4.7 Article

Water-assisted crystallization of nanoporous tin oxide formed by anodic oxidation on cold sprayed tin coating

期刊

JOURNAL OF ALLOYS AND COMPOUNDS
卷 876, 期 -, 页码 -

出版社

ELSEVIER SCIENCE SA
DOI: 10.1016/j.jallcom.2021.160207

关键词

Tin oxide; Anodization; Water-assisted crystallization; Cold spray; Nanoporous

向作者/读者索取更多资源

Nanoporous tin oxide films were formed on cold-sprayed tin coating via modified electrochemical anodization, with crystallization aided by hot water. The morphology and crystallinity of the films were investigated through XRD, FESEM, and TEM, showing that crystallized tin oxide was formed through dissolution-precipitation mechanism. The texture coefficient and degree of preferred orientation were affected by different conditions during annealing, with variations observed in different samples.
In this study, nanoporous tin oxide films were formed on cold sprayed tin coating via a modified electrochemical anodization process. The amorphous as-anodized was crystallized during a facile process with the assistance of hot water. The morphology and crystallinity of tin oxide films during thermal annealing and annealing by induced of hot water (50, 75, and 100 degrees C) during the various time were investigated by X-ray diffraction (XRD), field-emission scanning electron microscope (FESEM), and transmission electron microscope (TEM). It was observed that the crystallized tin oxide with the assistance of water was formed by the dissolution-precipitation mechanism. During this process, rutile SnO2 was formed through reorganization of the SnO6 octahedral units. Also, the texture coefficient and the degree of preferred orientation for different conditions were calculated from XRD spectra. It was found that the degree of preferred orientation of tin oxide film remains almost constant during annealing for the sample annealed by water with a temperature of 50 degrees C. However, for other samples, the degree of preferred orientation decreased during annealing. (C) 2021 Elsevier B.V. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据