Liquid-liquid coffee-ring effect
Liquid-liquid coffee-ring effect
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DOI：
10.1016/j.jcis.2020.03.094
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发表时间：
2020-08-01
影响因子：
9.9
通讯作者：
Baigl, Damien
中科院分区：
文献类型：
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作者：
Poulichet, Vincent;Morel, Mathieu;Baigl, Damien
所谓的咖啡环效应(CRE)在工业上是非常常见的，也是令研究人员着迷的问题，公认的规则是，它需要两个关键成分：溶剂挥发和接触线钉扎。在这里，我们证明了当钉扎的固着液滴的溶剂转移到另一种液体中时也会发生CRE，而不涉及任何蒸发。我们发现它具有蒸发式CRE的所有特征：溶剂转移驱动溶质向接触线的输送、环状沉积、接触线处紧密堆积的颗粒组织以及与尺寸相关的颗粒分选。因此，我们建议将咖啡环效应的定义扩大到任何被钉扎的液滴，使其溶剂转移到外部介质，其中液滴化合物不能溶解。(C)2020 Elsevier Inc.保留所有权利。
The so-called coffee-ring effect (CRE) is extraordinarily common, problematic in industry and attractively puzzling for researchers, with the accepted rule that it requires two key-ingredients: solvent evaporation and contact line pinning. Here, we demonstrate that the CRE also occurs when the solvent of a pinned sessile drop transfers into another liquid, without involving any evaporation. We show that it shares all characteristic features of the evaporative CRE: solvent transfer-driven transport of solutes to the contact line, ring-shaped deposit, closely-packed particle organization at the contact line, and size-dependent particle sorting. We thus suggest expanding the definition of the coffee-ring effect to any pinned drop having its solvent transferring to an outer medium where the drop compounds cannot be dissolved. (C) 2020 Elsevier Inc. All rights reserved.