On the Morphology and Stability of Au Nanoparticles on TiO2(110) Prepared from Micelle-Stabilized Precursors
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- 作者：Stefan Kielbassa ; Annette Hä ; bich ; Johannes Schnaidt ; Joachim Bansmann ; Frank Weigl ; Hans-Gerd Boyen ; Paul Ziemann ; R. Jü ; rgen Behm
- 刊名：Langmuir
- 出版年：2006
- 出版时间：August 29, 2006
- 年：2006
- 卷：22
- 期：18
- 页码：7873 - 7880
- 全文大小：1115K
- 年卷期：v.22,no.18(August 29, 2006)
- ISSN：1520-5827
文摘
The morphology and stability of well-ordered, nanostructured Au/TiO2(110) surfaces, prepared by deposition ofAu loaded micelles on TiO2(110) substrates and subsequent oxidative removal of the polymer shell in an oxygenplasma, was investigated by noncontact AFM, SEM and XPS. The resulting arrays of Au nanoparticles (particle sizes1-5 nm) form a nearly hexagonal pattern with well-defined interparticle distances and a narrow particle size distribution.Particle size and particle separation can be controlled independently by varying the Au loading and the block-copolymers in the micelle shell. The oxygen plasma treatment does not affect the size and distance of the Au nanoparticles;the latter are fully metallic after subsequent UHV annealing (400 
C). The particles are stable under typical COoxidation reaction conditions, up to at least 200C, making these surfaces ideally suited as defined model systemsfor catalytic studies. Significant changes in the height distributions of the Au nanoparticles are found upon 400 Cannealing in O2. For adlayers with small interparticle distances, this leads to a bimodal particle size distribution, whichtogether with the preservation of the lateral order points to Ostwald ripening.
C). The particles are stable under typical COoxidation reaction conditions, up to at least 200C, making these surfaces ideally suited as defined model systemsfor catalytic studies. Significant changes in the height distributions of the Au nanoparticles are found upon 400 Cannealing in O2. For adlayers with small interparticle distances, this leads to a bimodal particle size distribution, whichtogether with the preservation of the lateral order points to Ostwald ripening.