scholarly journals Preparation and Characterization of Gold Nanoparticles in Chitosan Suspension by One-Pot Chemical Reduction Method

Nano Hybrids ◽  
2014 ◽  
Vol 6 ◽  
pp. 47-57 ◽  
Author(s):  
R. Lakshmi Narayanan ◽  
M. Sivakumar

Gold nanoparticles were synthesized in chitosan suspension by one-pot chemical reduction method without any chemical reducing reagent. In aqueous acidic medium, chitosan exhibits polycationic nature due to protonation of amine groups of each glucosamine repeating units. The adsorption of AuCl4- ions occurs on chitosan through electrostatic attraction and further reduction of Au3+ to Au0 proceeds through a three electron transfer mechanism by oxidation of protonated amine groups of chitosan chain. The change of color from dirty yellow to intense red indicates the formation of gold nanoparticles in chitosan suspension which acts as both reducing and stabilizing agent. Characterization techniques such as UV-VIS, FTIR, Zeta potential measurement, FESEM and TEM were carried out in order to examine the reduction and stabilization phenomena rendered by chitosan.

2011 ◽  
Vol 82 (2) ◽  
pp. 513-517 ◽  
Author(s):  
Zaheer Khan ◽  
Shaeel Ahmed Al-Thabaiti ◽  
Abdullah Yousif Obaid ◽  
A.O. Al-Youbi

2008 ◽  
Vol 40 (10) ◽  
pp. 3183-3186 ◽  
Author(s):  
M.A.S. Sadjadi ◽  
Babak Sadeghi ◽  
M. Meskinfam ◽  
K. Zare ◽  
J. Azizian

2014 ◽  
Vol 670-671 ◽  
pp. 26-29
Author(s):  
Zhi Long Pan ◽  
Shi Liang Ao ◽  
Jian Ping Jia

Oxide free Tin nanoparticles were synthesized from a chemical reduction method. Their morphological and thermal characterizations were studied in this paper. The X-ray diffraction (XRD) study showed that no oxides of Tin nanoparticles were formed. The thermal characterization by differential scanning calorimetry (DSC) exhibited the size dependency of the melting points. The melting point was as low as 202.16°C.


2020 ◽  
Vol 15 (1) ◽  
Author(s):  
Mohamed Hasaan Hussain ◽  
Noor Fitrah Abu Bakar ◽  
Ana Najwa Mustapa ◽  
Kim-Fatt Low ◽  
Nur Hidayati Othman ◽  
...  

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