Effect of egg white as additive for synthesis and characterization of Al doped ZNO nanoparticles by using sol-gel method

Abstract

Al doped zink oxide nanoparticles were succesfully prepared by simple sol-gel method. Egg albumines were used as the additives. Ethanol was used as the solvent. Zink sulfate heptahydrate and aluminum chloride hexahydrate were used as the precursors with the composition dopant was 7%. The volume variation of albumines were 10, 20 and 30 mL. The nanoparticles were formed by drying at 110°C for 1 hour, after which they were calcined at ± 600°C for 3 hours. The as-prepared Al doped ZnO nanoparticles were characterized by Fourier Transform Infra Red (FTIR), X-Ray Diffraction (XRD) and UV Diffuse Reflectance Spectrometer (UVDRS) and Scanning Electron Microscopy (SEM). FTIR specta showd that stretching of Zn-O at 441,97-491,58 cm−1 and the stretching of Zn-O-Al at 560,22-570,37 cm−1. The XRD patterns of the ZnO/Al nanoparticles showed that hexagonal wurtzite with the specific peaks at 2θ = 31.6; 34.3; 72; 81 and 90. The sizes of the Al doped ZnO particles produced with 10 mL, 20 mL and 30 mL were 16-80; 14-64; 13-64 nm, respectively. UVDRS analysis showed that the band gap of the ZnO were 2.69; 2.78; and 2.81 Ev for 10 mL, 20 mL, and 30 mL egg white (albumines) respectively. SEM images showed that the nanoparticle produced was spherical with high homegenity.