Effect of applied electric fields on particle transport in evaporating droplets
Wednesday, March 28, 2018 - 11:30am - 12:00pm
When a coffee droplet dries on a countertop, a dark ring of coffee solute is left behind, a phenomenon often referred to as the coffee-ring effect. It has been shown, both experimentally and analytically, that the contact line dynamics play a significant role in the coffee-ring formation as a pinned, evaporating contact line generates a flow into the contact line region transporting particles with it. In this work, we will examine how the effects of an applied electric field can alter contact line dynamics in drying colloidal droplets.