The nascent coffee ring: how solute diffusion counters advection
We study the initial evolution of the coffee ring that is formed by the evaporation of a thin, axisymmetric, surface-tension-dominated droplet containing a dilute solute. When the solutal Péclet number is large, we show that diffusion close to the droplet contact line controls the coffee-ring struct...
| Main Authors: | , , |
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| Format: | Journal article |
| Language: | English |
| Published: |
Cambridge University Press
2021
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