Unidirectional Freezing of Polymer Solution Droplets

Ice templating provides a means of generating textures with a well-defined topography. Recent applications involve the freezing of water droplets, with or without colloids, on flat or textured surfaces. An interesting feature of water droplets freezing on a substrate is the formation of a pointy tip at a constant angle, regardless of the substrate temperature, surface energy, or droplet volume. Here, by adding the polymer to water, we demonstrate how to manipulate and even prevent the formation of such an icy tip. We find that the sharpness of the tip decreases with increasing polymer concentration until completely disappearing above the overlap concentration, while the total freezing time increases concomitantly. Building on these observations, we combined simple geometrical arguments with heat flux measurements to model and connect the spatial and temporal evolution of polymer droplets under unidirectional freezing. Together our results provide new ways to control the shape of frozen droplets for ice templating or microstructure fabrication, with applications in tissue engineering, separation membranes, and soft robotics.