4.5 Article

Influence of zinc oxide on the physical, structural and optical band gap of zinc silicate glass system from waste rice husk ash

期刊

OPTIK
卷 136, 期 -, 页码 129-135

出版社

ELSEVIER GMBH, URBAN & FISCHER VERLAG
DOI: 10.1016/j.ijleo.2017.02.034

关键词

Glasses; Zinc oxide; Structural properties; Optical properties; Optical band gap

类别

资金

  1. Malaysian Ministry of Higher Education (MOHE)
  2. Universiti Putra Malaysia through the Fundamental Research Grant Scheme (FRGS)
  3. Inisiatif Putra Berkumpulan (IPB) research grant

向作者/读者索取更多资源

Zinc silicate (ZnO-SiO2) glass was fabricated using melt-quench technique with compositions according to the empirical formula [(ZnO),,(WRHA)(1-x)] which x=0.50, 0.55, 0.57 wt.%. These glass series acquire zinc oxide (ZnO) and white rice husk ash (WRHA) as silica source with two different melting temperatures of 1450 degrees C and 1500 degrees C. Temperature of 1450 degrees C and 1500 degrees C were chosen in this study because the lowest melting point of ZnO-SiO2 were at 1475 degrees C and by choosing a temperature within the range of 1475 degrees C a conclusive study on the best melting point using WRHA substituents can be done. Physical, structural and optical characteristics of fabricated glass samples were analyzed using Energy Dispersive X-ray Fluorescence (EDXRF), X-ray diffraction (XRD), Fourier Transform Infrared Spectroscopy (FTIR) and UV-vis (UV-vis). Optical band gap of the system was obtained by approaching the optical absorption techniques from the Mott-Davis methods. Results indicate that ZnO-SiO2 glass samples emerge in favors of direct and indirect forbidden transition and increase in ZnO causes a higher absorption thus resulting in lower band gap. Last but not least, in this study based on the increase of ZnO content, the glass samples which contains a higher amount of ZnO has a higher band gap as Zn2+ ions reacts as good network modifier in the glass structure and formed a better arrangement and structure compared to system which has less network modifier. (C) 2017 Elsevier GmbH. All rights reserved.

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