The effect of aminoalcohols (MEA, DEA and TEA) on morphological control of nanocrystalline ZnO powders and its optical properties

The potential of using encapsulation by MEA, DEA and TEA to control the morphology of ZnO powders was investigated. The crystallite and particle size decreased as a function of aminoalcohol concentration. We found that aminoalcohols can inhibit the crystal growth of ZnO along the c-axis. A steric effect by TEA more strongly influenced the formation of different ZnO shapes than did MEA and DEA. The value of the band gap was dependent on the crystallite size, particle size and particle shape.