Synthesis and Characterization of Nanorods in Sucrose Ester Water-in-Oil Microemulsion
We report the synthesis of nanorods in a nonionic sugar-based water-in-oil (w/o) microemulsion system using food grade sucrose ester as biosurfactant. was formed by mixing indium (III) chloride and thioacetamide in the water core of the microemulsion system. The as-prepared yellowish was characterized by X-ray diffractometry (XRD), UV-visible absorption spectroscopy (UV-Vis), transmission electron microscopy (TEM), and Fourier transform infrared spectroscopy (FTIR). Formation of spherical or rod-like nanomaterials was dependent on reaction time. Rod-like , arranged in bundles, was formed only after 2 days of reaction time. Upon longer aging time, a mixture of rod-like and spherical was formed. A plausible formation mechanism of the nanorods in the sucrose ester microemulsion was postulated. The diameter of the nanorods was found to be very small, which is nm with aspect ratio of 20 : 1 (length : diameter).