Synthesis and Characterization of In2S3 Nanorods in Sucrose Ester Water-in-Oil Microemulsion

Abstract EN

We report the synthesis of In2S3 nanorods in a nonionic sugar-based water-in-oil (w/o) microemulsion system using food grade sucrose ester as biosurfactant.

In2S3 was formed by mixing indium (III) chloride and thioacetamide in the water core of the microemulsion system.

The as-prepared yellowish In2S3 was characterized by X-ray diffractometry (XRD), UV-visible absorption spectroscopy (UV-Vis), transmission electron microscopy (TEM), and Fourier transform infrared spectroscopy (FTIR).

Formation of spherical or rod-like In2S3 nanomaterials was dependent on reaction time.

Rod-like In2S3, arranged in bundles, was formed only after 2 days of reaction time.

Upon longer aging time, a mixture of rod-like and spherical In2S3 was formed.

A plausible formation mechanism of the In2S3 nanorods in the sucrose ester microemulsion was postulated.

The diameter of the In2S3 nanorods was found to be very small, which is 8.97±2.36 nm with aspect ratio of 20 : 1 (length : diameter).