Published February 2016 | Version v1
Journal article

On the study of phase and dimensionally controlled titania nanostructures synthesis at sub-zero temperatures

  • 1. Department of Chemistry, Indian Institute of Technology Jodhpur, Jodhpur 342011 (India)
  • 2. Defence Lab Jodhpur, Jodhpur 342011 (India)
  • 3. Department of Electrical Engineering, Indian Institute of Technology Jodhpur, Jodhpur 342011 (India)

Description

Highlights: • Nanotitania with controlled morphology and phases synthesized at sub-zero temperatures (− 40 to − 10 °C). • At > − 20 °C, high lattice strain at grain boundaries forms the rutile dominating rod-shaped nanostructures. • Oval-shaped structures formed at − 40 and − 30 °C with major anatase when nucleation rate is higher than the growth rate. The present studies are about surfactant free simple synthesis for titania (TiO2) nanostructures, by which morphology and phase can be tuned through temperature variation. The formation of oval shaped nanocrystals and nanorods at different temperatures are attributed to the phase transformation between anatase and rutile by one-step chemical reaction involving titanium tetraisopropoxide and aqueous ethyl alcohol. Categorically, two different morphologies of TiO2 were observed with respect to variation in temperature with nanorods formation at − 20 °C and − 10 °C and oval shape formation at − 40 °C and − 30 °C with higher surface area. Crystalline nature and size of nano-TiO2 were determined by transmission electron microscopy (TEM) and X-ray diffraction (XRD). The energy gap of TiO2 nanoparticles were determined by optical absorption measurement and found to be in the range of ~ 2.92 to 3.02 eV with an indirect band nature.

Availability note (English)

Available from http://dx.doi.org/10.1016/j.matdes.2015.12.047

Additional details

Identifiers

DOI
10.1016/j.matdes.2015.12.047;
PII
S0264127515309060;

Publishing Information

Journal Title
Materials and Design
Journal Volume
92
Journal Page Range
p. 535-540
ISSN
0264-1275

Optional Information

Copyright
Copyright (c) 2015 Elsevier Ltd. All rights reserved.