Influence of Synthesis Conditions on the Properties of Zinc Oxide Obtained in the Presence of Nonionic Structure-Forming Compounds

合成条件对非离子构型剂存在下氧化锌性能的影响

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作者:Viktor A Valtsifer, Anastasia V Sivtseva, Natalia B Kondrashova, Artem S Shamsutdinov, Anastasia S Averkina, Igor V Valtsifer, Irina N Feklistova, Vladimir N Strelnikov

Abstract

This work investigated the influence of synthesis conditions, including the use of nonionic structure-forming compounds (surfactants) with different molecular weights (400-12,600 g/mol) and various hydrophilic/hydrophobic characteristics, as well as the use of a glass substrate and hydrothermal exposure on the texture and structural properties of ZnO samples. By X-ray analysis, it was determined that the synthesis intermediate in all cases is the compound Zn5(OH)8(NO3)2∙2H2O. It was shown that thermolysis of this compound at 600 °C, regardless of the physicochemical properties of the surfactants, leads to the formation of ZnO with a wurtzite structure and spherical or oval particles. The particle size increased slightly as the molecular weight and viscosity of the surfactants grew, from 30 nm using Pluronic F-127 (MM = 12,600) to 80 nm using Pluronic L-31 (MM = 1100), PE-block-PEG (MM = 500) and PEG (MM = 400). Holding the pre-washed synthetic intermediates (Zn5(OH)8(NO3)2∙2H2O) under hydrothermal conditions resulted in the formation of hexagonal ZnO rod crystal structures of various sizes. It was shown that the largest ZnO particles (10-15 μm) were observed in a sample obtained during hydrothermal exposure using Pluronic P-123 (MM = 5800). Atomic adsorption spectroscopy performed comparative quantitative analysis of residual Zn2+ ions in the supernatant of ZnO samples with different particle sizes and shapes. It was shown that the residual amount of Zn2+ ions was higher in the case of examining ZnO samples which have spherical particles of 30-80 nm. For example, in the supernatant of a ZnO sample that had a particle size of 30 nm, the quantitative content of Zn2+ ions was 10.22 mg/L.

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