Edge enriched self-assembly of Au nanoparticles: Coffee-ring effect during microcontact printing via agarose stamps

Zhuang, Jin‐Liang; Liu, Xiang‐Yue; Wang, Chen; Mao, Hui-Ling; Du, Xuan; Tang, Jing

doi:10.1016/j.apsusc.2018.10.261

“…By looking at this comparison, adding PEG in the concentrations of 3.0, 2.0, and 1.0 v/v% shows a ring structure similar to the reference protein. These occur due to the uneven evaporation process on the membrane (Zhuang et al, 2019, Nilghaz et al, 2015. As the evaporation process begins at the edge of the droplet, the capillary flow would direct the particle to accumulate from the center to the periphery of the droplet.…”

Section: Effect Of Peg On Suppression Of Crementioning

confidence: 99%

Suppression of Coffee-Ring Effect on Nitrocellulose Membrane: Effect of Polyethylene Glycol

Shahruddin¹,

Ideris²,

Kamarulzaman³

2022

JST

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In the development of the diagnostic kit, it was favorable to have a low antigen concentration due to the difficulty of antigen preparedness and purification. However, it can cause the coffee-ring effect, producing different pattern formations on the selected membrane. It can lead to a false interpretation of the result. Thus, the immobilization of protein solution (lysozyme) as a model protein for antigen, with the addition of hydrosoluble polymer additive onto a membrane, was evaluated to suppress the coffee-ring effect. This research aims to evaluate the effect of polyethylene glycol on the protein solution for coffee-ring effect suppression and to analyze the image of the coffee-ring effect. From the experimental studies, 5 different concentrations (v/v%) of PEG which are 3.0, 2.0, 1.0, 0.1 and 0.01 v/v% is added at 4.0 mg/mL of lysozyme solution before being spotted onto nitrocellulose membrane. The color intensity of the dried spot, together with the formation of the coffee-ring effect, is analyzed by Image-J software. It is the approach to measure the suppression of the ring effect, in which 0.01 v/v% concentration portrays the most faded ring effect on nitrocellulose membrane. This effect occurs due to a surface tension gradient that causes the solute particles to accumulate at the edge of the droplet. As Marangoni flow has been altered, the coffee-ring effect is successfully suppressed; thus, uniform pattern deposition is achieved.

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“…This phenomenon is a consequence of faster evaporation at the contact line, driving the coffee particles to convectively migrate toward the contact lines [1], which is known as the coffee-ring effect [2][3][4]. The physical phenomenon related to the coffee-ring effect has been researched in several experiments withal various colloidal suspensions containing nanoparticles [5][6][7][8][9][10], air bubbles [11], quantum dots [12][13][14], biological fluids [15][16][17][18][19][20][21], bacteria [22][23][24]. Expanding the definition of the coffee-ring effect, liquid-liquid coffeering effect is considered which taking into account systems without involving any evaporation [25].…”

mentioning

confidence: 99%

Numerical simulation of the coffee-ring effect inside containers with time-dependent evaporation rate

Kim

¹

,

Yang

²

,

Kim

³

et al. 2022

Theor. Comput. Fluid Dyn.

1

0

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In this work, using a mathematical model and numerical simulation, we investigate the effect of time-dependent evaporation rates on stripe formation inside containers, which is driven by the coffee-ring effect. The coffee particles inside a container move according to random walk and under the gravitational force. Because of the non-uniform evaporation rate, we can observe stripe formation inside a container filled with liquid carrying coffee particles. We perform various numerical experiments to demonstrate the proposed model can simulate the stripe formation in a container. Keywords Stripe formation • Time-dependent evaporation rate • Coffee-ring effect H. Kim

show abstract

“…This phenomenon is a consequence of faster evaporation at the contact line, driving the coffee particles to convectively migrate toward the contact lines [1], which is known as the coffee-ring effect [2][3][4]. The physical phenomenon related to the coffee-ring effect has been researched in several experiments withal various colloidal suspensions containing nanoparticles [5][6][7][8][9][10], air bubbles [11], quantum dots [12][13][14], biological fluids [15][16][17][18][19][20][21], bacteria [22][23][24]. Expanding the definition of the coffee-ring effect, liquid-liquid coffeering effect is considered which taking into account systems without involving any evaporation [25].…”

mentioning

confidence: 99%

Numerical Simulation of the Coffee-ring Effect Inside Containers with Time-dependent Evaporation Rate

Kim

¹

,

Yang

²

,

Kim

³

et al. 2021

Preprint

0

View full text Add to dashboard Cite

In this work, using a mathematical model and numerical simulation, we investigate the effect of time-dependent evaporation rates on stripe formation inside containers, which is driven by the coffee-ring effect. The coffee particles inside a container move according to random walk and under the gravitational force. Because of the non-uniform evaporation rate, we can observe stripe formation inside a container filled with liquid carrying coffee particles. We perform various numerical experiments to demonstrate the proposed model can simulate the stripe formation in a container.

show abstract

Edge enriched self-assembly of Au nanoparticles: Coffee-ring effect during microcontact printing via agarose stamps

Cited by 12 publications

References 53 publications

Suppression of Coffee-Ring Effect on Nitrocellulose Membrane: Effect of Polyethylene Glycol

Suppression of Coffee-Ring Effect on Nitrocellulose Membrane: Effect of Polyethylene Glycol

Numerical simulation of the coffee-ring effect inside containers with time-dependent evaporation rate

Numerical Simulation of the Coffee-ring Effect Inside Containers with Time-dependent Evaporation Rate

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