Published August 2021 | Version v1
Journal article

Thermal expansion coefficients of Ag, Cu and diamond nanoparticles: In situ TEM diffraction and EELS measurements

  • 1. V.N. Karazin Kharkiv National University, 4 Svobody sq., 61022 Kharkiv (Ukraine)
  • 2. AGH University of Science and Technology, Al. A. Mickiewicza 30, PL-30 059 Kraków (Poland)

Description

Highlights: • We examine thermal expansion of Ag, Cu and DND nanoparticles. • Thermal expansion was measured by in situ diffraction and EELS TEM techniques. • CTE of Ag and Cu nanoparticles gradually increases with size reduction. • A 300% increase in the CTE of 5 nm size nanodiamond was revealed. Thermal properties of nanomaterials remain unknown in many aspects. In this work, we present the results of in situ electron microscopy investigation of thermal expansion of Ag, Cu and diamond nanoparticles in a range of sizes 5–70 nm. Metal nanoparticles were formed in a vacuum by PVD method on an amorphous carbon substrate, while the diamond ones were commercial detonation nanodiamond (DND) aqueous suspension. The thermal expansion was determined using electron diffraction and valence EELS spectroscopy techniques in the 20–500 °C (Ag, Cu) and 20–800 °C (diamond) temperature range. It was shown that the thermal expansion coefficient of metal and diamond nanoparticles is positive, and it gradually increases with the nanoparticle size decreasing. Thus, the linear thermal expansion coefficient of 5-nm-size diamond, Ag, and Cu nanoparticles reaches the value ≈1.1, 3, and 3.5 × 10−5 K−1, respectively, which is 80–300% higher than that of the bulk. The observed effect is discussed within the framework of the molecular kinetic theory.

Availability note (English)

Available from http://dx.doi.org/10.1016/j.matchar.2021.111296

Additional details

Identifiers

DOI
10.1016/j.matchar.2021.111296;
PII
S1044580321004186;

Publishing Information

Journal Title
Materials Characterization
Journal Volume
178
Journal Page Range
vp.
ISSN
1044-5803
CODEN
MACHEX

Optional Information

Copyright
Copyright (c) 2021 Elsevier Inc. All rights reserved.