C. Castro-Guerrero, A. Morales‐Cepeda, L.K. Hernández-Vega, M. R. Díaz-Guillén
{"title":"果糖介导的金纳米粒子合成","authors":"C. Castro-Guerrero, A. Morales‐Cepeda, L.K. Hernández-Vega, M. R. Díaz-Guillén","doi":"10.1080/23312009.2018.1447262","DOIUrl":null,"url":null,"abstract":"Abstract Gold nanoparticles were synthesized at room temperature and atmospheric pressure using fructose, a common and non-toxic monosaccharide. The nanoparticles were mostly spherical, with a homogenous shape and a small size distribution. Fructose was a reducing and stabilizing agent, and the stability of the nanoparticles depended on its concentration.","PeriodicalId":10640,"journal":{"name":"Cogent Chemistry","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/23312009.2018.1447262","citationCount":"6","resultStr":"{\"title\":\"Fructose-mediated gold nanoparticles synthesis\",\"authors\":\"C. Castro-Guerrero, A. Morales‐Cepeda, L.K. Hernández-Vega, M. R. Díaz-Guillén\",\"doi\":\"10.1080/23312009.2018.1447262\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Abstract Gold nanoparticles were synthesized at room temperature and atmospheric pressure using fructose, a common and non-toxic monosaccharide. The nanoparticles were mostly spherical, with a homogenous shape and a small size distribution. Fructose was a reducing and stabilizing agent, and the stability of the nanoparticles depended on its concentration.\",\"PeriodicalId\":10640,\"journal\":{\"name\":\"Cogent Chemistry\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1080/23312009.2018.1447262\",\"citationCount\":\"6\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cogent Chemistry\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/23312009.2018.1447262\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cogent Chemistry","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/23312009.2018.1447262","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Abstract Gold nanoparticles were synthesized at room temperature and atmospheric pressure using fructose, a common and non-toxic monosaccharide. The nanoparticles were mostly spherical, with a homogenous shape and a small size distribution. Fructose was a reducing and stabilizing agent, and the stability of the nanoparticles depended on its concentration.
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