Thermal segment microwell plate control for automated liquid handling setups

Automated high-throughput liquid handling operations in biolabs necessitate miniaturised and automatised equipment for effective space utilisation and system integration. This paper presents a thermal segment microwell plate control unit designed for enhanced microwell-based experimentation in liquid handling setups. The development of this device stems from the need to move towards geometry standardization and system integration of automated lab equipment. It incorporates features based on Smart Sensor and Sensor 4.0 concepts. An enzymatic activity assay is implemented with the developed device on a liquid handling station, allowing fast characterisation via a high-throughput approach. The device outperforms other comparable devices in certain metrics based on automated liquid handling requirements and addresses the needs of future biolabs in automation, especially in high-throughput screening.

Evaporation kinetics of continuous water and dispersed oil droplets

Drying of volatile oil droplets immersed in a continuous water phase was observed and analysed. Drying sample solutions were sandwiched between two glass plates and the water and oil phases were observed by confocal microscopy. In the initial stage of drying, evaporation of water was dominant and drying of the oil droplets was negligible. However, the rate of water evaporation decreased when the oil droplets were compressed. Comparison of experimental data with a diffusion model of water vapour showed that the decline in drying rates occurred earlier in the experiment than in the theoretical prediction. This implies that compression and narrowing of water paths caused the decline in the rate of water evaporation. After most water had evaporated, evaporation of the oil droplets occurred. The oil droplets did not shrink isotropically and the air-liquid interface invaded into the drying oil droplets. Cross-sectional observation by z-scanning revealed direct exposure of the oil droplets and they were pinned by the residual water phase. The water network between the oil droplets collapsed after the oil droplets had evaporated. The correlation between changes in structures and drying kinetics in both liquid phases was discussed.

Liquid–liquid phase separation and evaporation of a laser-trapped organic–organic airborne droplet using temporal spatial-resolved Raman spectroscopy

Using temporal position-resolved Raman spectroscopy, different gradient distributions of two chemicals an different time within an airborne droplets were directly observed, as well as their phase separation and evaporation processes.

Drying kinetics of water droplets stabilized by surfactant molecules or solid particles in a thin non-volatile oil layer

We have investigated drying of water droplets stabilized by solid particles or surfactant molecules in a thin oil layer. The surfactant-stabilized droplets isotropically shrink, whereas the droplets stabilized by spherical particles severely deform during drying because of buckling of the particulate shells. However, buckling of the shells hardly affects droplet drying. The drying times for complete evaporation are almost the same for water droplets with the same initial diameter and the drying time is independent of the type of surface stabilizer (particles or surfactant). The drying kinetics of the water droplets is well described by mathematical models, in which diffusion of water molecules in the oil phase to the oil-air interface is proposed as the rate-determining process. Droplets with a diameter comparable with the thickness of the oil layer shrink faster than small droplets because of the short diffusion length from the water droplets to the oil-air interface. We also investigated drying of water droplets stabilized by plate-like mica particles. The droplets also buckled but larger shells of mica particles remained compared with those of spherical particles. In addition, a longer drying time is necessary for some droplets stabilized by mica particles. These results indicate the possible effect of the particle morphology on the buckling and drying kinetics of particle-stabilized water droplets.

Selective retardation of perfume oil evaporation from oil-in-water emulsions stabilized by either surfactant or nanoparticles

We have used dynamic headspace analysis to investigate the evaporation rates of perfume oils from stirred oil-in-water emulsions into a flowing gas stream. We compare the behavior of an oil of low water solubility (limonene) and one of high water solubility (benzyl acetate). It is shown how the evaporation of an oil of low water solubility is selectively retarded and how the retardation effect depends on the oil volume fraction in the emulsion. We compare how the evaporation retardation depends on the nature of the adsorbed film stabilizing the emulsion. Surfactant films are less effective than adsorbed films of nanoparticles, and the retardation can be further enhanced by compression of the adsorbed nanoparticle films by preshrinking the emulsion drops.

Perspectives of phase changes and reversibility on a case of emulsion inversion

The conventional treatment of catastrophic inversion is based on a two-phase model of oil-in-water (O/W) or water-in-oil (W/O). The present investigation takes a closer look at the process of inversion with focus on its relation to the detailed phase changes in the system. It is found that phase behavior inserts a decisive call for when the inversion starts and completes, even for an inversion seemingly brought by a simple change of water-to-oil ratio. The phases involved also play a critical role in the fine details of the emulsion structure, during both emulsification and evaporation. The presence of liquid crystal is instrumental in the inversion process as substantiated by the observation that its presence coincides with the presence of the intermediate multiple emulsions during emulsification. Multiple emulsions also appear during evaporation, though the mechanism of their formation is different from that during emulsification. The temporary stability of the multiple emulsions during both emulsification and evaporation is affected by the presence of the liquid crystal. It had been well established that the phase behavior plays a decisive role in transitional inversions and that the transformation to the inverse state is a gradual one. This is apparently also the case with the catastrophic inversion investigated here.

