Influence of calcination temperature on anatase to rutile phase transformation in TiO 2 nanoparticles synthesized by the modified sol-gel method
Titanium dioxide (TiO 2) nanoparticles with different ratios of anatase to rutile transformation were synthesized by the modified sol-gel method. The optical properties were investigated by UV-vis diffuse reflectance spectrophotometry. Phase transformation, crystallinity, and crystal structure of th...
Saved in:
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
2014
|
Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-84863086595&partnerID=40&md5=f5a14e8bae1fc7a7dd111f2c42db8b42 http://cmuir.cmu.ac.th/handle/6653943832/6715 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Chiang Mai University |
Language: | English |
Summary: | Titanium dioxide (TiO 2) nanoparticles with different ratios of anatase to rutile transformation were synthesized by the modified sol-gel method. The optical properties were investigated by UV-vis diffuse reflectance spectrophotometry. Phase transformation, crystallinity, and crystal structure of the calcined TiO 2 samples were derived from X-ray diffraction analysis. The morphology and particle size of TiO 2 were characterized by transmission electron microscopy (TEM). The Brunauer, Emmett and Teller (BET) adsorption-desorption of nitrogen gas for specific surface area determination at the temperature of liquid nitrogen was performed on TiO 2 samples. TiO 2 nanoparticles calcined at 400 °C for 3 h possessed the highest specific surface area of 97 m 2 g - 1. The temperature of anatase to rutile transformation was found between 500 and 600 °C, and then completely transformed to rutile phase at 600 °C. Average particle sizes of the nanoparticles were in the range of 10-50 nm at calcination temperature between 400 and 600 °C. At higher temperature clearly favored particles growth and agglomerates are corresponded to decrease specific surface area. © 2012 Published by Elsevier B.V. All rights reserved. |
---|