Conservação e restauro de uma urna em vidro do século I d.C., encontrada em Mértola (Portugal)

International audienceThe evolution of capillary forces during evap-oration and the corresponding changes in the geometrical characteristics of liquid (water) bridges between two glass spheres with constant separation are examined experimen-tally. For comparison, the liquid bridges were also tested for mechanical extension (at constant volume). The obtained results reveal substantial differences between the evolution of capillary force due to evaporation and the evolution due to extension of the liquid bridges. During both evaporation and extension, the change of interparticle capillary forces consists in a force decrease to zero either gradually or via rupture of the bridge. At small separations between the grains (short & wide bridges) during evaporation and at large volumes during extension, there is a slight initial increase of force. During evaporation, the capillary force decreases slowly at the begin-ning of the process and quickly at the end of the process; during extension, the capillary force decreases quickly at the beginning and slowly at the end of the process. Rup-ture during evaporation of the bridges occurs most abruptly for bridges with wider separations (tall and thin), sometimes occurring after only 25 % of the water volume was evapo-rated. The evolution (pinning/depinning) of two geometri-cal characteristics of the bridge, the diameter of the three-phase contact line and the "apparent" contact angle at the solid/liquid/gas interface, seem to control the capillary force evolution. The findings are of relevance to the mechanics of unsaturated granular media in the final phase of drying

Evaporation of Droplets on Strongly Hydrophobic Substrates

The manner in which the extreme modes of droplet evaporation (namely the constant contact radius and the constant contact angle modes) become indistinguishable on sufficiently hydrophobic substrates is described. Simple asymptotic expressions are obtained which provide good approximations to the evolutions of the contact radius, the contact angle, and the volume of droplets evaporating in the extreme modes for a wide range of hydrophobic substrates. As a consequence, on sufficiently hydrophobic substrates it is appropriate to use the so-called "2/3 power law" to extrapolate the lifetimes of droplets evaporating in the constant contact radius mode as well as in the constant contact angle mode

Comment on "Increased evaporation kinetics of sessile droplets by using nanoparticles"

Comment on "Increased evaporation kinetics of sessile droplets by using nanoparticles

Reversing Coffee-Ring Effect by Laser-Induced Differential Evaporation

Abstract The coffee-ring effect, ubiquitously present in the drying process of aqueous droplets, impedes the performance of a myriad of applications involving precipitation of particle suspensions in evaporating liquids on solid surfaces, such as liquid biopsy combinational analysis, microarray fabrication, and ink-jet printing, to name a few. We invented the methodology of laser-induced differential evaporation to remove the coffee-ring effect. Without any additives to the liquid or any morphology modifications of the solid surface the liquid rests on, we have eliminated the coffee-ring effect by engineering the liquid evaporation profile with a CO2 laser irradiating the apex of the droplets. The method of laser-induced differential evaporation transitions particle deposition patterns from coffee-ring patterns to central-peak patterns, bringing all particles (e.g. fluorescent double strand DNAs) in the droplet to a designated area of 100 μm diameter without leaving any stains outside. The technique also moves the drying process from the constant contact radius (CCR) mode to the constant contact angle (CCA) mode. Physical mechanisms of this method were experimentally studied by internal flow tracking and surface evaporation flux mapping, and theoretically investigated by development of an analytical model