Title: Evaporating pure, binary and ternary droplets: thermal effects and axial symmetry breaking,
Abstract: The Greek aperitif Ouzo is not only famous for its specific anise-flavored
taste, but also for its ability to turn from a transparent miscible liquid to a
milky-white colored emulsion when water is added. Recently, it has been shown
that this so-called Ouzo effect, i.e. the spontaneous emulsification of oil
microdroplets, can also be triggered by the preferential evaporation of ethanol
in an evaporating sessile Ouzo drop, leading to an amazingly rich drying
process with multiple phase transitions [H. Tan et al., Proc. Natl. Acad. Sci.
USA 113(31) (2016) 8642]. Due to the enhanced evaporation near the contact
line, the nucleation of oil droplets starts at the rim which results in an oil
ring encircling the drop. Furthermore, the oil droplets are advected through
the Ouzo drop by a fast solutal Marangoni flow. In this article, we investigate
the evaporation of mixture droplets in more detail, by successively increasing
the mixture complexity from pure water over a binary water-ethanol mixture to
the ternary Ouzo mixture (water, ethanol and anise oil). In particular,
axisymmetric and full three-dimensional finite element method simulations have
been performed on these droplets to discuss thermal effects and the complicated
flow in the droplet driven by an interplay of preferential evaporation,
evaporative cooling and solutal and thermal Marangoni flow. By using image
analysis techniques and micro-PIV measurements, we are able to compare the
numerically predicted volume evolutions and velocity fields with experimental
data. The Ouzo droplet is furthermore investigated by confocal microscopy. It
is shown that the oil ring predominantly emerges due to coalescence.