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

Abstract 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...

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Autores principales:	Changdeok Seo, Daeho Jang, Jongjin Chae, Sehyun Shin
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2017
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/8cb64b8b78ce462fbd0c598c92cc41b6
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spelling	oai:doaj.org-article:8cb64b8b78ce462fbd0c598c92cc41b62021-12-02T12:31:52ZAltering the coffee-ring effect by adding a surfactant-like viscous polymer solution10.1038/s41598-017-00497-x2045-2322https://doaj.org/article/8cb64b8b78ce462fbd0c598c92cc41b62017-03-01T00:00:00Zhttps://doi.org/10.1038/s41598-017-00497-xhttps://doaj.org/toc/2045-2322Abstract 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.Changdeok SeoDaeho JangJongjin ChaeSehyun ShinNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 7, Iss 1, Pp 1-9 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Changdeok Seo Daeho Jang Jongjin Chae Sehyun Shin Altering the coffee-ring effect by adding a surfactant-like viscous polymer solution
description	Abstract 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.
format	article
author	Changdeok Seo Daeho Jang Jongjin Chae Sehyun Shin
author_facet	Changdeok Seo Daeho Jang Jongjin Chae Sehyun Shin
author_sort	Changdeok Seo
title	Altering the coffee-ring effect by adding a surfactant-like viscous polymer solution
title_short	Altering the coffee-ring effect by adding a surfactant-like viscous polymer solution
title_full	Altering the coffee-ring effect by adding a surfactant-like viscous polymer solution
title_fullStr	Altering the coffee-ring effect by adding a surfactant-like viscous polymer solution
title_full_unstemmed	Altering the coffee-ring effect by adding a surfactant-like viscous polymer solution
title_sort	altering the coffee-ring effect by adding a surfactant-like viscous polymer solution
publisher	Nature Portfolio
publishDate	2017
url	https://doaj.org/article/8cb64b8b78ce462fbd0c598c92cc41b6
work_keys_str_mv	AT changdeokseo alteringthecoffeeringeffectbyaddingasurfactantlikeviscouspolymersolution AT daehojang alteringthecoffeeringeffectbyaddingasurfactantlikeviscouspolymersolution AT jongjinchae alteringthecoffeeringeffectbyaddingasurfactantlikeviscouspolymersolution AT sehyunshin alteringthecoffeeringeffectbyaddingasurfactantlikeviscouspolymersolution
_version_	1718394227372589056

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

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