Researchers have given new insights on the ‘coffee-ring effect’.
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For about two decades now, the ‘coffee ring effect’ has been known as when a drop of spilt coffee dries up, the outermost edge of the dried drop is a little darker than the centre, forming a darker ‘ring’.
This is caused by the outward drift of suspended coffee particles from the centre, causing a denser, darkened rim.
Now, researchers from Indian Institute of Technology, Madras, have shown that after reaching the rim, as the drop dries, some of the particles undergo an inward drift too.
This research has applications in agriculture, forensic science and even disease diagnosis. The present work has been published in the journal, Soft Matter.
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