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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society
2023
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| 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 |