Microfluidic baker's transformation device for three-dimensional rapid mixing

Takao Yasui, Yusuke Omoto, Keiko Osato, Noritada Kaji, Norikazu Suzuki, Toyohiro Naito, Masaki Watanabe, Yukihiro Okamoto, Manabu Tokeshi, Eiji Shamoto, Yoshinobu Baba

Research output: Contribution to journalArticlepeer-review

46 Citations (Scopus)


We developed a new passive-type micromixer based on the baker's transformation and realized a fast mixing of a protein solution, which has lower diffusion constant. The baker's transformation is an ideal mixing method, but there is no report on the microfluidic baker's transformation (MBT), since it is required to fabricate the complicated three-dimensional (3D) structure to realize the MBT device. In this note, we successfully fabricate the MBT device by using precision diamond cutting of an oxygen-free copper substrate for the mould fabrication and PDMS replication. The MBT device with 10.4 mm mixing length enables us to achieve complete mixing of a FITC solution (D = 2.6 × 10-10 m2 s-1) within 51 ms and an IgG solution (D = 4.6 × 10-11 m2 s-1) within 306 ms. Its mixing speed is 70-fold higher for a FITC solution and 900-fold higher for an IgG solution than the mixing speed by the microchannel without MBT structures. The Péclet number to attain complete mixing in the MBT device is estimated to be 6.9 × 104.

Original languageEnglish
Pages (from-to)3356-3360
Number of pages5
JournalLab on a Chip
Issue number19
Publication statusPublished - Oct 7 2011
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Bioengineering
  • Biochemistry
  • General Chemistry
  • Biomedical Engineering


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