Original scientific paper

https://doi.org/10.5562/cca1919

Effect of Polyvinylpyrrolidone on the Formation AgBr Grains in Gelatine Media

Marijana Jukić ; Department of Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Igor Sviben ; Department of Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Zoran Zorić ; Department of Chemistry and Biochemistry, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Stjepan Milardović ; Department of Chemistry, Faculty of Chemical Engineering and Technology, University of Zagreb, Marulićev trg 19, HR-10000 Zagreb, Croatia

Abstract

In this study, AgBr nanoparticles were prepared by controlled single jet method in the presence of gelatine and polyvinylpyrrolidone (PVP). In order to obtain better insight about the effect of PVP and its compatibility with gelatine on the formation of AgBr nanoparticles, effects of both components (gelatine, PVP) in the process of physical ripening on grain and grain size distribution were investigated. Several processing variables such as PVP/Ag weight ratio and addition time were investigated. PVP of three different molecular weights (PVP/ K 15, Mw = 1.0 • 104 g mol−1, PVP/ K 25, Mw = 2.4 • 104 g mol−1, PVP/ K 30, Mw = 4.0 • 104 g mol−1) were tested for their ability to act as capping agent.
With increasing PVP molecular mass its inhibiting effect on physical ripening of grain increases and grains with narrow size distribution are obtained (95 % grains size from 0.22 to 0.44 m). (doi: 10.5562/cca1919)

Keywords

silver bromide; polyvinylpyrrolidone (PVP); physical ripening; nanoparticles; particle size distribution

Hrčak ID:

92002

URI

https://hrcak.srce.hr/92002

Publication date:

31.10.2012.

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