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Title: BIOSURFACTANT OF A BACTERIAL SYSTEM REVERSES THE COFFEE RING EFFECT
Authors: Sempels, Wouter
De Dier, Raf
Mizuno, Hideaki
Hofkens, Johan
Vermant, Jan
Issue Date: 17-Jun-2013
Conference: WETTING AND EVAPORATION: DROPLETS OF PURE AND COMPLEX FLUIDS edition:1 location:Marseille date:17-20 June 2013
Article number: 63
Abstract: The deposition of material at the edge of
evaporating droplets, known as the ”coffee ring
effect”, is caused by a radially outward capillary
flow. This phenomenon is common to a wide array
of systems including colloidal and bacterial
systems. The role of surfactants in counteracting
these coffee ring depositions is related to the
occurrence of local vortices known as Marangoni
eddies. We have shown that these swirling flows
are universal, and not only lead to a uniform
deposition of colloids but also occur in living
bacterial systems. Experiments on Pseudomonas
aeruginosa suggest that the auto-production of
biosurfactants plays an essential role in creating a
homogeneous deposition of the bacteria upon
drying. Moreover, at biologically relevant
conditions, intricate time dependent flows are
observed in addition to the vortex regime, which
are also effective in reversing the coffee ring
effect at even lower surfactant concentrations.
Publication status: published
KU Leuven publication type: IC
Appears in Collections:Molecular Imaging and Photonics
Soft Matter, Rheology and Technology Section
Biochemistry, Molecular and Structural Biology Section

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