Coffee-ring formation in concentrated anisotropic colloid suspensions persists and is governed by sedimentation-to-evaporation velocity ratio independent of particle anisotropy.
Simultaneously suppressing the coffee ring effect of solutes with different sizes.The Journal of Physical Chemistry B, 127(49):10615–10623,
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Persistence of Coffee-Ring Deposits in Concentrated Suspensions of Anisotropic Colloids
Coffee-ring formation in concentrated anisotropic colloid suspensions persists and is governed by sedimentation-to-evaporation velocity ratio independent of particle anisotropy.