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The effects of solvent and microwave on the preparation of Magnesium Oxide Precursor
Author(s) -
Du Juan,
Chen Zhen,
Wu YuLong,
Yang MingDe,
Dang Jie,
Yuan JianJun
Publication year - 2014
Publication title -
crystal research and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.377
H-Index - 64
eISSN - 1521-4079
pISSN - 0232-1300
DOI - 10.1002/crat.201400222
Subject(s) - hydrothermal circulation , crystallinity , high resolution transmission electron microscopy , materials science , fourier transform infrared spectroscopy , magnesium , hydrothermal synthesis , scanning electron microscope , oxide , transmission electron microscopy , infrared spectroscopy , nuclear chemistry , chemical engineering , inorganic chemistry , mineralogy , analytical chemistry (journal) , chemistry , nanotechnology , organic chemistry , metallurgy , engineering , composite material
Four methods including hydrothermal method, glycol‐hydrothermal method, microwave‐hydrothermal method and glycol‐microwave‐hydrothermal method were used to prepare magnesium oxide precursor by the reaction of MgSO 4 ·7H 2 O with (NH 4 ) 2 CO 3 . The composition, crystallinity, morphology, aspect ratio, yield, functional groups, atom distribution, and interplanar spacing of the sample were investigated by X‐ray diffraction (XRD), Scan Electron Microscope (SEM), Fourier Transform Infrared Spectroscopy (FT‐IR), and High Resolution Transmission Electron Microscope (HRTEM). The properties of Magnesium Oxide precursor were compared with each other. The results of FT‐IR and XRD showed that the crystals were all nesquehonite. However, it was shown by FT‐IR results that the crystals prepared by glycol‐microwave‐hydrothermal method contained OH − and HCO 3 − groups, which indicated that the Mg(OH)(HCO 3 )·2H 2 O type crystals would be facilitated by this method. The glycol‐hydrothermal method can create high quality Magnesium Oxide precursor with a high degree of crystallinity, high purity, high aspect ratio, smooth surface, and good dispersibility.