Study of Coffee-ring effect when applied to the drying of biologically relevant fluids like blood can help diagnose anaemic and hyperlipidaemic conditions.
What is the Coffee-Ring Effect?
It occurs when a drop of spilt coffee dries up, the outermost edge of the dried drop is a little darker than the centre, forming a darker ‘ring’. This is caused by the outward drift of suspended coffee particles from the centre, causing a denser, darkened rim.
Researchers from the Indian Institute of Technology, Madras, have shown that after reaching the rim, as the drop dries, some of the particles undergo an inward drift too. This research has applications in agriculture, forensic science and even disease diagnosis.
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