Formation of organic nanoparticles from volatile microemulsions

A method for preparation of nanoparticles of poorly water-soluble organic materials is presented. By this method, an oil-in-water microemulsion containing a volatile solvent with dissolved model material, propylparaben, undergoes solvent evaporation and conversion into nanoparticles by spray drying. The resulting powder can be easily dispersed in water to give a clear, stable dispersion of nanoparticles with a high loading of propylparaben. By filtration of this dispersion it was found that more than 95wt.% of the dispersed propylparaben is in particles of less than 450nm. X-ray diffraction revealed that propylparaben is present as nanocrystals of 40-70nm. After dispersion of the powder in water, formation of large crystals rapidly occurs. Addition of polyvinylpyrrolidone (PVP) prevented crystal growth during dispersion of the powder in water. The inhibition of propylparaben crystal growth by PVP was studied by molecular dynamic simulations that addressed the binding of PVP to the propylparaben crystal. A comparison was made between PVP and polyvinylalcohol, which did not display crystal inhibition properties.

Kinetics of colloidal templating using emulsion drop consolidation

The emulsion templating of ordered colloidal microsphere assemblies by Manoharan et al. involves a consolidation process where dispersed phase fluid is transported from droplets into a continuous phase. Consolidation can be approximated as a diffusion process with moving boundaries. The kinetics of consolidation are investigated here by following droplet shrinkage with time as a prelude to understanding rate effects on assembly structure. Consolidation kinetics are influenced by liquid diffusivity, the number of colloidal particles in a droplet, and the surfactant concentration. While surfactant exhibits little effect well below its critical micelle concentration (CMC) value, it significantly slows consolidation above the CMC. For a specific continuous phase (i.e., silicone oil and fluorinated silicone oil), with proper scalings, the droplet size shrinks with time following a power law independent of droplet diameter, surfactant concentrations, and particle number concentration. The power law exponent varies from 1/2 to 2/3 with different continuous oil phases as a result of concentration and interfacial effects. This study leads to an improved understanding of colloidal microstructure development at interfaces that can be applied in novel materials synthesis and drug delivery areas.

Evaporation from water-ethylene glycol liquid mixture

Evaporation rates were determined for water-ethylene glycol liquid mixtures with different mole fractions, where the evaporation rate expressed as mg min(-1)/area was used because of the presence of two kinds of molecular species. The rate increased with increasing temperature and decreased with increasing mole fraction of ethylene glycol, almost obeying ideal mixing of the two components, although a small positive deviation was observed over the mole fraction from 0 to 0.5 of ethylene glycol at higher temperatures. The activation energy of evaporation was determined from the temperature dependence of the evaporation rate, where the energy was an apparent one because the composition of evaporated species was not determined. The activation energy increased with decreasing temperature and with increasing mole fraction of ethylene glycol, where the energy obeyed the ideal mixing at lower temperatures while it positively deviated at higher temperatures. The evaporation rates were examined by surface tension of the liquid mixture, but any definite relation between them was not found. Both the evaporation rate and the activation energy were found to be determined mainly by the mole fraction in the surface layer from which the evaporation takes place. Finally, the new concept of surface excess was presented, where the surfactant molecules were concentrated and formed a bimolecular layer at a certain distance beneath the air/solution interface.

Evaporation rates of water from concentrated oil-in-water emulsions

We have investigated the rate of water evaporation from concentrated oil-in-water (o/w) emulsions containing an involatile oil. Evaporation of the water continuous phase causes compression of the emulsion with progressive distortion of the oil drops and thinning of the water films separating them. Theoretically, the vapor pressure of water is sensitive to the interdroplet interactions, which are a function of the film thickness. Three main possible situations are considered. First, under conditions when the evaporation rate is controlled by mass transfer across the stagnant vapor phase, model calculations show that evaporation can, in principle, be slowed by repulsive interdroplet interactions. However, significant retardation requires very strong repulsive forces acting over large separations for typical emulsion drop sizes. Second, water evaporation may be limited by diffusion in the network of water films within the emulsion. In this situation, water loss by evaporation from the emulsion surface leads to a gradient in the water concentration (and in the water film thickness). Third, compression of the drops may lead to coalescence of the emulsion drops and the formation of a macroscopic oil film at the emulsion surface, which serves to prevent further water evaporation. Water mass-loss curves have been measured for silicone o/w emulsions stabilized by the anionic surfactant SDS as a function of the water content, the thickness of the stagnant vapor-phase layer, and the concentration of electrolyte in the aqueous phase, and the results are discussed in terms of the three possible scenarios just described. In systems with added salt, water evaporation virtually ceases before all the water present is lost, probably as a result of oil-drop coalescence resulting in the formation of a water-impermeable oil film at the emulsion surface.