| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 592668 | Colloids and Surfaces A: Physicochemical and Engineering Aspects | 2014 | 7 Pages |
Abstract
- 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.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Rory Anderson, Richard Buscall, Robert Eldridge, Paul Mulvaney, Peter J. Scales,