A colloidal dispersion droplet evaporating from a surface, such as a drying coffee drop, leaves a distinct ring-shaped stain. Although this mechanism is frequently used for particle self-assembly, the conditions for crystallization have remained unclear. Our experiments with monodisperse colloidal particles reveal a structural transition in the stain, from ordered crystals to disordered packings. We show that this sharp transition originates from a temporal singularity of the flow velocity inside the evaporating droplet at the end of its life. When the deposition speed is low, particles have time to arrange by Brownian motion, while at the end, high-speed particles are jammed into a disordered phase.

A drop of water deposited on a cold plate freezes into an ice drop with a pointy tip. While this phenomenon clearly finds its origin in the expansion of water upon freezing, a quantitative description of the tip singularity has remained elusive. Here we demonstrate how the geometry of the freezing front, determined by heat transfer considerations, is crucial for the tip formation. We perform systematic measurements of the angles of the conical tip, and reveal the dynamics of the solidification front in a Hele-Shaw geometry. It is found that the cone angle is independent of substrate temperature and wetting angle, suggesting a universal, self-similar mechanism that does not depend on the rate of solidification. We propose a model for the freezing front and derive resulting tip angles analytically, in good agreement with the experiments.

Evaporation of water droplets on a superhydrophobic substrate, on which the contact line is pinned, is investigated. While previous studies mainly focused on droplets with contact angles smaller than 90 • , here we analyze almost the full range of possible contact angles (10 • -150 • ). The greater contact angles and pinned contact lines can be achieved by the use of superhydrophobic Carbon Nanofiber substrates. The time-evolutions of the contact angle and the droplet mass are examined. The experimental data is in good quantitative agreement with the model presented by Popov (Physical Review E 71, 2005), demonstrating that the evaporation process is quasi-static, diffusion-driven, and that thermal effects play no role. Furthermore, we show that the experimental data for the evolution of both the contact angle and the droplet mass can be collapsed onto one respective universal curve for all droplet sizes and initial contact angles.

We derive analytical expressions for the three-dimensional (3D) acoustophoretic motion of spherical microparticles in rectangular microchannels. The motion is generated by the acoustic radiation force and the acoustic streaming-induced drag force. In contrast to the classical theory of Rayleigh streaming in shallow, infinite, parallel-plate channels, our theory does include the effect of the microchannel side walls. The resulting predictions agree well with numerics and experimental measurements of the acoustophoretic motion of polystyrene spheres with nominal diameters of 0.537 µm and 5.33 µm. The 3D particle motion was recorded using astigmatism particle tracking velocimetry under controlled thermal and acoustic conditions in a long, straight, rectangular microchannel actuated in one of its transverse standing ultrasound-wave resonance modes with one or two half-wavelengths. The acoustic energy density is calibrated in situ based on measurements of the radiation dominated motion of large 5-µm-diam particles, allowing for quantitative comparison between theoretical predictions and measurements of the streaming induced motion of small 0.5-µm-diam particles.

An evaporating droplet is a dynamic system in which flow is spontaneously generated to minimize the surface energy, dragging particles to the borders and ultimately resulting in the so-called "coffee-stain effect". The situation becomes more complex at the droplet's surface, where surface tension gradients of different natures can compete with each other yielding different scenarios. With careful experiments and with the aid of 3D particle tracking techniques, we are able to show that different types of surfactants turn the droplet's surface either rigid or elastic, which alters the evaporating fluid flow, either enhancing the classical coffee-stain effect or leading to a total flow inversion. Our measurements lead to unprecedented and detailed measurements of the surface tension difference along the evaporating droplet's surface with good temporal and spatial resolution.