Ostwald ripening of comb polymer stabilised Ag salt nanoparticles

- Ag salts have been made in a range of sizes, dependent on particle solubility.
- Ag salts Ostwald ripen according to LSW theory.
- Ostwald ripening is supressed by polymeric stabilisers.
- The steric chain length of the stabiliser is shown to be critical to the ripening rate.
- Once adsorbed, the degree of polymerisation is less critical than steric length.