The Effect of Ammonium Vanadate to Tamarind Fruit Aqueous Extract and PEG Mole Ratios on the Structure of W Doped VO2 Nanoparticles and Phase Transition Behavior
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Abstract
This work aims to study the effects of ammonium vanadate : aqueous extract from tamarindpulp (TA) : polyethylene glycol (PEG) mole ratios on the crystal shape, size, and structure of 2% atomic tungsten doping vanadium dioxide (W doped VO2) nanoparticles by using one-step hydrothermal method. The ammonium vanadate acts as the vanadium (+5) source. The TA and PEG act as the reducing agent and the particle distribution. The obtained products were characterized by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), field emission scanning electron microscope (FE-SEM), energy dispersive X-ray spectroscopy (EDX), and differential scanning calorimetry (DSC). From the results showed that at the mole ratio of NH4VO3:TA:PEG 5:0.01:0.2, the mixed phases of VO2 (M) with VO2 (B) and VO2 (P) with 16 nm particle diameter of dark-blue spherical-like were crystallized. Meanwhile TA was increased at the mole ratios of NH4VO3:TA:PEG of 5:0.5:0.1, 5:1:0.1, 5:1.1:0.4, and 5:2.2:0.4, observed only VO2(B) and VO2(P) phases. DSC confirmed phase transition temperature (PTT) of VO2(M) → VO2(R) appeared at the range of 21-35°C and reversible phase of VO2(R) → VO2(M) at 36°C. In addition, observed PTT at 87°C due to mixed-phases of VO2(B) and VO2(P). Hence, the as-prepared W doped VO2 can be applied for well infrared smart films at ambient temperature.
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References
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