SYNTHESIS OF 4-NH2-1,2,4-TRIAZOLE IRON(II) SULPHATE COMPLEX IN NATA DE RAMBUTAN, NATA DE LERI, AND NATA DE FRUKTOSA

• Main Author: Santria, Anas
• Format: Theses
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/33953
• Institution: Institut Teknologi Bandung

The 4-NH2-1,2,4-triazole (NH2trz) iron(II) complexes have been observed widely due to the interesting magnetic properties. At room temperature the complexes are diamagnetic while at higher temperature changed to paramagnetic properties. The magnetic transition occurs reversibly with distinct colour change from purple to colorless. This properties make the application of the complexes as a sensor, switching and display devices. The temperature changing of the complexes is also influenced by the size of the complex and its distribution. The smaller size of the 4-NH2-1,2,4-triazole (NH2trz) iron(II) complexes, the temperature and colour changing are different compare to the bigger size. Bacterial cellulose (BC) obtained from coconut water (nata de coco) has been used as a micro reactor for preparing small size of complex particle. However, the size of the complex is still bigger than nano size expected. BC from other carbon sources have been prepared to obtained smaller size of complex particle, they are nata de rambutan, nata the leri, and nata de fructose. Based on Scanning Electronic Microscope (SEM), the morphological observation of the three nata could not be distinguished well. However, when the nata were used as micro reactor for synthesis the NH2trz-iron(II) Sulphate complex, the particle size of the complex are found significantly smaller than the size of the complex in nata de coco. Using Particle Size Analyser (PSA), the average size of the complex in nata de rambutan, nata de leri and nata de fructose is 270 nm, 146 nm and 158 nm respectively. They are significantly smaller than the complex in nata de coco (432 nm). Moreover, the complex distribution in the three nata are relatively homogen compare to the complex distribution in the nata de coco. The transition temperature of the complex which is observed on warming mode (T?) is different from those observed on cooling mode (T?). The transition temperature at which 50% occured between 344 K – 346 K on warming mode and 333 K - 327 K on cooling mode.