Whisky Versus Coffee: Dueling Droplets

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Photographer Ernie Button showed us that dried whiskey droplets are a captivating and unusual sight to behold, especially compared with the more familiar coffee ring. Speaking of Chemistry caught up with Ernie and the Princeton researchers who investigated whisky’s unique drying behavior to learn about the chemistry that controls it and how that information could help the paint and coatings industry.

Microscopic videography provided by Hyoungsoo Kim et al. from Phys. Rev. Lett. 2016, DOI: 10.1103/PhysRevLett.116.124501

And be sure to check out Ernie Button’s website.
He’s also on Instagram

If this episode leaves you wanting more, check out these great resources.

Why whiskey doesn’t have a ring to it | C&EN

What’s That Stuff: Whisky | C&EN

Scotch Ring Art & Science | C&EN

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