplet dries on a substrate, the particles suspended in it usually deposit in a ring-like pattern. This phenomenon is commonly referred to as the "coffee-ring" effect. One paradigm for why this occurs is as a…
The so-called coffee stain effect has been intensively studied over the past decades, but most of the studies are focused on sessile droplets. In this paper, we analyse the origin of the difference between the deposition of suspended…
The drying of a drop containing particles often results in the accumulation of the particles at the contact line. In this work, we investigate the drying of an aqueous colloidal drop surrounded by a hydrogel that is also evaporating. We…
We study the initial evolution of the coffee ring that is formed by the evaporation of a thin, axisymmetric, surface tension-dominated droplet containing a dilute solute. When the solutal P\'{e}clet number is large, we show that diffusion…
When a drop dries, it often leaves a ring-shaped stain through a ubiquitous phenomenon known as the coffee-ring effect. This also occurs when the liquid contains suspended microbes; evaporation leaves cells at higher concentrations in the…
We have discovered a new fractal pattern, coffee exhibits on a horizontal surface, with a fractal dimension $1.88 \pm 0.06$, when a heavy coffee droplet interacts with the surface of lighter milk. Parts of coffee pattern on the surface…
Droplet evaporation has been intensively investigated in past decades owing to its emerging applications in diverse fields of science and technology. Yet the role transport mechanisms has been the subject of a heated debate, especially the…