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在蒸发液滴中溶菌酶的模式形成。

Lysozyme pattern formation in evaporating drops.

机构信息

Department of Mechanical Engineering and Materials Science, University of Pittsburgh, Pittsburgh, Pennsylvania 15261, United States.

出版信息

Langmuir. 2012 Mar 6;28(9):4039-42. doi: 10.1021/la300125y. Epub 2012 Feb 22.

DOI:10.1021/la300125y
PMID:22339498
Abstract

Liquid droplets containing suspended particles deposited on a solid, flat surface generally form ringlike structures due to the redistribution of solute during evaporation (the "coffee ring effect"). The forms of the deposited patterns depend on interactions between solute(s), solvent, and substrate. In this study, deposition patterns from droplets of a simplified model biological fluid (DI water + lysozyme) are examined by scanning probe and optical microscopy. The overall lysozyme residue morphology is complex (with both a perimeter "rim" and undulating interior) but varies little with concentration. However, the final packing of lysozyme molecules is strongly dependent on initial concentration.

摘要

含有悬浮颗粒的液滴沉积在固体、平坦的表面上,通常会由于蒸发过程中溶质的再分配而形成环状结构(“咖啡环效应”)。沉积图案的形式取决于溶质、溶剂和基底之间的相互作用。在这项研究中,通过扫描探针和光学显微镜研究了简化模型生物流体(DI 水+溶菌酶)液滴的沉积图案。溶菌酶残留物的整体形态复杂(既有周边“边缘”又有起伏的内部),但浓度变化不大。然而,溶菌酶分子的最终堆积方式强烈依赖于初始浓度。

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