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Fe-C nanoparticles obtained from thermal decomposition employing sugars as reducing agents.

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Title: Fe-C nanoparticles obtained from thermal decomposition employing sugars as reducing agents.
Authors: Cervera, L.1,2 (AUTHOR), Peréz-Landazábal, J.I.1,2 (AUTHOR), Garaio, E.1,2 (AUTHOR), Monteserín, M.3 (AUTHOR), Larumbe, S.3 (AUTHOR), Martín, F.3 (AUTHOR), Gómez-Polo, C.1,2 (AUTHOR) gpolo@unavarra.es
Source: Journal of Alloys & Compounds. May2021, Vol. 863, pN.PAG-N.PAG. 1p.
Subjects: Fructose, High resolution electron microscopy, Reducing agents, Nanoparticle size, Induction heating, Electromagnetic induction, Carbonaceous aerosols
Abstract: The aim of the work is to present a comparative analysis (structural and magnetic) of Fe-C nanocomposites obtained by the thermal decomposition of sugars (fructose, glucose and sucrose) employing FeCl 3 as Fe3+ precursor. The thermal decomposition was followed through Thermogravimetry (TGA) and Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction, High Resolution Transmission Electron Microscopy (HRTEM) and Raman spectroscopy. The results indicate the reduction of Fe3+ under the performed thermal treatments and the achievement at high annealing temperatures of Fe-C nanostructures (coexistence of α-Fe and Fe 3 C nanoparticles surrounded by a carbon matrix). The magnetic characterization performed by dc SQUID magnetometry, shows an antiferromagnetic response in the initial stages of the decomposition process, and a ferromagnetic behavior linked to the Fe-based nanoparticles. The magnetic induction heating was analyzed through the ac hysteresis loops. Moderate Specific Absorption Rate (SAR) is obtained in Fe-C nanoparticles (~ 70 W/g Fe), ascribed to the large nanoparticle size. The combination of porous carbon structure and ferromagnetic response of the Fe-C nanoparticles (i.e. local temperature increase under ac magnetic field) enlarge the emerging applications of these carbonaceous nanocomposites. • Fe-based carbonaceous nanocomposites obtained by thermal decomposition of sugars. • Fe 3 C and α-Fe nanoparticles encapsulated in a partially ordered carbon matrix. • Antiferromagnetic response characterizes the initial decomposition states. • Local temperature increase under ac magnetic field (moderate SAR values). [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
Description
Abstract:The aim of the work is to present a comparative analysis (structural and magnetic) of Fe-C nanocomposites obtained by the thermal decomposition of sugars (fructose, glucose and sucrose) employing FeCl 3 as Fe3+ precursor. The thermal decomposition was followed through Thermogravimetry (TGA) and Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction, High Resolution Transmission Electron Microscopy (HRTEM) and Raman spectroscopy. The results indicate the reduction of Fe3+ under the performed thermal treatments and the achievement at high annealing temperatures of Fe-C nanostructures (coexistence of α-Fe and Fe 3 C nanoparticles surrounded by a carbon matrix). The magnetic characterization performed by dc SQUID magnetometry, shows an antiferromagnetic response in the initial stages of the decomposition process, and a ferromagnetic behavior linked to the Fe-based nanoparticles. The magnetic induction heating was analyzed through the ac hysteresis loops. Moderate Specific Absorption Rate (SAR) is obtained in Fe-C nanoparticles (~ 70 W/g Fe), ascribed to the large nanoparticle size. The combination of porous carbon structure and ferromagnetic response of the Fe-C nanoparticles (i.e. local temperature increase under ac magnetic field) enlarge the emerging applications of these carbonaceous nanocomposites. • Fe-based carbonaceous nanocomposites obtained by thermal decomposition of sugars. • Fe 3 C and α-Fe nanoparticles encapsulated in a partially ordered carbon matrix. • Antiferromagnetic response characterizes the initial decomposition states. • Local temperature increase under ac magnetic field (moderate SAR values). [ABSTRACT FROM AUTHOR]
ISSN:09258388
DOI:10.1016/j.jallcom.2020.158065