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Turkish Journal of Chemistry

DOI

10.3906/kim-1401-73

Abstract

A saccharide-assisted hydrothermal route starting from a single iron precursor was employed to study the influence of reducing saccharides on the formation of iron oxide (Fe_3O_4) nanoparticles (NPs). Fe_3O_4 NPs, which were confirmed by X-ray diffraction analysis, were successfully synthesized by a hydrothermal method in which mannose, maltose, lactose, and galactose served as reducing agents. The formation of Fe_3O_4 NPs was also confirmed by Fourier transform infrared spectroscopy. Samples exhibited different crystallite sizes estimated based on line profile fitting as 12 \pm 2, 9 \pm 2, 13 \pm 3, and 9 \pm 3 nm for mannose, maltose, lactose, and galactose, respectively. Magnetic characterization results revealed superparamagnetic features of the NPs obtained with galactose, mannose, and maltose.

Keywords

Magnetic nanomaterials, Fe_3O_4, green synthesis, sugars, magnetic properties

First Page

825

Last Page

836

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