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Suppression of the coffee-ring effect by sugar-assisted depinning of contact line.

ABSTRACT: Inkjet printing is of growing interest due to the attractive technologies for surface patterning. During the printing process, the solutes are transported to the droplet periphery and form a ring-like deposit, which disturbs the fabrication of high-resolution patterns. Thus, controlling the uniformity of particle coating is crucial in the advanced and extensive applications. Here, we find that sweet coffee drops above a threshold sugar concentration leave uniform rather than the ring-like pattern. The evaporative deposit changes from a ring-like pattern to a uniform pattern with an increase in sugar concentration. We moreover observe the particle movements near the contact line during the evaporation, suggesting that the sugar is precipitated from the droplet edge because of the highest evaporation and it causes the depinning of the contact line. By analyzing the following dynamics of the depinning contact line and flow fields and observing the internal structure of the deposit with a FIB-SEM system, we conclude that the depinned contact line recedes due to the solidification of sugar solution without any slip motion while suppressing the capillary flow and homogeneously fixing suspended particles, leading to the uniform coating. Our findings show that suppressing the coffee-ring effect by adding sugar is a cost-effective, easy and nontoxic strategy for improving the pattern resolution.

SUBMITTER: Shimobayashi SF

PROVIDER: S-EPMC6289994 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:The mobility of drops on surfaces is important in many biological and industrial processes, but the phenomena governing their adhesion, which is dictated by the morphology of the three-phase contact line, remain unclear. Here we describe a technique for measuring the dynamic behaviour of the three-phase contact line at micron length scales using environmental scanning electron microscopy. We examine a superhydrophobic surface on which a drop's adhesion is governed by capillary bridges at the receding contact line. We measure the microscale receding contact angle of each bridge and show that the Gibbs criterion is satisfied at the microscale. We reveal a hitherto unknown self-similar depinning mechanism that shows how some hierarchical textures such as lotus leaves lead to reduced pinning, and counter-intuitively, how some lead to increased pinning. We develop a model to predict adhesion force and experimentally verify the model's broad applicability on both synthetic and natural textured surfaces.

| S-EPMC3586717 | biostudies-literature

Discrete Element Model for Suppression of Coffee-Ring Effect.

Project description:When a sessile droplet evaporates, coffee-ring effect drives the suspended particulate matters to the droplet edge, eventually forming a ring-shaped deposition. Because it causes a non-uniform distribution of solid contents, which is undesired in many applications, attempts have been made to eliminate the coffee-ring effect. Recent reports indicated that the coffee-ring effect can be suppressed by a mixture of spherical and non-spherical particles with enhanced particle-particle interaction at air-water interface. However, a model to comprehend the inter-particulate activities has been lacking. Here, we report a discrete element model (particle system) to investigate the phenomenon. The modeled dynamics included particle traveling following the capillary flow with Brownian motion, and its resultant 3D hexagonal close packing of particles along the contact line. For particles being adsorbed by air-water interface, we modeled cluster growth, cluster deformation, and cluster combination. We found that the suppression of coffee-ring effect does not require a circulatory flow driven by an inward Marangoni flow at air-water interface. Instead, the number of new cluster formation, which can be enhanced by increasing the ratio of non-spherical particles and the overall number of microspheres, is more dominant in the suppression process. Together, this model provides a useful platform elucidating insights for suppressing coffee-ring effect for practical applications in the future.

| S-EPMC5316993 | biostudies-literature

Reversing Coffee-Ring Effect by Laser-Induced Differential Evaporation.

Project description:The coffee-ring effect, ubiquitously present in the drying process of aqueous droplets, impedes the performance of a myriad of applications involving precipitation of particle suspensions in evaporating liquids on solid surfaces, such as liquid biopsy combinational analysis, microarray fabrication, and ink-jet printing, to name a few. We invented the methodology of laser-induced differential evaporation to remove the coffee-ring effect. Without any additives to the liquid or any morphology modifications of the solid surface the liquid rests on, we have eliminated the coffee-ring effect by engineering the liquid evaporation profile with a CO2 laser irradiating the apex of the droplets. The method of laser-induced differential evaporation transitions particle deposition patterns from coffee-ring patterns to central-peak patterns, bringing all particles (e.g. fluorescent double strand DNAs) in the droplet to a designated area of 100 ?m diameter without leaving any stains outside. The technique also moves the drying process from the constant contact radius (CCR) mode to the constant contact angle (CCA) mode. Physical mechanisms of this method were experimentally studied by internal flow tracking and surface evaporation flux mapping, and theoretically investigated by development of an analytical model.

| S-EPMC5816656 | biostudies-literature

Rate-dependent interface capture beyond the coffee-ring effect.

