Abstract
We report on the observation of thin salt shells that form at the periphery of evaporating pure water drops on salt. Shell shapes range from rings of inclined walls to hollow toroidal rims. We interpret this phenomenon as a consequence of a molecular coffee-stain effect by which the dissolved salt is advected toward the pinned contact line where an increased evaporation takes place. The subsequent salt supersaturation in the vicinity of the triple line drives the crystallization of the shell at the liquid-air interface. This interpretation is supported by a simple model for shell growth.
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