4.7 Article

Effects of pH and fulvic acids concentration on the stability of fulvic acids - cerium (IV) oxide nanoparticle complexes

期刊

CHEMOSPHERE
卷 144, 期 -, 页码 131-137

出版社

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.chemosphere.2015.08.057

关键词

CeO2 nanoparticles; Fulvic acids; Nanoparticle coating; Nanoparticle stability; Nanoparticle surface charge and pH; Hydrophobic effect

资金

  1. Swiss National Foundation [200021_135240]
  2. European Union [NMP4-LA-2013-310451]
  3. Swiss National Science Foundation (SNF) [200021_135240] Funding Source: Swiss National Science Foundation (SNF)

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The behavior of cerium (IV) oxide nanoparticles has been first investigated at different pH conditions. The point of zero charge was determined as well as the stability domains using dynamic light scattering, nanoparticle tracking analysis and scanning electron microscopy. A baseline hydrodynamic diameter of 180 nm was obtained indicating that individual CeO2 nanoparticles are forming small aggregates. Then we analyzed the particle behavior at variable concentrations of fulvic acids for three different pHelectrostatic scenarios corresponding to positive, neutral and negative CeO2 surface charges. The presence of fulvic acids was found to play a key role on the CeO2 stability via the formation of electrostatic complexes. It was shown that a small amount of fulvic acids (2 mg L-1), representative of environmental fresh water concentrations, is sufficient to stabilize CeO2 nanoparticles (50 mg L-1). When electrostatic complexes are formed between negatively charged FAs and positively charged CeO2 NPs the stability of such complexes is obtained with time (up to 7 weeks) as well as in pH changing conditions. Based on zeta potential variations we also found that the fulvic acids are changing the CeO2 acid-base surface properties. Obtained results presented here constitute an important outcome in the domain of risk assessment, transformation and removal of engineered nanomaterials released into the environment.(c) 2015 Elsevier Ltd. All rights reserved.

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