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2004
DOI: 10.1016/j.cplett.2004.01.007
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Linear carbon allotrope – carbon atom wires prepared by pyrolysis of starch

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Cited by 15 publications
(5 citation statements)
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“…The activated carbon spheres, that were prepared from potato starch by carbonization followed by activation with KOH, were hollow and retained the original morphology of potato starch with a decrease in size (Zhoa et al, 2009). Xue et al (2004) prepared a carbon atom wire by pyrolysis of starch. The carbon *Corresponding author.…”
Section: Introductionmentioning
confidence: 99%
“…The activated carbon spheres, that were prepared from potato starch by carbonization followed by activation with KOH, were hollow and retained the original morphology of potato starch with a decrease in size (Zhoa et al, 2009). Xue et al (2004) prepared a carbon atom wire by pyrolysis of starch. The carbon *Corresponding author.…”
Section: Introductionmentioning
confidence: 99%
“…CAWs were prepared by pyrolysis of potato starch in the presence of a ferric metal as a catalyst in a tube furnace at the temperature of 500-800°C in the stream of Ar and H 2 [18]. The product was purified by HCl to remove the catalyst.…”
Section: Methodsmentioning
confidence: 99%
“…Carbon atom wires (CAWs), a kind of homemade material [18], are of another allotropic form of carbon based on sp hybridization [19], electric conductive and take the shape of winding lines with the diameter of 0.20 nm. The sp carbon allotropy possesses plenty number of electrons capable of delocalization and contains many active groups, such as the hydroxyl radical -OH and the carboxyl group -COOH, verified by FTIR spectra and chemical analysis [18].…”
Section: Introductionmentioning
confidence: 99%
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“…1 shows the FT-IR spectra of native starch, LDS and HDS between 750 and 1370 cm -1 . The absorption bands at ,930 cm -1 and ,1080 cm -1 was assigned to the C-C and C-O-C stretching and vibration, respectively, of starch and grafted AGE, and the peak at ,2900 cm -1 was assigned to the C-H stretching vibration [25,26]. The absorbances of LDS and HDS at ,930 cm -1 , ,1080 cm -1 and ,2900 cm -1 were all markedly increased as compared with those of native starch.…”
Section: Synthesis Of Age-modified Starchmentioning
confidence: 99%