Synthesis of calcium carbonate using extract components of croaker gill as morphology and polymorph adjust control agent

Chen, Hao; Qing, Chengsong; Zheng, Jiaoling; Liu, Yuxi; Wu, Gang

doi:10.1016/j.msec.2016.03.017

Cited by 7 publications

(3 citation statements)

References 32 publications

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“…This coincided with previous studies [18]. Meanwhile, the mineralised calcium CaCO 3 were calcite and vaterite polymorphs as compared with the XRD patterns of standards of CaCO 3 polymorphs [8]. As shown in Fig.…”

Section: Resultssupporting

confidence: 91%

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Biomimetic mineralisation of calcium carbonate using xanthan gum as morphology control agent

Liu

Lou

et al. 2019

Micro & Nano Letters

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Biomimetic synthesis of calcium carbonate (CaCO 3) with various sizes and morphologies using organic matrix has become an interesting hotspot. CaCO 3 was synthesised by the reaction of Na 2 CO 3 and CaCl 2 in the presence of xanthan gum (XG). The results showed that the fresh mineralised CaCO 3 /XG were microspheres with large surface area and porosity. The original CaCO 3 /XG microspheres transformed to brick-like CaCO 3 after ageing 7 days at 4°C. During the morphology transformation, CaCO 3 spheres rearranged by attaching to XG molecular, and transformed from a macroscopic view of CaCO 3 microspheres to a hexahedral structure related with the XG uncoiled single chains re-associating into loose several-fold helix. The study demonstrated that environmental effect coupled XG could be one feasible approach to regulate the structure of CaCO 3 .

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Section: Resultssupporting

confidence: 91%

“…The morphologies of calcite particle change with the increase of the concentration. The corners of the particle change from angular to curve [8]. Glycine also affected the growth of CaCO 3 in alkaline silica gel [9].…”

Section: Introductionmentioning

confidence: 99%

Biomimetic mineralisation of calcium carbonate using xanthan gum as morphology control agent

Liu

Lou

et al. 2019

Micro & Nano Letters

View full text Add to dashboard Cite

show abstract

“…For instance, the suspended solids in the boiled water produced from coffee machines, kettles or instant water boilers may affect the taste of coffee, tea, etc. While the composition and quality of potable water vary based on geographic location [9], the heating of potable water is generally associated with the formation of various deposits with the most common being calcium carbonate (CaCO 3 ), calcium sulphate (CaSO 4 ), magnesium hydroxide (Mg(OH) 2 ), and magnesium carbonate (MgCO 3 ) [10][11][12] (see Equations 1-3) with the resulting fouling layer made up of a mix of the aforementioned inorganic salts. When the water temperature rises from room temperature up to its boiling point, the solubility of inverse solubility salts decreases.…”

Section: Introductionmentioning

confidence: 99%