Surfactant control of coffee ring formation in carbon nanotube suspensions
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...
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| Main Authors: | , , , , |
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| Format: | Default Article |
| Published: |
2023
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| Subjects: | |
| Online Access: | https://hdl.handle.net/2134/21900333.v1 |
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