Project description:The mechanism of droplet drying is a widely concerned fundamental issue since controlling the deposition morphology of droplet has significant influence on printing, biology pattern, self-assembling and other solution-based devices fabrication. Here we reveal a striking different kinetics-controlled deposition regime beyond the ubiquitous coffee-ring effect that suspended particles tend to kinetically accumulate at the air-liquid interface and deposit uniformly. As the interface shrinkage rate exceeds the particle average diffusion rate, particles in vertical evaporation flow will be captured by the descending surface, producing surface particle jam and forming viscous quasi-solid layer, which dramatically prevents the trapped particles from being transported to drop edge and results in uniform deposition. This simple, robust drying regime will provide a versatile strategy to control the droplet deposition morphology, and a novel direction of interface assembling for fabricating superlattices and high quality photonic crystal patterns.

| S-EPMC4835725 | biostudies-literature

Development of a Low-Cost Paper-Based Platform for Coffee Ring-Assisted SERS.

Project description:The need for highly sensitive, low-cost, and timely diagnostic technologies at the point of care is increasing. Surface-enhanced Raman spectroscopy (SERS) is a vibrational spectroscopic technique that is an advantageous technique to address this need, as it can rapidly detect analytes in small or dilute samples with improved sensitivity compared to conventional Raman spectroscopy. Despite the many advantages of SERS, one drawback of the technique is poor reproducibility due to variable interactions between nanoparticles and target analytes. To overcome this limitation, coupling SERS with the coffee ring effect has been implemented to concentrate and localize analyte-nanoparticle conjugates for improved signal reproducibility. However, current coffee ring platforms require laborious fabrication steps. Herein, we present a low-cost, two-step fabrication process for coffee ring-assisted SERS, utilizing wax-printed nitrocellulose paper. The platform was designed to produce a highly hydrophobic paper substrate that supports the coffee ring effect and tested using gold nanoparticles for SERS sensing. The nanoparticle concentration and solvent were varied to determine the effect of solution composition on ring formation and center clearance. The SERS signal was validated using 4-mercaptobenzoic acid (MBA) and tested with Moraxella catarrhalis bacteria to ensure functionality for chemical and biological applications. The limit of detection using MBA is 41.56 nM, and the biochemical components of the bacterial cell wall were enhanced with low spectral variability. The developed platform is advantageous due to ease of fabrication and use, representing the next step toward implementing low-cost coffee ring-assisted SERS for point-of-care sensing.

| S-EPMC10515595 | biostudies-literature

Emergence of different crystal morphologies using the coffee ring effect.

Project description:Macroscopic patterns in nature formed during crystal growth e.g. snow crystals have a significant influence on many material properties, such as macroscopic heat conduction, electrical conduction, and mechanical properties, even with the same microscopic crystal structure. Although crystal morphology has been extensively studied in bulk, the formation of patterns induced by re-crystallization during evaporation is still unclear. Here, we find a way to obtain concentric circles, a dendritic pattern, and a lattice pattern by pinning the edge of droplets using the coffee ring effect; only aggregates of crystallites are seen in the absence of pinning. Our systematic study shows that the macroscopic patterns depend both on initial concentration and evaporation rate. In addition, our qualitative analysis suggests that the local concentration of solute at the center of the pattern is related to the macroscopic patterns.

| S-EPMC6104097 | biostudies-literature

Paper-based Photocatalysts Immobilization without Coffee Ring Effect for Photocatalytic Water Purification.

