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Journal of Sol-Gel Science and Technology

, Volume 83, Issue 2, pp 296–307 | Cite as

Influence of structural isomerism of amino acid on the crystal growth of ZnO nanoparticles synthetized by polyol methods

  • C. Byl
  • A. Gloter
  • J. P. Baltaze
  • D. Bérardan
  • N. Dragoe
Original Paper: Nano-structured materials (particles, fibers, colloids, composites, etc.)
  • 216 Downloads

Abstract

Zinc oxide nanoparticles were synthesized by using a polyol method and several isomers of aminobenzoic acid as surfactant. Our results show that nanoparticle morphology and size are closely linked with the structural isomerism of the surfactant: spherical nanoparticle for ortho-aminobenzoic acid, twin rod for meta-aminobenzoic acid, and oriented mesosphere of triangular nanoparticles were obtained. We have shown that the morphology is governed on the first step by the reaction of carboxylate function with zinc precursor and in a second step by amine group interactions with the particle surface. Moreover, in the case of para-aminobenzoic acid, the agglomeration of triangular nanoparticles originates from the mutual alignment of crystal faces due to interparticular force to form oriented mesospheres. This agglomeration can be avoided by the use of basic conditions for the synthesis of the nanoparticles.

Graphical Abstract

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Keywords

ZnO Aminobenzoic acid Nanoparticles Polyol method Oriented attachment HTREM 

Notes

Acknowledgements

The authors acknowledge support from the Agence Nationnale de Recherche through the project Nanoxydesign. The authors want to thanks P. Ribot for SEM observations.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no competing interests.

Supplementary material

10971_2017_4403_MOESM1_ESM.docx (437 kb)
Supplementary Information

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Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  1. 1.ICMMO (UMR 8182 CNRS)Univ Paris-Sud, Univ Paris SaclayOrsayFrance
  2. 2.LPSUniv Paris-Sud, Univ Paris SaclayOrsayFrance

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