Published October 2012 | Version v1
Journal article

Doughnut magnesium fluoride nanoparticles prepared by an electron-beam irradiation method

  • 1. Hiroshima University, Department of Chemical Engineering, Graduate School of Engineering (Japan)

Description

Doughnut magnesium fluoride particles with controllable size (from 6 to 50 nm) and shape (sphere and cube) were successfully prepared using an electron-beam irradiation method. While common reports typically produced doughnut particles in the micrometer range, the present method succeeded in preparing this type of particles with sizes of nanometers. Different from other methods that pointed out the importance of the additional additive and specific process to support the formation of doughnut structure, we preferred exploiting the electron-beam irradiation method that was simpler and free of additive. Transformation of the particle from its original morphology (dense structure) into doughnut shape were also investigated, along with the analysis of irradiation time and elemental composition. Outer sizes and shapes of the final particles were identical to those of the initial particles (before irradiation process), giving a potential way for controlling the size and the shape of the doughnut particles by adjusting the size and the shape of the initial magnesium fluoride particles only.

Additional details

Identifiers

Publishing Information

Journal Title
Journal of Nanoparticle Research
Journal Volume
14
Journal Issue
10
Journal Page Range
p. 1-10
ISSN
1388-0764

INIS

Country of Publication
Netherlands
Country of Input or Organization
International Atomic Energy Agency (IAEA)
INIS RN
44031378
Subject category
S77: NANOSCIENCE AND NANOTECHNOLOGY;
Descriptors DEI
ELECTRON BEAMS; IRRADIATION; MAGNESIUM FLUORIDES; MORPHOLOGY; NANOSTRUCTURES; SHAPE; SPHERES
Descriptors DEC
ALKALINE EARTH METAL COMPOUNDS; BEAMS; FLUORIDES; FLUORINE COMPOUNDS; HALIDES; HALOGEN COMPOUNDS; LEPTON BEAMS; MAGNESIUM COMPOUNDS; MAGNESIUM HALIDES; PARTICLE BEAMS

Optional Information

Copyright
Copyright (c) 2012 Springer Science+Business Media B.V.