Abstract
Thermal properties of iron oxide nanoparticles (IONPs) stabilized with starch, 5-sulfosalicylic acid (SA) and oleic acid (OA) were studied in the range 30–1000 °C by thermogravimetry and differential thermal analysis in oxidizing atmosphere. Synchronized mass spectrometry data was collected. The sizes and morphology of IONPs were determined with transmission and scanning electron microscopy analyses. Three stages of thermal transformation were revealed: (I) water desorption, (II) organic content pyrolysis and (III) iron oxide phase transition. The thermal stability of the organic part was analyzed. Thermal conversions of modified IONPs were compared with the data for uncoated magnetite.
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