Abstract
A range of morphologies of Cu 2O microcrystals, such as thin-hexapod, thick-hexapod, truncated hexapod, truncated octahedron, cuboctahedron, and aggregated sphere were prepared by the reduction reaction from the mixed solution of CuCl 2, NaOH, glucose, and poly(ethylene) glycol. Monodispersed and well-crystallized Cu 2O microcrystals were prepared for only a few minutes using a conventional microwave oven. The amount of glucose and the microwave irradiation time play important roles in controlling the morphology of the Cu 2O microcrystals. The morphology of the Cu 2O microcrystals was changed from thin-hexapod to aggregated sphere by the glucose concentration. The morphology of Cu 2O microcrystals was changed from thick-hexapod to octahedron by increasing the microwave irradiation time. The crystal growth mechanism and morphology evolution of Cu 2O microcrystals are discussed.
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