Amplifying and attenuating the coffee-ring effect in drying sessile nanofluid droplets
Experiments and simulations to promote or attenuate the “coffee-ring effect” for pinned sessile nanofluid droplets are presented. The addition of surfactant inside a water suspension of aluminum oxide nanoparticles results in coffee-ring formation after the pinned sessile droplets are fully dried on...
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| Main Authors: | , |
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| Other Authors: | |
| Format: | Article |
| Language: | English |
| Published: |
2013
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10356/96312 http://hdl.handle.net/10220/10214 |
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| Institution: | Nanyang Technological University |
| Language: | English |
| Summary: | Experiments and simulations to promote or attenuate the “coffee-ring effect” for pinned sessile nanofluid droplets are presented. The addition of surfactant inside a water suspension of aluminum oxide nanoparticles results in coffee-ring formation after the pinned sessile droplets are fully dried on a substrate, while droplets of the same suspension without the surfactant produce a fine uniform coverage. A mathematical model based on diffusion-limited cluster-cluster aggregation has been developed to explain the observed difference in the experiments. The simulations show that the particle sticking probability is a crucial factor on the morphology of finally dried structures. |
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