Synthesis and characterization of in 2S 3 nanorods in sucrose ester water-in-oil microemulsion

Huang , N.M. (2011) Synthesis and characterization of in 2S 3 nanorods in sucrose ester water-in-oil microemulsion. Journal of Nanomaterials (JNM), 2011. pp. 1-6. ISSN 1687-4110, DOI

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We report the synthesis of In 2 S 3 nanorods in a nonionic sugar-based water-in-oil (w/o) microemulsion system using food grade sucrose ester as biosurfactant. In 2 S 3 was formed by mixing indium (III) chloride and thioacetamide in the water core of the microemulsion system. The as-prepared yellowish In 2 S 3 was characterized by X-ray diffractometry (XRD), UV-visible absorption spectroscopy (UV-Vis), transmission electron microscopy (TEM), and Fourier transform infrared spectroscopy (FTIR). Formation of spherical or rod-like In 2 S 3 nanomaterials was dependent on reaction time. Rod-like In 2 S 3, arranged in bundles, was formed only after 2 days of reaction time. Upon longer aging time, a mixture of rod-like and spherical In 2 S 3 was formed. A plausible formation mechanism of the In 2 S 3 nanorods in the sucrose ester microemulsion was postulated. The diameter of the In 2 S 3 nanorods was found to be very small, which is 8.97±2.36 nm with aspect ratio of 20:1 (length:diameter). Copyright © 2011 N. M. Huang.

Item Type: Article
Uncontrolled Keywords: Aging time Bio surfactant Food grade Formation mechanism FTIR Microemulsion systems Nonionic Sucrose esters Thioacetamide UV-visible absorption spectroscopy Water-in-oil (w/o) microemulsions Water-in-oil microemulsions Aspect ratio Chlorine compounds Esterification Esters Fourier transform infrared spectroscopy Indium Microemulsions Nanorods Sugar (sucrose) Sugars Surface active agents Synthesis (chemical) Transmission electron microscopy X ray diffraction analysis Water absorption
Subjects: Q Science > Q Science (General)
Q Science > QC Physics
Divisions: Faculty of Science > Department of Physics
Depositing User: miss munirah saadom
Date Deposited: 04 Apr 2013 01:45
Last Modified: 12 Jul 2017 01:25

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