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Structural Effects of Iron Oxide Nanoparticles and Iron Ions on the Hydrothermal Carbonization of Starch and Rice Carbohydrates
Author(s) -
Cui Xianjin,
Antonietti Markus,
Yu ShuHong
Publication year - 2006
Publication title -
small
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.785
H-Index - 236
eISSN - 1613-6829
pISSN - 1613-6810
DOI - 10.1002/smll.200600047
Subject(s) - hydrothermal carbonization , starch , carbonization , hydrothermal circulation , carbon fibers , nanoparticle , iron oxide , nanostructure , oxide , chemistry , carbohydrate , chemical engineering , ion , iron oxide nanoparticles , nanotechnology , materials science , food science , organic chemistry , composite material , composite number , engineering , adsorption
A carbohydrate diet : Free iron ions and Fe 2 O 3 nanoparticles have been employed to direct the hydrothermal carbonization of starch and rice under mild conditions (≤200 °C). Well‐defined carbon nanostructures with various forms (see figure) can be conveniently synthesized in gram‐scale quantities from these highly abundant starting materials.