Surfactant Control of Coffee Ring Formation in Carbon Nanotube Suspensions

[Image: see text] The coffee ring effect regularly occurs during the evaporation of colloidal droplets and is often undesirable. Here we show that adding a specific concentration of a surfactant can mitigate this effect. We have conducted experiments on aqueous suspensions of carbon nanotubes that w...

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Detalles Bibliográficos
Autores principales: Howard, N. S., Archer, A. J., Sibley, D. N., Southee, D. J., Wijayantha, K. G. U.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9878724/
https://www.ncbi.nlm.nih.gov/pubmed/36607610
http://dx.doi.org/10.1021/acs.langmuir.2c01691

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9878724/
https://www.ncbi.nlm.nih.gov/pubmed/36607610
http://dx.doi.org/10.1021/acs.langmuir.2c01691

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