Healthy and Pathological Porcine Blood Drop Evaporation: Effect of the Temperature

This study aims to understand and compare the evaporation dynamics of drops of healthy and pathological porcine blood (glomerulonephritis disease) evaporated on hydrophilic glass substrates at different surface temperatures (T_s): 23, 37, 60, and 90 °C. Subsequently, the different induced phenomena are characterized and described. Additionally, drops of water were evaporated at these four surface temperatures to better understand the difference between healthy and pathological porcine blood. Statistical studies were performed to analyze the evaporation rate, the maximum and average values of Marangoni numbers (Ma), and the evaporated specific time. The statistical tests showed significant differences in these parameters between healthy and pathological blood for each surface temperature. The mean and the maximum of the Ma increase with the increase in T_s caused by the increase in the temperature differences between the edge and the center of the drop. When comparing healthy and diseased blood, the Ma maximum and mean of healthy blood were higher than those of diseased blood for all T_s. Besides, this study emphasizes the influence of temperature on blood evaporation and the pattern caused by the Marangoni effect. These results demonstrate that differences between the two blood types are related to the disease and pave the way to developing a new methodology for medical decision-making.