葡萄糖还原Cu(Ⅱ)制备超细Cu_2O

Preparation of Ultrafine Cuprous Oxide with Glucose-Reduced Cu(Ⅱ)

研究了液相法中葡萄糖还原Cu(Ⅱ)制备Cu2O的反应条件及其优化,结果表明:影响Cu2O粒度和质量的主要因素依次为NaOH用量、反应温度、搅拌速度、反应时间和葡萄糖用量;在优化的反应条件下,制备了粒度小、粒度分布范围窄的超细Cu2O,即平均粒度D﹙v,0.5﹚为2.865μm、[D(v,0.9)-D(v,0.5)]为1.202μm的超细Cu2O.

Reaction conditions for preparing cuprous oxide were studied and optimized. Experiment results show that the main factors that influence the granularity and the quality of cuprous oxide are respectively the amount of sodium hydroxide, reaction temperature, stirring speed, amount of glucose and the reaction time. Under the optimized reaction conditions, ultrafine cuprous oxide with small size particles and narrow distribution was prepared with the average particle size at 2.865 μm for [D （v, 0.5）] and with the uhrafine Cu2O at 1.202 μm for [D（v, 0.9）-D（v, 0.5）].