Self-confined dimension of thermodynamic stability in co-nanoparticles in fcc and bcc allotropes with a thin amorphous Al2O3 surface layer

Co nanoparticles with a thin amorphous Al2O3 surface layer form in self-con fined dimension in 50-90 nm diameter (in shape of a thin platelet or sphere ) in fcc or bcc allotrope on co-reducing Co2+ cations dispersed in a mesopo rous Al2O3 in H-2 gas at 850-1150 K. A thin surface interface, which is for med of Al2O3 with a metal surface, insulates Co particles showing 5% tunnel magnetoresistance at 295 K. It conducts: a controlled growth of Co particl es in these allotropes. In this case. as per smaller critical size r* = 3.1 7 and 0.41 nm than 3.85 nm in hcp Co, they succeed to nucleate and grow as stable particles prior to the hcp Co nucleation, Thickness in interface and Al2O3 surface layer grows limited to t less than or equal to 2r(c) (r(c)si milar to1.9 nm the critical size of nucleation and growth of Al2O3, into a stable crystallite) with the particle growth and in turn maintains its mode rate growth rate by inhibiting a fast migration of reaction species through it during the reaction. As a result, Fee or bcc structure grows over an en hanced scale, up to less than or equal to 90 nm (similar to 22 nm otherwise ), without a change to hcp structure. Crystal structure. size, morphology, and topology of Al2O3 encapsulated Co particles are analyzed with X-ray dif fraction. electron micrograph, and XPS studies. Thermodynamic stability of par tides in fee and bcc allotropes is modeled with their total surface ene rgy. interface energy, and Gibbs free energy. A thin monatomic interface im proves r* by 146. 19 and 16% in bcc, fcc and hcp allotropes. respectively. fee (bcc) structure in spherical shape retains up to a critical dimension o f its radius R=37.1 (0.71) nm. An anisotropic shape results in a further la rger value of it. Ar limited thickness delta less than or equal to 2R, a th in platelet particle thus can grow over an infinite dimension. (C) 2001 Act a Materialia Inc. Published by Elsevier Science Ltd. All rights reserved.