Fingering inside the coffee ring

Byung Mook Weon and Jung Ho Je
Phys. Rev. E 87, 013003 – Published 3 January 2013
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Abstract

Colloidal droplets including micro- and nanoparticles generally leave a ringlike stain, called the “coffee ring,” after evaporation. We show that fingering emerges during evaporation inside the coffee ring, resulting from a bidispersed colloidal mixture of micro- and nanoparticles. Microscopic observations suggest that finger formation is driven by competition between the coffee-ring and Marangoni effects, especially when the inward Marangoni flow is overwhelmed by the outward coffee-ring flow. This finding could help to understand the variety of the final deposition patterns of colloidal droplets.

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  • Received 24 September 2012

DOI:https://doi.org/10.1103/PhysRevE.87.013003

©2013 American Physical Society

Authors & Affiliations

Byung Mook Weon* and Jung Ho Je

  • X-ray Imaging Center, Department of Materials Science and Engineering, Pohang University of Science and Technology, San 31, Hyoja-dong, Pohang 790-784, Korea

  • *bmweon@hotmail.com
  • jhje@postech.ac.kr

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Issue

Vol. 87, Iss. 1 — January 2013

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