Document Type
Article
Publication Date
1-1-2011
Abstract
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.
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
Divisions
PHYSICS
Publication Title
Journal of Nanomaterials (JNM)
Volume
2011
Publisher
Hindawi Publishing Corporation