Project description:Photocatalytic water purification is important for the degradation of organic pollutants, attracting intensive interests. Photocatalysts are preferred to be immobilized on a substrate in order to reduce the laborious separation and recycling steps. To get uniform irradiation, the photocatalysts are preferred to be even/uniform on the substrate without aggregation. Generally, the "coffee ring effect" occurs on the substrate during solvent evaporation, unfortunately resulting in the aggregation of the photocatalysts. This aggregation inevitably blocks the exposure of active sites, reactant exchange, and light absorption. Here, we reported a paper-based photocatalyst immobilization method to solve the "coffee ring" problem. We also used a "drop reactor" to achieve good photocatalytic efficiency with the advantages of large surface area, short diffusion lengths, simple operation, and uniform light absorption. Compared with the coffee ring type, the paper-based method showed higher water purification efficiency, indicating its potential application value in the future.

| S-EPMC7143163 | biostudies-literature

Auto-production of biosurfactants reverses the coffee ring effect in a bacterial system.

Project description:The deposition of material at the edge of evaporating droplets, known as the 'coffee ring effect', is caused by a radially outward capillary flow. This phenomenon is common to a wide array of systems including colloidal and bacterial systems. The role of surfactants in counteracting these coffee ring depositions is related to the occurrence of local vortices known as Marangoni eddies. Here we show that these swirling flows are universal, and not only lead to a uniform deposition of colloids but also occur in living bacterial systems. Experiments on Pseudomonas aeruginosa suggest that the auto-production of biosurfactants has an essential role in creating a homogeneous deposition of the bacteria upon drying. Moreover, at biologically relevant conditions, intricate time-dependent flows are observed in addition to the vortex regime, which are also effective in reversing the coffee ring effect at even lower surfactant concentrations.

| S-EPMC3644097 | biostudies-literature

Altering the coffee-ring effect by adding a surfactant-like viscous polymer solution.

Project description:A uniform deposition of the suspended particles in an evaporating droplet is necessary in many research fields. Such deposition is difficult to achieve, because the coffee-ring effect dominates the internal flow in a droplet. The present study adopts a biocompatible, surfactant-like polymer (Polyethylene glycol, PEG) to break the coffee-ring effect and obtain a relatively uniform deposition of the microparticles with yielding multi-ring pattern over a droplet area. Movements of the suspended particles in evaporating droplets and deposition patterns of them on a glass substrate were analyzed with microscopic images and video files. The PEG in the droplets successfully altered the coffee-ring effect because of the surface tension variation, which induced a centripetal Marangoni flow. Balancing these two phenomena apparently generated the Marangoni vortex. For PEG solution droplets, the pinning-depinning process during evaporation was periodically repeated and multiple rings were regularly formed. In conclusion, adding a surfactant-like viscous polymer in a droplet could provide a uniform coating of suspended particles, such as cells and various biomaterials, which would be essentially required for droplet assays of biomedical applications.

| S-EPMC5428518 | biostudies-literature

The effect of coffee on contralateral suppression of transient evoked otoacoustic emissions.

Project description:Background: Coffee is a popular non-alcoholic beverage consumed by humans across the world. It contains caffeine, which is a type of stimulant of the central nervous system. In the auditory system, it has a positive effect on auditory brainstem response and perception of speech in noise. Further, caffeine has an inhibitory effect in the cochlea, but studies have rarely investigated its effect on otoacoustic emissions (OAEs) in humans. OAEs are low-intensity sounds produced by the cochlea, which could be recorded in the ear canal. The present study was carried out to investigate the effect of coffee on transient evoked otoacoustic emission (TEOAE) and contralateral suppression of TEOAE. Method: A total of 52 young adults participated in the study. A cross-over study design was used for the present investigation. The TEOAE and contralateral suppression of TEOAE were recorded before and after consumption of coffee and milk. The contralateral suppression of TEOAE was measured by presenting white noise to the contralateral ear at 40, 50, and 60 dB sound pressure level (SPL). Results: The mean amplitude of TEOAE before and after consumption of coffee was similar in both ears. Further, the mean contralateral suppression of TEOAE was slightly larger after consumption of coffee in both ears. However, the mean difference was not significant in both the ears. Conclusions: Based on the findings of present study, coffee has no significant effect on the amplitude of TEOAE and contralateral suppression of TEOAE.

| S-EPMC10568215 | biostudies-literature

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