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Sandwiched droplet actuated by Marangoni force in a Hele-Shaw cell

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Abstract

We present a novel method of actuating a microliter droplet held within a Hele-Shaw cell by means of the surface tension gradient or Marangoni effect. A food color droplet is first injected within the gap formed by the parallel plates to produce a cylindrical droplet, followed by a lateral injection of a lower surface tension droplet. Our results show the actuation of the food color droplet, for various droplet volumes and viscosities. Analytical studies on the effect of contact angle on distance traveled are presented. Numerical values of the Marangoni force show good agreement with analytical values. Mathematical analysis shows the surface tension difference required for actuation, and how the surface tension changes as a function of angular position on the droplet.

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Authors and Affiliations

  1. Department of Mechanical Engineering, University of Canterbury, Private Bag 4800, Christchurch, 8140, New Zealand

    Vi-Vie Ng & Mathieu Sellier

  2. Department of Electrical and Computer Engineering, University of Canterbury, Private Bag 4800, Christchurch, 8140, New Zealand

    Volker Nock

Authors
  1. Vi-Vie Ng
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  2. Mathieu Sellier
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  3. Volker Nock
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Correspondence to Mathieu Sellier.

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This paper is dedicated to the memory of Franz Ziegler

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Ng, VV., Sellier, M. & Nock, V. Sandwiched droplet actuated by Marangoni force in a Hele-Shaw cell. Acta Mech 229, 571–584 (2018). https://doi.org/10.1007/s00707-017-1986-1

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  • DOI: https://doi.org/10.1007/s00707-017-1986-1

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