Natural potato or carbon nanorods, spheres, spiral and nanoparticle structures

被引：10

作者：

Salavati-Niasari, Masoud ^{[1
,2
]}

Sheikhiabadi, Parvaneh Ghaderi ^{[1
]}

机构：

[1] Univ Kashan, Inst Nano Sci & Nano Technol, Kashan, Iran

[2] Univ Kashan, Fac Chem, Dept Inorgan Chem, Kashan, Iran

来源：

JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY | 2014年 / 20卷 / 05期

关键词：

Natural potato; Nanostructure; Carbon; Hydrothermal; 1D structure; ASSISTED SYNTHESIS; STARCH; SPHERULES; HYDROGELS; PRESSURE;

D O I：

10.1016/j.jiec.2013.12.081

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The effect of hydrothermal treatments on the properties of the natural potato was investigated. The natural potato was chosen here because it is not only used for food, but also for other, nonfood purposes. The obtained carbon nano and microstructures with different morphologies and size were characterized by FT-IR, XRD, EDX, SEM and TEM. The effects of reaction parameters, such as temperature and reaction time on the morphology and particle size of products were investigated. To the best of our knowledge, there is no report on the fabrication of carbon nanostructures with natural potato. (C) 2014 The Korean Society of Industrial and Engineering Chemistry. Published by Elsevier B.V. All rights reserved.

引用

页码：3793 / 3799

页数：7

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