Evaporation and dissolution of droplets in ternary systems

The evaporation and dissolution of droplets in multi-component systems are omnipresent in nature, science, and many advanced technologies. However, these droplets have much less been studied than droplets consisting of a pure liquid only. The two-way interactions between the fluid properties and hydrodynamics make the dynamical behavior of the droplet complicated. In this thesis, we give our contributions to this field by studying the evaporation and dissolution of Ouzo droplets. Ouzo is an anise-flavored aperitif, primarily consisting of water, ethanol and a small amount of anise oil. The Ouzo droplet may be seen as a model system for any ternary mixture of liquids with different volatilities and mutual solubilities. In Part I, we explored the evaporating and dissolving processes of “ouzo” (water, ethanol, and anise oil) droplets on surfaces. Through a series of studies, we revealed microdroplet nucleation processes triggered by the evaporation or dissolution of the droplets in ternary systems and consequently induced dynamical behaviors of the droplets. In Part II, we performed exploratory research on the application of the evaporating multicomponent droplets. Inspired by the interesting phenomenon observed in Part I, we proposed a method for evaporation-driven particles assembly. Through this method, the evaporating colloid ouzo droplets acquire a “self-lubrication” ability, which improves the supraparticle fabrication technique. In the last Part III, our attention focused on the nucleated nanodroplets on the surface induced by the “ouzo effect.” We used the solvent exchange method to form the surface nanodroplets in a narrow channel with controlled flow conditions. A comprehensive three-dimensional (3D) spherical cap fitting procedure was developed for the accurate extraction of the morphologic characteristics of complete or truncated spherical caps from atomic force microscopy (AFM) images

3D spherical-cap fitting procedure for (truncated) sessile nano- and micro-droplets & -bubbles

In the study of nanobubbles, nanodroplets or nanolenses immobilised on a substrate, a cross-section of a spherical-cap is widely applied to extract geometrical information from atomic force microscopy (AFM) topographic images. In this paper, we have developed a comprehensive 3D spherical cap fitting procedure (3D-SCFP) to extract morphologic characteristics of complete or truncated spherical caps from AFM images. Our procedure integrates several advanced digital image analysis techniques to construct a 3D spherical cap model, from which the geometrical parameters of the nanostructures are extracted automatically by a simple algorithm. The procedure takes into account all valid data points in the construction of the 3D spherical cap model to achieve high fidelity in morphology analysis. We compare our 3D fitting procedure with the commonly used 2D cross-sectional profile fitting method to determine the contact angle of a complete spherical cap and a truncated spherical cap. The results from 3D-SCFP are consistent and accurate, while 2D fitting is unavoidably arbitrary in selection of the cross-section and has a much lower number of data points on which the fitting can be based, which in addition is biased to the top of the spherical cap. We expect that the developed 3D spherical-cap fitting procedure will find many applications in imaging analysis.Comment: 23 pages, 7 figure

Evaporation-triggered microdroplet nucleation and the four life phases of an evaporating Ouzo drop

Evaporating liquid droplets are omnipresent in nature and technology, such as in inkjet printing, coating, deposition of materials, medical diagnostics, agriculture, food industry, cosmetics, or spills of liquids. While the evaporation of pure liquids, liquids with dispersed particles, or even liquid mixtures has intensively been studied over the last two decades, the evaporation of ternary mixtures of liquids with different volatilities and mutual solubilities has not yet been explored. Here we show that the evaporation of such ternary mixtures can trigger a phase transition and the nucleation of microdroplets of one of the components of the mixture. As model system we pick a sessile Ouzo droplet (as known from daily life - a transparent mixture of water, ethanol, and anise oil) and reveal and theoretically explain its four life phases: In phase I, the spherical cap-shaped droplet remains transparent, while the more volatile ethanol is evaporating, preferentially at the rim of the drop due to the singularity there. This leads to a local ethanol concentration reduction and correspondingly to oil droplet nucleation there. This is the beginning of phase II, in which oil microdroplets quickly nucleate in the whole drop, leading to its milky color which typifies the so-called 'Ouzo-effect'. Once all ethanol has evaporated, the drop, which now has a characteristic non-spherical-cap shape, has become clear again, with a water drop sitting on an oil-ring (phase III), finalizing the phase inversion. Finally, in phase IV, also all water has evaporated, leaving behind a tiny spherical cap-shaped oil drop.Comment: 40 pages, 12 figure

