If you have a habit of observing coffee rings, you can also observe that the spot has a darker ring around its perimeter that contains a much higher concentration of particles than the center.
Since this 'coffee ring' phenomenon occurs with many liquids after they have evaporated, scientists have suggested that such rings can be used for examining blood or other fluids for disease markers by using biosensing devices.
But a better understanding of how these rings behave at the micro- and nano-scale would probably be needed for practical bionsensors.
"Understanding micro- and nano-particle transportation within evaporating liquid droplets has great potential for several technological applications, including nanostructure self-assembly, lithography patterning, particle coating, and biomolecule concentration and separation," said study's lead author Chih-Ming Ho, the Ben Rich-Lockheed Martin Professor at the UCLA Henry Samueli School of Engineering and Applied Science and director of the UCLA Center for Cell Control.
"However, before we can engineer biosensing devices to do these applications, we need to know the definitive limits of this phenomenon. So our research turned to physical chemistry to find the lowest limits of coffee-ring formation."