Preparation and Characterization of CuO Nanoparticles by Novel Sol-Gel Technique
Electronic Archive of Sumy State University
Переглянути архів Інформація| Поле | Співвідношення | |
| Title |
Preparation and Characterization of CuO Nanoparticles by Novel Sol-Gel Technique
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| Creator |
Aparna, Y.
Rao, K. Venkateswara Subbarao, P. Srinivasa |
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| Subject |
CuO nanoparticles
Sol-gel method Catalytic activity |
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| Description |
Recent developments of nanosize materials of metal and metal oxide particles are intensively pursued because of their prominence in different fields of applications. Among all the transition metal oxides, CuO is a potential candidate for the application of magnetic storage devices, solar energy transfer, sensors, and super capacitors etc. Moreover CuO nanoparticles act as a good catalyst in some of the chemical reactions. CuO nanoparticles were prepared by novel sol-gel method. In this technique CuCl2.6H2O is added with acetic acid and heated to 100 °C with continuous stirring. To control the ph of the above solution, NaOH is added to the solution till ph reached desired value. The color of the solution changed from blue to black with precipitation. The black precipitation was washed 3 – 4 times with distilled water. Finally the solution was centrifuged and dried in air for one day. The CuO nanoparticles were characterized by studying their structure with X-ray diffraction and composition by energy dispersive X-ray analysis. The size of the nanoparticles is estimated by particle size analyzer and transmission electron microscopy. The optical studies were carried out with Uv-Vis spectrophotometer. When you are citing the document, use the following link http://essuir.sumdu.edu.ua/handle/123456789/29602 |
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| Publisher |
Сумський державний університет
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| Date |
2012-12-19T13:05:51Z
2012-12-19T13:05:51Z 2012 |
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| Type |
Article
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| Identifier |
Y. Aparna, K. Venkateswara Rao, P. Srinivasa Subbarao, J. Nano- Electron. Phys. 4 No 3, 03005 (2012)
http://essuir.sumdu.edu.ua/handle/123456789/29602 |
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| Language |
en
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