Evaporation-triggered segregation of sessile binary droplets

Droplet evaporation of multicomponent droplets is essential for various physiochemical applications, e.g. in inkjet printing, spray cooling and microfabrication. In this work, we observe and study phase segregation of an evaporating sessile binary droplet, consisting of a mixture of water and a surfactant-like liquid (1,2-hexanediol). The phase segregation (i.e., demixing) leads to a reduced water evaporation rate of the droplet and eventually the evaporation process ceases due to shielding of the water by the non-volatile 1,2-hexanediol. Visualizations of the flow field by particle image velocimetry and numerical simulations reveal that the timescale of water evaporation at the droplet rim is faster than that of the Marangoni flow, which originates from the surface tension difference between water and 1,2-hexanediol, eventually leading to segregation

Self-wrapping of an ouzo drop induced by evaporation on a superamphiphobic surface

Evaporation of multi-component drops is crucial to various technologies and has numerous potential applications because of its ubiquity in nature. Superamphiphobic surfaces, which are both superhydrophobic and superoleophobic, can give a low wettability not only for water drops but also for oil drops. In this paper, we experimentally, numerically and theoretically investigate the evaporation process of millimetric sessile ouzo drops (a transparent mixture of water, ethanol, and trans-anethole) with low wettability on a superamphiphobic surface. The evaporation-triggered ouzo effect, i.e. the spontaneous emulsification of oil microdroplets below a specific ethanol concentration, preferentially occurs at the apex of the drop due to the evaporation flux distribution and volatility difference between water and ethanol. This observation is also reproduced by numerical simulations. The volume decrease of the ouzo drop is characterized by two distinct slopes. The initial steep slope is dominantly caused by the evaporation of ethanol, followed by the slower evaporation of water. At later stages, thanks to Marangoni forces the oil wraps around the drop and an oil shell forms. We propose an approximate diffusion model for the drying characteristics, which predicts the evaporation of the drops in agreement with experiment and numerical simulation results. This work provides an advanced understanding of the evaporation process of ouzo (multi-component) drops.Comment: 41 pages, 8 figure

Evaporating pure, binary and ternary droplets: thermal effects and axial symmetry breaking

The Greek aperitif Ouzo is not only famous for its specific anise-flavored taste, but also for its ability to turn from a transparent miscible liquid to a milky-white colored emulsion when water is added. Recently, it has been shown that this so-called Ouzo effect, i.e. the spontaneous emulsification of oil microdroplets, can also be triggered by the preferential evaporation of ethanol in an evaporating sessile Ouzo drop, leading to an amazingly rich drying process with multiple phase transitions [H. Tan et al., Proc. Natl. Acad. Sci. USA 113(31) (2016) 8642]. Due to the enhanced evaporation near the contact line, the nucleation of oil droplets starts at the rim which results in an oil ring encircling the drop. Furthermore, the oil droplets are advected through the Ouzo drop by a fast solutal Marangoni flow. In this article, we investigate the evaporation of mixture droplets in more detail, by successively increasing the mixture complexity from pure water over a binary water-ethanol mixture to the ternary Ouzo mixture (water, ethanol and anise oil). In particular, axisymmetric and full three-dimensional finite element method simulations have been performed on these droplets to discuss thermal effects and the complicated flow in the droplet driven by an interplay of preferential evaporation, evaporative cooling and solutal and thermal Marangoni flow. By using image analysis techniques and micro-PIV measurements, we are able to compare the numerically predicted volume evolutions and velocity fields with experimental data. The Ouzo droplet is furthermore investigated by confocal microscopy. It is shown that the oil ring predominantly emerges due to coalescence

On explosive boiling of a multicomponent Leidenfrost drop

The gasification of multicomponent fuel drops is relevant in various energy-related technologies. An interesting phenomenon associated with this process is the self-induced explosion of the drop, producing a multitude of smaller secondary droplets, which promotes overall fuel atomization and, consequently, improves the combustion efficiency and reduces emissions of liquid-fueled engines. Here, we study a unique explosive gasification process of a tricomponent droplet consisting of water, ethanol, and oil ("ouzo"), by high-speed monitoring of the entire gasification event taking place in the well-controlled, levitated Leidenfrost state over a superheated plate. It is observed that the preferential evaporation of the most volatile component, ethanol, triggers nucleation of the oil microdroplets/nanodroplets in the remaining drop, which, consequently, becomes an opaque oil-in-water microemulsion. The tiny oil droplets subsequently coalesce into a large one, which, in turn, wraps around the remnant water. Because of the encapsulating oil layer, the droplet can no longer produce enough vapor for its levitation, and, thus, falls and contacts the superheated surface. The direct thermal contact leads to vapor bubble formation inside the drop and consequently drop explosion in the final stage.Comment: 8 pages, 5 figure