Analysis of the crystalline structure and morphological features of perovskite materials performed through different ways

Manganites are mixed oxides of manganese whose broad stoichiometric formula is ABO3, where A is a lanthanide element and B is manganese, with possible oxygen nonstoichiometry. Usually the manganite compounds crystallize within perovskite structure, with the following possible space groups: ideal cub...

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Elmentve itt :
Bibliográfiai részletek
Szerzők: Sfirloaga Paula
Poienar Maria
Mosoarca Cristina
Svera Paula
Vlazan Paulina
Testületi szerző: International Symposium on Analytical and Environmental Problems (24.) (2018) (Szeged)
Dokumentumtípus: Könyv része
Megjelent: 2018
Sorozat:Proceedings of the International Symposium on Analytical and Environmental Problems 24
Kulcsszavak:Elektrokémia - előadáskivonat
Online Access:http://acta.bibl.u-szeged.hu/56323
Leíró adatok
Tartalmi kivonat:Manganites are mixed oxides of manganese whose broad stoichiometric formula is ABO3, where A is a lanthanide element and B is manganese, with possible oxygen nonstoichiometry. Usually the manganite compounds crystallize within perovskite structure, with the following possible space groups: ideal cubic structure Pm3m, orthorhombic Pbnm or rhombohedral R3CH [1, 2]. The phase purity and physico-chemical properties of perovskites depends upon the preparation methods, thus a variety of chemical methods have been developed to prepare lanthanum manganite nanoparticles at low cost and lower processing temperature [3]. In order to analyze the crystalline structure and morphological properties, LaMnO3 materials were prepared by ultrasonic method with immersed sonotrode in the reaction medium (US) and the sol-gel technique (SG), followed by thermal treatment at low temperature. Structural characterization was performed by X-ray diffraction (XRD), Raman and Fourier transform infrared spectroscopy (FTIR), and morphological analysis was achieved using atomic force microscopy (AFM) and trasmission electron microscopy (TEM).
Terjedelem/Fizikai jellemzők:206
ISBN:978-963-306-623-2