H. Zou et Jy. Shen, Microcalorimetric and infrared spectroscopic studies of gamma-Al2O3 modified by zinc oxide, THERMOC ACT, 351(1-2), 2000, pp. 165-170
The number and strength of surface acid and base sites on the ZnO/gamma-Al2
O3 catalysts were quantitatively measured by the technique of microcalorime
tric adsorption (MA) while the nature of the acid and base sites were ident
ified by Fourier transform infrared spectroscopy (FTIR), by using ammonia a
nd carbon dioxide as the probe molecules. Specifically, the effects of ZnO
loading and calcination temperature on the structure and surface acid/base
properties were studied. It was found that the acidity was not significantl
y affected by the ZnO loading for the ZnO/gamma-Al2O3 samples calcined at 6
73 K. However, the basicity as measured by the coverage of CO2 increased su
bstantially with the ZnO loading although the initial heats were almost not
changed. X-ray diffraction (XRD) showed that the 10% ZnO/gamma-Al2O3 sampl
e calcined at 673 K exhibited only the phase of gamma-Al2O3, indicating the
well dispersion of ZnO on the surface. ZnO/gamma-Al2O3 samples with higher
loadings showed the phase of ZnO when they were calcined at 673 and 873 K,
respectively. The spinel structure ZnAl2O4, was formed when the 42% ZnO/ga
mma-Al2O3 sample was calcined at 1073 K. Accordingly, the surface acidity a
nd basicity were significantly changed. The surface of the 42% ZnO/gamma-Al
2O3 sample calcined at 673 K was mainly covered by Zn2+ cations, as evidenc
ed by the FTIR results which showed that this sample exhibited mainly Lewis
acid sites associated with Zn2+ and Lewis base sites associated with O2- a
nions adjacent to Zn2+ cations. When the spinel structure ZnAl2O4 was forme
d upon the calcination at 1073 K, the surface was mainly covered by Al3+ ag
ain, exhibiting acidity and basicity with both Lewis and Bronsted features
associated with Al3+ cations. In addition, the number and strength of both
acid and base sites on the surface of the spinel were significantly decreas
ed. (C) 2000 Elsevier Science B.V. All rights reserved.