Abstract
Westudied the effects of the temperature of reflux heating and electric field on the digestive ripening of polydisperse gold colloid suspensions with different amounts of dodecanethiol of 0.47, 0.58 and 0.8 g. The reflux heating caused the transition of polydisperse gold colloid suspensions to nearly monodisperse colloid suspensions. The particle size of the nearly monodisperse gold nanoparticles for each gold colloid suspension at corresponding boiling point decreased with increasing the amount of dodecanethiol. No bi-disperse gold colloids were observed after prolonged heating. The electric field of 0.484 V μm-1 reduced the time for the gold colloid suspensions of 0.58 g dodecanethiol at electric anode to become nearly monodisperse. The electric field has little effect on the final state of the nearly monodisperse colloid suspensions after prolonged heating.
| Original language | English |
|---|---|
| Article number | 055007 |
| Journal | Materials Research Express |
| Volume | 2 |
| Issue number | 5 |
| DOIs | |
| State | Published - May 2015 |
Bibliographical note
Publisher Copyright:© 2015 IOP Publishing Ltd.
Funding
This work was financially supported by the Ministry of Science and Technology, Taiwan.
| Funders | Funder number |
|---|---|
| Ministry of Science and Technology, Taiwan |
Keywords
- Digestive ripening
- Electric field
- Temperature
- Thiol-capped gold nanoparticles
ASJC Scopus subject areas
- Electronic, Optical and Magnetic Materials
- Biomaterials
- Surfaces, Coatings and Films
- Polymers and Plastics
- Metals and Alloys