Surfactant Control of Coffee Ring Formation in Carbon Nanotube Suspensions.

ABSTRACT: 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 were prepared with cationic surfactant dodecyltrimethylammonium bromide added at 0.2, 0.5, 1, 2, 5, and 10 times the critical micelle concentration. Colloidal droplets were deposited on candidate substrates for printed electronics with varying wetting characteristics: glass, polyethylene terephthalate, fluoroethylene propylene copolymer, and polydimethylsiloxane. Following drying, four pattern types were observed in the final deposits: dot-like, uniform, coffee ring deposits, and combined patterns (coffee ring wit

SUBMITTER: Howard NS 

PROVIDER: S-EPMC9878724 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature