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Synthesis and Characterization of Anatase Titanium Dioxide Nanoparticles Using Egg White Solution via Sol-Gel Method

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      Abstract

      Anatase titanium dioxide nanoparticles (TNPs) are synthesized by a simple and cost-effective process with and without freshly water-soluble egg white proteins (albumin) via sol-gel method. The main advantage of using egg white proteins as a gelling agent is that it can provide long-term stability for nanoparticles by preventing particles agglomeration. The X-ray diffraction and FTIR results indicate that the synthesized nanoparticles have only the anatase structure without the presence of any other phase impurities. Additionally, the TNPs are characterized by a number of techniques such as thermogravimetric analysis (TGA), X-ray diffraction analysis (XRD), transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), and ultraviolet visible spectra (UV-vis). The sizes of titanium dioxide nanoparticles with and without using egg white solution are 12.55 ± 3.42 nm and 21.45 ± 4.21 nm, respectively. The results indicate that egg white solution is a reliable and cheap green gelling agent that can be used as a matrix in the sol-gel method to synthesis tiny size TNPs.

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            Author and article information

            Journal
            Journal of Chemistry
            Journal of Chemistry
            Hindawi Limited
            2090-9063
            2090-9071
            2013
            2013
            : 2013
            :
            : 1-5
            10.1155/2013/848205
            © 2013

            http://creativecommons.org/licenses/by/3.0/

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