Magnetic Composite Microspheres of Cassava Starch: Preparation and Characterization

Ping Lan; Yu Xian Feng; Ri Mei He; Lei Lei Qiao; Li Hong Lan; An Ping Liao; Yi Chun Wei; Lie Zhou

doi:10.4028/www.scientific.net/AMR.926-930.145

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 926-930Magnetic Composite Microspheres of Cassava Starch:...

Magnetic Composite Microspheres of Cassava Starch: Preparation and Characterization

Abstract:

The magnetic composite microspheres of cassava starch have been prepared by magnetization of one-step oxidation, using cassava starch as natural macromolecule material. The condition effect on magnetic content was evaluated by single factor experiments, such as the mass concentration of starch, reaction temperature, reaction time, stirring speed, initial pH and ferrous solution volume. Preparation conditions were optimized by these evaluation experiments. The prepared magnetic composite microspheres were characterized by infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscope (SEM), and other means.

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Periodical:

Advanced Materials Research (Volumes 926-930)

Pages:

145-149

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.926-930.145

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Online since:

May 2014

Authors:

Ping Lan, Yu Xian Feng, Ri Mei He, Lei Lei Qiao, Li Hong Lan, An Ping Liao*, Yi Chun Wei, Lie Zhou

Keywords:

Cassava Starch, Magnetic Microsphere, Magnetization Oxidation

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