论文标题
底物曲率遏制咖啡环效应
Substrate Curvature Curbs the Coffee Ring Effect
论文作者
论文摘要
"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 behind more spatially-uniform particle coatings instead. Efforts to suppress the coffee ring effect often focus on physical effects such as Marangoni flows. Here we focus on a purely geometric effect - the effect of substrate curvature - by在不同的曲率半径上，我们发现在高度弯曲的底物上形成的污渍是更均匀的。在环形成的倾向中。
"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 behind more spatially-uniform particle coatings instead. Efforts to suppress the coffee ring effect often focus on physical effects such as Marangoni flows. Here we focus on a purely geometric effect - the effect of substrate curvature - by evaporating suspension droplets on spherical surfaces of different radius of curvature. We find that stains formed on more highly curved substrates are more uniform. To understand this, we propose a model of the evaporation-induced flow, combined with a detailed calculation of how curvature modifies the local evaporation rate. This model shows that evaporation in the centre of the droplet is enhanced, leading to increased concentration of solute there and a reduction in the propensity for ring-formation.
