Topic
Marangoni effect
About: Marangoni effect is a research topic. Over the lifetime, 5336 publications have been published within this topic receiving 98562 citations. The topic is also known as: Gibbs–Marangoni effect.
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TL;DR: It is demonstrated that inducing Marangoni flows within drying droplets can significantly reduce the heterogeneity problem and suggests that decreasing substrate temperature during droplet drying processes is a simple and effective means to reduce analyte heterogeneity for quantitative applications.
32 citations
TL;DR: The control of evaporation under the polymerization provides a convenient parameter to fabricate the superhydrophobic surface, without application of fluorinated chemistry and the elegant nanofabrication technique.
Abstract: We present a facile and inexpensive approach without any fluorinated chemistry to create superhydrophobic surface with exceptional liquid repellency, transportation of oil, selective capture of oil, optical bar code, and self-cleaning. Here we show experimentally that the control of evaporation is important and can be used to form superhydrophobic surface driven by Marangoni instability: the method involves in-situ photopolymerization in the presence of a volatile solvent and porous PDMS cover to afford superhydrophobic surfaces with the desired combination of micro- and nanoscale roughness. The porous PDMS cover significantly affects Marangoni convection of coating fluid, inducing composition gradients at the same time. In addition, the change of concentration of ethanol is able to produce versatile surfaces from hydrophilic to superhydrophobic and as a consequence to determine contact angles as well as roughness factors. In conclusion, the control of evaporation under the polymerization provides a conve...
32 citations
TL;DR: Tan et al. as mentioned in this paper investigated 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).
Abstract: 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.
32 citations
TL;DR: In this paper, the effect of internal radiative heat transfer on the convection in the Czochralski oxide melt was investigated, and the optical characteristic of the melt surface and the Marangoni effect greatly affected the convective and temperature field in the melt.
32 citations
TL;DR: In this article, the steady surface tension-driven flow (Marangoni convection) under gravity in an axisymmetric, non-cylindrical floating zone is numerically studied for two melts with different Prandtl numbers: a Si melt and NaNO3 melt.
32 citations