We report interfacial crystallization in droplets of saline solutions placed on superhydrophobic surfaces and liquid marbles filled with the saline. Evaporation of saline droplets deposited on superhydrophobic surface resulted in the formation of cup-shaped millimeter-scaled residues. The formation of the cup-like deposit is reasonably explained within the framework of the theory of the coffee-stain effect, namely, the rate of heterogeneous crystallization along the contact line of the droplet is many times higher than in the droplet bulk. Crystallization within evaporated saline marbles, coated with lycopodium particles, depends strongly on the evaporation rate. Rapidly evaporated saline marbles yielded dented shells built of a mixture of colloidal particles and NaCl crystals. We relate the formation of these shells to the interfacial crystallization promoted by hydrophobic particles coating the marbles, accompanied with the upward convection flows supplying the saline to the particles, serving as the centers of interfacial crystallization. Convective flows prevail over the diffusion mass transport for the saline marbles heated from below.

We report cyclic growth/retraction phenomena observed for saline droplets placed on the cured PDMS membrane with the thickness of 7.8±0.1 µm floating on pure water surface. Osmotic mass transport across the micro-scaled floating PDMS membrane provided the growth of the sessile saline droplets followed by evaporation of the saline droplets. The observed growth/retraction cycle was reversible. The model of the osmotic mass transfer across the cured PDMS membrane is suggested. The model explains semi-quantitatively the time evolution of a droplet.

Paraffin wax stores energy in the form of latent heat at a nearly constant temperature during melting and releases this energy during solidification. This effect is used in industrial energy storage. An unusual change in the shape of a melted droplet of paraffin wax placed on a relatively cold glass plate is studied. As the droplet solidifies, its upper surface becomes nearly flat and a dimple is formed in the center of this surface, making the droplet look like a fruit (pumpkins are more commonly shaped like this, but the authors prefer apples). A series of experiments, as well as physical and numerical modeling of the droplet's thermal state, taking into account the formation of a mushy zone between liquidus and solidus, made it possible to understand the role of gravity and gradual increase in viscosity and density of paraffin wax on changing the droplet shape and, in particular, to clarify the mechanism of formation of the dimple on its upper.