This study aims to understand and compare the evaporation
dynamics
of drops of healthy and pathological porcine blood (glomerulonephritis
disease) evaporated on hydrophilic glass substrates at different surface
temperatures (T
s): 23, 37, 60, and 90
°C. Subsequently, the different induced phenomena are characterized
and described. Additionally, drops of water were evaporated at these
four surface temperatures to better understand the difference between
healthy and pathological porcine blood. Statistical studies were performed
to analyze the evaporation rate, the maximum and average values of
Marangoni numbers (Ma), and the evaporated specific
time. The statistical tests showed significant differences in these
parameters between healthy and pathological blood for each surface
temperature. The mean and the maximum of the Ma increase
with the increase in T
s caused by the
increase in the temperature differences between the edge and the center
of the drop. When comparing healthy and diseased blood, the Ma maximum and mean of healthy blood were higher than those
of diseased blood for all T
s. Besides,
this study emphasizes the influence of temperature on blood evaporation
and the pattern caused by the Marangoni effect. These results demonstrate
that differences between the two blood types are related to the disease
and pave the way to developing a new methodology for medical decision-making.
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