Thermally-modulated shape transition at the interface of soft gel filament and hydrophobic substrate

A liquid filament may pinch off into different shapes on interacting with a soft surface, as modulated by the interplay of inertial, capillary, and viscous forces. While similar shape transitions may intuitively be realized for more complex materials such as soft gel filaments as well, their intricate controllability towards deriving precise and stable morphological features remains challenging, as attributed to the complexities stemming from the underlying interfacial interactions over the relevant length and time scales during the sol-gel transition process. Circumventing these deficits in the reported literature, here we report a new means of precisely-controlled fabrication of gel microbeads via exploiting thermally-modulated instabilities of a soft filament atop a hydrophobic substrate. Our experiments reveal that abrupt morphological transitions of the gel material set in at a threshold temperature, resulting in spontaneous capillary thinning and filament breakup. We show that this phenomenon may be precisely modulated by an alteration in the hydration state of the gel material that may be preferentially dictated by its intrinsic glycerol content. Our results demonstrate that the consequent morphological transitions give rise to topologically-selective microbeads as an exclusive signature of the interfacial interactions of the gel material with the deformable hydrophobic interface underneath. Thus, intricate control may be imposed on the spatio-temporal evolution of the deforming gel, facilitating the inception of highly ordered structures of specific shapes and dimensionalities on demand. This is likely to advance the strategies of long shelf-life analytical biomaterial encapsulations via realizing one-step physical immobilization of bio-analytes on the bead surfaces as a new route to controlled materials processing, without demanding any resourced microfabrication facility or delicate consumable materials.