To the Dimensional Effect in Nanostructured Systems
DOI:
https://doi.org/10.15407/ujpe68.1.53Keywords:
nanotechnology, nanostructured system, nanoparticle, surface energy, quantum dot, Ostwald ripening, Gibbs–Thomson effectAbstract
An expression for the Gibbs–Thomson formula in the nanometer interval from 1 to 10 nm is obtained, in which the surface energy σ0 depends on the particle size r. It is shown that the account for the dependence σ(r) changes the solubility of nanoparticles and the rate of their growth dr/dt, and, hence, the kinetics of the Ostwald ripening process in whole. This circumstance is especially important in the case of quantum dots obtained using the colloidal chemistry methods in the spherical form, with dimensions ranging from one to several nanometers.
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