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|title: ||In situ synthesis of magnetite nanoparticles in carrageenan gels|
|authors: ||Daniel-da-Silva, Ana. L.|
Goodfellow, Brian J.
Costa, Benilde F. O.
Correia, Rui N.
Gil, Ana M.
|issue date: ||Aug-2007|
|publisher: ||American Chemical Society|
|abstract: ||Magnetite nanoparticles have been successfully synthesized in the presence of carrageenan polysaccharides using
an in situ coprecipitation method. Iron coordination to the sulfate groups of the polysaccharide was confirmed by
FTIR. The polysaccharide type ( , é, or ì) and concentration have been varied and their effects on particle
morphology and chemical stability of the resultant nanocomposite investigated. The presence of carrageenan
induces the formation of smaller particles, compared to those formed in the absence of polymer, and their average
size depends on the nature and concentration of the polysaccharide used. The chemical stability of magnetite
nanoparticles toward oxidation was also seen to depend on biopolymer type with magnetite formed in é-carrageenan
showing the highest chemical stability. A general tendency toward lower stability is observed as the polysaccharide
concentration is increased. It is suggested that magnetite chemical stability in the carrageenan composites is
determined by a fine balance between particle size and gel strength, the latter determining oxygen diffusion rates
through the medium.|
|publisher version/DOI: ||dx.doi.org/10.1021/bm070096q|
|appears in collections||DQ - Artigos|
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