Sinterização de nanopartículas de NiAl2O4por gelatina comestível

Abstract

The edible gelatin used as organic precursor protein in the sol-gel method aluminate nanoparticles generated Nickel (NiAL2O4). series of six solutions were prepared prepared from edible gelatin, water and Ni salts (NiCL2.6H2O) and AL (ALCL3.6H2O) or (Al (NO3) 3 9H2 O), the ratio Ni: Al of 1: 4 . Five series were subjected to drying and sintering in the temperature range of 500ºC to 1000ºC to 100ºC intervals under a heating rate of 10 C / min. The remaining group followed the same procedure, but was maintained at constant temperature of 800C and varying the time, twelve (12h), nine (9h), six (6 hours) and three (3h) hours. At temperatures above 700 ° C were obtained NiAL2O4 fairly uniform crystals, but in general, the temperature 800C smaller particle sizes were found, to about 5nm. Based on X-ray diffraction (XRD) analysis of the synthesized material was feitaa structural characterization by Rietveld refinement, with this analysis were obtained structural parameters such as concentration of crystal phase, particle size and morphology of the structure. The particle size obtained using the Scherrer formula was compared with the value obtained by the Williamson-Hall chart and the microstrain of the samples was calculated based on this graph. Some samples were submitted to DSC analysis to determine the energy changes. Some samples were submitted to analysis B.E.T as a way to determine the surface area of ​​the material, an important parameter for application in catalysis. It was observed that it was quite feasible to obtain NiAL2O4 protein via sol-gel method and the material obtained showed good properties for application in catalysis and the pigment industry.